Which type of Salmonella can be found in contaminated poultry, eggs, and dairy products?

Non-typhi Salmonella is the correct choice as it refers to a group of Salmonella bacteria that are commonly associated with foodborne illnesses linked to contaminated poultry, eggs, and dairy products. This group includes several species, such as Salmonella enteritidis and Salmonella typhimurium, which are well-documented causes of gastrointestinal infections from such sources.

The association with poultry, eggs, and dairy comes from the fact that these foods can often be contaminated with Salmonella during processing or handling. Proper cooking and pasteurization can significantly reduce the risk of Salmonella infection from these foods.

In contrast, Salmonella Typhi, which is another type of Salmonella, is primarily associated with typhoid fever and is not typically found in poultry or eggs. Shigella and E. coli are different pathogens entirely, with Shigella mainly linked to fecal contamination and E. coli associated with beef and other sources, like raw produce, rather than poultry or eggs.