Which Enterobacteriaceae species is often associated with gastroenteritis from undercooked meat?

• A. Escherichia coli
• B. Proteus mirabilis
• C. Salmonella enterica
• D. Enterobacter cloacae

Answer: (C)

The association of Salmonella enterica with gastroenteritis from undercooked meat is well-documented. This species is commonly found in the intestines of animals, particularly poultry, cattle, and pigs. When these meats are not cooked to appropriate temperatures, Salmonella bacteria can survive and subsequently infect humans upon consumption.

Once ingested, Salmonella can multiply in the gastrointestinal tract, leading to symptoms such as diarrhea, fever, and abdominal cramps, typically occurring within 6 to 72 hours post-ingestion. The significant risk linked to undercooked meat reinforces the importance of cooking meat thoroughly to safe temperatures to prevent infection.

In contrast, while Escherichia coli can also lead to gastrointestinal issues, particularly certain pathogenic strains like E. coli O157:H7, it is more commonly associated with ground beef rather than all types of undercooked meats. Proteus mirabilis, primarily linked to urinary tract infections, and Enterobacter cloacae, typically involved in opportunistic infections in immunocompromised individuals, are less relevant in the context of gastroenteritis from undercooked meat. Thus, Salmonella enterica is identified as the primary species responsible for this specific scenario.