Risks of salmonellosis (Salmonella)

Learn what the risks of salmonellosis are and who is most at risk.

On this page

• What are the risks of getting salmonellosis?
• Who is most at risk?
• What are the risks of complications?
• For more information

What are the risks of getting salmonellosis?

Your risk of getting salmonellosis is highest if you eat certain raw or undercooked foods contaminated with Salmonella, especially:

• eggs
• poultry
• meat, particularly pork and ground beef

Other foods and beverages that increase your risk include:

• homemade products containing raw eggs or unpasteurized dairy, such as:
  • tiramisu
  • frostings
  • ice cream
  • mayonnaise
  • cookie dough
  • salad dressings
  • hollandaise sauce
• unpasteurized dairy products, including:
  • raw milk cheeses
  • raw milk or cream
  • cream-filled desserts and toppings
• raw fruits and vegetables, and their juices, particularly sprouts (this is rare)

You are at risk of being exposed to Salmonella in your kitchen if you do not:

• wash your hands properly after:
  • using the bathroom
  • handling raw meat, eggs or poultry
  • touching pets and their food, treats, toys or waste
• wash fresh fruits and vegetables before eating them
• clean work surfaces thoroughly before and after preparing raw meat, poultry and other foods

Who is most at risk?

You are most at risk for salmonellosis if you:

• are a pregnant woman
• are 60 years of age or older
• are a child under 5 years of age
• have a weakened immune system (cannot easily fight disease)

What are the risks of complications?

In rare cases, there can be risks of severe complications if Salmonella spreads from the intestines to:

• other organs
• the blood stream

Some people may experience long-term symptoms, such as reactive arthritis (Reiter’s syndrome). These symptoms usually appear 3 to 4 weeks after you start feeling sick.