Yes, salmonella is one of the most common foodborne illnesses in the United States. The CDC estimates it causes 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. every year. The FDA classifies Salmonella as a foodborne pathogen, and the illness it causes is called salmonellosis.
That said, food isn’t the only way you can get it. Here’s what you need to know about how salmonella spreads, what the illness feels like, and how to protect yourself.
How Salmonella Spreads Through Food
Most salmonella infections are linked to contaminated food. The CDC estimates that chicken is the single most common source, followed by fruits, pork, seeded vegetables like tomatoes, nuts, beef, and turkey. Recent outbreaks have also been tied to less obvious foods: sprouts, nut butters, cantaloupes, cucumbers, onions, raw cookie dough, and even flour.
The bacteria live in the intestines of animals and can contaminate meat during processing, or spread to produce through contaminated water or soil. Cross-contamination in your kitchen plays a role too. Cutting raw chicken on a board and then using that same board for salad prep is a classic way the bacteria jump from one food to another.
Non-Food Sources
While food is the primary route, salmonella can also spread through contact with animals, particularly reptiles and amphibians. Turtles, lizards, snakes, and frogs commonly carry Salmonella bacteria in their digestive tracts. You don’t have to touch the animal directly to get infected. Tank water, equipment, and habitats can all be contaminated. The CDC recommends pouring tank water down the toilet rather than into kitchen or bathroom sinks.
Symptoms and Timeline
Symptoms usually start 6 hours to 6 days after you’re exposed and typically last 4 to 7 days. The hallmarks are diarrhea, stomach cramps, and fever. Some people also experience nausea and vomiting. Most cases resolve on their own without medical treatment.
In more severe cases, the bacteria can move beyond the intestines and into the bloodstream, which is when things become dangerous. Warning signs of a more serious infection include bloody stool, a high fever that won’t break, and signs of dehydration like dizziness, dark urine, or very dry mouth.
Who Faces the Greatest Risk
Salmonella can make anyone sick, but certain groups are far more likely to end up in the hospital. The highest-risk populations are adults 65 and older, children under 5, people with weakened immune systems, and pregnant women.
The numbers are striking. Nearly half of people aged 65 and older with a lab-confirmed salmonella infection are hospitalized. Children younger than 5 are three times more likely to be hospitalized than other age groups if they get infected. For these groups, what starts as a bout of food poisoning can escalate into a serious medical event.
How It’s Diagnosed
If your symptoms are severe enough to see a doctor, diagnosis typically involves a stool sample. Lab culture remains the standard method: technicians grow the bacteria from your sample on specialized plates and look for colonies with the distinctive characteristics of Salmonella. Some labs now use PCR testing, which detects the bacteria’s DNA and can return results faster. In certain jurisdictions, people in sensitive occupations (like food handlers) must provide two consecutive negative stool cultures before they’re cleared to return to work.
Treatment
Most people with salmonella need nothing more than rest and fluids. Replacing lost water and electrolytes is the priority, especially if diarrhea is persistent. In otherwise healthy adults, antibiotics generally don’t shorten the duration of diarrhea or fever, so they aren’t routinely prescribed.
Antibiotics are reserved for people with severe diarrhea, bloodstream infections, or complications like urinary tract infections, and for those in high-risk groups: infants, older adults with heart disease, and people with suppressed immune systems. If antibiotics are needed, doctors choose from a few standard options based on the specific strain and its resistance profile.
How to Prevent Salmonella at Home
Cooking food to the right internal temperature is the single most effective way to kill salmonella. The USDA recommends these minimums, measured with a food thermometer:
- All poultry (whole birds, breasts, thighs, wings, ground poultry, and stuffing): 165°F (73.9°C)
- Ground meats (beef, pork, lamb): 160°F (71.1°C)
Beyond cooking temperatures, a few habits go a long way. Wash your hands thoroughly after handling raw meat, eggs, or reptiles. Use separate cutting boards for raw meat and ready-to-eat foods. Refrigerate perishable items within two hours. Wash fruits and vegetables under running water before eating, even if you plan to peel them. And don’t rinse raw poultry in the sink, which splashes bacteria onto surrounding surfaces rather than removing it.