Which microorganism is primarily responsible for foodborne illness associated with poultry and eggs?

Salmonella spp. is the microorganism primarily responsible for foodborne illnesses associated with poultry and eggs. This type of bacteria is commonly found in the intestines of birds and can contaminate the eggs even before they are laid. When poultry is undercooked or eggs are not properly handled or cooked, Salmonella can thrive and lead to serious illness in humans.

Foodborne infections caused by Salmonella typically result in symptoms such as diarrhea, fever, abdominal cramps, and vomiting, which can occur within 6 to 48 hours after ingesting contaminated food. The prevalence of Salmonella in poultry products highlights the importance of maintaining proper cooking temperatures and hygiene practices in the kitchen to prevent cross-contamination and the spread of this microorganism.

Understanding the characteristics and risks associated with Salmonella is crucial for food safety, particularly in settings where poultry and eggs are commonly prepared. The focus on this bacterium reflects the recognition of its significant public health impact in relation to foodborne pathogens in these types of foods.