Urgent tomato warning after 29 Brits struck with salmonella

A salmonella outbreak has struck down 29 Brits and prompted an urgent warning. The infection originated in cherry tomatoes from Sicily, according to the result of testing carried out by the European Food Safety Authority (EFSA).

The infections form part of a wider outbreak across Europe and North America. A total of 289 cases have been confirmed since January 2023 in 16 European countries. Italy has seen 78 cases, Germany 68, Austria 59 and France 24.

According to Food Safety News, investigations in 2023 and 2024 identified Sicilian cherry tomatoes as the source of infection.

The European Centre for Disease Prevention and Control (ECDC) described the outbreak as seasonal, with most cases in summer months.

ECDC said: "The recurrence of cases in 2025, including those without travel history, suggests ongoing transmission and distribution of contaminated produce beyond Italy.

"The presence of cases in multiple countries underscores the need for continued surveillance and cross-sector coordinated response."

The same organisation said the risk of new infections would remain as long as seasonal delivery of contaminated produce continues.

It said new outbreaks are likely to happen in future seasons until the root cause of the contamination has been identified and control measures brought in.

Any environmental causes should also be investigated to work out the point where Salmonella Strathcona affects the produce, according to a recommendation from the ECDC.

Salmonella infection is caused by bacteria which live in the gut of many birds and animals. Its presence in food can lead to stomach infections in humans, causing diarrhoea which can last several days.

The period between picking up Salmonella and falling ill can be between six hours and three days. It can be longer, but often it is within 12-36 hours, according to NHS Borders.

Symptoms usually include: loose stools, tummy pain, fever, headache, nausea and/or vomiting and general tiredness.

These symptoms usually clear up within three to seven days but a small number of people take weeks to fully recover. Blood poisoning, abscesses and joint pains are rarer complications.

An infected person can contaminate foodstuffs by poor hand hygiene. The commonest route is eating contaminated food or drinks.

These can include unpasteurised milk or eggs and uncooked meats, especially poultry. It has also been found in chocolate, cooked meats, baby milk and salads.

To reduce the risk of Salmonella, wash your hands throughly after changing nappies, handling animals and going to the loo.

You should also wash your hands before cooking, handling food, eating and feeding those who can't feed themselves.

Food should also be prepared safely and meat thoroughly cooked. Heating food to 70C for at least two minutes destroys Salmonella. You should also avoid raw dairy products and only drink treated water.