Use the following choices to answer questions 7–10:
a. Campylobacter
b. Cryptosporidium
c. Escherichia
d. Salmonella
e. Trichinella


This microbe is frequently transmitted to humans via raw eggs.

Verified step by step guidance

1. Identify the key characteristic of the microbe in question, which is its frequent transmission to humans via raw eggs.
2. Consider the list of microbes provided: Campylobacter, Cryptosporidium, Escherichia, Salmonella, and Trichinella.
3. Recall the common sources and transmission routes for each microbe. For example, Salmonella is well-known for being transmitted through raw or undercooked eggs.
4. Eliminate options that do not typically associate with raw eggs. For instance, Trichinella is usually linked to undercooked pork, not eggs.
5. Conclude by matching the characteristic of transmission via raw eggs to the correct microbe from the list.

Key Concepts

Salmonella

Salmonella is a genus of bacteria that is a common cause of foodborne illness. It is often associated with the consumption of raw or undercooked eggs, poultry, and other animal products. Infection can lead to symptoms such as diarrhea, fever, and abdominal cramps. Understanding the transmission routes of Salmonella is crucial for preventing outbreaks and ensuring food safety.

Foodborne Pathogens

Foodborne pathogens are microorganisms, such as bacteria, viruses, and parasites, that can cause illness when ingested through contaminated food or water. They can multiply in food if not stored or cooked properly. Recognizing the types of foodborne pathogens and their sources is essential for implementing effective food safety practices and reducing the risk of infection.

Preventive Measures in Food Safety

Preventive measures in food safety include practices such as proper cooking, refrigeration, and hygiene to minimize the risk of foodborne illnesses. These measures are vital in controlling the spread of pathogens like Salmonella. Educating consumers and food handlers about safe food preparation techniques can significantly reduce the incidence of foodborne diseases.