Each year, reports of salmonella outbreaks prompt recalls of foods such as cantaloupe, chicken, sprouts, and ground beef. Salmonella is a type of bacteria commonly found in the intestines of humans and animals. When it causes infection—known as salmonellosis—it typically leads to symptoms like diarrhea, fever, and stomach cramps.
Salmonella infections usually occur when people eat food contaminated with live bacteria. Undercooked chicken and unwashed produce are frequent sources. Drinking contaminated water or touching infected animals can also spread the bacteria. If someone gets salmonella on their hands and then touches their mouth, they may become infected. This highlights the importance of handwashing after handling livestock or before eating.
A variety of foods can carry salmonella. These include chicken, pork, eggs, certain fruits like cantaloupe and berries, nut butter, frozen foods such as pot pies and chicken nuggets, and alfalfa sprouts. Flour is another potential source because it does not undergo a heat-treatment process during manufacturing.
Thoroughly washing foods and cooking them to safe temperatures helps reduce the risk of infection. However, some items like alfalfa sprouts remain risky even after washing because bacteria may persist.
Symptoms of a salmonella infection often appear within hours but can take several days to develop fully. Common symptoms are fever, stomach cramps, nausea, vomiting, bloody diarrhea, and headaches. The illness typically lasts four to seven days.
Diagnosis involves testing stool or other body fluids for the presence of the bacteria. Most people recover without antibiotics by resting and staying hydrated. However, high-risk groups—including older adults or those with weakened immune systems—may require additional treatment if symptoms are severe or if dehydration occurs.
Severe cases can be life-threatening if the bacteria enter the bloodstream. According to estimates from the Centers for Disease Control and Prevention (CDC), over one million cases occur annually in the United States with about 400 resulting deaths.
Salmonella is contagious through contact with body fluids but does not spread through the air like respiratory viruses such as COVID-19. Cross-contamination is a concern; surfaces that come into contact with raw meat should be washed thoroughly with hot soapy water.
Those most at risk for complications include individuals with compromised immune systems.
To prevent infection:
- Wash hands regularly.
- Cook foods to an internal temperature of at least 165 degrees Fahrenheit.
- Keep hot foods hot and cold foods cold.
- Sanitize hands after handling animals.
- Be cautious when consuming sprouts since warm growing conditions encourage bacterial growth.
More information about salmonella and foodborne illnesses is available on the CDC website (https://www.cdc.gov/foodsafety/diseases/salmonella.html).
"Wash your hands: It’s probably no big surprise that washing hands is one of the best ways to avoid getting a salmonella infection."
"Cook foods to a safe internal temperature, usually 165 degrees, and use proper food safety. This includes cooking eggs through until they’re firm and no longer runny."
"Keep hot foods hot and cold food cold, especially at picnics and cookouts."
"Wash or at least sanitize your hands immediately after handling animals, especially livestock, birds, reptiles and amphibians."
"Be cautious when eating alfalfa or any type of sprouts, because salmonella can contaminate alfalfa seeds, causing high levels of salmonella in alfalfa sprouts. Alfalfa and other sprouts grow in warm humid conditions which also can encourage the growth of salmonella."
"For more information on salmonella and other foodborne illnesses visit the CDC website."
