What is the most common food source for salmonella?

The most common food source for salmonella is raw eggs and poultry. Salmonella is a type of bacteria that can live in the intestines of birds and other animals, leading to contamination of their eggs and meat. When these foods are consumed raw or undercooked, there is a high risk of introducing the bacteria into the human digestive system, resulting in foodborne illness.

Raw eggs, particularly those with compromised shells or those from infected hens, can carry salmonella. Similarly, poultry such as chicken and turkey can be contaminated during processing or handling. The bacteria can thrive in environments where these animal products are stored improperly or handled without sufficient hygiene practices.

The other choices, while they can also pose risks for foodborne illnesses, are not as strongly associated with salmonella specifically. Undercooked rice doesn't typically harbor salmonella, while contaminated water is a broad category with various pathogens. Unwashed fruits can carry different types of bacteria and pesticides, but they are not the primary concern when it comes to salmonella infections. Thus, raw eggs and poultry are the most notable sources associated with this bacteria.