Salmonella: guidance, data and analysis

The symptoms, diagnosis, management, surveillance and epidemiology of salmonella.

There are more than 2,500 strains of salmonella bacteria. These live in the guts of domestic and wild animals including, chicken, cattle, pigs, hedgehogs, snakes and lizards.

Salmonella causes food poisoning. Foods such as eggs, chicken, pork and dairy produce can carry salmonellas. Fruit and vegetables can also become contaminated if they have been in contact with livestock, manure or untreated water. People preparing food should make sure that they wash their hands and clean kitchen equipment thoroughly to prevent the spread of salmonellas from meat to other foods in the kitchen. People can also become infected from contact with individuals with diarrhoea or from unwell animals.

Symptoms of diarrhoea, stomach cramps, nausea, vomiting and fever usually develop between 12 and 72 hours after becoming infected. Illness usually lasts from 4 to 7 days. People with severe or prolonged symptoms should consult a doctor.

For general information on salmonella, visit NHS.UK.


Data submission

Foodborne outbreaks are reported on the Public Health England electronic foodborne and non-foodborne gastrointestinal outbreak surveillance system (eFOSS).


Outbreak investigation

Travel-associated infections

Updates to this page

Published 7 June 2014
Last updated 18 October 2021 + show all updates
  1. Added Salmonella: national laboratory and outbreak data.

  2. Amended the epidemiology section.

  3. Added Travel-associated Salmonella 2014 report.

  4. Updated with link to NHS Choices.

  5. First published.