Which foodborne illness is caused by bacteria found in undercooked poultry, meats and eggs?

• A. Listeria
• B. Salmonella
• C. E. coli
• D. Staphylococcus

Answer: (B)

Salmonella is the foodborne illness tied to undercooked poultry, meats, and eggs. This bacterium lives in the intestines of animals, so when these foods aren’t cooked to safe temperatures, Salmonella can survive and cause illness. Symptoms often include diarrhea, stomach cramps, fever, and sometimes vomiting, and most people recover within a few days. The best way to prevent it is to cook poultry to at least 165°F (74°C), cook eggs until the yolk is firm, and reheat leftovers to a safe temperature. Practice good kitchen hygiene and avoid cross-contamination by using separate cutting boards for raw meat and ready-to-eat foods, and refrigerate perishables promptly.

Other bacteria are associated with different food scenarios: Listeria shows up more in ready-to-eat foods and unpasteurized dairy; E. coli is commonly linked to undercooked ground beef or contaminated produce; Staphylococcus can thrive in improperly handled foods and can produce toxins even if the food isn’t visibly spoiled.