Salmonella infections in England have surged to their highest level in ten years, according to new data from the UK Health Security Agency (UKHSA). There were 10,406 laboratory-confirmed cases of non-typhoidal salmonella in 2025, marking a 26% increase compared to the 8,242 cases recorded in 2016. This figure also slightly exceeds the 10,389 cases reported in 2024.
Rising Infection Rates
The rate of salmonella infection has climbed from 14.9 per 100,000 people in 2016 to 17.8 per 100,000 in 2025. The UKHSA highlighted that cases remain "consistently high," alongside campylobacter infections, which also pose a significant public health burden. Although campylobacter cases fell slightly from 70,392 to 69,394 year-on-year, they remain stubbornly elevated.
Prevention Advice
Dr Gauri Godbole, UKHSA’s deputy director for gastrointestinal infections, emphasised the importance of hygiene: "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. 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."
Outbreaks and Impact
Foodborne outbreak data published by the agency reveals that 13 types of salmonella bacteria caused outbreaks in 2025, leaving 269 people unwell. Thirty-three individuals required hospitalisation, but no deaths were reported. Four outbreaks occurred across England, while others were traced to specific settings, including four restaurants, a takeaway, a hospital, a nursery, and a prison – all unnamed.
Children aged up to nine are most affected by salmonella, and the bacteria impacts men and women equally. The highest number of cases occurred in September, according to the UKHSA figures.
Sources of Infection
Salmonella and campylobacter infections typically result from consuming contaminated foods such as poultry, meat, eggs, raw fruit or vegetables, and unpasteurised milk products. Infection can also occur through close contact with an infected person or cross-contamination in the kitchen, for example by using the same utensils for raw and cooked food.
Listeriosis Concerns
The UKHSA also reported on listeriosis, another serious infection caused by listeria bacteria found in contaminated raw, chilled, or ready-to-eat foods. In 2025, 28 of the 181 people infected died, and the infection led to 13 stillbirths or miscarriages. While many people experience no symptoms or only mild stomach upset, listeriosis can severely affect older adults, immunocompromised individuals, and those with underlying health conditions. In pregnancy, it poses risks of stillbirth, miscarriage, and severe illness in newborns.
Government Response
Dr James Cooper, the Food Standards Agency’s (FSA) deputy director of food policy, stated that the FSA and UKHSA are investigating the reasons behind persistently high salmonella and campylobacter cases. He advised consumers to use the FSA’s food hygiene ratings when choosing where to eat and to follow the four Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination.
