This recent article in The New Yorker helps explain why instances of salmonella poisoning are much more common than E. coli. There are virtually non-existent regulatory pressures on chicken processing companies. Bill Marler, the Seattle-based plaintiff's lawyer who has changed the landscape in this area in the last 20+ years, is featured in the article. He's likely the only lawyer with blogs devoted to individual bacteria: botulism, hepatitis, listeria, salmonella, E. coli, and others. His main blog is quite excellent.