The number of people in England struck by salmonella poisoning has reached its highest level in a decade, with 10,406 laboratory-confirmed cases last year, according to figures from the UK Health Security Agency (UKHSA). This represents a 26% increase from 8,242 cases in 2016 and is slightly above the 10,389 cases recorded in 2024. The infection rate 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. Alongside salmonella, campylobacter infections also remain stubbornly high, though they fell slightly from 70,392 to 69,394 cases year-on-year. Dr Gauri Godbole, UKHSA’s deputy director for gastrointestinal infections, urged good hygiene practices, including thorough handwashing, to reduce the risk of infection.
Foodborne outbreak data published by the UKHSA shows that 13 outbreaks of salmonella in 2025 left 269 people unwell, with 33 requiring hospital treatment but no deaths reported. The sources of outbreaks included restaurants, a takeaway, a hospital, a nursery, and a prison. Children under nine are most affected, and cases peak in September.
Salmonella and campylobacter infections typically result from consuming contaminated poultry, meat, eggs, raw fruit or vegetables, or unpasteurised milk products. Cross-contamination in kitchens is also a common cause. Meanwhile, listeriosis, another infection, killed 28 of 181 infected people last year and led to 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.
