What is the primary food source for Salmonella?

The primary food source for Salmonella is indeed raw poultry and eggs. This bacterium is often associated with these foods because they can naturally harbor the pathogen within their tissues or on their shells. Consuming undercooked chicken or eggs that have been contaminated with Salmonella can lead to foodborne illness.

Raw poultry and eggs are particularly susceptible to contamination during the processing and handling stages. For instance, if poultry is not cooked to the appropriate internal temperature, any Salmonella present may survive, leading to infection when the food is consumed.

While other options, such as feces from not washing hands, are relevant to the spread of Salmonella, they highlight routes of contamination rather than direct food sources. Similarly, time and temperature abused foods can create conditions favorable for the growth of pathogens, including Salmonella, but they do not specifically indicate a primary food source. Thus, the correct answer emphasizes the direct link between the pathogen and the food products that are most commonly associated with it.