Hospital admissions for food poisoning have surged by almost 90% in just five years, rising from 1,370 in 2020/2021–2,567 in 2024/2025, according to NHS England data obtained via a Freedom of Information request by kitchen experts at Prestige. More than 10,000 people have been hospitalised with suspected food poisoning over that period.
Experts warn the trend reflects declining food safety standards in the home, with the illness hitting the most vulnerable hardest.
Who is most affected
Roughly 1 in 3 hospital cases involves either young children or older adults. Children under five represent the single largest age group, accounting for approximately 13% of all admissions, while adults aged 65 and over make up nearly a quarter of cases. People in their twenties account for a similar share as children, indicating that younger, otherwise healthy adults are also at risk of severe illness.
Admissions were split almost evenly by gender, with men accounting for just over half (51%) and women 49%, with a small number of patients identifying as another gender.
The hygiene warning
Olivia Disley from Prestige, who conducted the research, said many hospitalisations were preventable. “Food poisoning can strike anyone at any age, and the effects can range from deeply unpleasant to genuinely serious. It only takes a small slip in kitchen hygiene for harmful bacteria to creep into our meals. Busy households, in particular, can be more at risk if food safety isn’t front of mind.”
She added: “This isn’t about scaring people, it’s about awareness. A few small changes can help keep the kitchen a safe place for everyone.”
How to protect yourself
Health experts recommend the following measures to prevent foodborne illness from bacteria such as salmonella and E. coli
Hand washing
Wash hands with warm water and soap for at least 20 seconds before cooking and after handling raw meat, fish or eggs. “Good hand hygiene is one of the simplest and most effective ways to prevent the spread of harmful bacteria in the kitchen,” said Disley.
Separating raw and cooked foods
Store raw meat separately in the fridge and use different chopping boards and utensils for raw and cooked foods. “Colour coded boards are a helpful way to keep things organised and reduce the risk of cross contamination,” Disley noted.
Cooking to safe temperatures
Poultry, minced meat, burgers and sausages should be cooked all the way through with no pink meat remaining. “If you’re unsure whether food has reached a safe temperature, a food thermometer can help.”
Prompt refrigeration
Perishable foods including cooked meals, dairy and leftovers should not be left out for more than two hours. “Promptly storing food in the fridge helps keep it fresh and reduces the chance of harmful bacteria developing.”
Checking use by dates
Do not consume food past its use by date, even if it appears normal. “If something smells unusual, has changed colour, or has an unexpected texture, it’s best to err on the side of caution. When in doubt, throwing it away is always the safer option.”