UK Salmonella Outbreak: Potential Cause And Symptoms To Look Out For

An outbreak of Salmonella in the UK has resulted in hundreds of people getting sick and one person dying.

More than a third of those impacted by the outbreak – thought to be linked to eating imported eggs – have ended up needing hospital treatment.

The majority have been able to recover without treatment, but would’ve suffered unpleasant food poisoning symptoms.

Of the cases identified by the UK Health Security Agency (UKHSA), 199 were in England (47 of which were in London and 38 in Yorkshire and Humber), six were identified in Scotland, with one case in Wales and one in Northern Ireland.

The main body of cases occurred between 6 and 29 July 2026.

Dr Damien Tully, Associate Professor at London School of Hygiene & Tropical Medicine, said the number of confirmed cases “is likely to be just the tip of the iceberg”.

He added: “Many Salmonella infections cause relatively short-lived gastrointestinal illness and people may recover without ever being tested.”

The UKHSA said the outbreak has been caused by S. Enteritidis, a common type of Salmonella bacteria. It’s spread via contaminated food (like eggs, poultry, meat, etc); contact with the environment, and can also spread from person-to-person.

An investigation is underway to identify the source. Of those who suffered symptoms, 114 were interviewed and completed an outbreak questionnaire. The majority (83%) reported eating food prepared outside of the home in the week prior to symptom onset.

There were five food businesses identified where two or more independent cases reported attending in the week prior to symptom onset. Eleven of these cases reported eating dishes made with eggs which came from multiple sources, including outside of the UK.

UKHSA said there’s no identified link to UK-produced eggs or poultry, at present, and noted a previous outbreak from 2025 was also linked to imported eggs.

Dr Kathleen O’Reilly, Associate Professor at London School of Hygiene and Tropical Medicine, said previous research estimated that less than 10% of Salmonella cases require hospitalisation, “so it seems initially concerning that 38% in this outbreak have been admitted to hospital”.

“As the epidemic progresses, this number might change, especially as Salmonella cases are often underreported,” she added.

Symptoms of salmonella poisoning include:

• diarrhoea
• stomach cramps
• vomiting
• fever

These unpleasant effects can occur roughly 12 to 72 hours after becoming infected, and can last up to a week.

The UKHSA said immunocompromised individuals and those in vulnerable groups (such as young children and older adults) can experience more severe illness as a result of it such as blood stream infections, sepsis and even multiorgan failure.

It’s important to ensure eggs are fully cooked before eating them.

“Hygiene while preparing food is important, especially washing hands with soap, and chopping boards, after preparation,” Dr O’Reilly said.

The expert also encouraged consumers to look at restaurant food hygiene ratings before eating out.

“If you do get ill with diarrhoea or stomach cramps, take it easy, drink plenty of fluids, and cases will often resolve after a few days,” she said.

“If the illness is in young children, elderly, or other vulnerable groups, it would be sensible to contact your GP or ring 111 to talk with a health specialist.”