What contaminant is the primary agent of concern from unpasteurized or raw eggs?

The primary contaminant of concern associated with unpasteurized or raw eggs is Salmonella. This bacterium can reside in the intestines of chickens and can contaminate the egg both outside on the shell and inside if the hen is infected. When eggs are consumed without proper cooking, the risk of foodborne illness increases significantly, as Salmonella can lead to gastrointestinal distress and more severe health complications, particularly in vulnerable populations such as the elderly.

Salmonella is particularly of concern because it can survive in the egg under conditions that would typically kill other bacteria, making it a significant risk factor for those consuming raw or undercooked eggs. Proper food handling and cooking practices can effectively reduce this risk, highlighting the importance of these measures in caring for older adults, who may be more susceptible to foodborne illnesses.