What common food item is most often linked to Salmonella infections?

The most common food item linked to Salmonella infections is undercooked eggs. This association arises because Salmonella bacteria are often found in the intestines of birds, including chickens, and can contaminate their eggs either on the shell or within the egg itself if the hen is infected. When eggs are not cooked thoroughly, the heat does not effectively kill the bacteria, leading to potential foodborne illness.

Understanding this connection is crucial for food safety, especially in food establishments where eggs are frequently used in sauces, dressings, and other dishes that may be served raw or undercooked, like sunny-side-up eggs. It is important for food managers to train staff on proper cooking temperatures for eggs and to emphasize the importance of using pasteurized eggs in recipes that do not achieve full cooking.