1.0Cooperative Extension Publicationshttps://extension.umaine.edu/publicationsBulletin #2258, Food Safety Facts: Salmonella and Food Safety: Questions and Answers - Cooperative Extension Publications - University of Maine Cooperative Extensionrich900600<blockquote class="wp-embedded-content" data-secret="yKixxH8H5N"><a href="https://extension.umaine.edu/publications/2258e/">Bulletin #2258, Food Safety Facts: Salmonella and Food Safety: Questions and Answers</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://extension.umaine.edu/publications/2258e/embed/#?secret=yKixxH8H5N" width="100%" height="338" title="“Bulletin #2258, Food Safety Facts: Salmonella and Food Safety: Questions and Answers” — Cooperative Extension Publications" data-secret="yKixxH8H5N" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Salmonella is the most frequently reported cause of foodborne illness. According to the Centers for Disease Control (CDC) there are approximately 40,000 cases of Salmonellosis reported each year in the US. Much is being learned about Salmonella and the risks associated with it through FoodNet, the Foodborne Diseases Active Surveillance Network.