1. Non-porous surfaces: Salmonella bacteria can survive on non-porous surfaces, such as metal, plastic, and glass, for several hours to several days. The exact lifespan depends on factors such as temperature and humidity.
2. Porous surfaces: Salmonella bacteria can survive longer on porous surfaces, such as wood, cardboard, and fabric, because these materials can absorb moisture and provide a more hospitable environment for the bacteria. They can survive for weeks or even months in these conditions.
3. Refrigerated environments: Refrigeration can slow down the growth and reproduction of Salmonella bacteria but doesn't necessarily kill them. Salmonella bacteria can survive for extended periods in refrigerated foods or on surfaces inside the refrigerator.
4. Dry environments: Salmonella bacteria don't survive well in dry environments because they require moisture to grow. However, they can still persist for some time on dry surfaces, especially if there's any residual moisture or organic matter present.
5. High temperatures: Salmonella bacteria are susceptible to heat and can be killed by cooking food to the proper internal temperature. They are generally killed at temperatures above 140°F (60°C).
It's important to note that the survival time of Salmonella bacteria can vary widely and is influenced by numerous factors beyond those mentioned above. To minimize the risk of Salmonella contamination and illness, it's essential to follow proper food safety practices, including thorough cooking, avoiding cross-contamination, and practicing good hygiene.