Reportable Infectious Diseases Reference Manual (RIDRM)

Salmonellosis

Salmonellosis is a diarrheal illness caused by the bacteria Salmonella. There are many different kinds of Salmonella bacteria. The most commonly reported in the United States are Salmonella serotype Enteritidis and Salmonella serotype Typhimurium. Salmonella infections occur more often during the summer. Of the cases acquired in the United States, approximately 91% are foodborne, with 2% hospitalized, and less than 1% deaths.

About Salmonellosis

Actions Required and Control Measures

Reporting Requirements - Category 2

Salmonellosis is physician reportable by mail within 12 hours of recognition or strong suspicion to both the Connecticut Department of Public Health (DPH) and the local health department (LHD). The director of any clinical laboratory must also report laboratory evidence of Salmonella to both the DPH and the LHD.

Additional laboratory requirements: Isolates of Salmonella must be submitted to the DPH State Public Health Laboratory for confirmation and should include the serogroup and type. To assure you have the most up-to-date information concerning reportable diseases, please visit the Reporting of Diseases, Emergency Illnesses, Health Conditions, and Laboratory Findings page.

National Surveillance Case Definitions

Case Investigation

LHD Responsibility: For those LHDs that interview their Salmonella cases, use the General Enteric Diseases Interview Form specific to Salmonella and Campylobacter in English and in Spanish to interview the case and identify individuals in high-risk occupations or settings (see below). Completed GEDIF forms should be entered directly into CTEDSS or faxed to the DPH at (860) 509-7910.

Provide information and educational materials describing the nature of the disease and preventive measures. The importance of frequent and thorough hand washing should be stressed for all cases and contacts. Encourage a physician visit if symptoms persist.

DPH Responsibility: The DPH, through FoodCORE, will interview cases for LHDs that have opted to defer Salmonella interviews to FoodCORE. If a case in a high-risk occupation or setting is identified, DPH will notify the appropriate LHD so that the appropriate control measures may be implemented. DPH is available to the LHD for assistance, consultation, and guidance and to ensure that appropriate investigative and control actions are being taken. 

Control Measures

Food Handler: Refer to DPH Food Protection Program at (860) 509-7297.

Health Care Worker with Direct Patient Contact: Symptomatic individuals with laboratory-confirmed infection should be excluded from direct patient care until asymptomatic.

Day Care Setting: Exclude symptomatic children and employees with laboratory- confirmed infection until symptoms subside. Other children and employees with gastrointestinal symptoms should be identified and cultured. Improved sanitation and personal hygiene should be emphasized in day care settings. Proper hand hygiene by staff and children should be stressed, especially after using the toilet or handling soiled diapers.

Household Contacts: Household contacts with diarrhea and/or vomiting should be excluded from food handling, child daycare, and direct patient care until they are asymptomatic. Proper hand washing should be stressed.

Updated 5/2/2025