What is a common source of bacterial infection in food?

Bacterial infections in food typically arise from contamination by bacteria, which can proliferate if food is not handled, cooked, or stored properly. Common sources of bacterial contamination include raw meats, unpasteurized dairy, and certain fruits and vegetables that may come into contact with contaminated water or soil.

Viruses, while they can cause foodborne illnesses, are not classified as bacteria and therefore do not typically represent direct sources of bacterial infection in food. Instead, they may lead to viral infections that can also be transmitted via food but do not involve bacterial processes. The correct focus for a common source of bacterial infection involves instances where bacteria themselves are introduced into food products through improper handling, leading to infections like salmonella or E. coli.

Thus, bacterial infection is a specific concern linked directly to the handling and preparation of food, and not to the broader categories of viruses, heavy metals, parasites, or chemical contaminants.