As the summer grilling season heats up, the Food Standards Agency (FSA) is reminding the public about crucial food safety practices to prevent food poisoning. This comes after figures from the UK Health Security Agency (UKHSA) revealed that confirmed cases of Salmonella in England reached a ten-year high in 2024 and remained at similar elevated levels throughout 2025. Similarly, Campylobacter, the most prevalent cause of food poisoning, also saw higher than normal levels across England during the same period.
Both infections typically see an increase during the warmer months, with many cases directly linked to undercooked or improperly handled meat, poultry, and eggs – items frequently featured in summer barbecues and outdoor gatherings. The FSA's guidance aims to tackle common mistakes, such as the 'it looks done' gamble, where the exterior of meat, particularly chicken and burgers, can appear cooked while the inside remains raw. They advise checking that meat juices run clear with no pink remaining, and using a meat thermometer to ensure a minimum internal temperature of 75°C.
Cross-contamination is another significant risk highlighted by the FSA. They recommend using separate utensils, knives, and chopping boards for raw and cooked foods, and always washing hands thoroughly after handling raw meat. Furthermore, the 'sunny side risk' refers to leaving food out in warm weather, where bacteria can multiply rapidly. Food should be kept in a cool bag with ice packs, out of direct sunlight, and not left out for more than two hours.
Particular care should be taken with foods that pose a higher risk if they warm up, such as cooked chicken, egg dishes, and prepared salads like rice, potato, and coleslaw. Rebecca Sudworth, Director of Policy at the Food Standards Agency, emphasised that while summer is a time for enjoyment, food poisoning cases rise when food isn't handled carefully. She urged everyone to review their guidance, noting that simple habits like thorough cooking, keeping food cool, and handwashing can make a significant difference.
Dr Gauri Godbole, Deputy Director for Gastrointestinal Infections at UKHSA, reinforced the importance of hand hygiene and proper food storage, especially for those experiencing symptoms of diarrhoea or vomiting. The FSA recently launched its 'Stop. Think. Serve' campaign on 7 June, which focuses on everyday kitchen habits that could put individuals, particularly vulnerable groups such as young children, older adults, pregnant women, and those with weakened immune systems, at risk of foodborne illness.