SALMONELLA: THE ALL-TOO-COMMON FOOD POISONING It seems like every month brings news of another salmonella outbreak. This month, it was fresh cucumbers; last month, backyard poultry; in April, organic basil; and in March, charcuterie meats. The list of culprits for this all-too-common food poisoning goes on. I’ve come down with it several times while traveling abroad—from ceviche in Mexico, ground beef in Morocco, and lettuce in India. However, many people contract it right in their American hometown. (You may have experienced a salmonella infection without realizing it, as some cases are asymptomatic.)  I wanted to learn more about this common...