Salmonellosis

Clear→ stable

Gastrointestinal

Current NYS Status

3,974 cases in 2024 — near the 5-year baseline of ~7,952.

2024 statewide cases: 3,974

Source: NYSDOH Annual Communicable Disease Report 2024 + 5-yr baseline

What is it?

Salmonellosis is caused by non-typhoidal Salmonella bacteria and is one of the most common causes of foodborne illness in the US. NYS had 3,974 cases in 2024. Cases increase in summer when food sits out at warmer temperatures and outdoor grilling is common.

How it spreads

Primarily from eating undercooked eggs, poultry, and meat; contaminated produce; and contact with reptiles (turtles, lizards, snakes), amphibians, or live poultry — which can carry Salmonella without appearing sick.

Symptoms

Diarrhea, fever, and stomach cramps beginning 6 hours to 6 days after exposure. Illness usually lasts 4–7 days and resolves without treatment. Severe cases — more common in young children and older adults — may require hospitalization if the infection spreads to the bloodstream.

Who is at risk?

Young children under 5, adults 65+, and immunocompromised individuals face the highest risk of severe illness. Children under 5 should not have turtles, lizards, or other reptiles as pets.

What you can do

🛡Cook poultry to 165°F, ground beef to 160°F, and eggs until yolks are firm

🛡Refrigerate food promptly; do not leave food at room temperature for more than 2 hours (1 hour if above 90°F)

🛡Wash hands with soap and water after contact with reptiles, amphibians, or live poultry

🛡Do not give reptiles or amphibians as pets to children under 5 or households with immunocompromised members

Tier B — Annual report tracking

Based on NYSDOH annual communicable disease report. Threat level reflects 2024 case counts compared to the 5-year baseline.

Seasonality: summer

This information is for general public health awareness and is not a substitute for professional medical advice, diagnosis, or treatment.