Which of the following is a food safety risk associated with raw eggs?

Salmonella infection is a significant food safety risk associated with raw eggs. Raw eggs can harbor Salmonella bacteria, which can cause foodborne illness if consumed. This infection can lead to symptoms such as diarrhea, fever, abdominal cramps, and vomiting. The risk of Salmonella occurs because these bacteria can be present either on the eggshell or inside the egg itself, especially if the hen that laid the egg was infected.

Ensuring proper cooking of eggs to an internal temperature of 160°F (71°C) effectively kills the Salmonella bacteria, making the eggs safe to eat. This is why it is recommended to avoid consuming raw or undercooked eggs, especially for vulnerable populations such as the elderly, pregnant women, young children, and individuals with compromised immune systems.

In contrast, allergic reactions typically occur due to individual sensitivities to proteins found in eggs, while high cholesterol levels are a concern associated with egg consumption but are not a food safety risk per se. Spicy food intolerance is unrelated to egg consumption and pertains to an individual's digestive response to spicy food rather than a food safety issue.