What is the most likely pathogen responsible for guests falling ill after using a cutting board for both raw chicken and raw vegetables?

The scenario presented suggests cross-contamination between raw chicken, which is often a source of Salmonella, and raw vegetables. Salmonella is a type of bacteria commonly found in poultry, and when raw chicken is improperly handled or its juices contaminate other foods (like vegetables), it can lead to foodborne illness.

Salmonella thrives in protein-rich foods such as meat, and because the cutting board was used for both raw chicken and raw vegetables without adequate sanitation in between, there is a high risk of the bacteria transferring to the vegetables. Symptoms of salmonellosis typically include gastrointestinal issues, which aligns with guests falling ill after eating potentially contaminated food.

While Clostridium botulinum and Clostridium perfringens are also foodborne pathogens, they are less commonly associated with surface contamination from poultry and vegetables. Streptococcus, on the other hand, is not typically linked to foodborne illnesses in this context, making Salmonella the most probable cause of illness in this scenario.