Which food product is salmonella most commonly associated with?

Salmonella is most commonly associated with poultry and meat products due to several factors. This bacterium often resides in the intestines of birds and various animals, including chickens and turkeys. When these animals are processed for food, Salmonella can easily contaminate the flesh and surfaces, particularly if proper hygiene and cooking practices are not followed. Poultry and meat products are frequently implicated in salmonellosis outbreaks when they are undercooked, handled improperly, or cross-contaminated with other foods.

Other food products, such as vegetables, dairy products, and processed snacks, can also be contaminated with Salmonella, but it is predominantly recognized in meat and poultry. For instance, while dairy can be a source, particularly unpasteurized varieties, the stronger association with poultry and meat arises from the conditions under which these products are produced and the potential for widespread outbreaks linked directly to improper handling or undercooking of these items. This understanding emphasizes the importance of safe cooking practices to eliminate the risk of Salmonella infections.