Table of ContentsView AllTable of ContentsTransmissionFood Preparation and HandlingAnimal and Pet ContactBackyard FarmingIdentifying OutbreaksFrequently Asked QuestionsNext in Salmonella GuideSalmonella: Everything You Need to Know
Table of ContentsView All
View All
Table of Contents
Transmission
Food Preparation and Handling
Animal and Pet Contact
Backyard Farming
Identifying Outbreaks
Frequently Asked Questions
Next in Salmonella Guide
Preventing infectionis especially important for those most at risk of a severe illness, including young children, the elderly, and those withweakened immune systems.
While most people get diarrhea that runs its course in a few days, approximately 450 people die every year from acutesalmonellosis.
There is no vaccine for salmonella and you can catch the illness multiple times, so it is important to avoid contact with the bacteria.
Verywell / JR Bee
Salmonellosis is an illness that includes diarrhea, fever, and abdominal cramps. The bacteria are spread in the feces. Some people are healthy but are carriers of the bacteria. Use these tips so you don’t give salmonella to others or get it from them:
How Salmonella Is Treated
There are many food handling practices that are aimed at preventing salmonella infection from food. These practices are important while eating, cooking at home, and preparing food in restaurants.
Clean
Separate
Cook
Chill
General
What Happens If You Accidentally Eat Raw or Undercooked Chicken?
While animals may transmit salmonella to anyone, there are groups who are at higher risk and should avoid any contact with animals that commonly carry the bacteria. These groups include infants, children age 5 and younger, adults over age 65, and people with decreased immune function (HIV/AIDS, chemotherapy, organ transplant recipients).
The highest-risk animals are reptiles (turtles, iguanas, other lizards, snakes), amphibians (frogs, salamanders), and live poultry (chickens, ducks, geese, turkeys).
Other animals that may transmit salmonella include pet birds, rodents (hamsters, guinea pigs, rats, mice), hedgehogs, farm animals, dogs, cats, and horses. The bacteria are primarily found in their feces, but their fur, feathers, bedding, toys, food, feeders, cages, or enclosures will also harbor the germs. These animals can be completely healthy and still carry the bacteria.
Use these tips to reduce your risk and protect people in higher-risk groups:
Use these tips to avoid getting salmonella:
Use these tips for homegrown egg safety:
Information on outbreaks can be seen on theCDC site.
Examples of recent outbreaks include those due to shell eggs, coconut, chicken salad, raw sprouts, kratom, pet guinea pigs, and pet turtles. You can drill down to see the specifics for outbreaks.
If you hear any news reports of recalls of food due to concern for salmonella or foodborne illnesses, check to see whether you have bought the recalled products. Do not consume them.
A doctor also should manage the care of infants, people over 65, and anyone who has a weakened immune system orinflammatory bowel diseaseas soon asSalmonellainfection symptoms begin.
No. This could actually encourage the spread ofSalmonella, That said, chickens lay eggs from the same orifice they poop out of, so you’ll want to scrub off any obvious feces or dirt with gloved hands. You can use a brush, a cloth, or even very fine sandpaper to do this. Afterwards, store the eggs in the refrigerator until you’re ready to use them.
By preparing food properly. Certain foods should be cooked to specific temperatures in order to kill any microbes they contain. You can use a food thermometer inserted into the thickest parts of the following to make sure they reach a safe temperatures before you serve them:Beef, veal, lamb, pork, ham, and fish should be cooked to 145 degrees (and allowed to rest for three minutes before carving or eating).Ground beef, pork, veal, and lamb should be cooked to 160 degrees.Egg dishes (frittatas, for example) should be cooked to 160 degrees.Poultry (chicken, turkey, duck), including ground chicken and ground turkey, should be cooked to 165 degrees.Casseroles should be cooked to 165 degrees.
By preparing food properly. Certain foods should be cooked to specific temperatures in order to kill any microbes they contain. You can use a food thermometer inserted into the thickest parts of the following to make sure they reach a safe temperatures before you serve them:
9 SourcesVerywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Centers for Disease Control and Prevention.Salmonella.Centers for Disease Control and Prevention.Four steps to food safety.Centers for Disease Control and Prevention.Ways to stay healthy around animals.United States Department of Agriculture.National Poultry Improvement Plan (NPIP).Centers for Disease Control and Prevention.Backyard poultry.Centers for Disease Control and Prevention.How to stay healthy around backyard poultry.Food and Drug Administration. American Medical Association.Reporting foodborne illness.Cleveland Clinic.Salmonella.Foodsafety.gov.Salmonellaand food.Additional ReadingWhiley H, Ross K.Salmonellaand Eggs: From Production to Plate. Tchounwou PB, ed.International Journal of Environmental Research and Public Health. 2015;12(3):2543-2556. doi:10.3390/ijerph120302543.
9 Sources
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.Centers for Disease Control and Prevention.Salmonella.Centers for Disease Control and Prevention.Four steps to food safety.Centers for Disease Control and Prevention.Ways to stay healthy around animals.United States Department of Agriculture.National Poultry Improvement Plan (NPIP).Centers for Disease Control and Prevention.Backyard poultry.Centers for Disease Control and Prevention.How to stay healthy around backyard poultry.Food and Drug Administration. American Medical Association.Reporting foodborne illness.Cleveland Clinic.Salmonella.Foodsafety.gov.Salmonellaand food.Additional ReadingWhiley H, Ross K.Salmonellaand Eggs: From Production to Plate. Tchounwou PB, ed.International Journal of Environmental Research and Public Health. 2015;12(3):2543-2556. doi:10.3390/ijerph120302543.
Verywell Health uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
Centers for Disease Control and Prevention.Salmonella.Centers for Disease Control and Prevention.Four steps to food safety.Centers for Disease Control and Prevention.Ways to stay healthy around animals.United States Department of Agriculture.National Poultry Improvement Plan (NPIP).Centers for Disease Control and Prevention.Backyard poultry.Centers for Disease Control and Prevention.How to stay healthy around backyard poultry.Food and Drug Administration. American Medical Association.Reporting foodborne illness.Cleveland Clinic.Salmonella.Foodsafety.gov.Salmonellaand food.
Centers for Disease Control and Prevention.Salmonella.
Centers for Disease Control and Prevention.Four steps to food safety.
Centers for Disease Control and Prevention.Ways to stay healthy around animals.
United States Department of Agriculture.National Poultry Improvement Plan (NPIP).
Centers for Disease Control and Prevention.Backyard poultry.
Centers for Disease Control and Prevention.How to stay healthy around backyard poultry.
Food and Drug Administration. American Medical Association.Reporting foodborne illness.
Cleveland Clinic.Salmonella.
Foodsafety.gov.Salmonellaand food.
Whiley H, Ross K.Salmonellaand Eggs: From Production to Plate. Tchounwou PB, ed.International Journal of Environmental Research and Public Health. 2015;12(3):2543-2556. doi:10.3390/ijerph120302543.
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