Which food is most commonly linked to salmonella outbreaks?

Raw or undercooked eggs are most commonly linked to salmonella outbreaks primarily due to the conditions under which they may be contaminated. Salmonella bacteria can be present in the ovaries of hens, meaning eggs can be contaminated before the shells are even formed. If these eggs are not cooked thoroughly, the bacteria can survive and lead to foodborne illness upon consumption.

The widespread use of eggs in various dishes, particularly in formats that don't involve cooking such as homemade mayonnaise, certain salad dressings, or desserts like mousse, increases the risk of exposure. Awareness of this risk has led food safety organizations to recommend fully cooking eggs or using pasteurized eggs in recipes that call for raw or undercooked eggs to mitigate the risk of salmonella transmission.

While raw vegetables, cooked poultry, and processed meats can also pose food safety risks, they are not as frequently linked to salmonella outbreaks as raw or undercooked eggs, making the latter the most prominent food source associated with this particular pathogen.