New York City (NYC) Food Handlers Practice Test 2025 – The Complete Guide to Excelling in Your Certification!

Salmonellosis is primarily associated with undercooked shell eggs because these eggs can be contaminated with Salmonella bacteria, which are often found in the intestines of birds and can be transferred to the egg. Consuming undercooked or raw eggs can lead to infection, resulting in symptoms such as diarrhea, fever, and abdominal cramps. This connection is especially important in food safety training, as proper cooking of eggs can effectively eliminate the risk of Salmonellosis.

In contrast, other illnesses listed are linked to different sources or methods of contamination. For instance, Escherichia coli is commonly linked to undercooked beef, particularly ground beef, rather than eggs. Trichinosis is associated with undercooked pork and wild game, while Staphylococcal food intoxication arises from toxins produced by Staphylococcus bacteria, typically resulting from improper food handling or storage rather than from particular foods like shell eggs.