What bacteria found in eggs and poultry?

Bacteria Commonly Found in Eggs and Poultry:

Salmonella: This is the most common bacteria associated with both eggs and poultry. It can cause food poisoning with symptoms like diarrhea, fever, and abdominal cramps.

E. coli: While less common in eggs, *E. coli* can be found in poultry, especially if it's not handled properly. It can cause diarrhea, vomiting, and abdominal cramps.

Campylobacter: Another frequent cause of food poisoning, *Campylobacter* is often found in raw poultry. It can lead to diarrhea, abdominal cramps, and fever.

Listeria: While not as prevalent as the others, *Listeria* can be present in both eggs and poultry. It is particularly dangerous for pregnant women, newborns, and people with weakened immune systems.

Clostridium perfringens: This bacteria can cause food poisoning, particularly when poultry is cooked improperly.

Staphylococcus aureus: This bacteria can contaminate poultry, especially if it's handled improperly. It can cause food poisoning with symptoms like vomiting, diarrhea, and abdominal cramps.

Other Bacteria: Other bacteria that can be found in eggs and poultry include *Pseudomonas*, *Bacillus*, and *Aeromonas*. These bacteria can cause spoilage and affect the quality of the products.

Important Note: The presence of these bacteria doesn't mean the food is automatically unsafe. Proper handling and cooking methods can significantly reduce the risk of food poisoning. Always follow safe food handling guidelines:

* Refrigerate eggs and poultry promptly.

* Wash your hands thoroughly after handling raw eggs and poultry.

* Cook poultry to an internal temperature of 165°F (74°C).

* Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked foods.

By following these tips, you can significantly minimize the risk of foodborne illness from eggs and poultry.