Nursing Entrance Exam (NEX) Practice Exam

What type of bacteria may be present in raw eggs?

1. E. Coli

2. Shigella

3. Listeria

4. Salmonella

The correct answer is: Salmonella

Raw eggs can be a source of Salmonella bacteria, which are often found in the intestinal tracts of animals, including hens. This makes eggs susceptible to contamination during the production process, especially if the egg's shell is cracked or dirty. Consuming raw or undercooked eggs can pose a risk for foodborne illness due to the presence of Salmonella, leading to symptoms such as gastrointestinal distress, fever, and abdominal cramps. The other bacteria listed, while also associated with foodborne illnesses, have different sources and modes of transmission. For example, E. coli is primarily associated with undercooked beef or contaminated produce, Shigella is often linked to contaminated water and improper hygiene practices, and Listeria is generally found in ready-to-eat deli meats and unpasteurized dairy products. Understanding the specific risks associated with each type of bacteria is crucial for food safety, which highlights the importance of proper food handling and cooking practices, especially when consuming eggs.