What type of food is most commonly associated with Salmonella?

Salmonella is most commonly associated with poultry and eggs due to the way these foods are produced and processed. Chickens can carry Salmonella bacteria in their intestines, and the contamination can occur both in the eggs and in the meat. The bacteria can be present on the shell of eggs and within the egg itself if hens are infected. Proper cooking and handling of poultry and eggs are critical to preventing Salmonella infections.

While other food categories like beef, seafood, and vegetables can also harbor Salmonella, they are not as widely recognized as primary sources of this pathogen. Beef may sometimes be contaminated, especially in ground forms, and seafood can occasionally be associated with other types of bacteria or pathogens. Vegetables can become contaminated through improper handling or polluted water, but outbreaks linked to them are less frequent compared to those associated with poultry and eggs. Therefore, poultry and eggs are the most significant concern regarding Salmonella-related illness.