Prevalence of Salmonella in Food

Salmonella is one of the most common causes of foodborne illness in the United States, affecting millions of people each year. The bacteria thrive in warm environments and can contaminate a wide variety of foods, leading to outbreaks in vegetables, poultry, dairy, and seafood. When ingested, Salmonella can cause symptoms such as diarrhea, fever, and abdominal cramps within six to 72 hours, and in severe cases, it may lead to hospitalization or even death.

Salmonella Trends

Poultry

Chicken and turkey are significant sources of Salmonella infections. The Interagency Food Safety Analytics Collaboration (IFSAC) estimates that over 23% of foodborne Salmonella illnesses are attributed to consuming these meats. Produce: Seeded vegetables, such as tomatoes and cucumbers, account for about 11% of Salmonella cases.

According to the Interagency Food Safety Analytics Collaboration (IFSAC), the estimated percentages of foodborne Salmonella illnesses attributed to specific food categories are as follows:

• Chicken: 14.1%
• Pork: 9.7%
• Seeded Vegetables (e.g., tomatoes, cucumbers): 9.6%
• Other Produce: 8.3%
• Beef: 8.2%
• Fruits: 7.9%
• Eggs: 7.7%
• Dairy: 6.5%
• Turkey: 5.5%
• Other Seafood: 3.4%
• Grains and Beans: 2.9%
• Other Meat/Poultry: 2.8%
• Game: 2.2%
• Fungi (e.g., mushrooms): 1.3%
• Crustaceans: 1.2%
• Bivalves (e.g., clams, oysters): 0.9%
• Root and Sprout Vegetables: 0.8%

These estimates are based on outbreak data from 1998 through 2021, with a focus on the most recent five years (2017–2021).

How Does Food Become Contaminated with Salmonella?

Salmonella contamination can occur at any point in the food supply chain, from farm to table. Poultry and eggs are among the most frequently contaminated food items due to the nature of chicken farming and egg production. Even though poultry processors follow strict hygiene and safety guidelines, Salmonella can still be present due to factors like improper handling or cross-contamination.

Produce is another significant source of Salmonella. Leafy greens, cucumbers, and sprouts are particularly vulnerable to contamination due to irrigation practices and handling during transportation. In recent years, several high-profile Salmonella outbreaks have been linked to fresh produce, including the 2024 cucumber outbreak in Florida, affecting hundreds of people across the U.S.

Dairy products, particularly raw milk and cheeses made from unpasteurized milk, also pose a Salmonella risk. Although pasteurization eliminates most bacteria, products that bypass this process or are contaminated after pasteurization can still lead to infections. Additionally, Salmonella has been found in processed foods like peanut butter, spices, and even dog food, demonstrating the bacteria’s resilience and adaptability.

How a Salmonella Attorney Can Help in a Salmonella Case

When a Salmonella infection is linked to contaminated food, affected individuals may be entitled to compensation. An experienced Salmonella Lawyer specializing in food safety can assist by investigating the source of contamination, collecting evidence, and identifying liable parties, such as food producers or distributors. Attorneys can also handle complex legal processes, negotiate settlements, and represent you in court if necessary for your Salmonella lawsuit.

In cases of severe illness, where medical bills and lost wages add significant financial strain, an attorney can help recover costs and seek compensation for pain and suffering. Having legal representation not only helps in recovering damages but also holds companies accountable, encouraging better food safety practices industry-wide.