QUICK ANSWER
Salmonella is a leading cause of foodborne illness in the United States, responsible for approximately 1.35 million infections annually. It is most commonly found in raw poultry, eggs, and unpasteurized milk. Kill Salmonella by cooking poultry to 165°F and eggs to 145°F (or 155°F for hot holding).
What Is Salmonella?
Salmonella is a group of bacteria that causes salmonellosis, one of the most common foodborne illnesses in the United States. According to the CDC, Salmonella causes approximately 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. every year. As a food handler, understanding Salmonella is essential for both your certification exam and your daily work.
There are two types of Salmonella that food handlers must know about:
- Nontyphoidal Salmonella — The most common type, responsible for the vast majority of food-related Salmonella infections. Found in poultry, eggs, meat, and produce.
- Salmonella Typhi — Causes typhoid fever. Less common in the U.S. but much more dangerous. This is one of the FDA’s Big 6 reportable illnesses.
Where Is Salmonella Found?
Salmonella is commonly associated with:
- Raw poultry — Chicken and turkey are the most common sources. Studies show that a significant percentage of raw chicken sold in the U.S. contains Salmonella.
- Eggs — Salmonella can be present both on the eggshell and inside the egg. This is why eating raw or undercooked eggs is risky.
- Raw meat — Beef, pork, and lamb can carry Salmonella, especially ground meats.
- Unpasteurized dairy — Raw milk, raw milk cheeses, and other unpasteurized dairy products.
- Fresh produce — Fruits and vegetables can be contaminated through contact with animal feces in soil or contaminated water.
- Pet reptiles and amphibians — Turtles, lizards, and frogs naturally carry Salmonella. Food handlers should never handle these animals and then handle food without thorough handwashing.
Symptoms of Salmonella Infection
Symptoms typically appear 6 to 72 hours after consuming contaminated food and include:
- Diarrhea (sometimes bloody)
- Fever and chills
- Abdominal cramps
- Nausea and vomiting
- Headache
Most people recover within 4 to 7 days without treatment. However, Salmonella can be life-threatening for high-risk populations: young children, elderly adults, pregnant women, and people with weakened immune systems.
How to Prevent Salmonella Contamination
As a food handler, you have the power to prevent Salmonella infections through proper food safety practices:
- Cook to proper temperatures: Poultry must reach 165°F. Eggs for immediate service must reach 145°F. Ground meats must reach 155°F. Always verify with a calibrated food thermometer.
- Prevent cross-contamination: Never use the same cutting board, utensils, or surfaces for raw poultry and ready-to-eat foods without washing and sanitizing between uses.
- Wash hands thoroughly: Wash hands for at least 20 seconds with soap and warm water after handling raw poultry, eggs, or meat.
- Refrigerate promptly: Keep raw poultry and eggs at 41°F or below. Never leave them in the danger zone (41°F–135°F) for more than 2 hours.
- Store properly: Store raw poultry on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
- Report illness: If you develop symptoms of Salmonella infection, report it to your manager immediately. You must not handle food while sick.
Salmonella on the Food Handler Test
Salmonella-related questions appear frequently on the food handler exam. Common question topics include:
- Which foods are most commonly associated with Salmonella?
- What is the minimum internal cooking temperature for poultry?
- How can cross-contamination from raw chicken be prevented?
- What should a food handler do if they develop Salmonella symptoms?
Master Salmonella prevention and other food safety concepts with our comprehensive practice test.