Salmonella in Minnesota
Salmonella is a bacterial infection that causes diarrhea, fever, and stomach cramps. It's one of the most common foodborne illnesses, with about 1.35 million infections annually in the U.S., primarily from contaminated food. Track Salmonella activity and outbreaks specific to Minnesota.
What is Salmonella?
Salmonella bacteria live in the intestines of animals and humans. Most infections result from eating contaminated food (poultry, eggs, produce, peanut butter). While most people recover without treatment in 4-7 days, it can be life-threatening for young children, elderly, and immunocompromised individuals. About 26,500 hospitalizations and 420 deaths occur annually in the U.S.
Symptoms
- Diarrhea (may be bloody)
- Fever and chills
- Abdominal cramps
- Nausea and vomiting
- Headache
- Symptoms last 4-7 days
- Severe cases: Dehydration, bacteremia (blood infection)
Transmission
Eating contaminated food (especially poultry, eggs, produce); contact with infected animals (reptiles, birds, backyard poultry); person-to-person (poor hygiene); contaminated water
Contagious Period: Several days to several weeks after infection; some become chronic carriers
Prevention
- Cook poultry to 165°F, ground meat to 160°F
- Avoid raw or undercooked eggs and meat
- Wash hands thoroughly after handling raw meat, pets, or using bathroom
- Prevent cross-contamination (separate cutting boards for raw meat)
- Refrigerate food within 2 hours (1 hour if temp >90°F)
- Wash fruits and vegetables thoroughly
- Don't prepare food when ill with diarrhea
- Avoid unpasteurized milk and juice
- Wash hands after handling reptiles, birds, or backyard poultry
Minnesota Health Resources
Local health department information and state-specific prevention guidance
We're Monitoring Minnesota
Our AI-powered surveillance continuously monitors Salmonella activity across Minnesota. We track data from state health departments, local hospitals, CDC reports, and 50+ global health sources to provide early warning of emerging threats.
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Minnesota Health Department
For official state health alerts, vaccination locations, and public health guidance specific to Minnesota, visit your state health department's website.
Protecting Yourself in Minnesota
Whether you live in Minnesota, are traveling there, or have family in the state, understanding Salmonella prevention is essential. Follow these evidence-based prevention measures:
Prevention Measures
- Cook poultry to 165°F, ground meat to 160°F
- Avoid raw or undercooked eggs and meat
- Wash hands thoroughly after handling raw meat, pets, or using bathroom
- Prevent cross-contamination (separate cutting boards for raw meat)
- Refrigerate food within 2 hours (1 hour if temp >90°F)
- Wash fruits and vegetables thoroughly
- Don't prepare food when ill with diarrhea
- Avoid unpasteurized milk and juice
- Wash hands after handling reptiles, birds, or backyard poultry
When to Seek Care
If you experience symptoms of Salmonella in Minnesota, contact your healthcare provider immediately. Early diagnosis and treatment improve outcomes significantly.
Emergency symptoms: If you experience severe symptoms, difficulty breathing, or signs of dehydration, call 911 or go to your nearest emergency room.
Expert Resources & References
Trusted information from leading health organizations
WHO
Global disease surveillance and guidelines from the World Health Organization
View WHO Resources →Medically Reviewed Content
Disease information on Virus Watcher is reviewed by our Chief Epidemiologist, a former CDC lead analyst for FluSight forecasting. Outbreak data is aggregated from verified sources including BEACON, ProMED, WHO, CDC, and 50+ national health agencies. This information is for educational purposes and should not replace professional medical advice.
Last reviewed: 2026-03-05
Frequently Asked Questions
Common questions about Salmonella answered by our epidemiology team
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