BRITAIN is beset by a surge in deadly salmonella cases, health officials warned today.
Rates of the bug in England have risen to the highest in a decade, the UK Health Security Agency (UKHSA) said.
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Cases hit 10,406 in 2025, up slightly on the 10,389 recorded in the previous year.
The nasty bug usually causes a fever, sickness and diarrhoea that clears up in days. However, it can be fatal.
Salmonella infections are typically caught by eating contaminated food, including poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk products, the UKHSA said.
Infection can also occur through close contact with infected people and by cross-contamination in the kitchen, for example when utensils are used for both cooked and uncooked foods.
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Earlier this year, a salmonella outbreak that sickened at least 15 people in England and Wales was linked to sprouted seeds Credit: Getty
The UKHSA did not say exactly what may have triggered the increase in cases.
But the cause has been previously disputed by experts who point to various factors including improved detection of cases and a weakening of standards in importation checks.
The UKHSA today said it wanted people to take precautionary measures against catching the bacteria, which it said are common causes of food poisoning.
It also warned that young children, elderly adults and those with weakened immune systems “should take extra care” as they are at higher risk of developing severe illness.
Dr Gauri Godbole, Deputy Director for Gastrointestinal Infections at UKHSA, said: “We are seeing consistently high levels of gastrointestinal infections in England.
“We continue to work closely with partners to detect, investigate, and stop the spread of these infections.
“These infections spread in many ways – through contaminated food or water, contact with an infected person, or contact with infected animals or their environment.
“Washing hands thoroughly with soap and water, particularly after using the toilet, handling raw meat, eating, and contact with animals or farms, can help prevent infection.
“Anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others, should not return to work, and children should not attend school or nursery until at least 48 hours after symptoms have cleared.”
Dr James Cooper, Deputy Director of Food Policy at the Food Standards Agency also said: “Public safety is our highest priority and we’re working closely with UKHSA and other partners to understand the reasons behind the rise in Salmonella cases, so we can take the necessary action to protect public health.
“We’re also supporting businesses to meet their legal responsibility to keep food safe, and we encourage consumers to check Food Hygiene Ratings when they are eating out.
“People can reduce their risk of food poisoning at home by following the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination.”
According to the annual UKHSA data, released today, campylobacter cases fell slightly in 2025.
The bug is also usually caught by eating contaminated food, including poultry, meat, eggs, raw fruit or vegetables.
Cases remained high at 69,394 in 2025, but were lower than the 70,392 logged in 2024.
Meanwhile, listeriosis remained comparable to previous years, with 181 cases reported in 2025, compared with 179 in 2024.
Six ways to protect yourself from food poisoning
Cooking food correctly by following the guidance on time and temperature on product labels
Chilling your food below 5 degrees to stop or significantly slow the growth of bacteria
Cleaning food equipment and surfaces thoroughly to stop harmful bacteria and viruses from spreading onto food
Avoiding cross-contamination which 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
Using food and drink by the ’use by’ date on 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
Having good personal hygiene when you’re preparing food to help ensure that bacteria you may have come into contact with isn’t passed to your friends, family and neighbours in their food
According to the annual UKHSA data, released today, campylobacter cases fell slightly in 2025 Credit: Getty Images
Listeriosis is caused by Listeria monocytogenes bacteria and is usually caught by eating contaminated raw, chilled, or ready-to-eat foods.
Most people with listeriosis will have no symptoms or only mild stomach upset.
However, the infection can cause serious illness in older people, those who are immunocompromised or those with underlying health conditions.
In pregnancy, listeriosis can lead to miscarriage, stillbirth, or severe illness in new born babies.
Salmonella are a group of bacteria that infect the gut of farm animals — and can affect meat, eggs and poultry.
Symptoms of infection include diarrhoea, stomach cramps and sometimes vomiting and fever.
On average, it takes from 12 to 72 hours for the symptoms to develop after swallowing an infectious dose of salmonella.
They usually last for four to seven days and most people recover without treatment.
But if you become seriously ill, you may need hospital care because the dehydration caused by the illness can be life-threatening.
