Salmonella
A group of bacteria that is one of the most common causes of foodborne illness and food recalls in the United States.
What It Means
Salmonella is a genus of rod-shaped, gram-negative bacteria that causes salmonellosis, one of the most common foodborne illnesses worldwide. In the United States, Salmonella causes an estimated 1.35 million infections, 26,500 hospitalizations, and 420 deaths every year, according to the Centers for Disease Control and Prevention. Salmonella contamination is one of the leading triggers for FDA food recalls, particularly Class I recalls due to the potential severity of illness. The bacteria can be found in a wide variety of foods including poultry, eggs, beef, pork, fruits, vegetables, nut butters, spices, and processed foods. Symptoms of salmonellosis typically appear 6 to 72 hours after consuming contaminated food and include diarrhea, fever, abdominal cramps, nausea, and vomiting. Most people recover within 4 to 7 days without treatment, but the infection can be severe or even fatal in young children, elderly individuals, pregnant women, and people with weakened immune systems. Salmonella bacteria are killed by thorough cooking — internal temperatures of 165 degrees Fahrenheit for poultry and 160 degrees for ground meat are recommended. However, many recalled products are ready-to-eat items that consumers may not cook before consumption, making contamination particularly dangerous.
Related Terms
Foodborne Illness
Any illness resulting from consuming contaminated food, also known as food poisoning.
Cross-Contamination
The transfer of harmful bacteria, allergens, or other contaminants from one food, surface, or piece of equipment to another.
Class I Recall
The most serious type of FDA recall, issued when a product could cause serious health problems or death.
Adulteration
When a food product contains an unsafe substance, was processed under unsanitary conditions, or otherwise violates FDA safety standards.
Frequently Asked Questions
What does Salmonella mean?
A group of bacteria that is one of the most common causes of foodborne illness and food recalls in the United States.
Why is Salmonella important for food safety?
Salmonella is a genus of rod-shaped, gram-negative bacteria that causes salmonellosis, one of the most common foodborne illnesses worldwide. In the United States, Salmonella causes an estimated 1.35 million infections, 26,500 hospitalizations, and 420 deaths every year, according to the Centers for ...