Head of Foodborne Disease Control at the Food Standards Agency, Narriman Looch, does point out however, “While there are a number of reasons why we have seen an increase in hospital admissions for Salmonella infections in recent years, this does not necessarily suggest an increased prevalence of salmonella in the community.”
Over the longer term, the total numbers of reported infections do appear to be relatively consistent, with the UK Health Security Agency (Non-typhoidal Salmonella data 2010 to 2019 August 2021 National laboratory and outbreak data for residents of England) identifying, a low of 6,922 in 2014 and a high of 8,838 in 2018 – with the average number of cases over the 10-year period being 8,019.
Non-Typhoidal Salmonella data 2010 to 2019 (publishing.service.gov.uk)
Information for the Food Standards Agency identifies:
Salmonella infection (Salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria typically live in animal and human intestines and are shed through faeces. Humans become infected most frequently through contaminated water or food.
Salmonella bacteria are most often found in:
- Raw meat;
- Undercooked poultry such as chicken or turkey;
- Eggs; and
- Unpasteurised milk.
Young children, people aged 65 or over, and those whose immune systems are not working properly have a greater risk of becoming severely ill with food poisoning caused by salmonella.
Salmonella | Food Standards Agency
Salmonella food poisoning is not a new phenomenon, nearly 40 years ago, I was regularly identifying such infections in my role as a medical laboratory scientific officer. Similarly, the spread of the disease remains much the same, it is resulting from poor hygiene, incorrect food handling, inadequate cooking, and cross-contamination.
Might be a good time to just check how your catering arrangements are being managed currently?