Which pathogen is usually associated with foodborne illness from contaminated eggs, dairy products, or poultry?

Salmonella is the pathogen most commonly associated with foodborne illnesses linked to contaminated eggs, dairy products, and poultry. This bacterium can reside in the intestines of healthy birds and can contaminate eggs before they are laid, as well as chicken and other poultry products. The bacteria can lead to symptoms such as diarrhea, fever, and abdominal cramps when ingested through undercooked or improperly handled food items.

In the case of dairy products, pasteurization is designed to kill harmful bacteria, but if products are improperly processed or stored, Salmonella can still pose a risk.

Salmonella infections are a significant public health concern, which is why food safety practices emphasize proper cooking and handling of these types of foods.

Other pathogens mentioned do not share the same association with these specific food groups. For example, while Escherichia coli is often related to undercooked beef and contaminated vegetables, Norovirus primarily spreads through contaminated water and surfaces, and Listeria is typically associated with ready-to-eat deli meats and unpasteurized dairy products. Thus, Salmonella stands out as the primary risk when it comes to eggs, dairy, and poultry products.