What pathogen is usually caused by contaminated eggs, dairy products, or poultry?

The pathogen most commonly associated with contaminated eggs, dairy products, or poultry is Salmonella. This bacterium is well-known for being transmitted through these food sources, especially undercooked or raw eggs, unpasteurized milk, and improperly handled poultry. Infections caused by Salmonella can lead to gastroenteritis, characterized by symptoms such as diarrhea, abdominal cramps, fever, and sometimes vomiting.

Salmonella has a distinctive ability to survive and multiply in the intestines after ingestion, which contributes to its role as a significant cause of foodborne illness. Public health measures often emphasize the importance of proper cooking and food safety practices to reduce the risk of Salmonella outbreaks in the food supply.

Other pathogens mentioned, such as Shigella, Campylobacter jejuni, and E. coli, also cause gastrointestinal illness but are linked to different sources or routes of transmission. For example, Campylobacter jejuni is often associated with undercooked poultry and unpasteurized milk, while E. coli can be linked to contaminated water and undercooked beef. Shigella primarily spreads through person-to-person contact and is more commonly associated with fecal contamination. Therefore, while these pathogens are significant causes of foodborne illness, Salmonella's specific