Food Poisoning Statistics UK: 2026 Facts, Data & Key Insights

What Is Food Poisoning?

Food poisoning — also called foodborne illness or foodborne disease — is caused by consuming food or drink contaminated with harmful bacteria, viruses, parasites, or their toxins. In most cases it results in nausea, vomiting, diarrhoea, and stomach cramps. For most healthy adults, symptoms resolve within a few days without medical treatment. For young children, older people, pregnant women, and immunocompromised individuals, however, food poisoning can be severe, and in some cases fatal.

The UK has a sophisticated national surveillance system involving the Food Standards Agency (FSA), the UK Health Security Agency (UKHSA), Food Standards Scotland (FSS), and the Office for National Statistics (ONS). Together these organisations produce the most comprehensive picture of foodborne illness available in any country — yet even with this infrastructure, the majority of food poisoning cases are never diagnosed, reported, or attributed to a specific pathogen.

This guide brings together the latest verified data on food poisoning in the UK, covering the scale of the problem, the most common pathogens, the highest-risk foods and settings, the cost to the NHS and economy, and what food businesses and individuals can do to reduce the risk.

Key Facts & Figures (Overview)

• An estimated 2.4 million cases of foodborne illness occur in the UK every year — up from earlier estimates of approximately 1 million, reflecting improved modelling of underreported cases.
• Around 1 in 4 people in the UK suffers an episode of infectious gastrointestinal disease each year from all causes.
• Food poisoning results in approximately 222,000 GP consultations, 16,400 hospital admissions, and an estimated 180 deaths per year in the UK from 11 key pathogens.
• The total societal cost of foodborne illness in the UK is estimated at £9 billion per year — covering medical costs, lost earnings, and the human cost of pain and suffering.
• 60% of foodborne illness cases have no specific pathogen identified — the cause remains unknown in the majority of cases, even in a country with advanced surveillance.
• Norovirus causes the largest number of foodborne cases annually (approximately 383,000), while Campylobacter (approximately 299,000) and Clostridium perfringens (approximately 85,000) follow.
• Listeria causes the fewest cases of any major pathogen — around 162 per year — but has the highest mortality rate of approximately 13%, making it the most dangerous per case.
• 2024 saw Campylobacter and Salmonella infections reach their highest levels in a decade in England, with Campylobacter up 17.1% to 70,352 lab-confirmed cases and Salmonella up 17.1% to 10,388 cases.
• STEC (E. coli) infections rose 26% in 2024, partly driven by a major outbreak linked to salad leaves.
• The number of food standards officers in the UK has fallen by approximately 45% over the past decade, reducing the enforcement capacity that underpins food safety compliance.

How Many People Get Food Poisoning in the UK Each Year?

The headline figure of 2.4 million annual foodborne illness cases in the UK comes from the FSA's comprehensive modelling work, which for the first time incorporated estimates for cases where no specific pathogen is identified. This was a significant revision of the previous estimate of approximately 1 million cases — not because more people are getting ill, but because improved modelling better captures the large number of cases that never reach a GP and are never attributed to a specific cause.

To put 2.4 million in context: this figure represents estimated total cases of foodborne illness — diarrhoea, vomiting, and related symptoms attributable to food. It sits within a much larger picture of 18 million annual cases of infectious intestinal disease (IID) in the UK from all sources, including person-to-person transmission, water, and contact with animals.

The 2.4 million estimate is itself likely conservative. Most people who experience mild food poisoning do not see a GP, are not tested, and do not appear in any surveillance data. The FSA's modelling attempts to account for this iceberg — but the true total may be higher still.

From the 2.4 million cases, the system captures a progressively smaller fraction at each stage:

• Around 222,000 present to a GP
• Around 16,400 require hospital admission
• Around 180 die from their illness

The steep drop from 2.4 million cases to 180 deaths reflects two things: the fact that most foodborne illness is mild and self-limiting, and the concentration of fatal outcomes in specific high-risk groups and specific pathogens — particularly Listeria, Campylobacter, Clostridium perfringens, and Salmonella.

The Most Common Causes of Food Poisoning in the UK

The FSA's disease burden model estimates annual cases for 13 key pathogens. The most significant by volume are:

Norovirus causes the largest number of foodborne illness cases in the UK — an estimated 383,000 per year attributable to food, from a total of approximately 3 million norovirus cases annually from all transmission routes. Norovirus is the most common cause of infectious intestinal disease in the UK overall. Food transmission accounts for approximately 12% of all norovirus cases, with eating out responsible for an estimated 37% of foodborne norovirus, takeaways 26%, and contaminated produce — particularly lettuce and raspberries — accounting for a further significant share.

Campylobacter causes an estimated 299,000 foodborne cases per year — making it the most common bacterial cause of food poisoning in the UK. In 2024, lab-confirmed Campylobacter cases reached 70,352, a decade high. Poultry — particularly chicken — is the primary source, with approximately 80% of cases attributed to contaminated poultry meat.

Clostridium perfringens causes an estimated 85,000 cases per year. It is typically associated with large-batch cooked meat dishes that are not cooled adequately — a common hazard in catering environments and institutional food service.

Salmonella causes an estimated 23,000 cases per year in the FSA's model, though lab-confirmed reports significantly undercount true incidence. In 2024, lab-confirmed Salmonella cases reached 10,388 — a decade high, up 17.1% from 2023. Eggs, poultry, and meat are the primary sources.

Bacillus cereus causes an estimated 18,000 cases per year, primarily from rice dishes that have been cooked and stored at room temperature before reheating.

Staphylococcus aureus is estimated to cause around 6,000 cases per year, associated with foods handled extensively after cooking and stored at incorrect temperatures.

Listeria monocytogenes causes the fewest cases of any major pathogen — around 162 confirmed cases per year — but has by far the highest mortality rate. Approximately 13% of cases result in death.

STEC (Shiga toxin-producing E. coli) — particularly E. coli O157 and non-O157 strains — caused 2,544 culture-confirmed cases in England in 2024, up 26% on the previous year. Cases in children under 5 are particularly concerning.

Food Poisoning Hospitalisations in the UK

The FSA estimates approximately 16,400 hospital admissions per year attributable to foodborne illness across the UK. NHS data for England shows that hospitalisations for specific foodborne pathogens have been rising:

• Campylobacter admissions reached over 4,340 per year in England — a rate of 9 per 100,000 people, up from 3 per 100,000 in 2000.
• Salmonella admissions reached 1,468 in England in 2022/23 — a 76% increase from the 2013 low of 834 admissions, and the highest figure in decades.

The rise in hospitalisation rates is partly explained by improved diagnostics — laboratories using PCR testing are now identifying pathogen-specific cases that would previously have been recorded only as general gastrointestinal admissions. But genuine increases in the underlying incidence of some pathogens, particularly Campylobacter and Salmonella, are also contributing.

The groups most likely to be hospitalised following food poisoning include adults over 75, children under 5, pregnant women, and people with underlying immune conditions. In age terms, most deaths from foodborne illness in the UK occur in those aged over 75.

Food Poisoning Deaths in the UK

The FSA-commissioned research estimates approximately 180 deaths per year in the UK from 11 key foodborne pathogens, with a credible interval of 113 to 359 deaths. Five pathogens are responsible for over 98% of these deaths:

• Campylobacter — the single largest contributor to foodborne deaths by volume, reflecting the scale of cases
• Clostridium perfringens — significant mortality risk in elderly individuals in care settings
• Listeria monocytogenes — the highest mortality rate per case (~13%), with deaths concentrated in immunocompromised patients and newborns
• Salmonella — the fourth largest contributor
• Norovirus — deaths primarily in elderly and frail patients

The 180 deaths figure covers only deaths attributed to the 11 key pathogens in the model. Deaths from unattributed foodborne illness — the 60% of cases with no identified pathogen — are not included in this figure. The total number of deaths with a foodborne component is likely higher.

The Cost of Food Poisoning to the UK

The FSA's Cost of Illness model estimates the total societal burden of foodborne illness in the UK at approximately £9 billion per year (2018 values), comprising:

• £3 billion for cases attributed to known pathogens
• £6 billion for cases with no identified pathogen — unattributed illness representing the largest single component

Breaking this down by pathogen, the cost burden is driven more by case volume than severity:

• Norovirus imposes the largest burden at approximately £1.68 billion per year
• Campylobacter second at approximately £712 million per year
• Salmonella third at approximately £210 million per year
• Despite its low case volume, Listeria costs approximately £230,748 per case — the highest of any pathogen — due to its high mortality rate and severe outcomes

Financial costs make up approximately a quarter of the total £9 billion burden. The remaining three quarters represent human costs — the monetary valuation of pain, suffering, and loss of quality of life. Lost earnings represent the single largest financial component at an estimated £1.8 billion per year, followed by business disruption costs at £157.5 million.

The Highest-Risk Foods

The FSA's surveillance and outbreak data identifies the following food categories as the most significant sources of foodborne illness in the UK:

Poultry — particularly chicken — is the primary source of both Campylobacter and Salmonella, together accounting for the largest share of foodborne bacterial illness. Contamination occurs at farm level, in processing, and through cross-contamination in food preparation.

Eggs and egg products — a major source of Salmonella, particularly where eggs are consumed raw or lightly cooked. Shell eggs and liquid egg products used in catering require careful temperature management.

Leafy salads and raw produce — a growing source of STEC infections, including the 2024 outbreak linked to salad leaves that involved 196 cases of E. coli O145.

Ready-to-eat foods — including cooked meats, pâtés, smoked fish, and pre-packed sandwiches — are the primary vehicles for Listeria in vulnerable individuals. Listeria can grow at refrigerator temperatures, making temperature control alone insufficient.

Rice dishes — a consistent source of Bacillus cereus, particularly in takeaway and catering environments where large batches are cooked ahead of service.

Shellfish — particularly oysters — carry a high per-serving risk of norovirus transmission. Oysters filter large volumes of seawater and concentrate any viruses present, meaning contamination at harvest can affect the entire batch.

Unpasteurised dairy products — raw milk, raw milk cheeses, and other unpasteurised dairy products carry elevated risk of E. coli, Salmonella, Campylobacter, and Listeria.

Food Poisoning Outbreaks in the UK

UKHSA and its devolved equivalents investigate foodborne outbreaks — defined as two or more linked cases from a common source. The 2024 data shows:

• Nine Campylobacter outbreaks reported to UKHSA in 2024, affecting 122 people. Larger outbreaks were associated with liver pâté and chicken liver parfait.
• Five STEC outbreaks in 2024 involving 362 people in England, with an E. coli O145 outbreak linked to salad leaves causing 196 cases.
• Seven Listeria monocytogenes outbreaks in England in 2024, with 44 confirmed cases traced to smoked fish, garlic sausage, chocolate mousse, and prepacked sandwiches.
• Nine Campylobacter outbreaks in 2024 continued the pattern of liver product and poultry associations.

Outbreaks in institutional settings — care homes, hospitals, and schools — consistently generate the most serious outcomes due to the vulnerability of the affected population. Norovirus outbreaks in care homes in particular can spread rapidly through a highly susceptible resident population.

Why Food Poisoning Cases Are Rising

2024 saw Campylobacter and Salmonella reach decade highs in England, prompting joint statements from UKHSA and the FSA. The rise has several contributing factors:

Improved diagnostics — the widespread adoption of PCR testing in frontline NHS laboratories has significantly increased the detection of specific pathogens, meaning more cases are now confirmed that would previously have been recorded only as unspecific gastrointestinal illness.

Reduction in food safety officer capacity — the number of food standards officers has fallen by approximately 45% over the past decade due to local authority budget constraints. Fewer inspections mean less enforcement of the hygiene standards that prevent foodborne illness at source.

Imported food contamination — the UK experienced multiple incidents involving contaminated products imported from EU and non-EU countries, including a prolonged series of Salmonella incidents linked to Polish poultry products that began in 2020 and continued through 2024.

Changes in food habits and supply chains — the growth of food delivery services, ghost kitchens, and complex supply chains increases the number of food handling steps between producer and consumer, creating additional opportunities for contamination and temperature abuse.

Who Is Most at Risk?

Food poisoning affects people of all ages, but the risk of serious illness and death is concentrated in specific groups:

Older adults — people aged over 75 account for the majority of foodborne deaths in the UK. Age-related changes in immune function, stomach acid production, and the gut microbiome reduce the body's ability to resist and recover from foodborne pathogens.

Young children — children under 5 are particularly vulnerable to STEC infections, which can cause Haemolytic Uraemic Syndrome (HUS) — a serious kidney complication. In 2024, children aged 1–4 had the highest incidence of STEC cases.

Pregnant women — Listeria infection during pregnancy can cause miscarriage, stillbirth, premature birth, or severe illness in the newborn. Pregnant women are advised to avoid a specific list of high-risk foods including soft cheeses, pâté, and smoked fish.

Immunocompromised individuals — people undergoing chemotherapy, organ transplant recipients, those on long-term immunosuppressant medication, and people with HIV are significantly more vulnerable to severe outcomes from pathogens that cause only mild illness in healthy adults.

People in institutional care — residents of care homes and hospitals are at elevated risk both because of their underlying vulnerability and because institutional food preparation at scale creates additional hazard control challenges.

Food Hygiene Ratings and Food Safety Compliance

The Food Standards Agency's Food Hygiene Rating Scheme (FHRS) provides consumers with a visible indicator of compliance in food businesses. Ratings range from 0 (urgent improvement necessary) to 5 (very good). As of the latest FSA data:

• The scheme covers over 500,000 food businesses in England, Wales, and Northern Ireland
• The majority of businesses rated receive a score of 3 or above
• Businesses rated 0 or 1 represent a small but significant proportion that pose elevated public health risk
• In Wales and Northern Ireland display of the rating is legally required; in England it is voluntary — though many local authorities and campaigners have long advocated for mandatory display nationally

Food hygiene ratings are one of the most frequently searched food safety data points by consumers and journalists, and businesses with low ratings face significant reputational as well as legal consequences.

Preventing Food Poisoning: The 4 Cs

The FSA's core prevention framework for food businesses and consumers is built around four principles:

Cleaning — thorough handwashing, surface cleaning, and equipment sanitisation are the foundation of food hygiene. Cross-contamination from unwashed hands is a primary transmission route for many pathogens.

Cooking — food must be cooked to sufficient temperatures to kill pathogens. Poultry must reach a core temperature of 75°C; whole joints of meat, fish, and other proteins require careful temperature verification.

Chilling — the danger zone for bacterial growth is 8°C to 63°C. Refrigeration at or below 5°C slows bacterial growth substantially. Hot food must be cooled rapidly before refrigeration and not left at room temperature for extended periods.

Cross-contamination — raw meat, poultry, and fish must be kept separate from ready-to-eat foods throughout storage and preparation. Separate chopping boards, utensils, and storage arrangements are essential controls.

Written by Food Safety Experts

This guide was produced by the team at Food Hygiene Certificate, a UK provider of RoSPA-approved and CPD-accredited online food hygiene training. We offer food hygiene courses at Level 1, 2, and 3 for food handlers, supervisors, and managers across every sector of the food industry. Food poisoning is preventable — the right training gives food handlers the knowledge and habits to protect the people they serve. For more detail on the specific pathogens behind the UK's food poisoning burden, see our dedicated guides to Campylobacter, Salmonella, E. coli, Norovirus, Listeria, and Allergen Incidents.

Sources & References

• Food Standards Agency – Foodborne Disease Policy Overview
• FSA – The Burden of Foodborne Disease in the UK 2018
• UKHSA – Cases of Salmonella and Campylobacter Highest in a Decade (June 2025)
• UKHSA – Shiga Toxin-Producing E. coli Cases Rise in England (2025)
• FSA – Annual Report of Incidents, Resilience and Prevention 2024/25
• BMJ Open – Estimating Deaths from Foodborne Disease in the UK for 11 Key Pathogens
• UK Food Security Report 2024: Theme 5 – Food Safety