Probability of Getting Salmonella

Salmonella infection (salmonellosis) is one of the most common foodborne illnesses in the United States, with the CDC estimating approximately 1.35 million infections annually. However, the vast majority are not laboratory-confirmed, as most people recover without medical treatment. About 26,500 cases are laboratory-confirmed each year, resulting in approximately 420 deaths.

The most common sources of Salmonella include raw or undercooked eggs, poultry, meat, and unpasteurized milk or juice. Contaminated produce (tomatoes, sprouts, melons) is an increasingly recognized source. Contact with reptiles, amphibians, and poultry (backyard chickens) also causes infections. Symptoms typically include diarrhea, fever, and abdominal cramps 6-72 hours after exposure, lasting 4-7 days.

Prevention involves cooking poultry to 165 degrees Fahrenheit, eggs to 160 degrees, washing hands thoroughly after handling raw meat or reptiles, preventing cross-contamination in the kitchen, and refrigerating perishable foods promptly. Antibiotic treatment is not usually needed except for severe cases or vulnerable populations (young children, elderly, immunocompromised). Antibiotic resistance in Salmonella is a growing concern.