Warning over ‘contaminated' tomatoes sold across UK after surge in deadly infection that left 100 ill & 14 hospitalised

The Sun

6 days ago

FOOD safety chiefs have issued an urgent warning over a popular salad staple.
Certain tomatoes have been linked to a deadly infection that's already left a dozen people in hospital.
Health officials have sounded the alarm after a deadly salmonella outbreak was linked to tomatoes — with more than 100 people falling ill and at least 14 rushed to hospital.
The alert comes after the worrying outbreak sparked fears over contaminated produce, prompting health bosses to advise shoppers to check their tomatoes carefully and follow hygiene advice.
Two nasty strains of the diarrhoea -inducing bug have been behind the surge in cases this year, with experts pointing the finger at contaminated tomatoes as the likely culprit.
Worryingly, the infections aren't limited to one region — cases have been reported across the UK, prompting a nationwide health warning from safety chiefs.
Tests revealed that every case in the outbreak was caused by two rare strains of the bug — Salmonella Blockley and Salmonella Strathcona — with health chiefs warning the latter can cause particularly severe illness.
S. Blockley is usually found in East Asia and the US, and has only been recorded a handful of times across Europe, making the spike in UK cases even more alarming.
It comes as new figures from the UK Health Security Agency (UKHSA) show salmonella infections have soared in the first three months of 2025 — up significantly compared to the same period in 2023 and 2024.
What is Salmonella?
Salmonella is typically linked to meat, eggs and poultry — but experts now warn contaminated tomatoes are behind a wave of stomach-churning illness sweeping the UK.
The nasty bug, which infects the gut of farm animals, can cause vomiting, diarrhoea and fever — and while most people recover within days, in some cases it can prove deadly.
According to 2024 data from the UK Health Security Agency (UKHSA), 81 cases of the rare S. Blockley strain were confirmed by lab tests — all linked to tomatoes.
Three dead and two hospitalised after food poisoning outbreak linked to desserts in NHS hospitals
At least 14 people were hospitalised.
The fruit was also blamed for a separate outbreak of Salmonella Strathcona, affecting another 24 people.
Officials say it's still unclear where the tomatoes came from — whether they were UK-grown or imported.
Experts say the soft, porous texture of tomatoes makes them more vulnerable to salmonella — especially as they're often eaten raw, meaning bugs aren't killed off by cooking.
Symptoms of Salmonella Blockley to look out for
SYMPTOMS of Salmonella Blockley, a specific type of Salmonella infection, are similar to general Salmonella infection.
Common symptoms include:
Diarrhoea - This is often the most prominent symptom.
Stomach cramps or abdominal pain -This can range from mild discomfort to severe pain.
Fever - A temperature elevation is a common symptom.
Nausea and vomiting - Some individuals experience nausea and may also vomit.
Chills -This can be associated with fever.
Headache - Some individuals may experience headaches.
Blood in the stool - In some cases, blood can be present in the stool.
Salmonella symptoms typically last for four to seven days, and most people recover without needing specific treatment.
You should see a doctor for salmonella symptoms if your symptoms are severe, prolonged, or you are at increased risk of complications.
This includes infants, young children, older adults, pregnant individuals, and those with weakened immune systems.
Symptoms
Symptoms usually appear 12 to 72 hours after infection, and those most at risk include the elderly, young children and anyone with a weakened immune system.
Health officials are urging Brits to be on high alert for the symptoms of salmonella infection, which can last anywhere from four to seven days.
The most common signs include diarrhoea — which may be watery and occasionally contain blood or mucus — stomach cramps, fever, nausea, vomiting, headaches, and chills.
These symptoms can vary in intensity, but even mild cases can leave people feeling drained.
In more serious instances, the illness can lead to severe dehydration, particularly in infants, older adults, or those with weakened immune systems.
Some sufferers may go on to develop reactive arthritis, a painful condition that causes swelling and stiffness in the joints, or even enteric fever — a rare but dangerous form of the illness that brings on high fever, exhaustion and severe sickness requiring urgent antibiotic treatment.
While most people recover without medical intervention, doctors advise seeking help if symptoms are severe or don't improve after a few days, if there's blood in the stool, or if signs of dehydration — such as dizziness or reduced urination — are present.
Anyone preparing fresh produce like tomatoes is reminded to wash them thoroughly, store them properly, and follow general food hygiene guidance to reduce the risk of infection.
Treatment
There is no specific treatment for most cases of salmonella infection, as it usually clears up on its own within a week.
The primary focus is on staying hydrated, especially if diarrhoea and vomiting are severe, to prevent dehydration.
Drinking plenty of fluids such as water, oral rehydration solutions, or clear broths is essential.
In some cases, doctors may recommend over-the-counter medications to relieve symptoms like fever and cramps, but antibiotics are generally not prescribed unless the infection is severe, spreads beyond the intestines, or affects high-risk groups such as infants, the elderly, or those with weakened immune systems.
If complications like enteric fever or reactive arthritis develop, more intensive medical treatment, including antibiotics or specialist care, may be required.
Anyone experiencing serious symptoms or prolonged illness should seek medical advice promptly to ensure proper care and avoid complications.
Prevention
Preventing salmonella largely comes down to good hygiene and safe food practices.
Experts say there are several simple steps that can dramatically reduce your risk of infection.
Always thoroughly cook meat, poultry, and seafood to the correct internal temperature, and avoid cross-contamination by using separate chopping boards and utensils for raw and cooked foods.
Handwashing is crucial — especially after using the toilet, changing nappies, handling raw produce or meat, and before preparing or eating food.
When travelling, stick to bottled or properly treated water, particularly in countries where sanitation may be poor.
Avoid ice cubes or uncooked foods that may have been rinsed in contaminated water.
While there's no vaccine for general salmonella, typhoid fever — a severe form of salmonella — can be prevented through vaccination, which is recommended for travellers heading to high-risk areas.
Taking these precautions can help you avoid getting seriously ill — and stop the spread of infection to others.
2
Do I have food poisoning?
Food poisoning is rarely serious and usually gets better within a week.
It's hard to miss the symptoms, which include:
Feeling sick (nausea)
Diarrhoea
Being sick (vomiting)
Stomach cramps
A high temperature of 38C or above
Feeling generally unwell – such as feeling tired or having aches and chills
The symptoms usually start within a few days of eating the food that caused the infection.
Sometimes they start after a few hours or not for a few weeks
How to treat food poisoning
You can usually treat yourself or your child at home.
The symptoms usually pass within a week.
The most important thing is to have lots of fluids, such as water or squash, to avoid dehydration.
You should also see a doctor if along with other symptoms you have high fever, blood in your stool, or feel dehydrated or unable to keep any food or liquid down.
Make sure you stay off school or work until you have not been sick or had diarrhoea for at least 2 days.
Source: NHS