Outbreak in salad leaves last year pushed case numbers higher
There has been a significant increase in E. coli cases following an outbreak linked to salad leaves last year, leading the government to issue advice for the public to limit its spread.
New figures from the UK Health Security Agency (UKHSA) show a 26 per cent rise in Shiga toxin-producing Escherichia coli (STEC) infections in England in 2024 when compared to 2023.
Overall, some 2,544 culture-confirmed cases of STEC were reported in England last year, an increase of 26.1 per cent compared to 2023.
STEC are bacteria that can cause gastroenteritis, with symptoms ranging from mild to bloody diarrhoea, stomach cramps, vomiting and dehydration. In severe cases, they can cause haemolytic uraemic syndrome – a serious, life-threatening condition that predominantly affects the kidneys.
STEC bacteria are spread through contact with animals or their faeces, consuming contaminated food or water, and from person to person.
The highest incidence of STEC cases in 2024 was in children aged one to four years, which may be explained by a combination of factors such as less time to build immunity to infection, less developed hygiene practices, a greater likelihood of parents seeking healthcare when young children are symptomatic, and potential exposure to risk factors such as contact with farm animals, particularly at petting farms.
Link to salad leaves
In 2024, UKHSA and partner agencies investigated five STEC outbreaks involving 467 cases, with 348 in England. All were caused by STEC non-O157, with the sources for three of these outbreaks pinpointed on contaminated beef, fresh fruit, and salad leaves.
The largest outbreak was linked to contaminated salad leaves, which resulted in 293 cases, including 196 in England.
STEC non-O157 cases have increased nearly three times since 2019, the agency noted, while O157 cases have returned to pre-pandemic levels.
UKHSA has warned the public to take steps to prevent infection, including washing hands, cleaning surfaces and not preparing food for others if they have any STEC symptoms.
Natasha Smith, director of food policy at the Food Standards Agency (FSA), said: “Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in STEC cases, as well as trends in other pathogens, to help us take the necessary action to protect public health.
“We’ve launched a new food safety campaign to help people stay safe. We’re also working with local authorities and industry to support businesses meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on food.gov.uk before eating out.”
