In This ArticleView AllIn This ArticleWhat Is Salmonella?Salmonella SymptomsHow to Protect Your Home
In This ArticleView All
View All
In This Article
What Is Salmonella?
Salmonella Symptoms
How to Protect Your Home
ClosePhoto:Getty Images. EatingWell design.From nationwide outbreaks connected tocucumbersto recalls onCostco eggs,Salmonellahas been making headlines as of late. But what exactly is this bacteria, how does it spread, and how can we avoid contracting foodborne illness as consumers? Here’s everything you need to know aboutSalmonella.Nationwide Recalls on Chicken, Cucumbers and More to Be Aware of Right NowWhat Is Salmonella?Salmonellais a bacteria that can causeSalmonellainfection—also known as salmonellosis—when it’s consumed or you come into contact with it.According to the Centers for Disease Control and Prevention,Salmonellacauses approximately 1.35 million infections in the U.S. every year.Things that can cause salmonellosis include contaminated food, especially undercooked meat or vegetables that arenot appropriately washed. Infection can also occur after drinking contaminated water or after being in contact with animals or animal feces that may contain the bacteria.New USDA Proposal Will Make Consuming Chicken Much Safer amid RecallsWhat Are the Symptoms of Salmonella?Symptoms of salmonellosis typically start from six hours to six days after infection, and they can last up to seven days.The most common sign ofSalmonellainfection is watery diarrhea, which can contain blood or mucus. Other signs of illness include stomach cramps, headache, nausea, vomiting and loss of appetite.While salmonellosis usually only causes mild infections, sensitive groups such as young children, immunocompromised individuals, those who are pregnant and people age 65 or older may experience more severe illness, which can result in hospitalization or death. Be sure to contact your health care provider if you are showing any signs ofSalmonellainfection.How to Prevent Salmonella from Contaminating Your HomeTo prevent the spread of any foodborne illness in your home, the CDC recommends four steps to food safety: clean, separate, cook and chill.To ensure that your house isclean, wash your hands regularly, especially after handling raw meat, eggs, flour and vegetables. Plus, wash any cooking utensils and small appliances thoroughly after each use, and wipe down any countertops or cutting boards between cooking steps with hot, soapy water.Separateyour raw meat from other food when preparing a meal. And when making burgers, steak, chicken, eggs, seafood or any meat,cookto a safe internal temperature. While whole cuts of beef, veal, pork, lamb and fish with fins should reach 145°F, ground meat, poultry, casseroles and leftover meat should be cooked to an internal temperature of 160 to 165°FThe 7 Best Meat Thermometers, Tested and ReviewedAnd be sure tochill—or refrigerate properly—any perishable food like meat, dairy, fruits and vegetables. Bacteria can multiply quickly if contaminated food is left at room temperature. But don’t be fooled: that doesn’t mean foodborne pathogens likeSalmonella,ListeriaorE. colican’t thrive in the refrigerator. When disposing of a potentially contaminated product, it’s important to also clean the shelves or walls of the refrigerator or freezer where the food may have been in contact.The Bottom LineSalmonellainfection is a common foodborne illness, but there are preventive measures you can take to lessen your risk. If you are cooking your food thoroughly, washing your hands and cooking surfaces frequently and rinsing fruits and vegetables under water before eating, you are less likely to contract salmonellosis.If you are showing signs of food poisoning, talk to your doctor as soon as possible.Why Are There So Many Recalls Right Now? We Asked the FDAWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmitSourcesEatingWell 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.AboutSalmonellainfection.Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.Centers for Disease Control and Prevention.About four steps to food safety.
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Photo:Getty Images. EatingWell design.
Getty Images. EatingWell design.
From nationwide outbreaks connected tocucumbersto recalls onCostco eggs,Salmonellahas been making headlines as of late. But what exactly is this bacteria, how does it spread, and how can we avoid contracting foodborne illness as consumers? Here’s everything you need to know aboutSalmonella.Nationwide Recalls on Chicken, Cucumbers and More to Be Aware of Right NowWhat Is Salmonella?Salmonellais a bacteria that can causeSalmonellainfection—also known as salmonellosis—when it’s consumed or you come into contact with it.According to the Centers for Disease Control and Prevention,Salmonellacauses approximately 1.35 million infections in the U.S. every year.Things that can cause salmonellosis include contaminated food, especially undercooked meat or vegetables that arenot appropriately washed. Infection can also occur after drinking contaminated water or after being in contact with animals or animal feces that may contain the bacteria.New USDA Proposal Will Make Consuming Chicken Much Safer amid RecallsWhat Are the Symptoms of Salmonella?Symptoms of salmonellosis typically start from six hours to six days after infection, and they can last up to seven days.The most common sign ofSalmonellainfection is watery diarrhea, which can contain blood or mucus. Other signs of illness include stomach cramps, headache, nausea, vomiting and loss of appetite.While salmonellosis usually only causes mild infections, sensitive groups such as young children, immunocompromised individuals, those who are pregnant and people age 65 or older may experience more severe illness, which can result in hospitalization or death. Be sure to contact your health care provider if you are showing any signs ofSalmonellainfection.How to Prevent Salmonella from Contaminating Your HomeTo prevent the spread of any foodborne illness in your home, the CDC recommends four steps to food safety: clean, separate, cook and chill.To ensure that your house isclean, wash your hands regularly, especially after handling raw meat, eggs, flour and vegetables. Plus, wash any cooking utensils and small appliances thoroughly after each use, and wipe down any countertops or cutting boards between cooking steps with hot, soapy water.Separateyour raw meat from other food when preparing a meal. And when making burgers, steak, chicken, eggs, seafood or any meat,cookto a safe internal temperature. While whole cuts of beef, veal, pork, lamb and fish with fins should reach 145°F, ground meat, poultry, casseroles and leftover meat should be cooked to an internal temperature of 160 to 165°FThe 7 Best Meat Thermometers, Tested and ReviewedAnd be sure tochill—or refrigerate properly—any perishable food like meat, dairy, fruits and vegetables. Bacteria can multiply quickly if contaminated food is left at room temperature. But don’t be fooled: that doesn’t mean foodborne pathogens likeSalmonella,ListeriaorE. colican’t thrive in the refrigerator. When disposing of a potentially contaminated product, it’s important to also clean the shelves or walls of the refrigerator or freezer where the food may have been in contact.The Bottom LineSalmonellainfection is a common foodborne illness, but there are preventive measures you can take to lessen your risk. If you are cooking your food thoroughly, washing your hands and cooking surfaces frequently and rinsing fruits and vegetables under water before eating, you are less likely to contract salmonellosis.If you are showing signs of food poisoning, talk to your doctor as soon as possible.Why Are There So Many Recalls Right Now? We Asked the FDAWas this page helpful?Thanks for your feedback!Tell us why!OtherSubmitSourcesEatingWell 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.AboutSalmonellainfection.Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.Centers for Disease Control and Prevention.About four steps to food safety.
From nationwide outbreaks connected tocucumbersto recalls onCostco eggs,Salmonellahas been making headlines as of late. But what exactly is this bacteria, how does it spread, and how can we avoid contracting foodborne illness as consumers? Here’s everything you need to know aboutSalmonella.Nationwide Recalls on Chicken, Cucumbers and More to Be Aware of Right NowWhat Is Salmonella?Salmonellais a bacteria that can causeSalmonellainfection—also known as salmonellosis—when it’s consumed or you come into contact with it.According to the Centers for Disease Control and Prevention,Salmonellacauses approximately 1.35 million infections in the U.S. every year.Things that can cause salmonellosis include contaminated food, especially undercooked meat or vegetables that arenot appropriately washed. Infection can also occur after drinking contaminated water or after being in contact with animals or animal feces that may contain the bacteria.New USDA Proposal Will Make Consuming Chicken Much Safer amid RecallsWhat Are the Symptoms of Salmonella?Symptoms of salmonellosis typically start from six hours to six days after infection, and they can last up to seven days.The most common sign ofSalmonellainfection is watery diarrhea, which can contain blood or mucus. Other signs of illness include stomach cramps, headache, nausea, vomiting and loss of appetite.While salmonellosis usually only causes mild infections, sensitive groups such as young children, immunocompromised individuals, those who are pregnant and people age 65 or older may experience more severe illness, which can result in hospitalization or death. Be sure to contact your health care provider if you are showing any signs ofSalmonellainfection.How to Prevent Salmonella from Contaminating Your HomeTo prevent the spread of any foodborne illness in your home, the CDC recommends four steps to food safety: clean, separate, cook and chill.To ensure that your house isclean, wash your hands regularly, especially after handling raw meat, eggs, flour and vegetables. Plus, wash any cooking utensils and small appliances thoroughly after each use, and wipe down any countertops or cutting boards between cooking steps with hot, soapy water.Separateyour raw meat from other food when preparing a meal. And when making burgers, steak, chicken, eggs, seafood or any meat,cookto a safe internal temperature. While whole cuts of beef, veal, pork, lamb and fish with fins should reach 145°F, ground meat, poultry, casseroles and leftover meat should be cooked to an internal temperature of 160 to 165°FThe 7 Best Meat Thermometers, Tested and ReviewedAnd be sure tochill—or refrigerate properly—any perishable food like meat, dairy, fruits and vegetables. Bacteria can multiply quickly if contaminated food is left at room temperature. But don’t be fooled: that doesn’t mean foodborne pathogens likeSalmonella,ListeriaorE. colican’t thrive in the refrigerator. When disposing of a potentially contaminated product, it’s important to also clean the shelves or walls of the refrigerator or freezer where the food may have been in contact.The Bottom LineSalmonellainfection is a common foodborne illness, but there are preventive measures you can take to lessen your risk. If you are cooking your food thoroughly, washing your hands and cooking surfaces frequently and rinsing fruits and vegetables under water before eating, you are less likely to contract salmonellosis.If you are showing signs of food poisoning, talk to your doctor as soon as possible.Why Are There So Many Recalls Right Now? We Asked the FDA
From nationwide outbreaks connected tocucumbersto recalls onCostco eggs,Salmonellahas been making headlines as of late. But what exactly is this bacteria, how does it spread, and how can we avoid contracting foodborne illness as consumers? Here’s everything you need to know aboutSalmonella.
Nationwide Recalls on Chicken, Cucumbers and More to Be Aware of Right Now
Salmonellais a bacteria that can causeSalmonellainfection—also known as salmonellosis—when it’s consumed or you come into contact with it.According to the Centers for Disease Control and Prevention,Salmonellacauses approximately 1.35 million infections in the U.S. every year.
Things that can cause salmonellosis include contaminated food, especially undercooked meat or vegetables that arenot appropriately washed. Infection can also occur after drinking contaminated water or after being in contact with animals or animal feces that may contain the bacteria.
New USDA Proposal Will Make Consuming Chicken Much Safer amid Recalls
What Are the Symptoms of Salmonella?
Symptoms of salmonellosis typically start from six hours to six days after infection, and they can last up to seven days.The most common sign ofSalmonellainfection is watery diarrhea, which can contain blood or mucus. Other signs of illness include stomach cramps, headache, nausea, vomiting and loss of appetite.
While salmonellosis usually only causes mild infections, sensitive groups such as young children, immunocompromised individuals, those who are pregnant and people age 65 or older may experience more severe illness, which can result in hospitalization or death. Be sure to contact your health care provider if you are showing any signs ofSalmonellainfection.
How to Prevent Salmonella from Contaminating Your Home
To prevent the spread of any foodborne illness in your home, the CDC recommends four steps to food safety: clean, separate, cook and chill.
To ensure that your house isclean, wash your hands regularly, especially after handling raw meat, eggs, flour and vegetables. Plus, wash any cooking utensils and small appliances thoroughly after each use, and wipe down any countertops or cutting boards between cooking steps with hot, soapy water.
Separateyour raw meat from other food when preparing a meal. And when making burgers, steak, chicken, eggs, seafood or any meat,cookto a safe internal temperature. While whole cuts of beef, veal, pork, lamb and fish with fins should reach 145°F, ground meat, poultry, casseroles and leftover meat should be cooked to an internal temperature of 160 to 165°F
The 7 Best Meat Thermometers, Tested and Reviewed
And be sure tochill—or refrigerate properly—any perishable food like meat, dairy, fruits and vegetables. Bacteria can multiply quickly if contaminated food is left at room temperature. But don’t be fooled: that doesn’t mean foodborne pathogens likeSalmonella,ListeriaorE. colican’t thrive in the refrigerator. When disposing of a potentially contaminated product, it’s important to also clean the shelves or walls of the refrigerator or freezer where the food may have been in contact.
The Bottom Line
Salmonellainfection is a common foodborne illness, but there are preventive measures you can take to lessen your risk. If you are cooking your food thoroughly, washing your hands and cooking surfaces frequently and rinsing fruits and vegetables under water before eating, you are less likely to contract salmonellosis.
If you are showing signs of food poisoning, talk to your doctor as soon as possible.
Why Are There So Many Recalls Right Now? We Asked the FDA
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Thanks for your feedback!
Tell us why!OtherSubmit
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SourcesEatingWell 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.AboutSalmonellainfection.Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.Centers for Disease Control and Prevention.About four steps to food safety.
Sources
EatingWell 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.AboutSalmonellainfection.Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.Centers for Disease Control and Prevention.About four steps to food safety.
EatingWell 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.AboutSalmonellainfection.Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.Centers for Disease Control and Prevention.About four steps to food safety.
Centers for Disease Control and Prevention.AboutSalmonellainfection.
Centers for Disease Control and Prevention.Symptoms ofSalmonellainfection.
Centers for Disease Control and Prevention.About four steps to food safety.
