A pathogenic, diarrhea-producing bacterium that is the leading cause of human foodborne illness among intestinal pathogens. It is commonly found in raw meats, poultry, milk, and eggs, but other foods can carry it. Under 1996 rules published by USDA to control pathogens in meat and poultry, all plants that slaughter food animals and produce raw ground meat products must meet established pathogen reduction performance standards for salmonella contamination. The standards, which took effect in January 1998, vary by product. Plants where USDA testing indicates contamination rates are above the national standard will be required to take remedial actions.