Which food is mainly associated with Salmonella contamination?

The association of raw poultry and raw shell eggs with Salmonella contamination is well-documented. Salmonella is a type of bacteria that can cause foodborne illness, and it is commonly found in the intestines of birds, including chickens and turkeys. When these animals are processed, the bacteria can contaminate their meat. In addition to poultry, raw shell eggs can also carry Salmonella because bacteria can be present both on the eggshell and inside the egg if the hen is infected.

This is particularly significant in food safety practices as these items are often used in dishes that may be served undercooked or not cooked thoroughly, increasing the risk of Salmonella exposure to consumers. Therefore, proper handling, cooking, and storage of raw poultry and shell eggs are crucial in preventing foodborne illnesses associated with these foods. Other options, while they may pose risks for different types of contamination, are less specifically linked to Salmonella compared to raw poultry and shell eggs.