Which bacteria is associated with raw foods of animal origin?

Salmonella is a type of bacteria that is commonly found in raw foods of animal origin, such as poultry, beef, eggs, and sometimes in unpasteurized milk. It is significant in food safety discussions because it can cause foodborne illness, known as salmonellosis, which manifests with symptoms such as diarrhea, fever, and abdominal cramps. When animal products are not cooked properly or are cross-contaminated with raw foods, the risk of Salmonella infection increases.

This bacterium can survive in the gastrointestinal tracts of birds and other animals, making it prevalent in many raw animal products. This connection underlines the importance of proper food handling practices, including cooking food to safe temperatures and preventing cross-contamination, to reduce the risk of foodborne illnesses associated with Salmonella.