UK Salmonella outbreak: How can you protect yourself and your family?

The UK Health Security Agency (UKHSA) is investigating a national outbreak of Salmonella Enteritidis after 207 confirmed cases were identified.

According to an official update published on 18 August 2026, the cases occurred between August 2025 and 1 August 2026, with all but one reported during 2026.

Most cases have been in England, including 47 in London and 38 in Yorkshire and the Humber. Six cases were recorded in Scotland, with one each in Wales and Northern Ireland.

Most patients experienced a relatively short-lived gastrointestinal illness. However, 38% of those for whom clinical information was available were admitted to hospital, two developed bloodstream infections and one death has been associated with the outbreak.

What is causing the outbreak?

The investigation is continuing and no particular food, brand or supplier has yet been confirmed as the source.

Of the 114 patients interviewed, 95 said they had eaten food prepared outside their homes during the week before becoming ill. Investigators identified five food businesses visited by two or more unrelated patients. Eleven people connected with those businesses reported eating dishes containing eggs.

Egg consumption is currently the strongest lead, and investigators are examining possible risks associated with imported eggs. Crucially, UKHSA says that, at present, there is no identified link to UK-produced eggs or poultry.

This does not mean that people should stop eating eggs. It does mean that households and food businesses should take sensible food-safety precautions.

Symptoms to watch for

Salmonella can cause:

Diarrhoea, which may occasionally contain blood or mucus

Stomach pain and cramps

Nausea or vomiting

Fever

Headache

Loss of appetite

A general feeling of being unwell

Most people recover without specific treatment, but babies, young children, older people and those with weakened immune systems can become more seriously ill.

How to reduce your risk

Follow the Food Standards Agency’s four Cs: cooking, chilling, cleaning and avoiding cross-contamination.

Cook food properly. Poultry, minced meat, sausages and burgers should be steaming hot throughout, with no pink meat remaining. Follow the cooking instructions on the packaging.

Take care with eggs. For raw or lightly cooked dishes, choose UK eggs carrying the British Lion mark or another recognised food-safety assurance mark. Imported eggs, non-hen eggs and eggs without an approved mark should be cooked thoroughly, particularly when serving vulnerable people.

Avoid cross-contamination. Keep raw meat away from cooked and ready-to-eat foods. Use separate chopping boards and utensils, and wash them thoroughly after use.

Wash your hands. Use soap and warm water before preparing food and after handling raw meat, eggs, animals or pet food, and after using the toilet.

Keep food properly chilled. Refrigerators should be kept at 5°C or below. Do not leave perishable foods sitting out, especially during warm weather.

Respect use-by dates. Harmful bacteria cannot necessarily be seen, smelled or tasted.

Check food hygiene ratings. Before eating out or ordering a takeaway, look up the business through the Food Hygiene Rating Scheme.

Follow official recalls. Check the Food Standards Agency’s food alerts and follow any instructions to return or dispose of affected products.

What should you do if you become ill?

Rest and drink plenty of fluids to avoid dehydration. Do not prepare food for anyone else while suffering from diarrhoea or vomiting.

Stay away from work, school or nursery until at least 48 hours after symptoms have completely stopped. Wash soiled clothing and bedding separately on a hot wash and regularly clean toilet seats, flush handles, taps and door handles.

Contact NHS 111 if you cannot keep fluids down, have bloody diarrhoea, show signs of dehydration, or if diarrhoea lasts for more than seven days. Babies, older people and anyone with a weakened immune system may need advice sooner.

The current outbreak is understandably concerning, but careful food handling, proper cooking and good hand hygiene can substantially reduce the risk while the authorities continue their investigation.

Information correct as of 18 August 2026. For current medical guidance, visit the NHS food poisoning page. https://www.nhs.uk/conditions/food-poisoning

The Potential Dangers of Parrot Poop: What Every Owner Should Know

Owning a parrot is an absolute joy. Their intelligence, cheeky personalities, and beautiful colours make them wonderful companions. 

But like any pet, they come with responsibilities—and that includes cleaning up after them. 

While most parrot owners accept cage cleaning as part of the daily routine, not everyone realises that parrot droppings can pose risks if not handled properly.

Here’s what every parrot owner should know about the potential dangers of parrot poop, and how to keep both you and your bird safe.

What’s in Parrot Droppings?

Unlike mammals, birds don’t separate solid and liquid waste. Instead, their droppings contain:

Faeces – the solid, often green or brown portion.

Urates – a white, chalky substance (this is bird “urine”).

Water – healthy droppings should be slightly moist, not too watery.

A quick look at your parrot’s droppings each day is actually an important part of monitoring their health. Sudden changes in colour, consistency, or frequency can signal illness. But beyond what droppings tell you about your bird, they can also affect your health.

Potential Risks for Owners

1. Psittacosis (Parrot Fever)

This is a bacterial infection caused by Chlamydia psittaci. Parrots can carry it without showing signs, and humans may get infected by inhaling dried droppings or dust. 

Symptoms feel like the flu—fever, chills, cough—and in serious cases, pneumonia. It’s rare, but important to be aware of.

2. Fungal Build-up

If droppings are left sitting in the cage, they can encourage fungi such as Aspergillus. Inhaling spores can irritate your lungs, especially if you already have asthma or allergies.

3. Salmonella

Parrots can carry Salmonella bacteria, which can be spread via droppings. If it gets onto your hands, food prep areas, or surfaces, you might end up with a nasty bout of food poisoning.

4. Dust & Allergies

Even if no infection is present, dried droppings turn into dust. This can irritate your airways and, with long-term exposure, lead to allergic reactions or conditions like bird fancier’s lung.

Who Should Be Extra Careful?

Children – little ones may touch droppings or cage bars, then put their hands in their mouths.

Older relatives – weaker immune systems mean more risk.

Anyone with asthma or a weakened immune system – bird dust and germs can hit harder.

How to Protect Yourself and Your Bird

Clean Daily – Remove droppings from perches, cage floors, and bowls. A little daily effort keeps things safe and manageable.

Disinfect Weekly – Use a bird-safe disinfectant for deeper cage cleans.

Wear Gloves (and sometimes a mask) – Especially when scraping up dried droppings.

Wash Hands Thoroughly – Always after handling your parrot or cleaning their cage.

Good Ventilation – Keep fresh air flowing in the bird’s room to reduce dust build-up.

Vet Check-ups – Regular visits help detect hidden infections before they become problems.

The Bottom Line for Parrot Owners

Parrot poop is part of life with a feathered friend, but it doesn’t have to be a health hazard. With good hygiene and regular cleaning, the risks are very low. 

Think of it as a way to keep both you and your parrot healthy—while enjoying many more years of noisy, colourful companionship.