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Salmonella is the bacteria most commonly associated with improper handling of eggs. This bacterium can be present on both the shell and inside the eggs, especially when eggs are not cooked thoroughly or when they are handled in unsanitary conditions. Improper storage and handling can lead to cross-contamination with other foods, increasing the risk of foodborne illness.

The significance of Salmonella in relation to eggs emphasizes the importance of proper food safety practices, such as cooking eggs to the right temperature to kill any harmful bacteria and practicing good hygiene while handling them. This knowledge is crucial for food handlers to prevent outbreaks of foodborne illnesses linked to egg consumption.