1. Salmonella isn’t one organism—it’s a genus
It contains over 2,600 known serotypes, all part of the family Enterobacteriaceae.
2. The genus is divided into only two species
Salmonella enterica (responsible for virtually all human illness) and Salmonella bongori.
3. Most human illness comes from a single subspecies
4. The name honors Daniel Elmer Salmon
Ironically, he was a veterinarian—not the scientist who discovered the bacterium.
5. The actual discoverer was Theobald Smith
He isolated it in 1885, but Salmon got the naming credit.
6. Salmonella is gram-negative
This means it has a thin peptidoglycan layer and a protective outer membrane.
7. It has flagella
Most serotypes are motile, using whip-like flagella to move toward nutrients.
8. It can survive both with and without oxygen
A facultative anaerobe capable of thriving in oxygen-rich and oxygen-poor environments.
9. It thrives in the intestinal tracts of animals
Birds, reptiles, mammals—even insects can carry it.
10. Poultry is the #1 reservoir
Chickens, turkeys, and eggs remain the most common sources of U.S. Salmonella outbreaks.
11. Salmonella can persist on dry surfaces for months
Especially in low-moisture foods like peanut butter or spices.
12. Some strains withstand desiccation astonishingly well
This is why outbreaks linked to pistachios, flour, or powdered milk occur.
13. Reptiles are a major carrier
Turtles, snakes, and lizards frequently harbor Salmonella naturally.
14. The FDA actually bans the sale of tiny turtles (<4 inches)
Because they historically caused thousands of pediatric infections.
15. Salmonella Typhi causes typhoid fever
A severe, invasive disease not common in the U.S. today.
16. Non-typhoidal Salmonella (NTS) causes foodborne illness
The type responsible for most U.S. outbreaks.
17. Symptoms usually begin 6–72 hours after exposure
Most commonly around the 12–36 hour mark.
18. Salmonella infects the small intestine first
Then colonizes the ileum and colon.
19. It invades through M-cells
These specialized cells in Peyer’s patches allow Salmonella to cross the intestinal barrier.
20. It has a Type III Secretion System (TTSS)
A molecular “syringe” used to inject toxins into host cells.
21. That secretion system is encoded on pathogenicity islands
Called SPI-1 and SPI-2—genomic segments dedicated to virulence.
22. Salmonella triggers host cells to engulf it
It actively manipulates the cytoskeleton.
23. It hides inside a Salmonella-containing vacuole (SCV)
A protective bubble that shields it from immune attack.
24. It can evade macrophage killing
Allowing it to survive within immune cells.
25. Salmonella causes inflammation that benefits the bacteria
Inflammation creates nutrients like tetrathionate that Salmonella can exploit.
26. Antibiotics don’t usually shorten symptoms
And may prolong shedding of the bacteria.
27. Antibiotic resistance is a major concern
Multidrug-resistant Salmonella strains—including Newport, Heidelberg, and Typhimurium—are rising.
28. Cows often carry Salmonella without symptoms
Dairy and beef cattle have caused many leafy greens–related outbreaks due to runoff.
29. Backyard poultry is now a major outbreak source of salmonella
Chicks and ducklings cause yearly multistate outbreaks when handled by families.
30. Salmonella can form biofilms
Sticky communities that resist cleaning and sanitizers.
31. It survives well in low-water-activity foods
Peanut butter, tahini, sesame seeds, and chocolate have all caused outbreaks.
32. Freezing does not kill Salmonella
Freezing does not kill most bacteria, like salmonella, but it does slow growth.
33. Cooking does kill it
But low-and-slow methods may allow survival if internal temperatures never reach ≥165°F.
34. Cross-contamination is one of the biggest risk factors
Especially from handling raw poultry.
35. The infectious dose can be shockingly low
As few as 15–100 cells in some situations.
36. The ID varies by food matrix
Fatty foods (like chocolate or cheese) protect the bacteria in the stomach.
37. Salmonella is one of the leading causes of food recalls
Especially in poultry, produce, and processed foods.
38. Leafy greens repeatedly appear in outbreaks
Due largely to contaminated irrigation water and nearby livestock.
39. Waterborne outbreaks occur too
Untreated well water can harbor the bacteria.
40. Pets can spread it
Dogs, cats, hedgehogs, guinea pigs, bearded dragons, and even feeder rodents.
41. Salmonella can be aerosolized
During high-pressure washing or in certain factory settings.
42. It can survive inside insects
Flies can carry it from feces to food.
43. Raw milk and raw milk cheese pose elevated risk
Pasteurization is highly effective at killing Salmonella.
44. Symptoms range from mild to severe
Diarrhea, cramps, fever, vomiting—potentially lasting 4–7 days.
45. Some cases become invasive
Leading to sepsis, meningitis, or focal infections.
46. Infants are at highest risk
Their immune systems aren’t fully developed.
47. Seniors are also high-risk
As are immunocompromised individuals.
48. Reactive arthritis can develop post-infection
49. Antibiotic therapy is reserved for severe cases
Or high-risk patients (infants, elderly, immunosuppressed).
50. Salmonella outbreaks often involve WGS cluster IDs
Whole-genome sequencing links isolates from people, food, and environments.
51. Many outbreaks go undetected
Because only a small fraction of stool samples ever undergo culture and sequencing.
52. The U.S. sees an estimated 1.35 million infections per year
According to CDC models.
53. Hospitalizations exceed 26,000 annually
And around 420 deaths occur each year.
54. The actual case count is much higher
Under-reporting means real numbers may be several times CDC estimates.
55. Salmonella is heat-resistant in certain foods
Especially high-fat or low-moisture foods.
56. It’s one of the oldest recognized foodborne pathogens
Dating back to the late 19th century. Still today, salmonella causes numerous nation-wide outbreaks every year!
57. Typhoid Mary was a Salmonella typhi carrier
She caused numerous outbreaks in the early 1900s.
58. Live vaccines exist for S. Typhi
But not for non-typhoidal Salmonella. Unfortunatley.
59. Pre-harvest interventions can reduce livestock carriage
Including vaccines, probiotics, bacteriophages, and competitive exclusion cultures. This also includes careful cleaning adn sanitation of premises!
60. Post-harvest interventions matter too
Scalding, chilling, antimicrobial dips, and steam pasteurization. Kills steps are vital!
61. Fresh produce contamination often happens before harvest
Through soil, water, manure, dust, or animals.
62. Salmonella can contaminate the internal tissues of produce
Especially tomatoes, melons, and sprouts. Just washing the outside my not be enough!
63. Sprouts are a notorious Salmonella vehicle
Warm, moist sprouting conditions are perfect for bacterial growth.
64. Litigation involving Salmonella is extensive
From poultry to produce to peanut butter, Salmonella outbreaks have produced some of the largest foodborne illness lawsuits in U.S. history—often guided by leading attorneys like Ron Simon & Associates, who frequently file the first salmonella lawsuits in these national outbreaks.
