Food poisoning cases in the UK have more than doubled in the last decade – with takeaways and eating out accounting for over half of all recorded norovirus cases.
A scientific review by the Food Standards Agency (FSA) estimates that around 2.4 million cases of foodborne illness occur every year in the UK.
This is up from the 2009 estimate of approximately one million.
The FSA said the new figures do not indicate an increase in total illness, or any new risk to public health, but rather provide a better estimation of the proportion of infectious intestinal disease that is due to food.
The overall estimate for this type of illness, from all sources, remains the same, at around 18 million cases each year in the UK.
According to the FSA, there are an estimated 380,000 cases of norovirus linked to food occur in the UK per year.
A breakdown of the roles of the main transmission pathways in food suggest eating out accounts for an estimated 37% of all foodborne norovirus cases and takeaways at 26%.
Open-headed lettuce on retail sale at 30%, raspberries on retail sale at 4%, and oysters on retail sale at 3% make up the remainder.
The revised foodborne norovirus estimate, combined with better analysis of how many illnesses of unknown cause are also likely to be caused by food, suggest around 2.4 million estimated UK cases of foodborne illness occur each year.
Professor Guy Poppy, chief scientific adviser to the Food Standards Agency, said: “This work gives us a much better idea of the role of food in the spread of all infectious intestinal disease in the UK. However, this does not mean more people are getting unwell, only that we estimate food is responsible for more existing cases than previously thought.
“Most of this increase is due to innovative new research into foodborne norovirus. As part of this, sampling surveys focused on the five most common food-related transmission routes. Although the percentages may appear striking, the risk to consumers remains very low for most of these pathways.
“For example, on average, an individual would only end up with norovirus once in every 15,000 portions of open-headed lettuce – that would take around 40 years. Oysters pose the highest risk per serving, with illness likely on average once in around 160 servings.”
Professor Poppy said the FSA was not changing its advice to consumers and businesses, but he did have a warning for the foodservice industry.
“This research reinforces the need for the highest standards of good personal and food hygiene practices in catering establishments and at home to avoid infection.”