The UK Health Security Agency warned there has been a significant rise in campylobacter and salmonella infections as millions across the country have been told to take extra precautions
Two potentially deadly food poisoning bugs have reached their highest level in a decade, with millions of Brits urged to take precautions so they don’t become sick.
Health bosses revealed there has been a “significant rise” in campylobacter and salmonella infections, with symptoms including diarrhoea and vomiting. The infections are typically caught by eating contaminated food, including poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk and cheese, according to the UK Health Security Agency (UKHSA).
“UKHSA is reminding people to take precautionary measures against catching these bacteria, which are common causes of food poisoning,” the government agency said. “Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness.”
Data shows salmonella infections reached a decade high and increased by 17.1 per cent from 2023, from 8,872 cases in that year to 10,388 cases in 2024. Children under 10 were particularly affected, accounting for 21.5 per cent of cases. Campylobacter cases also increased by 17.1 per cent, from 60,055 in 2023 to 70,352 in 2024 – reaching nearly 121.9 reports per 100,000 people. Adults aged 50 to 79 accounted for 44 per cent of all reports, health bosses said.
Brits have been urged take action against catching these bacteria, with businesses and households reminded of the importance of following food safety measures. Cross-contamination in the kitchen should be avoided, while food should be adequately chilled and then cooked to an appropriate temperature.
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.”
He added: “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.”
Symptoms of campylobacter and salmonella infections
The UK Health Security Agency says campylobacter and salmonella infections cause similar symptoms, which include;
- Diarrhoea (sometimes bloody)
- Stomach pains and cramps
- Vomiting
- Mild fever
Most people do overcome the infection within one or two weeks, although young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications.
How to avoid gastrointestinal infections
Dr Gauri Godbole, deputy director of gastrointestinal infections at UKHSA, said: “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. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided.”
Should you seek treatment?
According to the NHS, individuals with campylobacter and salmonella infections generally do not require treatment. In most cases it takes germs two to seven weeks to clear out of the body so care should be taken not to infect others in this period.
Drinking plenty of water or other clear fluids will help, while low fat natural yoghurts and probiotic products can aid the recovery by replenishing the ‘good’ bacteria in the gut. The NHS says: “The GP should be contacted if symptoms become severe. Antibiotics may be prescribed in exceptional circumstances .In most cases it is generally advised to wait until 48 hours after last having diarrhoea or sickness before returning to work or school/nursery.”
What are the “4Cs of food hygiene”?
The “4Cs” include:
- Cooking food correctly by following the guidance on time and temperature on product labels
- Chilling your food below 5C 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
Brits should also eat food by the ‘use by’ date on the label even if it looks and smells fine and wash their hands before and after preparing food.