Which organism is a common cause of foodborne illness?

Salmonella is a well-known and common cause of foodborne illness, often associated with the consumption of contaminated food products, particularly undercooked poultry, eggs, and unpasteurized milk. It can also be found in raw fruits and vegetables that have been contaminated. The organism is part of a larger group of bacteria that can result in gastrointestinal infections, causing symptoms such as diarrhea, fever, and abdominal cramps.

The prevalence of Salmonella in various food sources makes it a significant public health concern and a frequent target for food safety regulations and monitoring programs. Understanding its role in foodborne illness helps in recognizing the importance of proper food handling, cooking, and hygiene practices to prevent outbreaks related to this pathogen.