Salmonella (Salmonellosis)
Clinical Name: Salmonella enterica (multiple serotypes including Enteritidis, Typhimurium, etc.)
Common Name: Salmonella
What Is Salmonella?
Salmonella is a genus of rod-shaped, gram-negative, facultatively anaerobic bacteria in the family Enterobacteriaceae. It naturally inhabits the intestines of humans and animals and is primarily transmitted to humans through the consumption of contaminated food or water. Infection with Salmonella—known as salmonellosis—can range from mild gastroenteritis to severe systemic illness, depending on the strain and host vulnerability.
There are over 2,500 known serotypes, but two—Salmonella enterica serotype Enteritidis and Typhimurium—are responsible for the majority of human infections in the United States.
Source: CDC, WHO
Introduction
Not all bacteria are created equal—but Salmonella has a nasty reputation for a reason. It’s one of the most common causes of foodborne illness, and outbreaks often start where food safety breaks down: in prep stations, grill lines, or poorly cleaned surfaces.
For food workers, the risk is more than theoretical. This bacterium lives in the intestines of animals and humans, and it doesn’t take much—a speck of undercooked poultry juice or an unwashed cutting board—to trigger an outbreak that can sicken dozens.
Why It Matters
When Salmonella enters your kitchen, it doesn’t stay quiet. It spreads quickly—through raw meat, produce, utensils, and even hands—making it one of the top threats in commercial food environments. The CDC estimates Salmonella causes more than 1.35 million infections and 420 deaths each year in the U.S. alone. Many of these cases stem directly from food service operations where basic food safety practices are overlooked.
| Food Source | Examples |
|---|---|
| Raw or undercooked poultry | Chicken, turkey, duck |
| Raw or undercooked eggs | Shell eggs, homemade sauces, desserts |
| Unpasteurized dairy products | Raw milk, soft cheeses |
| Contaminated produce | Leafy greens, tomatoes, sprouts |
| Processed foods | Peanut butter, frozen meals, pet food |
Whether it’s a fast-casual spot or a fine dining kitchen, no operation is immune. Salmonella can turn a single oversight into a public health emergency.
Symptoms
Symptoms of salmonellosis usually begin within 6–72 hours after exposure and can last 4 to 7 days. While most people recover without treatment, some cases can lead to hospitalization—especially in vulnerable populations.
| Symptom | Details |
|---|---|
| Diarrhea | Sometimes bloody or severe |
| Fever | 100–102°F; may be prolonged |
| Stomach cramps | Can range from mild to intense |
| Nausea or vomiting | May cause dehydration |
| Headache & fatigue | Common during and after infection |
Severe cases may result in bloodstream infections or reactive arthritis. Always monitor symptoms closely.
Who’s at Risk
Salmonella can infect anyone—but certain groups face more severe consequences:
- Children under 5 – Immature immune systems
- Older adults – Higher risk of complications
- Pregnant women – May affect pregnancy outcomes
- Immunocompromised individuals – Including those with cancer, HIV, or on immunosuppressive therapy
How It Spreads
- Through contaminated food: Especially raw meat, poultry, eggs, dairy, and produce
- Cross-contamination: Cutting boards, knives, and prep stations can all spread the bacteria
- Improper hand hygiene: After using the restroom or handling raw ingredients
- Contact with animals: Reptiles, poultry, and even pets can carry Salmonella
How to Prevent It
Food workers are the front line of defense. These core food safety practices can stop Salmonella before it spreads:
| Step | Action |
|---|---|
| Clean | Wash hands, surfaces, and tools frequently with hot, soapy water |
| Separate | Use separate equipment for raw and ready-to-eat foods |
| Cook | Always use a thermometer—poultry should hit 165°F (74°C) |
| Chill | Keep foods below 40°F (4°C); refrigerate leftovers within 2 hours |
Don’t forget about produce: wash it thoroughly, even if it's pre-packaged or labeled "triple-washed."
Cleaning Measures
Thorough cleaning and sanitizing are your insurance policy against cross-contamination:
- Disinfect prep surfaces and tools with an EPA-approved food-safe sanitizer
- Use color-coded cutting boards to keep raw meat separate
- Change gloves frequently, especially after handling raw ingredients
- Clean and sanitize sinks, handles, and shared equipment regularly
Tip: Create and follow a cleaning schedule your entire team can follow—consistency is key.
Protect Your Kitchen. Protect Your Business.
At Certivance, we help foodservice teams go beyond the basics. Our food safety training ensures your staff is confident in preventing outbreaks, controlling cross-contamination, and handling food with precision and care.
Whether you're onboarding new hires or refreshing your team’s knowledge, our interactive, real-world-focused courses help protect your reputation and keep your customers safe.
👉 Explore Certivance Food Safety Training
