Salmonella is a major U.S. foodborne pathogen. Following are snips from U.S. scientific publications in 2025. The publications include surveys, reviews, and research on the control of Salmonella.
“Salmonella is a common cause of foodborne illness in the United States (U.S.) resulting in an estimated one million illnesses each year (Scallan, et al, 2011). Symptoms of Salmonella infection range from headaches, nausea, and chills to diarrhea, vomiting and, in severe cases, death (CDC, 2023). Although there is no one single root cause for Salmonella illnesses, poultry and eggs are commonly consumed products frequently associated with Salmonella outbreaks, illnesses, and deaths in the U.S. (O’Bryan et al., 2022, Snyder et al., 2019).”
Bakin, BC., K Stolte-Carroll, J Sigman, S M. Ritchie, GE. Tillman, I Bilanovic, BB. Kowalcyk. 2025. A Systematic Review on Preharvest Interventions Used to Control Salmonella in Poultry Rearing in the United States, Journal of Food Protection. 88:100474
“Salmonellosis is one of the most common foodborne illnesses and continues to pose a significant public health challenge worldwide, resulting in an estimated 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States annually, … (CDC 2023). The economic impact of Salmonella is substantial. Each year, salmonellosis is estimated to cost $3.7 billion, with deaths accounting for 89% of this economic burden (Hoffman, 2015).”
Zhang, S, R.L. Brashears, M.M. Brashears, M.X. Sanchez, S.E. Gragg. 2025. Surveillance of Salmonella in Cull Boar, Sow, and Gilt Lymph Nodes and Tonsils from Six Cull Hog Processing Facilities in the United States. Journal of Food Protection 88:100642.
“Non-typhoidal Salmonella infections are a leading cause of foodborne illness worldwide, causing ~93 million cases of gastroenteritis and over 155,000 deaths annually (1).”
Margolis, A, Liu L, Kim J, Porwollik S, McClelland M, Vázquez-Torres A. 2025. Amino acid decarboxylation preserves Salmonella fitness during phagocyte-derived oxidative stress. mBio. 16:.03147-25
“Salmonella is among the most important foodborne pathogens impacting public health and food safety. In humans, Salmonella infections are typically caused by the consumption of raw or undercooked poultry products… Salmonella infection or salmonellosis is one of the most important foodborne zoonotic diseases that impacts the digestive tracts of both humans and animals (Coburn et al., 2007).”
Tolooe, A., Alizadeh, M., Blake, K., Doost, J.S. and Sharif, S., 2025. Control of Salmonella in poultry: The role of host immunity and vaccines. Poultry Science, 104:p.105692.
“Salmonella is one of the leading causes of bacterial foodborne illness in the United States and worldwide (Scallan et al., 2011). It is estimated that nontyphoidal Salmonella causes 1.35 million illnesses in the United States each year (CDC 2019). Due to the vast number of Salmonella serotypes with varying levels of pathogenicity, the infectious dose is reported to range from 1,000 to 100,000 cells (Kothary and Babu, 2001, Li et al., 2012). The most recent attribution data from 2022, reported that more than 75% of all salmonellosis cases were attributed to seven food categories including several animal-sourced commodities such as chicken (19.7%), pork (11.9%), beef (6.9%), and turkey (5.2%) (Interagency Food Safety Analytics Collaboration, 2024). Despite considerable efforts to reduce the incidence of salmonellosis, incidence rates have remained stagnant over the last two decades requiring regulatory officials to reassess their approach to achieving the Healthy People 2020, now 2030, target of a 25% reduction (U.S. Department of Health and Human Services, 2022).
Swine and other livestock animals frequently serve as reservoirs for potentially pathogenic microorganisms including Salmonella (World Health Organization, 2018).”
Brown, J.A., Ricke, S.C., .2025. Investigating the dynamics of Salmonella contamination during commercial pork harvest using qualitative and quantitative detection methods, Journal of Food Protection. 88:100665
“Salmonella enterica is a leading bacterial cause of foodborne illness, often transmitted through contaminated food and water. Improved food handling has led to considerable reductions of Salmonella contamination in meat and poultry products; this does not wholly contribute to decreased salmonellosis incidence, highlighting the need to define alternative reservoirs and transmission pathways.”
Smith, JC, Siceloff AT, Shirazi SM, Bell RL, Shariat NW. 2025. A two-year study of Salmonella in four natural watersheds highlights the need for increased environmental Salmonella surveillance to close the One Health loop. Appl Environ Microbiol 0:e01770-25.
“Salmonella causes an estimated 1.35 million infections in the United States annually, with almost one-fifth of all salmonellosis illnesses attributed to chicken products… Salmonella is one of the leading causes of foodborne bacterial illnesses, hospitalizations, and deaths in the United States (Scallan Walter et al., 2025, CDC, 2024a).”
Chard, A.N., Eisenstein, T., Cote, A., Kremer-Caldwell, S., .2025. Salmonella Illness Outbreaks Attributed to Chicken by Product Type, United States, 1998-2022, Journal of Food Protection. 88:100660
“Among foodborne pathogens, Salmonella spp. represent one of the most clinically significant bacterial threats, primarily transmitted through consumption of contaminated animal- and plant-derived food products as well as water sources… Current epidemiological estimates indicate approximately 535,000 annual NTS infections worldwide, resulting in more than 77,500 deaths, highlighting the urgent need for improved understanding of Salmonella pathogenesis to develop effective control measures. ”
Li, S., Liu, H. and Qiu, J., 2025. Emerging insights into the type I secretion system: a key player in Salmonella virulence and host-pathogen interactions. mBio. 16:.e01655-25.
“Recent estimates indicate chicken meat products as the prominent contributing sources of foodborne salmonellosis, accounting for 18.6 % of the Salmonella-related illnesses. Salmonella in poultry processing originates at production, with the fecal-oral route being a major route of spread. … Salmonella is a major foodborne pathogen causing foodborne illness outbreaks and remains the leading cause of hospitalizations and death in humans (Scallan et al., 2011; Ferrari et al., 2019; IFSAC, 2024).”
Singh, A.K., Wang, J., Patil, P.S., Subedi, D., Mallavarapu, B., Bhumanapalli, S., Vaddu, S., Dalloul, R.A., Singh, M. and Thippareddi, H., 2025. A systematic review and meta-analysis of the efficacy of alternatives to antibiotic growth promoters as strategies to reduce Salmonella in meat-type poultry (pre-harvest). Poultry Science 104:p.105640.
“Salmonella, a Gram-negative, rod-shaped bacterium from the Enterobacteriaceae family, is a significant cause of illnesses in humans and animals. It resides in the digestive tracts of livestock, poultry, and other warm-blooded animals and can contaminate various environments and foods through fecal matter. Salmonella enterica, the main species that affects humans, is widespread in cattle, pigs, and poultry. Despite efforts to control pathogens in meat systems, over 1.4 million human salmonellosis cases occur annually in the U.S., with serotypes S. enteritidis and S. typhimurium being predominant.”
Brashears, M.M., Jimenez, R.L., Portillo, R.M., Bueno, R., Montoya, B.D., Echeverry, A. and Sanchez, M.X., 2025. Innovative approaches to controlling Salmonella in the meat industry. Meat Science, 219:p.109673.
“Salmonella is a significant food safety and public health concern. Poultry products have been considered the main vehicles of Salmonella infections in humans… Salmonella is the most frequently reported bacterial cause of foodborne illness in the United States. Poultry products (eggs and poultry meat) have been considered the main vehicles of Salmonella infections in humans.”
Closs Jr, G., Kathayat, D., Helmy, Y.A., Bhandari, M. and Rajashekara, G., 2025. Antimicrobial peptides disrupting the bacterial membrane reduce Salmonella colonization in chickens. Microbiol Spectr, pp.e01848-25.
“Salmonella is one of the primary causes of foodborne infections worldwide and is often linked to the consumption of poultry products.”
“Worldwide, Salmonella has been recognised as one of the leading causes of bacterial gastroenteritis related to the consumption of animal products, particularly those derived from the poultry industry.”
Gentile, N., Lorenzo-Rebenaque, L., Marco-Fuertes, A., Montoro-Dasi, L. and Marin, C., 2025. Emerging Challenges in Salmonella Control: The Need for Innovative and Sustainable Disinfection Strategies in Poultry Farming. Pathogens, 14:p.912.
“Salmonella enterica is one of the most common causes of human foodborne illness attributed to consumption of contaminated poultry in the U.S.”
McMillan, E.A., Read, Q.D., Mitchell, T.R., Harris, C.E., Glenn, A.E., Pokoo-Aikins, A., Meinersmann, R.J. and Frye, J.G., 2025. In vitro synergistic effects of peracetic acid and biocides approved for use in poultry meat processing against four serotypes of non-typhoidal Salmonella enterica. Microbiol Spectr. 13:.e00652-25.
“Salmonella enterica (SE) is one of the most prevalent enteric pathogens globally and infects humans through contaminated food and water sources. The rising trend of antibiotic resistant SE strains poses a critical threat to public health.”
Tung,Chuan Wei, Kanchan Thapa, Anna Phan, Aditi Mohapatra, Muhammad Hashmi, Kayla Bleich, and Debabrata Biswas. 2025. Antibacterial Activity of a Fused Endolysin ENDO 1252/KL9P Against Multiple Serovars of Salmonella enterica.” Microbial Biotechnology 18:e70237.
“Salmonella contamination in poultry remains a significant public health concern, impacting both the poultry industry and consumers. Effective control measures must span the entire poultry production continuum, from farm to table, to mitigate the risk of contamination and outbreaks.“ Betiku, E., Ogundipe, T.T., Kalapala, T. and Obe, T., 2025. A Mini-Review on Multi-Hurdle Control of Salmonella Along Poultry Production Continuum. Animals, 15:p.875.
“Poultry meat and eggs are major sources of foodborne salmonellosis in the United States, with contaminated hatching eggs acting as a key transmission route for Salmonella Enteritidis (SE) from hatchery to farm.”
Kosuri, P., Muttathukonam, S.H., Reddyvari, R., Gao, M., Ren, Y. and Amalaradjou, M.A., 2025. Probiotic application reduces Salmonella Enteritidis contamination in layer hatching eggs and embryos. Poultry Science, p.105389.
“Salmonella is a significant foodborne pathogen responsible for over 1.3 million infections in the USA annually(19). Nontyphoidal Salmonella is a leading cause of illness, hospitalization, and even death among all foodborne bacterial pathogens (20). The CDC estimates that Salmonella causes more foodborne illnesses than other bacteria, with chicken as the primary source. S. enterica serovars are increasingly becoming a foodborne pathogen of significant public, economic, and health concern, with some strains linked to endemic, emerging, and reemerging diseases (20–22).”
Ajao YO, Hiott LM, Williams LE, Jackson CR, Frye JG. 2025. Antibacterial activity of two newly isolated Bdellovibrio bacteriovorus strains on Salmonella enterica serovars of food safety concern. Microbiol Spectr 13:e00861-25.
“The genus Salmonella consists of a group of globally significant foodborne pathogens that pose substantial public health risks. Traditional detection methods are inadequate for rapid diagnosis and effective epidemic surveillance due to limitations such as time-consuming procedures and insufficient sensitivity.”
Fu, H., Xu, W., Huang, M., Cong, Y., .2025. Molecular detection of Salmonella, Journal of Food Protection. 88:.100659
“Salmonella enterica is a significant foodborne pathogen frequently associated with produce contamination through irrigation with untreated surface water. ”
Lima, L.A., Rocha, A.D., Gomes, M.L., Pereira, W.E., Givisiez, P.E., Brown, E.W., Allard, M.W., Chen, Z., Bell, R.L., Toro, M. and Meng, J., 2025. Water sampling using modified Moore swab (MMS): the effects of sampling replicates and different media on the frequency and diversity of Salmonella serovars. Appl. Environ, Microbiol. 91:.e00647-25.
