The number of salmonella infections in England has hit its highest level in ten years, with 10,406 laboratory-confirmed cases in 2025, according to figures from the UK Health Security Agency (UKHSA). This marks a 26% increase from the 8,242 cases recorded in 2016, and the infection rate has risen from 14.9 to 17.8 per 100,000 people over the same period.
The UKHSA has urged the public to maintain good hygiene practices to reduce the risk of food poisoning, as cases of both salmonella and campylobacter remain “consistently high”. While campylobacter infections fell slightly from 70,392 to 69,394 year-on-year, they are still considered stubbornly high.
Dr Gauri Godbole, deputy director for gastrointestinal infections at UKHSA, said: “We are seeing consistently high levels of gastrointestinal infections in England. 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.”
Foodborne outbreak data published by the agency reveals that 13 types of salmonella bacteria caused 269 illnesses during 2025, with 33 hospitalisations but no deaths. The outbreaks originated from various settings, including four restaurants, a takeaway, a hospital, a nursery and a prison, as well as four nationwide outbreaks.
Children aged up to nine are most affected by salmonella, and cases peak in September. The bacteria is typically contracted from contaminated poultry, meat, eggs, raw fruit or vegetables, or unpasteurised milk, but can also spread through close contact or kitchen cross-contamination.
Separately, listeriosis caused 28 deaths among 181 cases last year, along with 13 stillbirths or miscarriages. The Food Standards Agency is investigating the reasons behind persistently high levels of salmonella and campylobacter, advising consumers to follow the “four Cs” of food hygiene: chilling, cleaning, cooking and avoiding cross-contamination.
