Young children, the elderly and people with weakened immune systems have urged to take “extra care” to avoid food poisoning, after salmonella and campylobacter cases reached the highest levels in a decade. More than 70,000 people contracted campylobacter and over 10,000 were struck by salmonella in 2024.
Both types of bacteria are usually spread through contaminated food, including poultry, meat, eggs, raw fruit or vegetables, and unpasteurised milk products. They can also be spread from person to person, particularly in households.
Both infections can cause food poisoning. Symptoms usually begin a few hours to a few days after eating contaminated food.
They are triggered when the bacteria invades the intestinal lining and causes an inflammatory response in the gut. Common symptoms include:
- Feeling sick or being sick
- Diarrhoea
- Tummy pain
- A high temperature
- Feeling generally unwell
In most cases, symptoms can be treated at home with rest and plenty of fluids.
In more severe cases, patients may need intravenous fluids and antibiotics, particularly if the infection spreads to the bloodstream.
Food poisoning can be prevented by ensuring you cook food properly, store chilled items below 5C to slow the growth of bacteria, and clean food equipment and surfaces thoroughly.
Avoiding cross contamination, following use-by dates, and maintaining good personal hygiene while preparing food can also reduce risk.