What is Salmonella and what can you do to avoid catching it? 

Salmonella is the group of bacteria behind one of the most common types of food poisoning in the UK, and while for most people it means a few unpleasant days at home, for others it can lead to serious illness. With UKHSA currently helping to investigate a national outbreak linked to eggs, we've answered some of the questions we're most commonly asked about this bacteria, the symptoms it causes, and how we track it. 

What is Salmonella? 

There are more than 2,500 different types of Salmonella. These bacteria live naturally in the guts of many domestic and wild animals, including chickens, cattle, pigs, hedgehogs, snakes and lizards. 

The type most commonly responsible for making people ill in England is Salmonella Enteritidis. 

Infection with Salmonella is known as salmonellosis.  

How do you catch Salmonella? 

Most people become infected through eating contaminated food. Salmonella can be found in foods such as eggs, chicken, pork and dairy products. Fruit and vegetables can also carry the bacteria if they've been in contact with livestock, manure or untreated water. 

It is possible in rare cases to catch Salmonella from close contact with someone who has diarrhoea, or from contact with an unwell animal. 

Good hygiene is vital. Wash your hands thoroughly after using the toilet and before preparing or handling food, wash utensils and chopping boards with hot water and cook food thoroughly. If you have symptoms yourself, avoid preparing food for others where you can. 

What are the symptoms? 

Symptoms typically include diarrhoea, stomach cramps and sometimes vomiting and fever. These usually appear between 12 and 72 hours after infection, and illness typically lasts 4 to 7 days. 

For most people, Salmonella causes a bout of gastroenteritis that clears up on its own. However, some people are at greater risk of more severe illness, including bloodstream infections, sepsis and, in rare cases, multi-organ failure. 

How should it be treated? 

Most people can manage Salmonella infection without needing to see a doctor. 

The key things to do are: 

stay at home and rest  drink plenty of clear fluids, add electrolytes, taking small sips if you feel sick  if your baby is showing symptoms, continue breast or bottle feeding, offering smaller feeds more often if they're being sick  eat when you feel able to, avoiding fatty or spicy foods  take paracetamol if you're in discomfort, checking the leaflet first if giving it to a child 

There are also some things to avoid. Don't drink fruit juice or fizzy drinks, as these can make diarrhoea worse. Don't dilute baby formula, and don't give children under 12 medicines to stop diarrhoea, or give aspirin to children under 16. 

A pharmacist can help if you or your child show signs of dehydration, are in a higher-risk group, or need something to stop diarrhoea for a few hours. They may suggest oral rehydration sachets. 

You should call NHS 111 if you or your child has signs of dehydration that don't improve with rehydration sachets, can't keep fluids down, have bloody diarrhoea, or have diarrhoea that is not reducing in 3 days. If you're worried about a baby under 12 months, or a child under 5 shows signs of dehydration, call 111. 

Call 999 or go to A&E for more serious symptoms, such as vomiting blood, a sudden severe headache or tummy ache, breathing difficulties, confusion, or blue, grey, pale or blotchy skin. 

Is anyone more at risk, and what should they do differently? 

While Salmonella causes a short, unpleasant illness for most people, some groups are more vulnerable to severe disease. This includes older people, pregnant women, young children and anyone with a weakened immune system such as those with cancer, kidney or liver failure, uncontrolled diabetes, steroid treatment or chemotherapy. 

If you're in one of these groups, it's worth taking extra care, particularly around eggs. Eggs remain a healthy and safe part of the diet when properly handled and cooked, and you don't need to stop eating them. Ensure you use eggs with the British Lion mark or marked ‘Laid in Britain’. If you're eating out or buying food containing eggs that may not be British, it's safest to make sure any eggs you eat are thoroughly cooked. This means avoiding dishes such as soft boiled or poached eggs, fresh mayonnaise, mousses, soufflés and hollandaise sauce, unless you know the eggs used meet these assurance standards. 

If you're in a vulnerable group and develop symptoms of Salmonella, it's worth seeking medical advice promptly rather than waiting to see if things improve on their own. 

What does UKHSA do to monitor Salmonella and other gastro infections? 

UKHSA's Gastrointestinal Infections, Food Safety and One Health (GIFSOH) division is responsible for monitoring cases of Salmonella and other gastrointestinal infections across the country. 

This monitoring relies heavily on whole genome sequencing (WGS), a laboratory technique that allows scientists to compare the genetic fingerprint of bacteria from different cases.  

When an unusual increase in cases is detected, UKHSA launches an outbreak investigation. This involves working closely with public health and food safety agencies across the UK and devolved administrations, as well as the Animal and Plant Health Agency (APHA) and the Food Standards Agency (FSA). Investigators interview affected people to gather information about their symptoms and possible sources of infection, helping to build a picture of where contamination may have occurred and what control measures are needed. 

Where can I find more information? 

You can find wider UKHSA data on Salmonella on our website.  

https://ukhsa.blog.gov.uk/2026/08/24/what-is-salmonella-and-what-can-you-do-to-avoid-catching-it/

seen at 16:36, 24 August in UK Health Security Agency.