Protecting families from contaminated food and water
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Protecting families from contaminated food and water
Posted in Salmonella on June 9, 2026
Salmonella infections are commonly associated with poultry, eggs, meat, seafood, raw milk, sprouts, produce, and even processed foods such as nut butters or flour. People can develop salmonellosis after eating contaminated food, drinking contaminated beverages, or handling contaminated products and then touching their mouth.
Chicken and turkey are among the foods most commonly associated with Salmonella. Raw poultry can carry the bacteria before it reaches the kitchen, and undercooking allows the bacteria to survive. Common high-risk poultry products include:
Poultry can also spread Salmonella through raw juices that touch cutting boards, utensils, counters, or ready-to-eat foods.
Eggs are another major food source linked to Salmonella. Contamination can occur on the shell or inside the egg before the shell forms. Higher-risk egg products include:
In 2025, a CDC investigation linked a Salmonella Enteritidis outbreak to eggs. The outbreak sickened 105 people across 14 states, hospitalized 19 people, and led to a recall.
Salmonella can contaminate meats during slaughter, processing, grinding, packaging, or handling. Commonly associated meat products include:
Ground meats create added risk because bacteria can spread throughout the product. Proper cooking reduces risk, but contamination can still spread before cooking if raw meat contacts other foods or surfaces.
Raw milk and dairy products made from raw milk can contain Salmonella and other dangerous pathogens. Pasteurization kills harmful germs, but raw milk skips that safety step. High-risk dairy products include:
Unlike pasteurized dairy, raw milk depends entirely on sanitation controls at the farm level.
Sprouts are frequently associated with Salmonella because they grow in warm, moist conditions that also support bacterial growth. Common risky sprouts include:
Washing sprouts may not remove bacteria completely because contamination can occur inside the seed before the sprout grows.
Fresh produce can carry Salmonella if contaminated water, soil, animal waste, equipment, or handling introduces the bacteria. Produce linked to Salmonella outbreaks has included:
Produce can create severe risks of outbreaks since many fruits and vegetables are eaten raw.
Flour can carry Salmonella because wheat grows outdoors and may become contaminated before milling. Flour does not usually receive a kill step before sale. Risky foods include:
Flour-related outbreaks can be harder to recognize because the risks of raw dough are often associated with eggs, not the flour itself.
Processed foods can also carry Salmonella if contamination occurs during manufacturing. Peanut butter presents a known risk because Salmonella can survive in low-moisture, high-fat foods for long periods. Other examples include:
A 2022 CDC investigation linked Salmonella Senftenberg illnesses in 17 states to Jif brand peanut butter, leading to a recall of multiple product types and sizes.