Rising Concerns Over Foodborne Illnesses in the UK and Ireland

Recent reports from regulatory bodies in both the UK and Ireland indicate a persistent challenge in controlling foodborne illnesses. Despite ongoing efforts, statistics reveal consistently high levels of common pathogens such as Salmonella and Campylobacter, prompting renewed calls for vigilance and robust food safety practices across the food industry. These trends underscore the critical importance of adhering to established regulations and proactive measures to protect public health.

UK Statistics: Salmonella at a Decade High

The UK Health Security Agency (UKHSA) has reported that Salmonella cases in England reached their highest level in a decade in 2025, with 10,406 laboratory-confirmed cases of non-typhoidal salmonella. This marks a slight increase from 10,389 cases in 2024 and a 26% rise from 8,242 cases in 2016. The rate of Salmonella infection also increased from 14.9 per 100,000 people in 2016 to 17.8 per 100,000 in 2025. While Campylobacter infections saw a slight decrease from 70,392 in 2024 to 69,394 in 2025, they remain stubbornly high. Norovirus continues to be the largest cause of foodborne illness in the UK, accounting for an estimated 383,000 cases annually.

Listeriosis cases in England and Wales remained stable, with 181 reported in 2025 compared to 179 in 2024. However, Listeria monocytogenes has a high mortality rate, responsible for approximately 28 deaths out of 181 cases in 2025, with a significant impact on older individuals, immunocompromised patients, and pregnant women. Four foodborne listeriosis outbreaks were identified in England in 2025, linked to products such as smoked fish, mousse, ready meals, and prepacked cooked chicken and ready-to-eat sandwiches.

The Food Standards Agency (FSA) estimates that approximately 2.4 million cases of foodborne illness occur in the UK each year, leading to around 222,000 GP consultations, 16,400 hospital admissions, and an estimated 180 deaths. These figures highlight the significant public health burden of foodborne diseases.

Irish Landscape: Increased Incidents and a Major Listeria Outbreak

In Ireland, the Food Safety Authority of Ireland (FSAI) reported 820 incidents and 88 investigations in 2025, representing a 3% increase compared to 796 incidents in 2024. Notably, Ireland experienced its largest Listeria outbreak in 2025, which contributed to the recall of ready meals linked to one death and nine listeriosis cases. Data from the Health Protection Surveillance Centre (HPSC) also indicates an increase in most major pathogens in Ireland over the past year, with Salmonella at its highest level since 2008.

The FSAI, a statutory, independent, and science-based body, plays a crucial role in protecting consumers and ensuring compliance with food law in Ireland. They enforce strict hygiene standards, including mandatory HACCP systems, safe food storage, and staff training.

Regulatory Frameworks and Compliance

Both the UK and Ireland have robust regulatory frameworks in place to govern food safety. In the UK, the Food Safety Act 1990 and the Food Safety and Hygiene (England) Regulations 2013 form the cornerstone of food safety legislation. The FSA and local authority Environmental Health Officers (EHOs) are responsible for enforcing these standards, conducting inspections, and assigning food hygiene ratings.

The Food Hygiene Rating Scheme (FHRS) in England, Wales, and Northern Ireland, and the Food Hygiene Information Scheme in Scotland, provide consumers with information on food establishments' hygiene standards, ranging from 0 (urgent improvement necessary) to 5 (very good). Recent data indicates that the average food hygiene rating for restaurants, cafes, and canteens across the UK has risen to 4.58, with 73.82% receiving the top score of 5. However, takeaways show a higher proportion of lower ratings, with 20% rated 3 or below, compared to 10.81% for restaurants, cafes, and canteens.

Related training: If you are looking to qualify as a trainer in this area, see confined space trainer courses or explore lone worker safety training for nationally recognised UK and Ireland qualifications.

COSHH and RIDDOR in the Food Sector

Beyond direct food contamination, workplace safety regulations such as the Control of Substances Hazardous to Health (COSHH) and the Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) are vital in the food industry. COSHH regulations require employers to control exposure to hazardous substances, including cleaning chemicals, disinfectants, allergens, and dusts from flour or spices, which are prevalent in food production environments.

The Health and Safety Executive (HSE) has urged UK food businesses to review and strengthen COSHH compliance, particularly in light of enhanced cleaning regimes and new processes adopted post-pandemic. Employers must conduct thorough risk assessments, implement effective control measures, and provide adequate training to prevent ill health.

RIDDOR mandates the reporting of work-related accidents, occupational diseases, and dangerous occurrences to the HSE. The food manufacturing sector consistently reports over 2,000 RIDDOR incidents annually, highlighting ongoing challenges such as slips, trips, falls, manual handling injuries, and contact with machinery. These reports are crucial for identifying risks and developing preventive measures.

Training and Future Outlook

Both UK and Irish regulations emphasise the importance of comprehensive food safety training for all food handlers. In Ireland, the FSAI requires food handlers to be supervised and trained in food hygiene commensurate with their work activity, including HACCP principles. Similarly, in the UK, businesses must have a recorded food safety management system based on HACCP principles, and all staff, including those handling allergens, must receive appropriate training.

The UK Food Standards Agency (FSA) recently updated its Food Law Codes of Practice for England, Wales, and Northern Ireland, introducing a more flexible, risk-based approach to food law enforcement. These changes aim to optimise the use of resources by local councils and include greater use of alternative control methods, such as remote assessments. The FSA has also launched a revised Competency Standard to ensure officers undertaking food safety checks are appropriately trained.

As the food industry continues to evolve, ongoing vigilance, adherence to regulations, and continuous training are paramount to safeguarding public health. Businesses must proactively manage risks associated with foodborne pathogens, hazardous substances, and workplace accidents to ensure a safe environment for both consumers and employees.

For further information on ensuring comprehensive health and safety compliance, including food safety, COSHH, and RIDDOR training, businesses can consult experts such as Abertay Training at https://www.abertaytraining.co.uk.