England saw a record 10,406 salmonella infections last year, the highest in a decade, according to the UK Health Security Agency (UKHSA) and the Food Standards Agency (FSA). Hospital admissions for food‑borne illnesses are also climbing, and researchers suggest the official figures may represent only a fraction of the real burden.

10,406 Salmonella Cases Reveal Decade‑High Spike

The UKHSA and FSA released data showing 10,406 recorded salmonella infections in 2023, surpassing any year since 2014. The bacterium, commonly linked to chicken, eggs, raw fruit and vegetables, is now a leading cause of food‑borne illness in England.

Professor Paul Wigley of the University of Bristol warned that only about one in six salmonella cases are captured by official reprting, implying a possible true incidence of around 60,000 cases annually across England and Wales.

Campylobacter Remains Dominant with 69,394 Reported Cases

While salmonella grabbed headlines, campylobacter infections continued to dominate, with 69,394 cases recorded last year, according to the same agencies. Wigley estimates that only one in ten of these cases are reported,suggesting the actual number could range between half a million and a million.

The persistence of campylobacter, often associated with chicken and pork , underscores the difficulty of controlling bacterial contamination throughout complex supply chains.

Food Recalls Remain Steady Despite Rising Illnesses

The FSA reported that the number of product recalls has not increased, indicating that hygiene failures on production lines are not the primary driver of the surge. Recent recalls include Sainsbury’s hummus over E.coli fears and Tesco’s ready‑to‑eat fruit packs contaminated with salmonella.

Professor Ian Young, chief scientific adviser for the FSA, noted that experts have identified over 50 potential contributors to the high case numbers, with a focused investigation now targeting a smaller set of likely factors.

Warmer Weather and Extreme Events Linked to Higher Bacterial Growth

Research highlighted by Professor Young points to changing UK climate patterns as a key variable. Hotter summers and milder winters create conditions that allow bacteria to multiply faster, especially during outdoor cooking and picnics.

Extreme weaather events, such as flooding, can also disrupt food safety protocols, increasing the risk of contamination from soil and water sources.

What Remains Unclear: Under‑Reporting and Supply‑Chain Complexity

Two major uncertainties persist: the true scale of under‑reporting, which experts like Wigley argue could be an order of magnitude higher, and the specific points in the supply chain where contamination most frequently occurs.

While the UKHSA and FSA have convened expert groups to investigate, the lack of comprehensive data on home‑cooked cases and the fragmented nature of food distribution make definitive answers elusive.