Which of the following is a common foodborne pathogen?

Salmonella typhimurium is recognized as a common foodborne pathogen due to its association with foodborne illness outbreaks. It can cause gastroenteritis, typically resulting from the consumption of contaminated food products, particularly undercooked poultry, eggs, and unpasteurized milk. Salmonella bacteria thrive in unsanitary conditions and can multiply quickly in food that is not stored or cooked properly, leading to widespread public health concerns.

Understanding the nature of foodborne pathogens is critical for food handlers. Unlike beneficial bacteria, such as Lactobacillus acidophilus, which is used in the fermentation process and contributes to gut health, or mold like Aspergillus niger, which is primarily a spoilage organism rather than a direct foodborne illness agent, foodborne pathogens like Salmonella pose significant health risks and emphasize the importance of proper food safety practices. Ensuring safe food handling, cooking, and storage helps mitigate the risks associated with pathogens like Salmonella typhimurium.