Affinity Health, a leading provider of high-quality health cover, explores the common myths and facts about Salmonella to help you better understand what really causes it—and what doesn’t.
Food poisoning is something many people have experienced at some point, but when it comes to Salmonella, confusion and misinformation are still prevalent. While most infections are mild and resolve on their own, Salmonella can pose serious health risks for babies, the elderly, and individuals with weakened immune systems.
Understanding how to protect yourself and your family starts with knowing what really causes Salmonella, and what doesn’t.

What is Salmonella?

Salmonella is a type of bacteria that lives in the intestines of humans and animals. Infection typically occurs when people consume contaminated food or water. Symptoms usually develop within 6 to 72 hours and include:

• Diarrhoea.
• Fever.
• Abdominal cramps.
• Nausea and vomiting.
• Headache.
• Muscle pain.

Myth #1: You Can Only Get Salmonella from Chicken

Fact: While undercooked poultry is a well-known source of Salmonella, the bacteria can also be found in raw or undercooked eggs, unpasteurised dairy, raw fruits and vegetables, meats including beef and pork, processed foods such as peanut butter and frozen meals, and even pet reptiles – plus, cross-contamination during food preparation can easily spread it.

Myth #2: You Can’t Get Salmonella from Vegetables

Fact: Fruits and vegetables can carry Salmonella, especially if they’re not appropriately washed or are grown in contaminated soil or irrigated with unsafe water. Pre-cut produce, such as bagged lettuce or diced melons, is particularly vulnerable if not stored at the correct temperature.

Myth #3: Reheating Food Kills All Bacteria

Fact: Reheating food can kill bacteria if it’s heated to the proper internal temperature (at least 75°C). However, if food has been left out at room temperature for too long (more than two hours), bacteria may have already produced toxins that reheating won’t destroy.
To be safe:

• Refrigerate leftovers within two hours of cooking.
• Reheat food to a steaming hot temperature throughout.
• Never reheat food more than once.

Myth #4: If It Looks and Smells Fine, It’s Safe to Eat

Fact: Salmonella doesn’t affect the taste, smell, or appearance of food. That means food can be contaminated even if it looks perfectly fresh.
The only way to be certain is by following safe food handling practices, including maintaining proper cooking temperatures, ensuring refrigeration, and practising good hygiene.

Myth #5: Only Unhygienic Kitchens Cause Salmonella

Fact: Even the cleanest, most modern kitchens can become contaminated if basic food safety rules aren’t followed. Simple mistakes like not washing hands after handling raw meat, using the same utensils for raw and cooked foods, storing raw meat above ready-to-eat items in the fridge, or ignoring expiry dates can all lead to the spread of harmful bacteria—which are invisible to the eye and don’t care how spotless your kitchen looks.

Myth #6: Children Can’t Get Salmonella if They Don’t Eat Meat

Fact: Children can still be exposed to Salmonella from other sources, such as eggs, dairy products, or unwashed produce. They may also come into contact with pet reptiles or contaminated surfaces in schools or public spaces.
Because young children have developing immune systems, they are at greater risk of severe illness from Salmonella. Good hygiene, especially handwashing after touching animals or using the bathroom, is key to prevention.

How to Prevent Salmonella Infection

Protect yourself and your family by following these food safety tips:

• Cook foods thoroughly: Use a food thermometer to ensure that meat and poultry reach a safe internal temperature.
• Avoid raw eggs: Be cautious with homemade mayonnaise, cookie dough, or sauces that contain raw or undercooked eggs.
• Wash hands and surfaces often: Always wash hands before and after handling food, after using the toilet, or touching pets.
• Keep food at safe temperatures: Refrigerate perishable foods promptly and never leave them out for more than two hours.
• Prevent cross-contamination: Use separate cutting boards for raw meats and other foods.
• Be cautious with pets: Avoid contact between reptiles and young children, and wash your hands after handling pets.

Final Thoughts

Salmonella is preventable, but only if you understand how it spreads. By busting common myths and adopting better hygiene and food safety habits, you can significantly reduce your risk of infection. Affinity Health encourages all households to be proactive about food safety and to seek medical attention if symptoms of food poisoning persist for longer than 48 hours or involve high fever, dehydration, or bloody stools. Affinity Health members have access to GP consultations, virtual doctor visits, pathology testing, and emergency care under various plans, making it easier to identify and manage foodborne illnesses early.

About Affinity Health

Affinity Health is South Africa’s leading health cover provider, offering you a range of options at affordable rates, including access to the widest national provider network. We understand the importance of having medical insurance that meets your needs, budget, and lifestyle. Our healthcare products are designed to protect you and your family when it matters the most. We strive to give our clients peace of mind and the highest standard of service. For more information, follow us on Facebook, Twitter, and Instagram.