Salmonella is a bacteria that poses a significant global health risk and is a leading cause of foodborne illness. The Centers for Disease Control and Prevention (CDC) reports approximately 1.35 million infections in the United States each year, resulting in about 26,000 hospitalizations and 420 deaths. Worldwide, the World Health Organization estimates that Salmonella causes over 93 million cases of severe gastroenteritis, especially affecting vulnerable populations like young children, the elderly and those with weakened immune systems.

　　Infections typically occur through the consumption of contaminated food or water. Common sources include undercooked poultry, eggs, unpasteurized milk and raw fruits and vegetables. The bacteria can also be transmitted through contact with infected animals or their environments. Symptoms usually manifest within six hours to six days and can include diarrhea, fever and abdominal cramps. While most individuals recover without treatment within a week, the illness can be severe and even life-threatening for at-risk groups.

　　Diagnosis is primarily conducted through laboratory testing of stool samples, with polymerase chain reaction (PCR) tests and culture methods used to confirm the presence of the bacteria. Biomarkers such as inflammatory cytokines can provide insights into the severity of the infection.

　　Preventing Salmonella infections involves key strategies such as proper food handling—cooking meat thoroughly, washing fruits and vegetables and avoiding cross-contamination. Public health campaigns that promote food safety awareness are essential. Additionally, individuals should practice good hygiene, including frequent handwashing, especially after handling animals or using the restroom.

　　Salmonella remains a critical public health concern, highlighting the importance of understanding its causes, symptoms and prevention strategies to mitigate its impact and protect vulnerable populations.