Which of the following is a common cause of salmonella in a salad bar?

Egg salad is indeed a common cause of salmonella in a salad bar due to the presence of raw or undercooked eggs, which can harbor the bacteria if they are contaminated. Egg salad typically includes mayonnaise and other ingredients that, when mixed with eggs, can create an environment conducive to bacterial growth if not kept at appropriate temperatures.

Salmonella is primarily associated with poultry and eggs, making items containing eggs, like egg salad, particularly risky when they are not handled or stored properly. This risk is heightened in salad bars, where food is left out for extended periods and is frequently accessed by customers, increasing the chances of cross-contamination and temperature abuse.

In contrast, fresh fruit, lettuce, tomatoes, and pickles, while they can be sources of foodborne illnesses under certain conditions, are less commonly associated with salmonella. Vegetables like lettuce and tomatoes may carry other pathogens, while pickles typically undergo a fermentation process that lowers the risk of pathogen presence. Thus, egg salad stands out as a notable risk factor for salmonella in a salad bar setting.