What organism is commonly associated with food poisoning due to improper handling?

Salmonella is often linked to food poisoning because it is commonly found in a variety of foods, particularly raw or undercooked eggs, poultry, meat, and sometimes unwashed fruits and vegetables. It thrives in warm environments and can easily multiply when food is not stored or cooked properly. The bacterium can also survive in the gastrointestinal tracts of many animals, making cross-contamination a frequent issue during food handling.

The symptoms of Salmonella infection typically include diarrhea, fever, and abdominal cramps, which manifest anywhere from six hours to several days after ingesting contaminated food. The potential for widespread outbreaks due to improper food handling practices, such as inadequate cooking or cross-contamination from utensils or surfaces, cements its association with foodborne illnesses.

While other organisms like Escherichia coli and Clostridium perfringens can also cause food poisoning, Salmonella is particularly notorious for being transmitted through improperly handled food products, making it a classic example of a foodborne pathogen.