A severe food poisoning outbreak affecting 289 individuals throughout Europe has prompted fresh health warnings, with British authorities confirming 29 domestic cases.
The contamination, traced to cherry tomatoes originating from Sicily, has spread across 16 European nations since early 2023.
Health officials report an additional 50 infections recently, raising concerns about ongoing risks from seasonal produce deliveries.
The outbreak involves two uncommon bacterial variants, Salmonella Blockley and Salmonella Strathcona, which the UK Health Security Agency characterises as especially serious.
Italy has recorded the highest number of patients at 78, whilst Germany, Austria and France have also reported significant infections.
Italy has emerged as the epicentre of recent infections, recording 11 confirmed cases in 2025, including a regional cluster.
Four Italian patients reported consuming tomatoes, though exposure details remain incomplete for most cases.
Austria documented five new infections, predominantly in the upper region, with one patient having travelled to Italy. Germany registered six cases, largely without international travel history.
Symptoms of Salmonella include abdominal pain, loose stools, and fever
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GETTYAdditional 2025 infections have appeared in Ireland with two cases, whilst Norway, Denmark, France, Czechia and the Netherlands each reported single cases. Four of these patients had visited Italy before falling ill.
Testing conducted by the European Food Safety Authority during 2023 and 2024 identified cherry tomatoes from Sicily as the infection source.
At least 14 individuals required hospital treatment during 2024, with the bacteria causing severe diarrhoea in affected patients.
The European Centre for Disease Prevention and Control (ECDC) cautioned that infection risks persist while contaminated seasonal produce remains in circulation.
The agency stated: “New outbreaks are likely to occur in future seasons until the root cause of the contamination has been identified and control measures implemented.”
Health officials warn that contamination risks persist whilst seasonal deliveries of affected produce continue.
The ECDC predicts future outbreaks will recur each season until authorities identify and address the contamination’s root cause.
However, laboratory testing revealed an unusual characteristic in three Italian samples, which tested positive for lactose fermentation – an atypical trait for Salmonella bacteria.
The unusual lactose-fermenting characteristic found in some bacterial samples could complicate detection using standard laboratory methods. This raises concerns that actual infection numbers may exceed reported figures.
Symptoms of Salmonella infection
- Loose stools (usually without blood or mucous)
- Abdominal (tummy) pain
- Fever, headache
- Nausea (feeling sick) and/or vomiting
- General tiredness
The NHS states: “These symptoms usually clear up within three to seven days, but a small number of people take weeks to recover fully. Blood poisoning, abscesses, and joint pains are rarer complications.”
