Salmonella

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.