How does ‘Salmonella’ contaminate everything under the sun? A food safety specialist explains how you can stop its spread
Will salmonellosis turn your eggs sunny-side up into a biohazard? wildpixel/iStock via Getty Images Does it feel like Salmonella is contaminating everything these days? From the food you eat and the pets you love to the surfaces you touch and the recreational areas you enjoy, this deadly bacterium can be found almost everywhere. As of August 2026, the U.S.
Salmonella is a type of bacteria that can be found almost everywhere, including food, pets, surfaces, and recreational areas. As of August 2026, the U.S. Centers for Disease Control and Prevention (CDC) has reported 10 Salmonella outbreaks linked to various sources such as jalapeno peppers, backyard poultry, shell eggs, moringa leaf powder, and reptiles like turtles and bearded dragons. Other recent outbreaks have been tied to home-delivery meals, dry dog food, cantaloupe, cucumbers, diced onions, alfalfa sprouts, basil, flour, raw cookie dough, fish, ground beef, charcuterie meat, pistachio cream, and peanut butter. Outbreaks are identified when two or more people fall ill from consuming the same food. While the number of outbreaks in 2026 appears high, the CDC reports that the number has remained similar over the past five years. However, reduced federal oversight of food production and handling, due to cuts to public health agencies under the Trump administration, may increase the risk of serious illness.
Salmonella is the second-most common foodborne illness worldwide. In the U.S., it infects approximately 1.35 million people each year, leading to about 26,500 hospitalizations and 420 deaths annually. These figures may be underestimates because many people recover without seeking medical attention. Most cases involve children, older adults, pregnant individuals, and people with weakened immune systems. The U.S. spends around $2.4 billion annually on medical expenses and lost wages associated with Salmonella infections. Salmonella primarily originates in the intestinal tracts of humans and animals, including insects and birds. Once excreted in waste, it can contaminate soil, water, plants, and animals. The bacteria can survive for years in soil or food and grow optimally at temperatures between 95 and 98.6 degrees Fahrenheit (35 to 37 degrees Celsius), neutral acidity, and high humidity. However, it can also survive in much broader conditions, including temperatures as low as 35.6°F (2°C) and as high as 129.2°F (54°C).
Salmonella spreads through the fecal-oral route, meaning pathogens from an infected person’s or animal’s gastrointestinal tract are excreted in feces and transmitted to another person’s digestive system through their mouth. This can happen when contaminated hands touch food, surfaces, or the mouth. Researchers have identified over 2,500 varieties of Salmonella, but only about 100 types cause illness in humans. The most common types are Salmonella enteritidis and Salmonella typhimurium, which account for most reported infections globally. Symptoms typically begin 8 to 72 hours after consuming Salmonella and last 3 to 5 days. Common symptoms include severe stomach cramps, watery diarrhea (which may contain blood or mucus), headache, nausea, and loss of appetite. A particularly dangerous type, Salmonella Typhi, causes typhoid fever and can lead to asymptomatic carriers who shed the bacteria in their feces for up to one year after infection. Approximately 2.2% of these carriers may continue to carry the bacteria for up to eight years.
The first line of defense against Salmonella is proper hand-washing. This should be done after using the restroom, before eating or preparing food, after handling animals, and after touching potentially contaminated surfaces. The hand-washing process should take at least 20 seconds, using soap to create a lather that covers all surfaces, including between fingers, under fingernails, and above the wrists. Rinse with clean water and dry with a clean towel. Since Salmonella can be present in bodies of water, caution should be taken when swimming in lakes, rivers, or ponds. Avoid swallowing water and shower afterward to reduce contamination risk. When handling food, clean and sanitize all surfaces, especially after contact with raw meat or eggs. Wash all produce under running water and use a clean brush for hard surfaces. Keep raw foods separate from cooked or ready-to-eat foods. Cook foods to their required internal temperatures: 145°F (62.8°C) for beef, pork, eggs, fish, and shellfish; 160°F (71.1°C) for ground meat; and 165°F (73.9°C) for poultry, casseroles, and leftovers. Refrigerate food below 40°F (4.44°C) and limit exposure to higher temperatures for no more than two hours. Keep food away from backyard poultry and reptiles, and wash hands thoroughly after handling pet food or touching animals.
