Somerset has been named as one of the areas in the UK with the lowest cases of food poisoning. The UK Health Security Agency (UKHSA) receives regular alerts from general practitioners (GPs) to detect possible instances of food poisoning, serving as an early warning system to monitor outbreaks caused by consuming contaminated food or water.
These cases usually result from poor food hygiene, consumption of undercooked food, contamination from ill individuals, inadequate hand hygiene, or consumption of expired food products. According to the UKHSA’s weekly updates, 5,329 alerts for potential food poisoning cases have been reported so far this year up to the week ending December 3.
The data shows a year-over-year increase in alerts, potentially attributed to changes in data processing methods rather than a genuine surge in cases. Furthermore, the alerts highlight significant geographical variations, with a noticeable divide between the North and South of the country.
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Council areas in the North comprise the top 20 regions with the highest number of cases, and the North East specifically has seen high incidence, with Northumberland, Newcastle-upon-Tyne, and North Tyneside being the top three areas. In contrast, Somerset recorded only nine cases, with the majority in the Bath and North East Somerset region and a single case in North Somerset.
Regionally, the North East registered the highest number of cases this year, followed by Yorkshire and Humber, with the North West following closely behind. In contrast, the South West exhibited the lowest number of reported cases, with a particularly low incidence in North Tyneside when adjusted for population size.
The primary cause of food poisoning is often the bacteria campylobacter, which typically leads to mild infections with symptoms such as diarrhoea, abdominal pain, fever, headache, nausea, and vomiting. Additionally, bacteria and viruses like salmonella, norovirus, or listeria can also contaminate food and cause illness. Symptoms generally manifest within one to two days of consuming the contaminated food but can appear within a few hours or even several weeks in some cases.