Top 5 Foods Likely to Cause Food Poisoning as Cases Surge

Incidences of food poisoning bugs have reached the highest levels in a decade. Stay safe this summer by being mindful of these high-risk foods.

If you’ve ever had food poisoning, you’ll know just how unpleasant it can be. The food borne illness, which is caused by bacteria or other toxins lurking in the things we eat, can bring on a host of nasty symptoms like vomiting, high temperature, stomach cramps and diarrhoea. Food poisoning is rarely serious and symptoms typically resolve themselves in a few days. However, Brits need to be especially cautious this summer, as new UK Health Security Agency (UKHSA) data shows that cases of two of the most common food poisoning bugs are on the rise. Rates of Salmonella, often caught from undercooked meat, are currently at a decade high, while Campylobacter infections increased by 17% between 2023 and 2024 – from 60,055 to 70,352.

While any improperly handled food can carry risks, certain summer staples are more likely to harbour harmful bacteria if they’re not stored or cooked correctly. Here are five foods you’ll want to be especially careful with this summer.

1. Chicken

A UK-wide survey by the Food Standards Agency found that just over 5% of chicken we buy at the supermarket contains Salmonella. While this number might sound alarming, Salmonella is usually killed when chicken is cooked thoroughly on a high heat (it’s when we undercook chicken that food poisoning most often happens). To check if your bird is safe to eat, the Food Standards Agency recommends looking for the following visual cues: When you cut into the thickest part of the meat, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast. There should be no pink or fleshy meat, as this is a sign it is undercooked. Cut the meat open with a clean knife to check it is steaming hot all the way through – you should see steam coming from the meat.

2. Bagged salad

When you’re short on time, grabbing a bag of Italian side salad can be an easy way to hit your five-a-day without needing to pull out the chopping board. But few people realise that pre-mixed leafy greens can be a harbinger of bacteria, as the moist environment may accelerate the growth of bugs like Salmonella. A study by the University of Leicester found that nutrient-rich sugars, proteins and minerals from the cut salad leaves can leach into the water in the bag, providing the perfect conditions for pathogens to develop. The research authors said that these bacterias can establish themselves so strongly that washing them alone isn’t enough to ensure safety. However, you don’t need to skip the salad aisle altogether, and you can still safely enjoy bagged versions with your BBQs this summer. The researchers just recommend washing and consuming your salad on the day of purchase, rather than leaving it in the fridge to wilt.

3. Shellfish

Oysters, mussels, shrimp and clams can be staples of summer dining, but they can also be considered a high risk for food poisoning because they can contain harmful bacteria, viruses and toxins like norovirus. Contaminated shellfish can also contain Vibrio, a bacteria that naturally lives in seawater that can lead to mild illness, including diarrhoea and vomiting. In rare cases, it can lead to a more severe infection called Vibrio vulniuficus, which can be fatal. In the UK, an estimated 12,000 to 14,000 people per year experience sickness and diarrhoea after eating seafood, usually from raw oysters. If you want to lower your risk, the UKFSA recommends opting for thoroughly cooked shellfish, as grilling seafood on a high heat kills most harmful pathogens. Avoiding raw or undercooked shellfish minimises your chances of contracting a nasty stomach bug – which is especially important if you have a weakened immune system, liver disease or other underlying health conditions. If you’re cooking shellfish at home, make sure you buy it from a reputable fishmonger and store it in the fridge at the correct temperature before cooking thoroughly.

4. Rice

Leftover rice can contain spores of a bacterium called Bacillus cereus, which can quickly multiply if left at room temperature. Generally, It’s safe to eat cooked rice if it has cooled down quickly, been stored in the fridge and eaten within 24 hours. That said, you should never reheat rice more than once. To store cooked rice safely, you should: Chill it as quickly as possible, ideally within one hour Take it out of the rice cooker, steamer or pan to cool it down faster Consider dividing it into smaller portions to cool it down more quickly Once at room temperature, put it straight into the fridge Don’t store it for longer than 24 hours before eating Wondering about rice from your local takeaway? Some food businesses cook their rice and serve it to customers immediately, while others might precook and reheat it before serving. This means it can be hard to tell whether takeaway rice is safe to reheat or not. If in doubt, it’s always best to make a fresh portion at home, rather than risking your health.

5. Eggs

There are few things better in life than a perfectly poached egg on toast, but your favourite brekkie can also be a hidden source of Salmonella, especially if it’s eaten raw or undercooked. Studies have found that Salmonella bacteria can harbour both on the eggshell and inside the egg itself. In the past, this made eating runny eggs a bit of a gamble, but most eggs now sold in UK supermarkets carry the British Lion mark. This means they come from hens vaccinated against Salmonella and are produced to strict hygiene standards. If your eggs have the Lion mark, they’re generally safe to eat soft-boiled or poached – even for children, pregnant women and older adults. But if the eggs don’t have the Lion stamp, such as those bought from local farmer’s markets, you should take care to cook them thoroughly until both the white and yolk are firm. To stay extra safe: Store eggs in the fridge and keep them away from strong-smelling foods Check the use-by date before cracking Wash hands and surfaces after handling raw eggs Finally, avoid eating foods made with raw eggs, like homemade mayonnaise or protein shakes, unless you're certain the eggs are British Lion quality.

Read more about food poisoning: Yahoo.