What are the two bacteria most commonly associated with foodborne infection?

The two bacteria most commonly associated with foodborne infections are Salmonella and E. coli. Salmonella is often linked to raw or undercooked meat, poultry, eggs, and dairy products, making it a significant concern in food safety. It can lead to gastrointestinal illness with symptoms like diarrhea, fever, and abdominal cramps.

E. coli, particularly the strain known as E. coli O157:H7, is associated with undercooked ground beef and contaminated produce, leading to severe gastrointestinal illness as well. This strain can cause bloody diarrhea, and in some cases, it can lead to serious complications like hemolytic uremic syndrome.

Both of these bacteria are well-documented causes of foodborne illness, making them critical points of focus in food safety training and prevention strategies. Understanding their sources and the ways they can contaminate food helps in implementing proper food handling practices to reduce the risk of infection.