What type of food item is commonly linked to Salmonella?

Salmonella is a type of bacteria that often causes foodborne illness, and it is most commonly associated with undercooked meats. This is primarily because these bacteria can reside in the intestines of a variety of animals and can contaminate the meat during the slaughtering process. When meat is undercooked, Salmonella may not be killed, leading to potential infection if the contaminated meat is consumed.

In addition to undercooked meats, Salmonella can also be linked to eggs, poultry, and sometimes dairy products. However, the most notable and direct association in the context of food safety is with undercooked meats, making this the correct answer.

While raw seafood, raw vegetables, and processed snacks can pose other food safety risks, they are not the primary concern with Salmonella. For example, raw seafood is primarily associated with different pathogens, and although raw vegetables can sometimes carry Salmonella, it is less common compared to meat products, especially when not handled or cooked properly. Processed snacks typically have lower risks as they usually undergo safety measures during their production.