Urgent warning after surge in deadly food poisonings – as health officials link outbreak to contaminated salad leaves
BUG BEAR Urgent warning after surge in deadly food poisonings – as health officials link outbreak to contaminated salad leaves
HEALTH officials have warned of a rise in dangerous gut infections in England - and one major outbreak was linked to contaminated salad leaves.
In severe cases, infections can lead to a serious, life-threatening condition.
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Shiga toxin-producing Escherichia coli (STEC) can cause a potentially deadly condition in severe cases
Credit: Getty
New figures from the UK Health Security Agency (UKHSA) revealed a 26 per cent rise in Shiga toxin-producing Escherichia coli (STEC) infections in 2024 when compared to 2023.
Overall, 2,544 cases of STEC were confirmed last year, with 564 cases of STEC serotype O157 - the strain linked to severe illness.
There were 1,980 cases of other STEC serotypes (non-0157), which have become increasingly common and are considered less dangerous.
Typically, STEC bacteria causes gastroenteritis, with symptoms ranging from mild to bloody diarrhoea, stomach cramps, vomiting and dehydration.
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But in severe cases, they can cause haemolytic uraemic syndrome (HUS) - a potentially deadly condition that predominantly affects the kidneys.
STEC bacteria are spread through contact with animals or their faeces, consuming contaminated food or water, and from person to person.
Dr Gauri Godbole, Deputy Director, Gastrointestinal infections, Food Safety and One Health at UKHSA, said: "It's important for people to take steps to prevent infection.
'Rarely STEC can progress to cause kidney failure and life-threatening illness, particularly in young children and elderly.
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"Please consult your GP or healthcare professional if you have blood in your stools or severe dehydration and continue to hydrate yourself.'
The highest incidence of STEC cases in 2024 was in children aged one to four years.
Food Standards Agency explains E Coli
Experts said this may be explained by a combination of factors such as less time to build immunity to infection, less developed hygiene practices, a greater likelihood of parents seeking healthcare when young children are symptomatic, and potential exposure to risk factors such as contact with farm animals, particularly at petting farms.
Travel-related cases increased by 60.5 per cent from 114 in 2023 to 183 in 2024
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The UKHSA said this increase may reflect changes in international travel patterns or improved ascertainment of travel history during investigations, although the underlying reasons remain uncertain.
In 2024, there were seven deaths among STEC cases - two linked to STEC O157 and five to non-O157 strains.
The UKHSA investigated five STEC outbreaks at the time, which accounted for 467 cases - 348 of them in England.
All were caused by STEC non-O157.
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A source of one of the outbreaks was salad leaves
Credit: Getty - Contributor
The sources for three of these were contaminated beef, fresh fruit, and salad leaves.
Non-O157 cases have increased nearly three times since 2019.
The UKHSA suggested the rise may be due to diagnostic laboratories using polymerase chain reaction (PCR), which has improved detection.
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While non-O157 infections usually peak in autumn, O157 types peak in summer, so people have been advised to take care throughout the year.
Natasha Smith, Director of Food Policy at the FSA, said: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data.
"We are working together to understand the reasons behind the rise in STEC cases, as well as trends in other pathogens, to help us take the necessary action to protect public health.
"We've launched a new food safety campaign to help people stay safe - find out more on food.gov.uk.
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"We're also working with local authorities and industry to support businesses meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on food.gov.uk before eating out.
'When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination.'
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