The UK Health Security Agency says salmonella cases in England are the highest they’ve been in a decade after a 17% increase between 2023 and 2024 – culminating in 10,388 detected infections last year. Children and older adults accounted for around a fifth of cases.
Experts say an increase in Campylobacter cases at the same time could mean there is a common cause – such as changes in consumer behaviour or food supply chains. Salmonella is a species of bacteria that is one of the most common causes of foodborne illnesses. The bacteria causes salmonellosis – an infection that typically causes vomiting and diarrhoea and approximately one in 50 cases results in more serious blood infections. Approximately 0.2% of all reported infections in the UK result in death.
Salmonella infections are typically contracted from contaminated foods and can be present on many retail food products – including raw meat, eggs, unpasteurised milk, vegetables and dried foods (such as nuts and spices).
Rob Kingsley, professor of microbiology at the Quadram Institute, said: “When present, it’s typically at very low contamination levels. This means it doesn’t pose a threat to you if the product is stored and cooked properly.
Vegetables and leafy greens can also become contaminated with Salmonella through cross-contamination, which may occur from contaminated irrigation water on farms, during processing or during storage at home. As vegetables are often consumed raw, preventing cross-contamination is particularly critical.
“It’s premature to draw definitive conclusions regarding the causes of this recent increase in Salmonella cases. But the recent UKHSA report suggests the increase is probably due to many factors.”
One factor is that diagnostic testing has increased. This means we’re better at detecting cases.
Professor Kingsley said: “The UKHSA also suggests that changes in the food supply chain and the way people are cooking and storing their food due to the cost of living crisis could also be influential factors.”
He added: “The most effective way of lowering your risk of Salmonella involves adherence to the ‘4 Cs’ of food hygiene.”
1. Cleaning
Thoroughly wash hands before and after handling any foods – especially raw meat. It’s also essential to keep workspaces, knives and utensils clean before, during and after preparing your meal.
2. Cooking
The bacteria that causes Salmonella infections can be inactivated when cooked at the right temperature. In general, foods should be cooked to an internal temperature above 65C – which should be maintained for at least ten minutes. When re-heating food, it should reach 70°C or above for two minutes to kill any bacteria that have grown since it was first cooked.
3. Chilling
Raw foods – especially meat and dairy – should always be stored below 5C as this inhibits Salmonella growth. Leftovers should be cooled quickly and also stored at °C or lower.
4. Cross-contamination
To prevent Salmonella passing from raw foods to those that are already prepared or can be eaten raw (such as vegetables and fruit), it’s important to wash hands and clean surfaces after handling raw meat, and to use different chopping boards for ready-to-eat foods and raw meat.
Most Salmonella infections are mild and will go away in a few days on their own. But taking the right steps when storing and preparing your meals can significantly lower your risk of contracting it.
This article originally appeared in The Conversation
