Salmonella is a common foodborne pathogen that can contaminate a variety of foods, especially animal ones. Here are some common foods that are susceptible to Salmonella contamination:
1. Meat and meat products: Salmonella grows and multiplies in meat and meat products, especially in raw meat that has not been properly processed and cooked. For example, chicken, beef, pork, lamb, etc.
2. Eggs and egg products: eggs, duck eggs, goose eggs and other egg foods are also common sources of Salmonella contamination. Salmonella can be contracted if you eat undercooked or improperly processed egg products.
3. Milk and dairy products: Salmonella can also contaminate milk, goat's milk, yogurt, cheese and other dairy products. If these foods are not strictly sterilized and processed, they can carry Salmonella.
4. Fruits and vegetables: Salmonella can also contaminate fruits and vegetables, especially those that are contaminated with animal feces or sewage during growth, harvesting, and processing.
5. Other foods: In addition, Salmonella may also contaminate some other foods, such as soy products, pastries, candies, etc.
To prevent Salmonella contamination, attention should be paid to food hygiene and safety, proper food handling and handling practices should be observed, and cross-contamination and consumption of undercooked meat, eggs, milk and legumes should be avoided. If you experience symptoms of food poisoning, seek medical attention immediately**.
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