The number of salmonella infections in England has reached its highest level in a decade, with 10,406 laboratory-confirmed cases last year, according to the UK Health Security Agency (UKHSA). This marks a 26% increase from 8,242 cases in 2016 and is slightly above the 10,389 cases recorded in 2024. The infection rate also rose from 14.9 per 100,000 people in 2016 to 17.8 per 100,000 in 2025.
The UKHSA highlighted that cases of non-typhoidal salmonella, commonly found in contaminated meat, poultry, and eggs, remain 'consistently high'. Similarly, campylobacter infections, though falling slightly from 70,392 to 69,394 cases year-on-year, are still at stubbornly high levels. The agency urged the public to practice good hygiene to reduce the risk of gastrointestinal symptoms such as diarrhoea, vomiting, and high fever.
Dr Gauri Godbole, UKHSA's deputy director for gastrointestinal infections, said: 'We are seeing consistently high levels of gastrointestinal infections in England. These infections spread in many ways – through contaminated food or water, contact with an infected person or contact with infected animals or their environment.' She emphasised that thorough handwashing with soap and water after using the toilet, handling raw meat, eating, or contact with animals can help prevent infection.
Foodborne outbreak data published on Thursday shows that outbreaks of 13 types of salmonella bacteria during 2025 left 269 people unwell, with 33 hospitalised but no deaths. Four outbreaks occurred across England, while others were linked to restaurants, a takeaway, a hospital, a nursery, and a prison. Children aged up to nine are most affected, and men and women are equally at risk. The highest number of cases occurred in September.
Salmonella and campylobacter infections typically result from consuming contaminated poultry, meat, eggs, raw fruit or vegetables, or unpasteurised milk products. Infection can also occur through close contact with an infected person or cross-contamination in the kitchen. Separately, listeriosis killed 28 of 181 infected people last year and caused 13 stillbirths or miscarriages. Dr James Cooper of the Food Standards Agency advised following the four Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination.
