Salmonella bacteria, a common cause of foodborne illness, continues to contaminate a wide range of food products and environments in the United States. As of August 2026, the Centers for Disease Control and Prevention (CDC) has reported 10 outbreaks linked to sources such as jalapeno peppers, backyard poultry, shell eggs, moringa leaf powder, and reptiles. This ongoing contamination poses a significant public health challenge, with Salmonella infecting an estimated 1.35 million people annually in the U.S., leading to approximately 26,500 hospitalizations and 420 deaths each year.
The number of reported Salmonella outbreaks has remained consistent over the past five years. However, concerns have been raised about the potential for increased risk due to reduced federal oversight of food production and handling, attributed to budget cuts affecting federal public health agencies during the Trump administration.
Understanding Salmonella Contamination
Salmonella primarily originates in the intestinal tracts of humans and animals but is commonly found in the environment. The bacteria can survive in water for weeks and in soil or food for years, thriving under optimal conditions of temperature, acidity, and humidity. Its ability to adapt to diverse environmental conditions allows it to contaminate water used for recreation and irrigation, as well as plants and animals that come into contact with contaminated waste.
Infections typically occur through the fecal-oral route, where pathogens from an infected person's or animal's gastrointestinal tract are transmitted to another person's system through ingestion. Symptoms usually appear within eight to 72 hours and can include severe stomach cramps, watery diarrhea, headache, nausea, and loss of appetite. While most infections resolve within a few days, a small percentage of individuals infected with Salmonella Typhi can become asymptomatic carriers, shedding the bacteria for extended periods.
The economic impact of Salmonella infections in the U.S. is substantial, with an estimated $2.4 billion spent annually on medical expenses and lost wages. Many infections go unreported because individuals recover without seeking medical attention, potentially underestimating the true scope of the problem.
Protecting Against Salmonella
Preventing Salmonella contamination relies on a multi-faceted approach involving consumers, retailers, growers, and manufacturers. Key preventive measures include rigorous hand-washing after using the restroom, before eating or preparing food, and after handling animals or potentially contaminated surfaces. Proper hand-washing should last at least 20 seconds and involve scrubbing all surfaces of the hands.
When handling food, maintaining clean and sanitized food contact surfaces, especially after contact with raw meat or eggs, is crucial. All produce should be washed under cool running water before consumption, with a brush used for harder outer surfaces. Cross-contamination is a significant risk, so raw foods must be kept separate from cooked or ready-to-eat foods.
Cooking foods to recommended internal temperatures is essential: 145°F (62.8°C) for beef, pork, eggs, and fish; 160°F (71.1°C) for ground meat; and 165°F (73.9°C) for poultry, casseroles, and leftovers. Refrigerated food should be kept below 40°F (4.44°C), and hot food maintained at 135°F (57.2°C) or higher. Perishable foods should not be left at temperatures between 40°F and 140°F for more than two hours.
Additional precautions include keeping food away from backyard poultry and reptiles, avoiding eating in their vicinity, and thoroughly cleaning surfaces they touch. Handwashing is also critical after handling pet food, and children should be kept away from pet food dishes and treats.
While eliminating Salmonella entirely is not feasible, adherence to these food safety practices can significantly reduce the risk of illness and help prevent its spread. The information in this article was adapted from The Conversation and written by Kimberly Baker, the Food Systems and Safety Program Team Director at Clemson University.