What is the pathogen commonly associated with raw eggs?

The pathogen commonly associated with raw eggs is Salmonella. This bacterium can be present in the intestines of healthy chickens and may contaminate the eggs as they are being formed. When eggs are consumed raw or undercooked, there is a risk of ingesting Salmonella, which can lead to foodborne illness characterized by symptoms such as diarrhea, fever, and abdominal cramps.

It is essential to handle eggs properly and consider cooking them thoroughly to minimize the risk of Salmonella infection. While other pathogens like E. coli, Listeria, and Campylobacter are significant food safety concerns, they are not typically associated with raw eggs to the same extent as Salmonella. Each of these microorganisms has its sources and associated food products, but Salmonella is predominantly linked with eggs in discussions about food safety and raw food consumption.