An outbreak of Salmonella is most commonly associated with which of the following foods?

Salmonella is a type of bacteria that is frequently linked to foodborne illnesses, and it is most commonly associated with undercooked poultry. Poultry, such as chicken and turkey, can be contaminated with Salmonella during processing or handling. When these products are undercooked, the bacteria can survive and cause infection when consumed.

Undercooked poultry can provide an ideal environment for the bacteria to remain alive and infectious, leading to outbreaks, especially if proper cooking temperatures are not reached. In contrast, raw vegetables, pasteurized dairy products, and cooked pasta have different risk profiles. While those items can also cause foodborne illnesses, they are less frequently associated with Salmonella specifically compared to poultry. Proper cooking and handling practices are essential in preventing Salmonella infections, particularly with poultry products.