Salmonella is a foodborne illness-causing microorganism. It thrives and grows in moist environments but can survive for extended periods of time in and on dry foods and surfaces.
Why is it a concern for food safety?
Salmonella is a food safety concern because it can survive months on surfaces and on food items, including dried goods like flour, uncooked pasta and spices. Salmonella is a natural part of a chicken's digestive tract, which can contaminate eggs, chicken meat and other farm products.
Symptoms
Salmonella can cause the foodborne illness salmonellosis.
Symptoms including diarrhea, fever and abdominal cramps.
Salmonellosis is contagious. It can spread from person to person.
Symptoms may develop 12 to 72 hours after consuming contaminated food or beverage and can last 4 to 7 days.
The young, people over 65 years, pregnant and immunocompromised individuals are at greatest risk of salmonellosis.
How to reduce your risk
- Wash your hands with soap and water often, especially after using the toilet and before preparing food.
- Do not handle food for others if you have had symptoms within the last 48 hours.
- Salmonella is heat-sensitive and can be eliminated through pasteurization or heat-treating foods.
- Cook foods to the correct internal temperature.
Do not eat
- Raw flour.
- Raw (unpasteurized) milk or foods made from unpasteurized milk.
- Undercooked egg dishes.
- For dishes containing eggs cook to 160 degrees Fahrenheit.
- Undercooked chicken.
- For dishes containing raw chicken cook to 165 degrees Fahrenheit.
When to report a foodborne illness in Minnesota
If you believe that you became sick from eating any food or beverage, alert the Minnesota Department of Health:
- Call 1-877-FOOD-ILL (1-877-366-3455)
- Submit your report using the confidential Foodborne and Waterborne Illness Report
- Or, email [email protected]
Reviewed in 2026