Latest news with #Campylobacter
Western Telegraph
14 hours ago
- Health
- Western Telegraph
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "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 Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on 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. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
Yahoo
14 hours ago
- Health
- Yahoo
5 foods most likely to give you food poisoning as cases hit decade high
If you've ever had food poisoning, you'll know just how unpleasant it can be. The food borne illness, which is caused by bacteria or other toxins lurking in the things we eat, can bring on a host of nasty symptoms like vomiting, high temperature, stomach cramps and diarrhoea. Food poisoning is rarely serious and symptoms typically resolve themselves in a few days. However, Brits need to be especially cautious this summer, as new UK Health Security Agency (UKHSA) data shows that cases of two of the most common food poisoning bugs are on the rise. Rates of Salmonella, often caught from undercooked meat, are currently at a decade high, while Campylobacter infections increased by 17% between 2023 and 2024 – from 60,055 to 70,352. While any improperly handled food can carry risks, certain summer staples are more likely to harbour harmful bacteria if they're not stored or cooked correctly. Here are five foods you'll want to be especially careful with this summer. A UK-wide survey by the Food Standards Agency found that just over 5% of chicken we buy at the supermarket contains Salmonella. While this number might sound alarming, Salmonella is usually killed when chicken is cooked thoroughly on a high heat (it's when we undercook chicken that food poisoning most often happens). To check if your bird is safe to eat, the Food Standards Agency recommends looking for the following visual cues: When you cut into the thickest part of the meat, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast. There should be no pink or fleshy meat, as this is a sign it is undercooked. Cut the meat open with a clean knife to check it is steaming hot all the way through – you should see steam coming from the meat. When you're short on time, grabbing a bag of Italian side salad can be an easy way to hit your five-a-day without needing to pull out the chopping board. But few people realise that pre-mixed leafy greens can be a harbinger of bacteria, as the moist environment may accelerate the growth of bugs like Salmonella. A study by the University of Leicester found that nutrient-rich sugars, proteins and minerals from the cut salad leaves can leach into the water in the bag, providing the perfect conditions for pathogens to develop. The research authors said that these bacterias can establish themselves so strongly that washing them alone isn't enough to ensure safety. However, you don't need to skip the salad aisle altogether, and you can still safely enjoy bagged versions with your BBQs this summer. The researchers just recommend washing and consuming your salad on the day of purchase, rather than leaving it in the fridge to wilt. Oysters, mussels, shrimp and clams can be staples of summer dining, but they can also be considered a high risk for food poisoning because they can contain harmful bacteria, viruses and toxins like norovirus. Contaminated shellfish can also contain Vibrio, a bacteria that naturally lives in seawater that can lead to mild illness, including diarrhoea and vomiting. In rare cases, it can lead to a more severe infection called Vibrio vulniuficus, which can be fatal. In the UK, an estimated 12,000 to 14,000 people per year experience sickness and diarrhoea after eating seafood, usually from raw oysters. If you want to lower your risk, the UKFSA recommends opting for thoroughly cooked shellfish, as grilling seafood on a high heat kills most harmful pathogens. Avoiding raw or undercooked shellfish minimises your chances of contracting a nasty stomach bug – which is especially important if you have a weakened immune system, liver disease or other underlying health conditions. If you're cooking shellfish at home, make sure you buy it from a reputable fishmonger and store it in the fridge at the correct temperature before cooking thoroughly. Leftover rice can contain spores of a bacterium called Bacillus cereus, which can quickly multiply if left at room temperature. Generally, It's safe to eat cooked rice if it has cooled down quickly, been stored in the fridge and eaten within 24 hours. That said, you should never reheat rice more than once. To store cooked rice safely, you should: Chill it as quickly as possible, ideally within one hour Take it out of the rice cooker, steamer or pan to cool it down faster Consider dividing it into smaller portions to cool it down more quickly Once at room temperature, put it straight into the fridge Don't store it for longer than 24 hours before eating Wondering about rice from your local takeaway? Some food businesses cook their rice and serve it to customers immediately, while others might precook and reheat it before serving. This means it can be hard to tell whether takeaway rice is safe to reheat or not. If in doubt, it's always best to make a fresh portion at home, rather than risking your health. There are few things better in life than a perfectly poached egg on toast, but your favourite brekkie can also be a hidden source of Salmonella, especially if it's eaten raw or undercooked. Studies have found that Salmonella bacteria can harbour both on the eggshell and inside the egg itself. In the past, this made eating runny eggs a bit of a gamble, but most eggs now sold in UK supermarkets carry the British Lion mark. This means they come from hens vaccinated against Salmonella and are produced to strict hygiene standards. If your eggs have the Lion mark, they're generally safe to eat soft-boiled or poached – even for children, pregnant women and older adults. But if the eggs don't have the Lion stamp, such as those bought from local farmer's markets, you should take care to cook them thoroughly until both the white and yolk are firm. To stay extra safe: Store eggs in the fridge and keep them away from strong-smelling foods Check the use-by date before cracking Wash hands and surfaces after handling raw eggs Finally, avoid eating foods made with raw eggs, like homemade mayonnaise or protein shakes, unless you're certain the eggs are British Lion quality. Read more about food poisoning: How one case of food poisoning can do lasting damage to your gut (Yahoo Life UK, 5-min read) How using your phone while cooking could give you food poisoning (Yahoo Life UK, 4-min read) 4 barbecue meat mistakes that could increase your chance of food poisoning (Yahoo Life UK, 5-min read)
South Wales Argus
2 days ago
- Health
- South Wales Argus
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "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 Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on 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. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
The Independent
2 days ago
- Health
- The Independent
Tips to avoid food poisoning as infections spike
Food poisoning infections in England, particularly Salmonella and Campylobacter, have reached their highest levels in a decade, with a 17.1 per cent increase in reported cases between 2023 and 2024. Data from the UK Health Security Agency (UKHSA) indicates campylobacter cases rose to 70,352 in 2024 and salmonella cases increased to 10,388, with children under 10 and adults aged 50-79 disproportionately affected. These infections are typically contracted through contaminated food such as undercooked poultry, raw produce, or unpasteurised dairy, as well as via close contact with infected individuals or kitchen cross-contamination. In response to the escalating numbers, the UKHSA and Food Standards Agency (FSA) are reminding the public to adopt robust hygiene practices, including proper chilling, cleaning, cooking, and avoiding cross-contamination (the 4Cs). Public health advice also stresses thorough hand washing, avoiding food preparation when ill, and not returning to work or school until at least 48 hours after symptoms have subsided to prevent further transmission.
Glasgow Times
2 days ago
- Health
- Glasgow Times
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "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 Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on 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. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
