Which bacteria can cause foodborne illness from undercooked eggs?

Salmonella is well-known as a leading cause of foodborne illnesses associated with undercooked eggs. When eggs are improperly cooked or handled, Salmonella can survive in the yolk and the egg white, leading to potential infection if consumed. The bacteria can colonize the ovaries of healthy hens and contaminate the egg even before the shell is formed.

The risk of Salmonella is particularly significant in raw or lightly cooked eggs, as the high temperatures that would otherwise destroy the bacteria are not reached. Public health guidelines often recommend cooking eggs until both the white and yolk are firm to ensure that any potential Salmonella present is eliminated.

Other bacteria mentioned, like Escherichia coli, Listeria monocytogenes, and Campylobacter, can also cause foodborne illnesses, but they are not specifically associated with undercooked eggs in the same direct manner as Salmonella. Escherichia coli is more commonly linked to undercooked meats and contaminated produce, Listeria is typically associated with dairy products and ready-to-eat meats, and Campylobacter is predominantly found in poultry. In summary, the strong association of Salmonella with eggs makes it the correct answer.