Which foodborne illness is commonly found in many farm animals and can survive for weeks outside the body?

Salmonella (Nontyphoidal) is a type of bacteria that is frequently associated with many farm animals, including poultry, cattle, and pigs. It is known for its ability to survive for extended periods outside of a host, often thriving in the environment, including in soil and on various surfaces. This hardiness contributes to its prevalence in foodborne illness outbreaks.

When ingested, Salmonella can cause gastrointestinal infections characterized by symptoms such as diarrhea, abdominal cramps, and fever. Due to its common presence in animal products like undercooked meat and eggs, as well as in contaminated fruits and vegetables, the management and prevention of Salmonella infections are crucial for food safety.

In contrast, while Listeriosis is a serious illness typically linked to ready-to-eat meats and dairy, Campylobacter primarily comes from poultry and has a shorter survival rate outside the body. E. coli, particularly certain strains like O157:H7, can also be found in cattle but does not exhibit the same level of environmental resilience as Salmonella does. Understanding the characteristics and survival capabilities of these pathogens helps in implementing effective food safety practices.