People have been urged to endure they take precautions when storing food or cooking after cases of two common gastrointestinal infections soared to the highest level in a decade. The UK Health Security Agency (UKHSA) said cases of campylobacter increased by 17.1% ffrom 60,055 in 2023 to 70,352 in 2024 — the highest number recorded in the past decade, with adults aged 50-79 years accounting for 44% of all reports.
Similarly, salmonella infections reached a decade high, rising 17.1% from 8,872 cases in 2023 to 10,388 in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. Both are usually caught by eating contaminated food, including poultry, meat, eggs, raw fruit or vegetables, and unpasteurised milk products.
Infection may also occur through close contact with people with the infection, particularly in household settings, and by cross-contamination in the kitchen, for example when utensils are used for both cooked and uncooked foods.
Dr Gauri Godbole, deputy director of gastrointestinal infections at UKHSA, said: “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.
“Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Don’t return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided.”
Symptoms of gastrointestinal infections include diarrhoea, stomach cramps, vomiting and mild fever.
Most people recover within one to two weeks, but the elderly, young children and those with weakened immune systems are at higher risk of infection.
The rise in cases is being investigated by the UKHSA and the Food Standards Agency (FSA). Dr James Cooper, deputy 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 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 food.gov.uk. 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 food.gov.uk.
“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.”