A foodborne illness often associated with poultry and egg products that has an onset of 6 to 48 hours and causes abdominal pain, headache, nausea, vomiting, fever, and diarrhea is:

• A. Listeria monocytogenes
• B. Staphylococcus aureus
• C. Salmonella
• D. Shigella

Answer: (C)

Salmonella gastroenteritis from poultry and eggs is best explained by the incubation timing and typical food source. Infections from Salmonella linked to poultry and eggs usually produce abdominal cramps, fever, nausea, vomiting, and diarrhea within about 6 to 48 hours after ingestion. That timeframe helps distinguish it from other pathogens: Staphylococcus aureus tends to cause symptoms within a few hours due to preformed toxins, not a 6–48 hour window; Listeria monocytogenes often has a longer, days-to-weeks incubation and is more associated with unpasteurized dairy, deli meats, or soft cheeses; Shigella generally causes prominent diarrhea that can be bloody and is not specifically tied to poultry or eggs. So the combination of the food source (poultry/eggs) and the 6–48 hour onset points most strongly to Salmonella. To reduce risk, ensure poultry and eggs are cooked thoroughly and handled with proper kitchen hygiene.