Which of the following is a common foodborne pathogen?

Salmonella is a well-known foodborne pathogen that is responsible for many foodborne illnesses around the world. It is primarily associated with the consumption of contaminated foods such as raw or undercooked meat, eggs, and dairy products, as well as fruits and vegetables that have been contaminated.

One of the reasons Salmonella is considered particularly dangerous is its ability to survive in a variety of environments, making it a widespread concern in food safety. Infection with Salmonella can lead to symptoms such as diarrhea, fever, abdominal cramps, and vomiting, and in some cases, it can cause severe illness, especially in young children, the elderly, and individuals with weakened immune systems.

While Lactobacillus is beneficial and commonly used in probiotics, and Bacillus cereus can cause illness, it is less frequently associated with widespread outbreaks compared to Salmonella. Escherichia coli also causes foodborne illness, particularly specific strains like E. coli O157:H7, but Salmonella is more commonly recognized and discussed in the context of foodborne pathogens. Thus, Salmonella stands out as a notable and prevalent foodborne pathogen.