Which of the following is one of the most common foodborne pathogens?

Salmonella is recognized as one of the most common foodborne pathogens due to its widespread presence in a variety of food sources and its ability to cause foodborne illness in humans. It can be found in raw or undercooked meats, poultry, eggs, and even in some fruits and vegetables that have been contaminated during handling or processing.

Salmonella can multiply quickly in foods if they are not cooked properly or are left at unsafe temperatures, making it a significant public health concern. The symptoms associated with salmonellosis, the illness caused by Salmonella, can range from mild gastrointestinal distress to severe illness requiring hospitalization.

Understanding the prevalence of this pathogen is crucial for food safety practices, guiding proper cooking, storage, and handling of foods to prevent contamination and outbreaks of foodborne illnesses. This knowledge underscores the importance of maintaining safe food handling practices to mitigate risks associated with Salmonella and other foodborne pathogens.