Health chiefs have sounded the alarm over a surge in potentially deadly salmonella linked to tomatoes, as another 50 people have been struck down after eating infected produce.
More than 100 people were sickened, with at least 14 hospitalised by two strains of the diarrhoea causing bacteria in 2024.
Now, officials have confirmed another 50 have been struck by the nasty bug, which in most extreme cases can require hospitalisation.
From January 2023, 289 confirmed cases have been identified across 16 European countries.
Nearly 30 people in the UK have now been sickened by the severe food poisoning outbreak, caused by the rare strains Salmonella Blockley and Salmonella Strathcona, which the UK Health Security Agency (UKHSA) warned is particularly severe.
Other affected countries include Italy, with 78 patients, Germany, Austria and France.
Testing carried out by the European Food Safety Authority (EFSA) in 2023 and 2024 has revealed that cherry tomatoes from Sicily in Italy were the vehicle of infection.
The European Centre for Disease Prevention and Control has warned that the risk of new infection will remain as long as contaminated seasonal produce continues to be delivered.
‘New outbreaks are likely to occur in future seasons until the root cause of the contamination has been identified and control measures implemented,’ it warned.
The Italian Ministry of Health has implemented a sampling and testing plan to detect the bacteria in varieties of cherry tomatoes sold in Italy
The Italian Ministry of Health implemented a sampling and testing plan to detect the bacteria in two varieties of cherry tomatoes sold in Italy, the plan required local health authorities to complete at least one sampling by the end of 2024.
Research has suggested that the texture of tomatoes can make them more prone to the bacteria and the risk increases as they are often eaten raw and not cooked, which would usually kill off any bugs.
Salmonella is a group of bacteria that infects the gut of farm animals—and typically affects meat, eggs and poultry.
It usually causes sickness and a fever that clears up in days, however, it can be fatal.
On average, it takes from 12 to 72 hours for the symptoms to develop after swallowing an infectious dose of salmonella.
Those most at risk at suffering severe illness from a salmonella infection include those with weakened immune systems such as children and the elderly.
If people become seriously ill, they may need hospital care because the dehydration caused by the illness can be life-threatening.
It comes as UKHSA data released earlier this year found salmonella cases have surged in the first three months of 2025, up on 2023 and 2024.
Salmonella is a group of bacteria that infects the gut of farm animals—and typically affects meat, eggs and poultry
According to the ECDC and the EFSA, nine european countries have reported 29 cases of Salmonella Strathcona since January 2025.
Tomato consumption was reported by four people who were sickened by the bug, with Italy reporting the most infections with 11 people sick.
Experts say that isolates genetically close to the bacteria causing the outbreak which has swept through Europe and the US have been detected since 2011––indicating a recurrent public health concern.
The ECDC added that it is an ongoing seasonal outbreak, with most cases occurring in the summer months when foodborne illnesses are more common, particularly between June and October.
It added: ‘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.’
According to the ECDC, the role of the environment should also be investigated to identify the point of entry at which contamination with Salmonella Strathcona is occurring.
