Which organism is often transmitted through undercooked food and causes gastroenteritis?

Salmonella is a well-known causative agent of gastroenteritis that is frequently transmitted through the consumption of undercooked food, particularly poultry, eggs, and occasionally produce. Infections with Salmonella can occur when food items are not cooked to a safe internal temperature, allowing the bacteria to survive and subsequently infect the gastrointestinal tract upon ingestion.

When Salmonella is ingested, it adheres to the intestinal mucosa and can multiply, resulting in inflammation and the typical symptoms of gastroenteritis, such as diarrhea, abdominal cramping, nausea, and vomiting. This organism has a significant impact on public health and is one of the leading causes of foodborne illnesses globally.

While other organisms on the list can also cause gastroenteritis, Salmonella is most commonly associated with undercooked food, distinguishing it as the typical reference for infections of this nature. For example, although Listeria monocytogenes may be found in improperly cooked food and can cause severe illness, it is more often associated with ready-to-eat foods and has a different clinical presentation. Similarly, Escherichia coli, particularly the O157:H7 strain, can be transmitted through undercooked beef or contaminated produce, while Campylobacter jejuni is