Salmonellosis: What It Is and How to Avoid It

Salmonellosis is an infection caused by Salmonella bacteria. In the U.S. it causes over a million infections each year, usually from food or contact with animals. Symptoms often start within 6–72 hours after exposure and mostly affect the gut, so you get diarrhea, cramps, fever, and sometimes vomiting. Most people recover in a few days, but some need medical care — especially infants, older adults, pregnant people, and anyone with a weak immune system.

How Salmonella Spreads and Common Sources

Salmonella lives in animal intestines and spreads to humans in a few predictable ways. The usual culprits are undercooked poultry, raw or lightly cooked eggs, unpasteurized milk, and produce contaminated during processing. Reptiles, chicks, and pet turtles can also carry the bacteria on their skin. Cross-contamination in the kitchen — cutting raw chicken on the same board you use for salad without washing — is a very common route.

Symptoms, When to Seek Care, and Treatment

Typical symptoms include watery diarrhea, stomach cramps, fever, nausea, and sometimes bloody stools. Mild cases get better with fluids and rest. Watch for signs of dehydration (dry mouth, low urine, dizziness) and high fever or bloody diarrhea. See a doctor if symptoms are severe, if they last more than 48 hours, or if you’re in a high-risk group. Doctors may order a stool test. Antibiotics are not needed for most healthy adults and can be harmful unless the infection is severe or the patient is high-risk.

For home care, keep hydrated with water, oral rehydration solutions, or broths. Avoid anti-diarrheal meds unless a doctor advises them, since they can sometimes prolong the infection. If a clinician prescribes antibiotics, take them exactly as directed and finish the course.

Prevention is the easiest and most effective strategy. Cook poultry and ground meats to at least 165°F (74°C); use a meat thermometer so you don’t guess. Don’t eat raw eggs or foods that use them uncooked (like homemade mayonnaise or raw cookie dough). Buy pasteurized dairy and keep perishable foods refrigerated at 40°F (4°C) or below.

In the kitchen, always wash hands for 20 seconds with soap after handling raw meat, eggs, or pets. Clean cutting boards and counters with hot soapy water or a mild bleach solution. Use separate cutting boards for raw meat and ready-to-eat foods. When traveling, avoid street foods that may be undercooked and choose bottled or boiled water if sanitation is uncertain.

If you have pets like reptiles or backyard poultry, don’t let them roam in areas where food is prepared. Teach kids to wash hands after touching animals. These simple habits cut the risk a lot.

Want quick tips? Cook fully, chill promptly, wash hands and surfaces, and be cautious with raw eggs and unpasteurized products. Those steps cover most of what causes salmonellosis and keep you and your family safer.