Final Answer:
This microbe frequently transmitted to humans via raw eggs is d. Salmonella.
Step-by-step explanation:
d. Salmonella is a bacterium that is commonly associated with foodborne illnesses, and raw or undercooked eggs are a known source of Salmonella infection.
The bacterium can contaminate the eggshell or be present inside the egg, and when the eggs are consumed raw or undercooked, there is a risk of transmitting Salmonella to humans. Symptoms of Salmonella infection can include nausea, vomiting, abdominal cramps, diarrhea, fever, and can be severe, especially in vulnerable populations.
Understanding the sources and transmission routes of foodborne pathogens is crucial for public health and food safety. Salmonella, in particular, has been linked to various food products, and preventive measures such as thorough cooking and proper food handling are essential to reduce the risk of infection. The ability of Salmonella to survive in the internal contents of eggs underscores the importance of proper cooking practices to eliminate the bacteria and prevent foodborne illnesses.
In summary, the association between raw eggs and Salmonella transmission highlights the significance of food safety practices in preventing bacterial infections. Awareness of the specific microbes linked to certain food items, such as Salmonella in raw eggs, empowers individuals and food handlers to take appropriate precautions, reducing the incidence of foodborne illnesses.