What food preparation practice is generally associated with the risk of salmonellosis?

The practice associated with a higher risk of salmonellosis is undercooking poultry and eggs. Salmonellosis is primarily caused by the Salmonella bacteria, which are commonly found in raw or undercooked animal products, particularly eggs and poultry. When these foods are not cooked to the appropriate internal temperatures, any bacteria present can survive and lead to foodborne illness when the food is consumed.

Thorough cooking is essential because it effectively kills the harmful bacteria, reducing the risk of infection significantly. For poultry, it is recommended that the internal temperature should reach at least 165°F (75°C), while eggs should be cooked until both the yolk and white are firm. This proper cooking practice is critical in preventing salmonellosis, highlighting the importance of ensuring that such foods are adequately prepared before consumption.