Which group is primarily associated with transmitting Salmonellosis?

Salmonellosis is primarily transmitted through the consumption of contaminated food or beverages, making food service workers and patrons the group most commonly associated with its spread. Food service workers play a critical role in food handling and preparation, where adequate hygiene practices are essential to prevent the contamination of food products. Additionally, patrons may contract Salmonellosis by consuming undercooked or contaminated food that is prepared or served by food service workers.

This context highlights the importance of food safety standards, training for food handlers, and proper sanitation measures within the food service industry to reduce the risk of Salmonellosis outbreaks. The other groups listed, while they may have their own respective roles in maintaining health and safety, are not typically linked directly to the transmission of Salmonellosis.