Nut Butters: A Surprising Source
Nut butters like almond and peanut butter might seem safe, but they’ve popped up in salmonella recalls more often than you’d expect. Just last year, a popular almond butter brand was pulled from shelves after the CDC confirmed salmonella contamination. The creamy consistency and dense fat content make nut butters a cozy home for bacteria if safety protocols slip during production or storage. Even a small amount of contamination can cause widespread outbreaks because these products are often eaten straight from the jar. Health experts now advise keeping nut butters in the fridge once opened and regularly checking for recall notices. According to food safety specialist Dr. Carla Evans, “Nut butters are not as benign as people think—if the wrong bacteria gets in, it can multiply quickly.” Always buy from reputable brands, and don’t ignore strange smells or textures.
Frozen Fruits: A Chilling Concern
Frozen fruits, often seen as a healthy shortcut, have recently been linked to salmonella outbreaks that shocked health officials and consumers alike. In early 2025, several people across multiple states fell ill after eating frozen strawberries traced back to a single batch. Freezing preserves fruit but does not kill bacteria—if salmonella gets on the fruit during harvesting or packaging, it can survive cold storage. Many people assume frozen equals safe, but health authorities recommend washing fruit before freezing at home and being wary of pre-packaged options. The FDA has ramped up inspections and testing for frozen fruit products following these incidents. “We’re seeing more outbreaks tied to frozen produce than ever before,” said public health officer Jamie Lin. Staying alert to recalls and handling frozen fruit with care is more important than ever.
Pre-Packaged Salad Mixes: A Risky Convenience
Pre-packaged salad mixes offer a tempting solution for busy lives, but they’ve also become a surprising vehicle for salmonella. In 2024, a major national brand faced a recall after dozens were sickened by contaminated mixed greens. The risk begins in the field, where contaminated water or animals can introduce bacteria, and continues through processing and packaging. Even “pre-washed” labels don’t guarantee safety, as some bacteria cling stubbornly to leafy surfaces. Food safety experts stress the importance of rinsing all greens thoroughly at home, regardless of packaging claims. Salad mixes also have a short shelf life, making it vital to watch expiration dates closely. “A single missed sanitation step can mean a lot of sick customers,” warns industry consultant Maria Ortega. Being vigilant with storage and washing is key to avoiding unexpected illness.
Eggs: The Classic Culprit
Eggs have long been in the salmonella spotlight, but many people don’t realize just how significant the risk remains. Recent USDA estimates showed that about 1 in 20,000 eggs could be contaminated—even those with clean, uncracked shells. The risk isn’t just in raw eggs; undercooked dishes like runny omelets or homemade ice cream can also harbor the bacteria. Safe handling means cooking eggs until both yolks and whites are firm and avoiding recipes that call for raw eggs, such as some salad dressings or cookie dough. Experts also recommend storing eggs in the refrigerator and buying only from trusted sources. “It’s the invisible risks that get people,” says Dr. Leonard Shaw, a foodborne illness researcher. Don’t be tempted by shortcuts—proper cooking and handling are non-negotiable for egg safety.
Raw Flour: An Unexpected Hazard
Raw flour might seem harmless, but it’s become an unexpected culprit in recent salmonella outbreaks. In 2025, a widely used flour brand was recalled after several consumers fell ill from eating raw dough. Unlike other foods, flour undergoes minimal processing, and harmful bacteria can survive milling and packaging. Many people are surprised to learn that licking the spoon after making brownies or eating raw cake batter could lead to illness. Experts strongly advise baking or cooking all flour-based products thoroughly, as heat is the only surefire way to kill bacteria. Storing flour in cool, dry conditions is also recommended, as moisture can encourage bacterial growth. “People just don’t realize flour isn’t sterile,” explains microbiologist Dr. Hannah Singh. Enjoy your treats, but always wait until they’re baked.
Tomatoes: A Juicy Risk
Tomatoes, especially when eaten raw, have been at the center of several recent salmonella scares. In summer 2024, a specific variety sold at major supermarkets was linked to a multi-state outbreak, catching many consumers off guard. Tomatoes can become contaminated in the field through tainted water, soil, or handling by workers. Washing them thoroughly under running water is crucial, and some experts even suggest briefly blanching tomatoes before eating. Cooking tomatoes—whether in sauces or soups—reliably eliminates salmonella, but most people prefer them raw in salads and sandwiches. Food safety advisories now recommend staying updated on recalls, especially during peak tomato season. “A tomato looks so innocent, but it can harbor real danger if not handled properly,” says chef and nutritionist Laura Pike.
Spices: A Flavorful Threat
Spices add excitement to food, but some have been linked to salmonella outbreaks that fly under the radar. Ground cumin, black pepper, and paprika have all faced recalls in the last year due to positive salmonella tests. The bacteria can lurk in dried spices if contaminated during harvesting, drying, or grinding, and the drying process doesn’t always kill all pathogens. Since spices are used in small amounts, many don’t realize the risk, but even tiny quantities can cause illness if bacteria are present. The FDA advises buying spices from established brands and storing them away from heat and moisture. “People forget that spices are agricultural products,” says spice importer Raj Patel. Cooking spices in hot dishes helps reduce risk, but be cautious with raw spice blends or rubs.
Dairy Products: A Creamy Concern
Dairy products, particularly those made from raw or unpasteurized milk, are frequent offenders in salmonella outbreaks. In 2024, a popular brand of raw milk cheese was linked to dozens of illnesses, prompting renewed warnings from health officials. Pasteurization is highly effective at killing salmonella, but lapses in hygiene during production or packaging can still lead to contamination in both raw and pasteurized goods. Carefully check expiration dates, avoid dairy with bulging seals or strange odors, and always refrigerate promptly after purchase. Experts recommend sticking to pasteurized milk, cheese, and yogurt to reduce risk. “There’s just no upside to raw milk products,” says epidemiologist Dr. Sheila Barton. Keeping an eye on recall alerts and practicing good kitchen hygiene are critical steps for dairy lovers.
Seafood: A Slippery Source
Seafood, especially when consumed raw, has become a surprising source of salmonella infections in recent years. In early 2025, several people fell ill after eating raw oysters contaminated with the bacteria, highlighting the risk associated with uncooked seafood. Warmer ocean temperatures can foster bacterial growth, and handling practices from sea to table play a critical role. Experts urge consumers to buy seafood from reputable suppliers and always cook it thoroughly—steaming, grilling, or baking to safe internal temperatures. Sushi lovers are advised to be extra cautious, particularly during summer months. “Raw seafood is a gamble, even at high-end restaurants,” warns chef and food safety advocate Tom Ellis. Avoiding raw shellfish during warmer months is a simple way to lower your risk.
Pet Food: An Overlooked Risk
Pet food, especially dry kibble and treats, has emerged as an unexpected risk for salmonella exposure. In 2024, a major dog food brand was recalled after several pets and their owners became ill. Handling contaminated pet food can transfer bacteria to hands, kitchen surfaces, and even other foods. Experts recommend washing hands thoroughly after handling pet food and never using kitchen utensils or counters for scooping or storing it. Sealed containers help keep pet food safer, and following feeding instructions can prevent spoilage. Regular vet checks for pets also help catch and control any bacterial infections early. “We often forget our pets’ food could make us sick too,” says veterinarian Dr. Erica Jones. Simple precautions can keep both two-legged and four-legged family members safe.
Sprouts: A Green Danger
Sprouts, including alfalfa, mung bean, and broccoli sprouts, have been implicated in multiple salmonella outbreaks due to their unique growing conditions. In 2025, a batch of alfalfa sprouts was linked to a widespread outbreak, sending shockwaves through the health community. The humid, warm environment needed to sprout seeds is perfect for bacteria to multiply, making contamination hard to control. Even washing sprouts may not fully remove bacteria, so cooking them is recommended for those at higher risk, such as pregnant women or people with weakened immune systems. Buying sprouts from reputable producers and checking for recent recalls is vital. “Sprouts are healthy, but they carry a hidden danger,” notes nutritionist Megan Carter. Take extra care if you love adding a crunchy topping to your salad or sandwich.
