Poultry and eggs are commonly implicated in diarrhea caused by which pathogen?

The correct choice is Salmonella, which is commonly associated with poultry and eggs as a source of foodborne illness. Salmonella species are known to colonize the intestines of birds and can contaminate the egg contents both before and after the eggs are laid. This contamination poses a significant risk, especially when eggs are consumed raw or inadequately cooked. Infection with Salmonella typically leads to gastrointestinal symptoms such as diarrhea, abdominal cramps, fever, and vomiting.

In the context of food safety, it is essential to understand that effective cooking destroys Salmonella, thereby preventing illness. Additionally, proper handling and storage of poultry and eggs can significantly reduce the risk of Salmonella infections in the community.

While other pathogens such as Vibrio, E. coli O157:H7, and Isospora can cause gastrointestinal illness, they are not typically associated with poultry and eggs. Vibrio is primarily linked to seafood, E. coli O157:H7 is associated with undercooked beef and contaminated produce, and Isospora is a parasite that can cause diarrhea but is not linked specifically to poultry or egg consumption. Therefore, the association of Salmonella with poultry and eggs positions it as the most relevant pathogen in this context.