Which bacteria is commonly found in uncooked chicken and eggs causing foodborne illness?

Salmonella is widely recognized as a type of bacteria that is frequently associated with foodborne illnesses, particularly those linked to uncooked or undercooked chicken and eggs. This bacterium can reside in the intestines of animals, particularly poultry, and can contaminate the surface of chicken and the inside of eggs, especially if the eggs are laid by infected hens. When these contaminated foods are consumed without adequate cooking, the bacteria can lead to illness characterized by symptoms such as diarrhea, fever, and abdominal cramps.

The importance of hygienic food preparation practices, such as thorough cooking and proper handling of chicken and eggs, cannot be overstated. Cooking foods to appropriate temperatures can effectively kill Salmonella and significantly reduce the risk of foodborne illness.