Which of these disease-causing bacteria may be found in shell eggs?

Non-typhoidal salmonella is commonly associated with shell eggs due to the fact that these bacteria can be present in the ovaries of healthy hens and can contaminate the egg before it is even laid. This contamination can occur during the egg formation process, which means that even eggs with intact shells can harbor salmonella if the hen was infected.

This particular strain of salmonella is a major concern because it can lead to foodborne illnesses when eggs are consumed raw or undercooked. Proper cooking and handling practices are crucial to eliminate the risk of salmonella infection from shell eggs.

While other bacteria like Staphylococcus aureus, Clostridium perfringens, and Bacillus cereus can also cause foodborne illnesses, they are not typically associated with shell eggs in the same manner as non-typhoidal salmonella. Staphylococcus aureus is more commonly tied to foods that are handled and prepared by people, Clostridium perfringens is usually linked to improperly stored foods, and Bacillus cereus is often related to rice and pasta dishes that have been kept warm for too long.