A prep cook slices deli meat and then handles lettuce for salads without washing hands. Nontyphoidal Salmonella is most commonly associated with which foods?

Explanation

Nontyphoidal Salmonella is most commonly carried by poultry, eggs, meat, and fresh produce, and cross-contamination — slicing deli meat and then handling lettuce with the same unwashed hands — is how it moves. Cooking to the required temperature and keeping raw animal food away from ready-to-eat food are the controls. Dry pasta, flour, sugar, and salt have too little water activity to support growth, vinegar, pickles, and jam are too acidic or too sugary, and commercially bottled water and bagged ice are treated — none of them is a typical Salmonella vehicle.