Salmonella: What It Is, Symptoms, and How to Stay Safe

Ever wondered why a simple chicken dinner can leave you doubled over with stomach cramps? That nasty feeling is often caused by salmonella, a bacteria that loves to hitch a ride on food, water, or even pets. It’s not a superhero villain, but it can turn a normal day into an emergency room visit if you aren’t careful.

Salmonella infections, also called salmonellosis, affect millions worldwide each year. Most people recover without a doctor’s visit, but the symptoms—nausea, vomiting, diarrhea, fever, and abdominal pain—can hit hard and fast. The good news? You can dramatically cut your risk with a few easy habits.

How You Can Get Infected

The bacteria lives in the intestines of animals, especially birds and reptiles. That means raw or undercooked eggs, poultry, and meat are prime carriers. Even a tiny scratch from a turtle can introduce salmonella into your system. Cross‑contamination is another sneaky route: using the same cutting board for raw chicken and fresh veggies without washing it properly spreads the germs.

Water isn’t safe either. Unpasteurized milk, untreated well water, or contaminated ice can all carry the bug. Travel to countries with lax food safety standards raises the odds, too. The key is to recognize the common sources and act before they become a problem.

Keeping Salmonella Away

Start with the kitchen. Cook poultry to an internal temperature of 165°F (74°C) and use a food thermometer to be sure. Eggs should be cooked until both whites and yolks are firm—no runny edges. If you love raw dough or homemade mayonnaise, consider using pasteurized eggs to dodge the risk.

Wash your hands—always. A quick 20‑second scrub with soap after handling raw meat, touching pets, or using the bathroom kills most germs. Keep raw meats separate from ready‑to‑eat foods. Use different cutting boards or, at the very least, wash them with hot, soapy water between uses.

When it comes to drinks, stick to pasteurized milk and bottled or boiled water, especially if you’re traveling. If you keep a refrigerator, keep it at 40°F (4°C) or lower; the cold slows bacterial growth.

If you do get sick, stay hydrated. Oral rehydration solutions or clear broths help replace lost fluids. Most healthy adults bounce back in a week, but children, seniors, and people with weak immune systems should see a doctor. In severe cases, antibiotics may be prescribed, but they’re not needed for mild infections.

Bottom line: salmonella is common, but it’s also preventable. Simple steps—cooking food thoroughly, washing hands, keeping surfaces clean, and choosing safe beverages—can keep the bug at bay. Keep these habits in mind next time you’re prepping a meal, and you’ll protect yourself and your family without breaking a sweat.