Name one common foodborne pathogen that poses a risk to military personnel.

Salmonella is a significant foodborne pathogen that presents a considerable risk to military personnel. This bacterium is often associated with undercooked poultry, eggs, and contaminated food products. For military personnel, who may be in environments with limited access to food safety practices or where food is prepared in large quantities for group consumption, the risk of Salmonella infection increases. Symptoms of Salmonella infection include diarrhea, fever, and abdominal cramps, which can adversely affect operational readiness and troop health. Military operations require individuals to be in peak physical condition, and foodborne illnesses can lead to downtime and decreased effectiveness, making the identification and prevention of diseases caused by Salmonella critical for food safety in the military context.