A pathogenic, diarrhea-producing bacterium that is the leading cause of human food borne illness among intestinal pathogens. It is commonly found in varying amounts 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 that produce raw ground meat products must meet and stay below a standard national incidence rate for salmonella contamination. The standards, which take 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.