Salmonella is a foodborne bacteria that can cause serious and, in rare cases, deadly infections, particularly in the very young, very old, and people with weakened immune systems. [3] ...

With an array of fatty, salty, and sugary foods on offer, you might be tempted to stick to the buffet salad bar. However, ...

And the two bacteria that are most commonly tested—Salmonella (82.2% of samples) and Campylobacter (39.4%)—are also the least likely to be found, which lowers the overall positivity rates.

And the two bacteria that are most commonly tested—Salmonella (82.2% of samples) and Campylobacter (39.4%)—are also the least likely to be found, which lowers the overall positivity rates.

And the two bacteria that are most commonly tested—Salmonella (82.2% of samples) and Campylobacter (39.4%)—are also the least likely to be found, which lowers the overall positivity rates.

And the two bacteria that are most commonly tested—Salmonella (82.2% of samples) and Campylobacter (39.4%)—are also the least likely to be found, which lowers the overall positivity rates.

And the two bacteria that are most commonly tested—Salmonella (82.2% of samples) and Campylobacter (39.4%)—are also the least likely to be found, which lowers the overall positivity rates.

Many Americans assume the meat they buy at the grocery store is safe—but new data shows that approximately 36% of retail meat samples nationwide are contaminated with potentially harmful bacteria.