How does Salmonella contaminate everything under the sun? A food safety specialist explains how you can stop its spread

Salmonella's ability to contaminate a wide array of items has led to numerous foodborne illnesses. This bacterium can be found in food, animals, soil, water, and various surfaces, posing a significant threat to public health. In 2026, the U.S. reported 10 Salmonella outbreaks, linked to jalapeno peppers, backyard poultry, shell eggs, reptiles, home-delivered meals, dry dog food, cantaloupes, cucumbers, onions, alfalfa sprouts, basil, flour, raw cookie dough, fish, ground beef, charcuterie meat, pistachio cream, and peanut butter.

Despite the perception of an increased number of outbreaks, CDC data indicates that the frequency of outbreaks has remained relatively stable over the past five years. However, reduced federal oversight of food production and handling due to budget cuts may heighten the risk of severe illness.

Salmonella, the second-most common foodborne illness in the world, infects approximately 1.35 million people annually in the U.S., causing around 26,500 hospitalizations and 420 deaths. The true number of infections may be underestimated, as many individuals recover without seeking medical attention. Those most vulnerable to foodborne illnesses, such as children, older adults, pregnant people, and those with weakened immune systems, are more likely to seek medical help.

The bacterium primarily originates in the intestinal tracts of humans and animals, including insects and birds. Once Salmonella leaves its host through waste, it can contaminate various surfaces and materials when environmental conditions support its survival. This bacterium can thrive in water, soil, and food for extended periods, persisting in temperatures as low as 35.6°F (2°C) and as high as 129.2°F (54°C).

Salmonella spreads through fecal-oral transmission, where pathogens from an infected person or animal are excreted in feces and ingested by another person. Symptoms typically appear 8-72 hours after consumption and last for approximately 3-5 days, causing severe stomach cramps, watery diarrhea, and potential complications such as fever, headache, nausea, and loss of appetite.

Around 4% of Salmonella Typhi carriers become asymptomatic, periodically shedding the bacteria in feces for up to a year after infection, while 2.2% can carry the bacteria for up to eight years. Typhoid fever is a significant public health concern in Africa and South Asia.