The GHA has seen a recent increase in salmonella food poisoning cases within the community. 2 salmonella and 1 campylobacter cases have been hospitalised and fortunately made a good recovery. The GHA, Public Health and the Environmental Agency are working closely to investigate these cases to try to identify if there is a common source and to prevent further illness. Those affected have been contacted to provide advice and support.

Salmonella is a type of bacteria that can cause food poisoning. It is one of the most common causes of gastrointestinal illness and is most frequently caused due to undercooked meat (especially chicken) or by eating raw or undercooked eggs. It can also spread from person to person, especially if someone doesn’t wash their hands properly after using the toilet or before handling food.

Currently, there has not been a common source identified for this increase in cases, but the investigation will continue and further information will be provided if and when this becomes available.

To minimise the risk of Salmonella, safe food handling practices are important, especially during warmer weather when food can spoil more quickly. This should include:

• Ensure thorough cooking of poultry, meat, and eggs.
• Consider using a cool box for meat when returning from the supermarket.
• Avoid cross-contamination by using separate utensils and cutting boards for raw and cooked foods.
• Wash hands thoroughly with soap and water before and after handling food.
• Refrigerate perishable foods promptly and do not leave cooked foods at room temperature for prolonged periods.

If you experience symptoms of possible salmonella infection, which typically include prolonged diarrhoea, stomach cramps, vomiting, and fever, please contact 111 for advice. While most people recover without complications, vulnerable groups such as pregnant individuals, young children, older adults, and people with weakened immune systems should seek medical advice quickly.