What type of bacteria is commonly involved in foodborne illnesses?

The type of bacteria most commonly involved in foodborne illnesses is Salmonella. This genus of bacteria is known for causing significant outbreaks associated with various foods, particularly undercooked poultry, eggs, meat, and sometimes fruits and vegetables. Salmonella infections can lead to symptoms such as diarrhea, fever, and abdominal cramps, which typically appear six hours to six days after infection and can last for four to seven days.

Salmonella's widespread presence in food products and its ability to thrive in various environments contribute to its role as a major pathogen in food safety concerns. Public health measures often focus on controlling Salmonella through proper cooking, food handling, and sanitation practices.

In contrast, while Lactobacillus is beneficial and often used in fermentation processes, it does not typically cause foodborne illnesses. Staphylococcus bacteria can also cause foodborne illnesses, particularly Staphylococcus aureus, which produces toxins in improperly stored foods; however, Salmonella is recognized for its prevalence and impact on public health. Bacillus, specifically Bacillus cereus, can also result in foodborne illness, but it is not as commonly associated with outbreaks as Salmonella.