What type of bacteria is most commonly associated with undercooked eggs?

Salmonella is most commonly associated with undercooked eggs due to the fact that these bacteria can be present in the ovaries of infected hens, leading to contamination of the egg before the shell forms. Undercooked eggs, particularly when the yolk remains runny, can pose a serious risk for foodborne illness, as the bacteria can survive cooking if the egg is not heated to a sufficient temperature.

While Listeria is a concern in various food products, including dairy and deli meats, it is not typically linked to eggs. E. coli is associated primarily with undercooked beef and contaminated water or produce, and Clostridium perfringens is often related to improperly stored or reheated foods, particularly meat dishes. Therefore, while all of these bacteria are important to understand in food safety, Salmonella is the primary concern with undercooked eggs, making it the correct answer for this question.