What Is Salmonella? Causes, Symptoms, Treatment, and Prevention Explained

Safe food practices at home help protect your family from serious bacterial infections.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 24, 2025

Safe food practices at home help protect your family from serious bacterial infections.

Salmonella is a type of bacteria that’s one of the most common causes of foodborne illness globally. While most healthy people recover without lasting effects, Salmonella infections can be serious—especially for children, the elderly, and people with weakened immune systems. Understanding what Salmonella is, how it spreads, symptoms, and key prevention strategies can help protect you and your family from foodborne illness.

What Is Salmonella?

Salmonella refers to a group of bacteria known as Salmonella enterica that can cause infection in humans and animals. There are many different kinds (serotypes), with Salmonella Typhimurium and Salmonella Enteritidis being the most commonly associated with illness in people.

Salmonella infection is also called salmonellosis.
It’s most often transmitted through contaminated food or water, but can also spread from animals or via environmental surfaces.

Salmonellosis is a leading cause of diarrheal illness and can produce a variety of symptoms, ranging from mild gastrointestinal upset to severe and even life-threatening complications in vulnerable groups.

How Do You Get Infected With Salmonella?

The most common way people get a Salmonella infection is by consuming contaminated food or beverages. But Salmonella can also be spread through contact with infected animals or surfaces. Here’s where Salmonella lives and how it might reach you:

Raw or undercooked meat, poultry, and eggs: Chicken, turkey, and eggs are among the most frequent carriers.
Unpasteurized milk or juices: Drinks not heated to kill bacteria can transport Salmonella straight to your gut.
Raw fruits and vegetables: Especially if washed or irrigated with contaminated water.
Contact with animals: Pets, especially reptiles, amphibians, and birds, may carry the bacteria without appearing sick.
Contaminated water: River, lake, or pool water swallowed accidentally can cause infection.
Cross-contamination: Using the same cutting board or utensil for raw poultry and ready-to-eat foods allows bacteria to spread easily.

Sometimes food can be contaminated at its source (such as during food processing or at the farm), and in some cases, an infected handler can transfer germs to the food during preparation.

Who Is Most At Risk for Salmonella Infection?

Anyone can get salmonella, but there are certain groups that face a higher risk of serious illness:

Infants and young children (under 5 years old)
Older adults (over 65 years)
People with weakened immune systems (such as from cancer, HIV/AIDS, or certain medications)
Pregnant women

For these groups, a Salmonella infection is more likely to become severe, cause dehydration, and even become life-threatening if not treated promptly.

Symptoms of Salmonella Infection

Symptoms of salmonellosis usually appear six hours to six days after infection. The illness typically lasts four to seven days. The most common symptoms include:

Diarrhea
Fever and chills
Stomach cramps
Nausea and vomiting
Headache
Muscle pain

In most people, symptoms resolve on their own, but dehydration is a potential complication, especially in young children and older adults. Rarely, Salmonella bacteria can enter the bloodstream and cause severe illness (such as septicemia or meningitis).

When Should You Seek Medical Attention?

Symptoms last more than a few days or worsen
You cannot keep fluids down and develop signs of dehydration: dry mouth, extreme thirst, little or no urination, dizziness
High fever (over 102°F/39°C)
Blood in your stool
Confusion, rapid heartbeat, or other concerning symptoms

These signs may suggest a complicated infection or need for hospitalization, especially in high-risk populations.

What Causes Salmonella Infection?

The source of Salmonella infection is almost always contaminated food or water. The bacteria can thrive in various foods and survive on surfaces for hours or even days, making cross-contamination an ongoing concern.

Common Sources of Salmonella	Examples
Raw or undercooked eggs	Homemade mayo, cookie dough, sauces
Raw poultry and meat	Chicken, turkey, beef, pork
Unpasteurized dairy	Milk, cheese, yogurt, juice
Raw fruits/vegetables	Lettuce, tomatoes, melons, sprouts
Processed foods	Peanut butter, frozen meals, baked goods
Contact with animals	Reptiles, birds, amphibians, pet feces

How Salmonella Spreads

Transmission occurs via the fecal-oral route. That means bacteria found in animal and sometimes human waste ends up contaminating food, water, or objects that go into your mouth—either directly or indirectly. Here’s how Salmonella spreads:

Improperly cooked meat or eggs consumed
Raw produce washed with contaminated water
Touching infected pets and not washing hands
Cross-contamination between raw and cooked foods
Consuming unpasteurized dairy or juice products
Infected food workers handling ingredients

How Is Salmonella Infection Diagnosed?

If a doctor suspects you have salmonellosis, they will often order a stool culture to confirm the presence of Salmonella bacteria. Blood tests may be used if a more severe or invasive infection is suspected.

Diagnosis is especially important during outbreaks, in high-risk patients, or when hospitalization is required.

Salmonella Treatment: What to Do If You’re Sick

Most mild Salmonella infections resolve on their own without specific medical treatment. Here are the main management steps:

Rehydration: Drink plenty of fluids (water, oral rehydration solutions, clear broths) to replace what’s lost from diarrhea and vomiting.
Bland diet: As your appetite returns, stick to easy-to-digest foods.
Avoid anti-diarrheal medication: Unless recommended by your doctor, as it can prolong infection by slowing the body’s efforts to get rid of the bacteria.

Antibiotics are generally not recommended for healthy adults with mild symptoms. However, they may be necessary in some situations:

Severe infection (very high fever, blood in stool, signs of sepsis)
High-risk groups (infants, elderly, immunocompromised)
When Salmonella spreads beyond the gut (invasive infection)

A doctor can determine whether antibiotics are necessary, based on your risk factors and severity of illness.

Salmonella Complications

Severe dehydration
Sepsis (bloodstream infection)
Meningitis
Reactive arthritis: Joint pain, eye irritation, and painful urination that can last weeks or months after infection.

These complications are rare but critical to recognize early, especially in individuals with underlying health issues.

How to Prevent Salmonella Infection

Prevention is key for both individuals and communities. By following safe food handling and personal hygiene practices, you can dramatically reduce the risk of Salmonella infection.

Safe Food Handling Tips

Cook meat and poultry thoroughly: Use a meat thermometer, not just visual cues. Refer to USDA recommendations:

Poultry: 165°F (74°C)
Ground meats: 160°F (71°C)
Beef, pork, lamb: 145°F (63°C) with 3 minutes rest

Don’t eat raw or undercooked eggs: Avoid unpasteurized egg products.
Use clean utensils and surfaces: Use separate cutting boards for raw meats and produce. Clean all surfaces, knives, and hands thoroughly after handling raw food.
Never place cooked food on surfaces that held raw food.
Chill foods quickly: Refrigerate perishable items right away.
Don’t wash raw poultry before cooking: This can spread bacteria around the kitchen via splashing.
Wash fruits and vegetables thoroughly: Even those you plan to peel.

Personal Hygiene to Prevent Salmonella

Wash your hands: Always use soap and water for at least 20 seconds after:

Using the bathroom
Handling raw meat, poultry, seafood, or eggs
Touching pets or cleaning up after them
Changing diapers
Before and after preparing meals

Protect extra-vulnerable individuals: Pregnant women, infants, the elderly, and people with weak immune systems should avoid high-risk foods (like undercooked eggs, raw sprouts, and unpasteurized dairy).
Stay cautious when traveling abroad: In countries with less-regulated food safety, stick to bottled/drinks and thoroughly cooked, peeled, or boiled foods.

Additional Ways to Reduce Your Risk

Drink only pasteurized milk and juices.
Practice caution with pet reptiles, birds, and amphibians: Always wash hands after contact and avoid letting them roam where food is prepared or eaten.
Don’t swallow water from pools or lakes. Recreational water can harbor bacteria.

Special Concerns: Salmonella in Restaurants and Food Service

Salmonella outbreaks often trace back to restaurants, cafeterias, or catered events due to food handling errors, poor hygiene, or cross-contamination. Preventive measures here are critical:

Food workers must wash hands frequently and properly.
Strict separation of raw and ready-to-eat food preparation areas.
Careful temperature control: Both cooking and safe food storage are vital for preventing bacterial growth.
Rigorous cleaning of equipment and surfaces.

Frequently Asked Questions (FAQs) About Salmonella

Q: Can you get Salmonella from washing chicken?

A: Washing raw chicken is not recommended—it can spread Salmonella bacteria via splashes onto kitchen counters, utensils, and other foods. Cooking poultry to the correct temperature kills bacteria; washing does not eliminate risk.

Q: Can I get Salmonella from my pets?

A: Yes. Reptiles (like turtles and lizards), amphibians, birds, and sometimes even cats or dogs can carry Salmonella. Always wash your hands after any contact with animals or cleaning animal habitats—especially before eating or preparing food.

Q: What foods most often cause Salmonella outbreaks?

A: The most common offenders are raw or undercooked eggs, poultry, beef, unpasteurized dairy, raw produce (including sprouts and leafy greens), and sometimes processed foods like nut butters or frozen items if contaminated during processing.

Q: Is there a vaccine for Salmonella?

A: There is currently no vaccine available for Salmonella infection in humans for general use, although vaccines exist for certain animals and research is ongoing.

Q: How long are you contagious after a Salmonella infection?

A: Some people can continue to shed Salmonella bacteria in their stool for several weeks, even after they feel better. Good hygiene and proper hand-washing are essential to prevent spread, especially in settings like childcare or food service.

Key Takeaways

Salmonella is a common cause of serious foodborne illness, largely preventable with proper hygiene and food safety steps.
Cooking meat and eggs thoroughly, handwashing, and preventing cross-contamination are the most effective tools to avoid infection.
Treatment mostly involves supportive care and hydration; most otherwise healthy people recover without antibiotics.
Be extra cautious if you (or those you care for) are young, elderly, immunocompromised, or pregnant.

Good food safety and hygiene practices are the best safeguard against Salmonella. Awareness and diligence in the kitchen—and beyond—protect everyone at your table.

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete