What Is Salmonella?

Salmonella is a genus of bacteria that causes one of the most common foodborne illnesses in the United States. The CDC estimates that Salmonella causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year. Most of these infections are caused by consuming contaminated food.

There are over 2,500 serotypes (strains) of Salmonella, but the two most common ones responsible for foodborne illness are Salmonella Enteritidis and Salmonella Typhimurium. Unlike some bacteria, Salmonella does not change the taste, smell, or appearance of food, making it impossible to detect without laboratory testing.

Common Food Sources of Salmonella

Salmonella can be found in many types of food, but certain categories are especially high-risk:

Poultry

Raw and undercooked chicken, turkey, and duck are the most common sources of Salmonella. The bacteria live in the intestinal tracts of birds and can contaminate meat during processing. This is why poultry must be cooked to a minimum internal temperature of 165°F (74°C) for at least 15 seconds.

Eggs

Salmonella can be found both on the shell and inside the egg (Salmonella Enteritidis can infect the ovaries of hens, contaminating the egg before the shell forms). Eggs should be cooked until both the yolk and white are firm, or to an internal temperature of 160°F (71°C). Avoid recipes that call for raw or undercooked eggs unless using pasteurized eggs.

Other Sources

• Raw meat and ground beef: Cross-contamination from raw meat is a frequent cause of Salmonella outbreaks.
• Unpasteurized milk and dairy: Pasteurization kills Salmonella. Raw milk products carry significant risk.
• Fresh fruits and vegetables: Produce can become contaminated through contact with contaminated water, soil, or animal waste during growing or processing.
• Nuts and nut butters: Several major Salmonella outbreaks have been traced to peanut butter and other nut products.
• Sprouts: The warm, humid conditions needed to grow sprouts are ideal for Salmonella growth.

Symptoms of Salmonella Infection (Salmonellosis)

Symptoms of Salmonella infection typically appear 6 to 72 hours after consuming contaminated food, with most people experiencing symptoms within 12 to 36 hours. The most common symptoms include:

• Diarrhea (sometimes bloody)
• Abdominal cramps and pain
• Fever (usually 100.4°F to 102°F)
• Nausea and vomiting
• Headache
• Muscle aches

Most healthy adults recover within 4 to 7 days without treatment. However, Salmonella can be life-threatening for high-risk populations including young children, elderly adults, pregnant women, and people with weakened immune systems. In severe cases, the bacteria can enter the bloodstream and cause systemic infection requiring hospitalization and antibiotic treatment.

How to Prevent Salmonella in Food Service

Cook to Proper Temperatures

Temperature is your primary defense against Salmonella. Use a calibrated food thermometer to verify:

• Poultry (whole or ground): 165°F (74°C) for 15 seconds
• Ground beef and pork: 155°F (68°C) for 17 seconds
• Eggs for immediate service: 145°F (63°C) for 15 seconds
• Whole cuts of beef, pork, lamb: 145°F (63°C) for 4 minutes (or 15 seconds if allowed by jurisdiction)

Prevent Cross-Contamination

Never allow raw poultry or meat juices to contact ready-to-eat foods. Use separate cutting boards, utensils, and prep areas for raw and cooked foods. Store raw poultry on the lowest shelf in the refrigerator, below all other foods.

Practice Proper Handwashing

Wash hands with soap and warm water for at least 20 seconds after handling raw poultry, eggs, or meat. Also wash hands after using the restroom, touching your face, sneezing, or taking out trash. See our detailed guide on proper handwashing steps.

Refrigerate Promptly

Keep cold foods at 41°F (5°C) or below. Refrigerate leftovers within 2 hours of cooking (1 hour if the ambient temperature is above 90°F). Thaw frozen foods in the refrigerator, under cold running water, or in the microwave — never on the counter at room temperature.

Salmonella on the Food Handler Exam

Salmonella is one of the most frequently tested pathogens on food handler and food manager certification exams. Expect questions about its common food sources, symptoms, incubation period, and prevention methods. Our free practice test includes pathogen-related questions with detailed explanations to help you prepare.

For comprehensive study resources, visit our study guide which covers all major foodborne pathogens including Salmonella, Norovirus, E. coli, Listeria, and more.