Rates of Salmonella, often caught from undercooked meat, are currently at a decade high, while Campylobacter infections increased by 17% between 2023 and 2024 \u2013 from 60,055 to 70,352.<\/p>\n
While any improperly handled food can carry risks, certain summer staples are more likely to harbour harmful bacteria if they\u2019re not stored or cooked correctly.<\/p>\n
Here are five foods you\u2019ll want to be especially careful with this summer.<\/p>\n
1. Chicken<\/p>\n
A UK-wide survey by the Food Standards Agency<\/a> found that just over 5% of chicken we buy at the supermarket contains Salmonella.<\/p>\n While this number might sound alarming, Salmonella is usually killed when chicken is cooked thoroughly on a high heat (it\u2019s when we undercook chicken that food poisoning most often happens).<\/p>\n To check if your bird is safe to eat, the Food Standards Agency recommends looking for the following visual cues:<\/p>\n When you cut into the thickest part of the meat, the juices should run clear. For a whole chicken or other bird, the thickest part is the leg between the drumstick and the breast.<\/p>\n<\/li>\n There should be no pink or fleshy meat, as this is a sign it is undercooked.<\/p>\n<\/li>\n Cut the meat open with a clean knife to check it is steaming hot all the way through \u2013 you should see steam coming from the meat.<\/p>\n<\/li>\n<\/ul>\n 2. Bagged salad<\/p>\n When you\u2019re short on time, grabbing a bag of Italian side salad can be an easy way to hit your five-a-day without needing to pull out the chopping board.<\/p>\n But few people realise that pre-mixed leafy greens can be a harbinger of bacteria, as the moist environment may accelerate the growth of bugs like Salmonella.<\/p>\n A study by the University of Leicester<\/a> found that nutrient-rich sugars, proteins and minerals from the cut salad leaves can leach into the water in the bag, providing the perfect conditions for pathogens to develop.<\/p>\n The research authors said that these bacterias can establish themselves so strongly that washing them alone isn\u2019t enough to ensure safety.<\/p>\n However, you don\u2019t need to skip the salad aisle altogether, and you can still safely enjoy bagged versions with your BBQs this summer. The researchers just recommend washing and consuming your salad on the day of purchase, rather than leaving it in the fridge to wilt.<\/p>\n 3. Shellfish<\/p>\n Oysters, mussels, shrimp and clams can be staples of summer dining, but they can also be considered a high risk for food poisoning because they can contain harmful bacteria, viruses and toxins like norovirus.<\/p>\n Contaminated shellfish can also contain Vibrio, a bacteria that naturally lives in seawater that can lead to mild illness, including diarrhoea and vomiting. In rare cases, it can lead to a more severe infection called Vibrio vulniuficus, which can be fatal.<\/p>\n In the UK, an estimated 12,000 to 14,000 people<\/a> per year experience sickness and diarrhoea after eating seafood, usually from raw oysters.<\/p>\n\n
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