New York City Food Protection Practice Test

Which of the following foods is particularly prone to Salmonella contamination?

1. Cooked vegetables

2. Raw shell eggs

3. Pasteurized dairy products

4. Canned meats

The correct answer is: Raw shell eggs

Raw shell eggs are particularly prone to Salmonella contamination due to several factors. Salmonella bacteria can be present inside the eggs themselves if the hens that laid them were infected. This internal contamination can occur regardless of the external cleanliness of the egg shell, meaning that even eggs that look perfectly normal on the outside can harbor harmful bacteria. Additionally, since eggs are often consumed in their raw or undercooked state in dishes such as homemade mayonnaise, Caesar salad dressing, or runny scrambled eggs, this increases the risk of foodborne illness. Proper cooking is essential to eliminate Salmonella, but with raw shell eggs, there’s a substantial risk if they are not cooked thoroughly. Other options, while they may have certain safety concerns, do not have the same level of risk associated with Salmonella contamination as raw shell eggs do. Cooked vegetables, for example, pose a much lower risk of Salmonella specifically if they are prepared and stored safely. Pasteurized dairy products have been heat-treated to kill harmful bacteria, and canned meats undergo a preservation process that typically eliminates pathogenic risks.