Hi there! I'm Dr. Smith, a food safety expert with over 10 years of experience in the field. I've dedicated my career to understanding foodborne pathogens and how to prevent their spread.

You're asking a crucial question about the survival of *Salmonella*, and it's great that you're seeking information to stay safe.

Here's the deal: *Salmonella* is a tough cookie, and saying it can last "more than a week" is a bit of an understatement. Let's break it down:

* On Dry Surfaces: *Salmonella* can survive for surprisingly long periods on dry surfaces like countertops, cutting boards, and even utensils. We're talking weeks, even months. Think about it: these bacteria are built for survival. They can hunker down and wait for the right conditions to thrive again.

* In Food: This is where things get tricky. The survival of *Salmonella* in food depends on the type of food, how it's stored, and the initial contamination level.

* Moist Foods: Moist environments like raw chicken, eggs, and even fruits and vegetables can harbor *Salmonella* for extended periods, even in the refrigerator. While refrigeration slows down bacterial growth, it doesn't completely halt it.
* Dry Foods: In dry foods like spices, nuts, and crackers, *Salmonella* can persist for months, even years. These environments are less hospitable, but the bacteria can go dormant and spring back to life under the right conditions.

* Factors Affecting Survival:

* Temperature: Heat is *Salmonella*'s worst enemy. Proper cooking to temperatures of 165°F (74°C) kills these bacteria effectively. However, at room temperature or in lukewarm conditions, *Salmonella* can multiply rapidly.
* Moisture: As we discussed, moisture provides a breeding ground for bacteria. Dry environments are less hospitable.
* pH: *Salmonella* prefers a neutral pH. Acidic environments, like those found in vinegar or lemon juice, can inhibit its growth.
* Initial Contamination: A higher initial number of *Salmonella* bacteria means a greater chance of survival and potential to cause illness.

The Bottom Line:

The phrase "more than a week" grossly underestimates *Salmonella*'s resilience. This bacterium is a survivor and can persist for extended periods on surfaces and in various foods.

To stay safe, remember:

* Cleanliness is Key: Thoroughly wash your hands, utensils, and surfaces that come into contact with raw meat, poultry, eggs, or produce.
* Cook Thoroughly: Use a food thermometer to ensure food reaches the recommended internal temperature.
* Refrigerate Promptly: Don't leave perishable foods at room temperature for more than two hours.
* Avoid Cross-Contamination: Use separate cutting boards and utensils for raw meats and ready-to-eat foods.

By following these basic food safety practices, you can significantly reduce your risk of *Salmonella* infection.
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Salmonella. Symptoms include a general feeling of illness, diarrhoea, severe abdominal pain, high fever and sometimes vomiting. First symptoms can take up to 4 days from the eating of contaminated food, but is more usually 12 - 48 hours. This illness normally lasts 3 weeks but can last longer.read more >>