Salmonella Poisoning Cases Soar: What You Can Do to Stay Safe

Salmonella is a type of bacteria and is one of the most common causes of foodborne illness -
Salmonella is a type of bacteria and is one of the most common causes of foodborne illness -/ Arzbie21 


According to the latest data from the UK Health Security Agency (UKHSA), non-typhoidal Salmonella infections in England rose by 17.1% from 8,872 cases in 2023 to 10,388 in 2024—the highest in over a decade 1. The leading serotypes driving this surge are Salmonella Enteritidis (up 16.8%) and Salmonella Typhimurium (up 15.2%) 2.

Recent Outbreaks and Surveillance

  • In June 2025, the FDA and CDC confirmed a multistate Salmonella outbreak linked to recalled eggs from August Egg Company, affecting 79 people across seven U.S. states, with 21 hospitalizations 
  • A separate Salmonella outbreak tied to cucumbers was declared over by the FDA in May 2025 
  • England also recorded a decade-high increase in Campylobacter alongside Salmonella in 2024 .

 What Science Tells Us (2025 Updates)

Recent studies highlight two critical trends:

  1. Antimicrobial resistance and bacterial persistence: Salmonella’s general resilience under stress complicates antibiotic clearance. Single-cell assays are now used to track real-time bacterial survival .
  2. Global burden of non-typhoidal Salmonella (NTS): NTS causes nearly 94 million cases and ~155,000 deaths annually worldwide, mainly affecting children in sub‑Saharan Africa .

 Why the Increase?

UKHSA attributes the rise to multiple factors:

  • Enhanced diagnostic testing, leading to better detection rates 8.
  • Changes in consumer behavior, food supply chains, and storage/cooking practices influenced by the cost-of-living crisis 9.
  • Incomplete border checks post-Brexit possibly allowing contaminated imports—particularly from Poland—to enter the UK 10.

 Protect Yourself: Four Essential Food Safety Tips

Follow these science-backed food safety principles:

  1. Cleanliness: Wash hands, utensils, and surfaces before/after handling raw food.
  2. Cook Thoroughly: Ensure internal temperatures reach at least 65 °C for 10 minutes, or reheat leftovers to ≥ 70 °C for 2 minutes 11.
  3. Proper Refrigeration: Store raw meat and dairy at <5 2="" cool="" hours.="" leftovers="" li="" rapidly="" to="" within="">
  4. Avoid Cross‑Contamination: Use separate cutting boards for raw meats and ready-to-eat foods.

 Additional Recommendations

  • Stay updated on CDC salmonella prevention guidelines .
  • Avoid consuming raw eggs or unpasteurized dairy, especially during known outbreaks—which CDC warns can cause symptoms within 12‑72 hours .
  • Check UK Food Hygiene Ratings when dining out and follow Food Standards Agency campaigns '.

 What’s Next?

Authorities are increasing:

  • Whole-genome sequencing of Salmonella strains to identify sources (especially egg-linked Enteritidis) .
  • New interventions in agriculture, such as enhanced traceability, improved antibiotic stewardship, and smarter food safety systems .

Quick Facts – Salmonella at a Glance

TopicDetails
CauseSalmonella bacteria (Enteritidis, Typhimurium)
SymptomsDiarrhea, stomach cramps, fever within 12–72 hrs
Severe cases~1 in 50 lead to bloodstream infection; mortality ~0.2% in UK 17.
Affected groupsChildren <10 elderly="" immunocompromised="" td="" yrs="">
Global burden≈ 94 million cases, 155,000 deaths/year from non‑typhoidal varieties 18.

 

 

References

  1. UKHSA – Non-typhoidal Salmonella data (2015–2024)

  2. CDC – Salmonella Infection Overview & Prevention

  3. Wikipedia – Salmonellosis: Prevention Guidelines

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