Salmonella poisoning linked to tomatoes in the UK

What’s Happened

The UK Health Security Agency (UKHSA) reported a 17% rise in Salmonella infections, reaching a decade-high 10,388 cases in 2024, up from 8,872 in 2023 

Among these, several outbreaks, two involving Salmonella Enteritidis, were traced back to eggs served at restaurants, while at least one cluster was linked to contaminated tomatoes.

Tomatoes in the Spotlight

A large-scale EU-wide Salmonella Strathcona outbreak affecting over 250 people has been linked to Italian tomatoes, implicating the UK among 16 countries.

There are 29 confirmed UK cases between January 2023 and November 2024, part of a multi-country outbreak tied to small cherry tomatoes from Sicily.

 How Did This Happen?

Investigations across Austria, Italy, Denmark and beyond pinpointed Sicilian cherry or snack tomatoes as the recurring culprit .

Whole-genome sequencing confirmed a genetic match between strains isolated from human cases and tomatoes 

Environmental assessments have flagged contaminated irrigation water and farm animals near tomato farms in Sicily as potential sources. 

Health Risks & Symptoms

Salmonella typically induces diarrhoea, fever, cramps, nausea, and vomiting, starting 1–3 days after exposure and lasting for up to about a week 

While most victims recover without medical treatment, young children, the elderly, and immunocompromised individuals risk severe complications, death in some rare cases. 

The UKFSA advises thorough washing of tomatoes and other fresh produce under running water to reduce contamination.

Public health authorities are on alert, working with EU partners to trace and test tomato imports, and investigating supply chains from Sicily .

Consumer tips:

Rinse tomatoes thoroughly under running water, include those with vine attached.

Cook tomatoes if unsure of origin (e.g., in sauces or soups).

Wash hands and surfaces after handling fresh produce to prevent cross‑contamination.

For vulnerable individuals:

Be extra cautious or avoid eating raw, imported tomatoes until the situation improves.

Looking Ahead

Continuous monitoring and genomic testing are underway to:

Trace the exact source and contamination route back to Sicily.

Identify environmental vectors like water, soil, or animals on farms.

Implement tighter safety controls in affected supply chains to prevent future outbreaks .

Summary

UK is experiencing a notable rise in Salmonella illness, with confirmed tomato‑linked cases as part of a broader European outbreak.

Sicilian cherry tomatoes have been repeatedly named as the contagion source via genomic tracing.

Proper handling, cooking, and hygiene can greatly reduce risk, especially for high‑risk groups.

Beating Food Poisoning: A Guide to Better Hygiene and Food Storage Techniques at Home

Food poisoning is a common yet preventable issue that affects millions every year. 

While it's often associated with dining out, many cases actually originate from within our own kitchens. 

The good news is that with proper hygiene and smart food storage techniques, you can significantly reduce the risk of foodborne illnesses. Here’s a comprehensive guide on how to beat food poisoning right at home.

Understanding Food Poisoning

Food poisoning occurs when you consume contaminated food or beverages. Bacteria, viruses, and parasites are the usual culprits, with common offenders including Salmonella, E. coli, and Norovirus. Symptoms often include nausea, vomiting, diarrhoea, stomach cramps, and fever, typically manifesting within hours to days after ingestion.

Better Hygiene Practices

Hand Washing

Always wash your hands thoroughly with soap and warm water before and after handling food, especially raw meat, poultry, and seafood.

Wash hands after using the toilet, changing nappies, and touching pets.

Clean Kitchen Surfaces

Regularly clean and disinfect kitchen countertops, cutting boards, and utensils. Use separate cutting boards for raw meat and vegetables to avoid cross-contamination.

Sanitize sponges and dishcloths frequently, as they can harbour bacteria.

Safe Food Handling

Avoid handling food if you are ill, particularly if you have symptoms of a stomach bug.

Use disposable paper towels for cleaning kitchen surfaces or wash reusable cloths in hot water frequently.

Cooking Temperatures

Cook food to the appropriate internal temperatures to kill harmful pathogens. Use a food thermometer to ensure meats reach the following temperatures:

Poultry: 75°C (165°F)

Ground meats: 70°C (160°F)

Steaks and roasts: 63°C (145°F) followed by a 3-minute rest time

Better Food Storage Techniques

Refrigeration and Freezing

Store perishable items in the refrigerator at or below 5°C (41°F). Use the freezer for long-term storage of meats, poultry, and leftovers at -18°C (0°F).

Do not overfill your fridge; allow air to circulate to maintain consistent temperatures.

Proper Labelling and Rotation

Label leftovers with the date they were prepared. Consume or freeze within three to four days.

Use the "first in, first out" method to ensure older items are used before newer ones, reducing waste and the risk of consuming expired food.

Separation of Raw and Cooked Foods

Store raw meats, poultry, and seafood in sealed containers on the bottom shelf of the fridge to prevent juices from dripping onto other foods.

Keep cooked and ready-to-eat foods on higher shelves to avoid contamination.

Cooling Hot Foods

Cool hot foods quickly before refrigerating to prevent bacterial growth. Divide large batches into smaller containers for faster cooling.

Do not leave perishable food out at room temperature for more than two hours (one hour if the room temperature is above 32°C or 90°F).

Food Packaging

Ensure all food is properly sealed before storage. Use airtight containers or resealable bags to keep food fresh and prevent contamination.

Avoid using damaged or compromised packaging that can allow bacteria to enter.

Conclusion

Maintaining good hygiene and practicing proper food storage techniques are essential steps in preventing food poisoning. By implementing these strategies, you can protect yourself and your family from the discomfort and potential dangers of foodborne illnesses. Remember, a clean kitchen and mindful food handling are your best defences against the invisible threats lurking in your meals. Stay vigilant, stay safe, and enjoy your food with peace of mind.