What food items are most commonly associated with the bacteria Salmonella?

Salmonella bacteria are primarily associated with raw pork and poultry. This is primarily due to the fact that these types of meats can be contaminated during the slaughtering and processing stages if appropriate food safety guidelines are not followed. Poultry, such as chicken and turkey, can harbor Salmonella in their intestines, which may contaminate the meat during processing. Raw pork can also be a source of Salmonella, although the most significant risks lie with poultry products. Proper cooking to the recommended temperatures is critical for ensuring that any potential Salmonella present in these food items is effectively eliminated, highlighting the importance of safe food handling practices in preventing foodborne illnesses.

Other options, while they may relate to other pathogens or contaminants, do not have the same strong association with Salmonella as raw pork and poultry do.