Which food is a common source of Salmonella?

Salmonella is often associated with eggs, particularly when they are raw or undercooked. This bacterium is part of the natural flora of the intestines of birds, and thus can often be found on eggs, even when they appear clean. The risk of infection from Salmonella increases significantly if eggs are not cooked properly, making proper food handling and cooking techniques essential for safety.

In addition, the other options pose less risk in terms of Salmonella. Uncooked vegetables can carry various pathogens, but they are not commonly associated with Salmonella specifically. Heat-processed grains and pasteurized dairy products are treated to eliminate harmful bacteria, including Salmonella, making them safer choices. Therefore, eggs are the most recognized common source of Salmonella within the options provided.