Which of the following is a common foodborne pathogen?

Salmonella is commonly known as a foodborne pathogen because it is frequently associated with foodborne illnesses. This bacterium can be found in a variety of foods, particularly raw or undercooked eggs, poultry, meat, and unpasteurized milk. Salmonella infections can lead to symptoms such as nausea, vomiting, abdominal cramps, and diarrhea, which typically occur within a few hours to a few days after consumption of contaminated food.

Furthermore, Salmonella is well-documented to cause widespread outbreaks, emphasizing its significance as a food safety concern. Proper cooking and food handling practices are essential to prevent the spread of this pathogen and keep food safe for consumption.

In contrast, while other options like Staphylococcus aureus and Clostridium botulinum are also recognized foodborne pathogens, Salmonella has a higher profile in terms of incidence and is often referenced in discussions about food safety and sanitation. Aspergillus, while it can produce mycotoxins that affect food safety, is primarily a fungal pathogen and not typically categorized as a foodborne pathogen in the same context as Salmonella.