Nontyphoidal salmonellosis is the leading cause of foodborne illness in the U.S., causing approximately 1.4 million infections annually. Most cases of salmonellosis are due to ingestion of contaminated food items such as eggs, dairy products, and meats. However, almost any foodstuff can be implicated, including peanut butter, as seen during a recent outbreak of over 600 Salmonella infections. Although outbreaks often gain national media attention, the majority of nontyphoidal Salmonella infections in the U.S. occur sporadically. Risk factors for salmonellosis include gastric hypoacidity, recent use of antibiotics, extremes of age, and a variety of immunosuppressive conditions. Clinical manifestations of the infection most commonly involve self-limited gastroenteritis; however, bacteremia, endovascular, and localized infections may occur. Most cases of gastrointestinal involvement are self-limited, with antibiotic therapy reserved among persons at risk for complicated disease. Preventive strategies by both industry and among consumers are advocated to further reduce the occurrence of nontyphoidal salmonellosis.