Salmonella: Causes, Symptoms & Prevention
Salmonella is one of the most common causes of food poisoning in the United States, causing over 1 million illnesses each year.
What is Salmonella?
Salmonella is a group of bacteria that causes salmonellosis, a common foodborne illness. The CDC estimates that Salmonella causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year.
Most people infected with Salmonella develop diarrhea, fever, and stomach cramps 12 to 72 hours after being exposed to the bacteria. The illness usually lasts 4 to 7 days, and most people recover without treatment.
Common Sources of Salmonella
Salmonella can contaminate many types of food, but is most commonly found in:
Animal Products
- Raw or undercooked poultry
- Raw or undercooked eggs
- Unpasteurized milk and dairy
- Raw or undercooked meat
- Raw seafood
Produce & Other
- Raw fruits and vegetables
- Raw sprouts
- Raw flour
- Nut butters
- Spices
Note: Salmonella can also spread from animals (especially reptiles, amphibians, and backyard poultry) to humans through direct contact.
Symptoms of Salmonellosis
Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 days.
Common Symptoms
- Diarrhea (can be bloody)
- Fever
- Stomach cramps
- Nausea
- Vomiting
- Headache
Seek Medical Care If:
- Diarrhea and fever above 102°F
- Diarrhea for more than 3 days
- Bloody stools
- Prolonged vomiting
- Signs of dehydration
Who is at Highest Risk?
While anyone can get salmonellosis, some people are more likely to have severe illness:
Children Under 5
Have the highest rates of Salmonella infection. Young children's immune systems are still developing.
Adults 65+
Older adults are more likely to be hospitalized due to weakened immune function.
Immunocompromised
People with weakened immune systems from illness or medications face higher risk of severe infection.
People Taking Antacids
Stomach acid kills many Salmonella bacteria. People who take antacids may be more susceptible.
How to Prevent Salmonella
Cook Food to Safe Temperatures
Use a food thermometer. Poultry: 165°F. Ground meat: 160°F. Steaks and roasts: 145°F with a 3-minute rest.
Don't Eat Raw or Undercooked Eggs
Avoid foods with raw eggs like homemade mayonnaise, hollandaise sauce, cookie dough, or raw batter.
Wash Hands Frequently
Wash hands for 20 seconds before and after handling food, after using the bathroom, and after touching animals.
Prevent Cross-Contamination
Keep raw meat separate from other foods. Use separate cutting boards for raw meat and produce. Wash surfaces after preparing raw meat.
Refrigerate Promptly
Refrigerate perishable foods within 2 hours (1 hour if temperature is above 90°F). Keep refrigerator at 40°F or below.
Handle Animals Safely
Always wash hands after handling reptiles, amphibians, or backyard poultry. Keep these animals out of kitchens.
Safe Cooking Temperatures
| Food | Temperature |
|---|---|
| Poultry (chicken, turkey, duck) | 165°F |
| Ground meat (beef, pork, lamb) | 160°F |
| Steaks, roasts, chops | 145°F (rest 3 min) |
| Fish | 145°F |
| Eggs | 160°F (firm yolk) |
| Leftovers | 165°F |
If You Get Sick
- Stay hydrated. Drink plenty of fluids to replace those lost through diarrhea and vomiting.
- Rest. Most infections resolve on their own in 4-7 days.
- Don't take anti-diarrheal medications without consulting a doctor, as they may prolong the infection.
- See a doctor if symptoms are severe, you're in a high-risk group, or symptoms last more than a few days.
- Practice good hygiene to avoid spreading the infection to others.