The United Kingdom is currently experiencing a significant food poisoning outbreak, with over 500 cases of salmonella reported and two deaths linked to clusters across the country. Experts suggest these figures may represent only a fraction of the total infections.
While official alerts have focused on imported eggs as the primary suspect, a prominent food safety expert has highlighted that the risk of serious foodborne illness extends to a variety of other common foods. The cumulative annual cases of salmonella in the UK, estimated at 10,000, are thought to originate from a limited range of popular food items. In recent years, there has also been a notable increase in cases of E. coli and Campylobacter infections.
Natalie Stanton, an environmental health officer and founder of food hygiene firm The Safety Expert, warns consumers to be vigilant, particularly concerning dishes prepared with raw or undercooked eggs. This includes popular desserts such as tiramisu and chocolate mousse, especially when consumed in restaurants and cafes where the origin of ingredients cannot be easily determined.
Stanton advises that vulnerable populations—including young children, individuals over 65, pregnant women, and those with weakened immune systems—should exercise particular caution. For these groups, salmonella infection can be severe or even fatal, whereas most individuals experience symptoms like diarrhea, stomach cramps, fever, vomiting, and headaches that typically resolve within a few days.
The expert also cautions against freshly made mayonnaise and aioli, which may contain raw eggs, contrasting them with shop-bought versions that generally use pasteurized eggs. Similarly, in-house prepared hollandaise sauce poses a risk. Stanton recommends inquiring about the type of eggs used by establishments when ordering dishes that might contain raw or lightly cooked eggs.
Beyond egg-based dishes, soft cheeses like brie, camembert, and those made from goat's milk are flagged for increased risk compared to hard cheeses. Stanton explains that soft cheeses often have higher water content and are less acidic, creating a more favorable environment for bacterial growth. The presence of white mold on some soft cheeses can also contribute to a less hostile surface for bacteria, and the multi-handler manufacturing process can increase contamination opportunities. Unpasteurized products, such as raw milk and yogurt, carry similar risks, and consumers are advised to check packaging for pasteurization status.
Stanton also addressed concerns about leftovers, debunking the myth that reheating food to a high temperature always eliminates risks. Some bacteria can produce spores or toxins that survive cooking and reheating. The food safety guideline is to cool cooked food promptly and refrigerate or freeze it within two hours. Leftovers should ideally be consumed within two days. Rice, however, is susceptible to Bacillus cereus, a bacteria that develops quickly, and should be cooled within an hour and eaten within one day. Stanton reiterates that if in doubt about the safety of leftovers, it is best to discard them.
Convenience items like pre-cut melon and pineapple are also highlighted as potential risks. Once fruit is cut, its natural protective outer layer is compromised, exposing the moist flesh to potential contamination from surfaces, utensils, or hands. As these pre-cut items are typically consumed without further cooking, any bacteria transferred during preparation will not be eliminated. While manufacturers are expected to have food safety controls, consumers should keep pre-cut fruit refrigerated and adhere to storage instructions.
Stanton also provided guidance on using meat thermometers for poultry. She noted that many users make the mistake of probing the outer parts of the meat, such as the leg or breast, rather than the thickest part of the thigh, which takes longer to cook and is more likely to remain underdone. Improperly cooked poultry can harbor various foodborne pathogens, including salmonella. European health officials are reportedly investigating chicken products as a potential source in connection with the current outbreak. The Food Standards Agency recommends an internal temperature of 74°C to 75°C for chicken to ensure salmonella is killed. Additionally, Stanton advises against washing raw poultry before cooking, as this can spread bacteria around the kitchen.
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