Hospital admissions for food poisoning have surged by almost 90 per cent in five years, new figures reveal.
More than 10,000 people have been treated in hospital with suspected food poisoning since 2020, according to NHS England data.
Admissions rose from 1,370 in 2020/21 to 2,567 in 2024/25, an increase of 87 per cent.
Around one in three cases involved either young children or older adults – groups more vulnerable to severe complications.
Children under five accounted for the largest single age group, making up 13 per cent of admissions. At the other end of the scale, over-65s represented nearly a quarter of cases.
Meanwhile, people in their twenties made up a similar proportion to young children, suggesting food poisoning is not limited to traditionally high-risk groups.
Experts say many cases are preventable and often linked to basic food hygiene mistakes in the home, such as poor food handling, improper storage and undercooking meat and fish.
Simple steps such as washing hands thoroughly, keeping raw and cooked foods separate and refrigerating leftovers promptly can significantly reduce the risk.
Hospital admissions for food poisoning have surged by almost 90 per cent in five years, according to the latest data
Food should not be left out at room temperature for more than two hours, as bacteria can multiply rapidly.
Checking use-by dates is also crucial, particularly for high-risk foods such as meat, fish and dairy products.
Food poisoning is a generic term for a foodborne illness that triggers symptoms like vomiting and diarrhoea.
In the UK, one of the most common causes of food poisoning is campylobacter, a bacterium often found on raw poultry.
Infection typically occurs through undercooking or cross-contamination, and while most people recover within a week, it can lead to serious complications in vulnerable groups.
Other common culprits include salmonella and E. coli, which can cause symptoms such as diarrhoea, vomiting, stomach cramps and fever.
Recently there have been a spate of food recalls due to supermarket produce becoming contaminated with the bugs and the lesser discussed listeria.
Just today there was a recall for salad sprouts due to fears it had been contaminated with salmonella.
Health officials advise anyone with food poisoning symptoms to stay away from work, school or nursery until they have been symptom-free for at least 48 hours. This is to avoid infecting others.
Separate research by the Food Standards Agency (FSA) suggests changing household habits may also be contributing to the rise in food poisoning cases.
Nearly a quarter of people admitted to ‘risky practices’ in the kitchen, such as undercooking food or altering fridge temperatures to save money.
Experts warn that failing to heat food properly or storing it at the wrong temperature can allow harmful bacteria to survive and multiply.
The FSA advises cooking food to at least 70C and keeping fridges between 0C and 5C to reduce the risk.
Olivia Disley, from kitchenware brand Prestige, who analysed the NHS hospitalisation data after making a freedom of Information request, said: ‘Food poisoning can affect anyone, and while many cases are mild, some can become serious very quickly.
‘In many instances, it only takes a small lapse in kitchen hygiene for harmful bacteria to spread.’
This UKHSA chart shows the number of salmonella cases recorded in England each year
Experts have said that leftovers should be stored in the top section of the fridge away from the fresh meat. But the FSA warns not to leave leftovers any longer than two days before eating them
