Salmonella Enteritidis is a type of bacteria that can cause foodborne illness in humans. It is commonly found in raw or undercooked eggs and poultry, as well as in contaminated food products. Infection can lead to symptoms such as diarrhea, fever, and abdominal cramps, typically appearing 6 hours to 6 days after exposure. To prevent Salmonella Enteritidis infection, it is important to practice safe food handling. This includes cooking eggs and poultry thoroughly, washing hands and surfaces often, and avoiding cross-contamination between raw and cooked foods. Proper food safety measures can significantly reduce the risk of infection.