Published April 6, 2026 · Updated monthly
Salmonella in Food: Complete Guide
Salmonella causes an estimated 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States every year, according to the CDC. Our database tracks 596 Salmonella-related FDA food recalls, including 460 Class I (dangerous) recalls. Here is what you need to know to protect your family.
What Is Salmonella?
Salmonella is a group of bacteria that live in the intestinal tracts of animals and birds. The two most common species that cause illness in humans are Salmonella enteritidis and Salmonella typhimurium. The infection they cause, called salmonellosis, is one of the most common foodborne illnesses worldwide.
Most Salmonella infections come from eating contaminated food — particularly raw or undercooked eggs, poultry, meat, and unpasteurized milk. The bacteria can also contaminate fruits and vegetables through contact with animal feces during growing or processing.
Symptoms and Timeline
Salmonella symptoms typically appear 6 hours to 6 days after consuming contaminated food, though most people develop symptoms within 12 to 36 hours. The most common symptoms include:
- Diarrhea (sometimes bloody)
- Fever (usually 100-102 F)
- Stomach cramps
- Nausea and vomiting
- Headache
Most healthy adults recover within 4 to 7 days without specific treatment, though diarrhea may last up to 10 days. The illness is more serious in children under 5, adults over 65, and people with weakened immune systems, who may require hospitalization and antibiotic treatment.
High-Risk Foods
While Salmonella can contaminate almost any food, certain products are recalled more frequently due to higher contamination risk:
- Raw poultry: Chicken and turkey are the most common sources of Salmonella infection. The USDA estimates that roughly 25% of raw chicken parts in the U.S. carry Salmonella.
- Eggs: Salmonella enteritidis can infect the ovaries of healthy-looking hens, contaminating eggs before the shell even forms. This is why raw or runny eggs pose a risk.
- Ground beef: Grinding mixes bacteria from the surface throughout the meat, increasing contamination risk compared to whole cuts.
- Raw sprouts: The warm, humid conditions required to grow sprouts are also ideal for Salmonella growth. Multiple major outbreaks have been traced to sprouts.
- Raw milk and unpasteurized juice: Pasteurization kills Salmonella. Raw dairy and juice bypass this safety step.
- Fresh produce: Tomatoes, peppers, cucumbers, papayas, and leafy greens have all been linked to Salmonella outbreaks, typically from contaminated irrigation water or processing equipment.
- Nut butters and spices: Low-moisture foods like peanut butter and spices can harbor Salmonella for extended periods because the bacteria survive in dry conditions.
Salmonella Recalls by the Numbers
Our database contains 596 FDA food recalls triggered by Salmonella contamination. The vast majority — 460 — are classified as Class I, the most serious category, reflecting the potential for Salmonella to cause severe illness.
There are currently 16 active Salmonella-related recalls. View the full list on our Salmonella recall tracking page.
Brands with the most Salmonella-related recalls:
Safe Cooking Temperatures
Cooking food to the proper internal temperature is the most effective way to kill Salmonella. Use a food thermometer — you cannot tell if food is safe by looking at it. The USDA recommends these minimum internal temperatures:
| Food | Min. Internal Temp |
|---|---|
| Poultry (whole, pieces, ground) | 165 F (74 C) |
| Ground beef, pork, lamb | 160 F (71 C) |
| Beef, pork, lamb (steaks, chops, roasts) | 145 F (63 C) + 3 min rest |
| Eggs | 160 F (71 C) / cook until firm |
| Leftovers and casseroles | 165 F (74 C) |
Prevention Tips
Beyond cooking to safe temperatures, these practices significantly reduce your risk of Salmonella infection:
- Wash your hands with soap and water for at least 20 seconds after handling raw meat, poultry, or eggs, and before preparing other foods.
- Prevent cross-contamination. Use separate cutting boards for raw meat and ready-to-eat foods. Never place cooked food on a plate that held raw meat.
- Refrigerate promptly. Keep your refrigerator at 40 F or below. Refrigerate leftovers within 2 hours of cooking (1 hour if the temperature is above 90 F).
- Do not wash raw poultry. Rinsing chicken or turkey in the sink can splash bacteria onto countertops, utensils, and other food. Cooking to 165 F kills any bacteria present.
- Avoid raw eggs in homemade dressings, mayonnaise, cookie dough, and eggnog. Use pasteurized eggs for recipes that call for raw or lightly cooked eggs.
- Wash produce under running water before eating, cutting, or cooking — even if you plan to peel it.
For a complete list of Salmonella-related recalls, visit our Salmonella recall tracking page.
Frequently Asked Questions
Yes, though it is uncommon in healthy adults. The CDC estimates about 420 deaths from Salmonella infection in the U.S. each year, primarily among young children, the elderly, and people with weakened immune systems. Most healthy people recover within 4-7 days without treatment. Seek medical attention if you experience bloody diarrhea, high fever (over 102 F), or severe dehydration.
Salmonella is killed at 165 F (74 C) when the food reaches that internal temperature throughout. For poultry and leftovers, always cook to 165 F. Ground meats should reach 160 F, and whole cuts of beef, pork, and lamb should reach 145 F with a 3-minute rest. Use a food thermometer — color and texture are not reliable indicators.
Most people with salmonellosis recover in 4 to 7 days without antibiotic treatment. Diarrhea may continue for up to 10 days, and it can take several months for bowel habits to return completely to normal. If symptoms are severe, last more than 3 days, or include bloody stool or high fever, contact your healthcare provider.