UK food hygiene warning as cases of salmonella soar to highest level in decade

People have been urged to endure they take precautions when storing food or cooking after cases of two common gastrointestinal infections soared to the highest level in a decade. The UK Health Security Agency (UKHSA) said cases of campylobacter increased by 17.1% ffrom 60,055 in 2023 to 70,352 in 2024 - the highest number recorded in the past decade, with adults aged 50-79 years accounting for 44% of all reports.

Similarly, salmonella infections reached a decade high, rising 17.1% from 8,872 cases in 2023 to 10,388 in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. Both are usually caught by eating contaminated food, including poultry, meat, eggs, raw fruit or vegetables, and unpasteurised milk products.

Infection may also occur through close contact with people with the infection, particularly in household settings, and by cross-contamination in the kitchen, for example when utensils are used for both cooked and uncooked foods.

Dr Gauri Godbole, deputy director of gastrointestinal infections at UKHSA, said: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections.

"These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment.

"Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections.

"Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Don't return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided."

Symptoms of gastrointestinal infections include diarrhoea, stomach cramps, vomiting and mild fever.

Most people recover within one to two weeks, but the elderly, young children and those with weakened immune systems are at higher risk of infection.

The rise in cases is being investigated by the UKHSA and the Food Standards Agency (FSA). Dr James Cooper, deputy director of food policy at the FSA, said:"Public safety is our highest priority.

"The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data.

"We are working together to understand the reasons behind the rise in campylobacter and salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health.

"We've launched a new campaign to help people stay safe - find out more on food.gov.uk. We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on food.gov.uk.

"When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination."

• Cook food correctlyby following the guidance on time and temperature on product labels.
• Chill your food below 5 degrees, this will stop or significantly slow the growth of bacteria.
• Cleanfood equipment and surfaces thoroughly. This helps to stop harmful bacteria and viruses from spreading onto food.
• Avoid cross-contaminationwhich might lead to bacteria passing from raw foods to ready-to-eat foods via things like re-usable shopping bags, knives and chopping boards, cloths and work surfaces.
• Use food and drink by the'use by' dateon the label, even if it looks and smells fine - eating food after this date could put your health at risk as you can't smell or taste bacteria which make you ill.
• Good personal hygieneis essential when you're preparing food. This will help ensure that bacteria you may have come into contact with isn't passed to your friends, family and neighbours in their food