What is a significant feature of Salmonella?

Salmonella is primarily known for its transmission through contaminated food, especially raw or undercooked meat and eggs. This bacterium resides in the intestines of animals, particularly poultry, and can be transmitted to humans through the consumption of products that have been contaminated during processing, cooking, or handling. This connection to specific food sources is what makes understanding its transmission routes crucial for public health and safety measures.

The choice about transmission via vegetables does exist but is less commonly associated with Salmonella compared to meat and eggs. While Salmonella can contaminate vegetables, such cases typically arise when produce is handled or washed with contaminated water or comes into contact with fecal matter. Therefore, the meat and egg transmission route is more prominently recognized and documented in relation to Salmonella.

Additionally, it is important to note that Salmonella are Gram-negative bacteria, not Gram-positive anaerobes; they are facultatively anaerobic, meaning they can thrive with or without oxygen. The mention of entropy during storage does not pertain to the primary characteristics or transmission routes of Salmonella, as it relates more to concepts in thermodynamics and is not relevant to the bacterium's infection path or food safety.