Which of the following food items should not be consumed raw to prevent Salmonella?

Cracked eggs should not be consumed raw because they can be a source of Salmonella bacteria. Salmonella is a type of bacteria that can cause foodborne illness, and raw or undercooked eggs, especially when the shells are cracked, can allow for contamination. The integrity of the eggshell is crucial; once cracked, the protective barrier is compromised, increasing the risk of pathogens entering the egg.

Cooking eggs thoroughly eliminates the risk, as the heat destroys the bacteria. In contrast, options like soft cheese, cooked meats, and frozen vegetables are generally safer to consume as they either undergo processes that eliminate harmful bacteria or are not typically associated with Salmonella risk in their properly prepared forms. Thus, understanding the risks associated with the specific handling and preparation of food items is essential for food safety.