Salmonella species are very similar to those of E.coli, if fact E.coli can be considered the big brother of Salmonella,
There are two different types of bacteria involved with food, food spoilage bacteria and food poisoning (pathogenic) bacteria
Before we can understand how bacteria affects your food we need to know what bacteria is.
Campylobacter jejuni bacteria inhabits the intestinal tract of warm-blooded animals such as poultry and are frequently detected within these farmed birds, especially chicken. It is a gram-negative (like E.coli ) spiral-shaped bacterium. It’s ideal growth temperature is directly within the temperature danger zone, most optimally at 37°C (99 °F).