Which organism is commonly associated with contamination of eggs, dairy products, or poultry?

• A. Salmonella
• B. Shigella
• C. Campylobacter jejuni
• D. Escherichia coli

Answer: (A)

This question tests knowledge of which foodborne pathogen is classically linked to common animal-derived foods. Salmonella enterica is the organism most often associated with contamination of eggs, dairy products, and poultry. It can reach eggs through contamination of the shell from the hen’s gut or during handling, and dairy can be contaminated if milk is not pasteurized or if there is cross-contamination. Infection typically presents as gastroenteritis with fever, abdominal cramps, and diarrhea after ingesting contaminated food. Prevention centers on proper cooking and handling: thoroughly cooking eggs and poultry, pasteurizing dairy, and avoiding cross-contamination between raw and ready-to-eat foods. While Campylobacter is also common in poultry and some dairy, Salmonella is the classic association for eggs, dairy, and poultry.