Legal News

The Health Protection Agency has confirmed outbreaks of Salmonella in West London, Hampshire and the Isle of Wight, Cheshire and Merseyside and London since June.

In Birmingham, three hospital patients who were infected with Salmonella have died, although the death certificates of two patients do not give Salmonella as a contributing factor and the coroner’s report on a third patient has not yet been released.

Outbreaks of Salmonella are not uncommon but Public Health England is currently investigating 156 reported cases over the last few months – and although at first the cases were not thought to be linked, genetic tests suggest there may be a link between some of the cases.

Every summer, hundreds of holidaymakers also contract serious food poisoning illnesses like Salmonella – although as yet there is no suggestion that the current outbreak in the UK is linked to overseas travel.

What is Salmonella?

Salmonella food poisoning is a bacterial infection which produces classic symptoms of gastroenteritis – fever, headache, stomach cramps and sickness and diarrhoea.

Salmonella bacteria can occur naturally in soil – birds carry the Salmonella bacterium on their beaks, and reptiles and snakes carry it naturally on their skins.

There are more than 2,500 different types of Salmonella bacteria but only around 12 cause infections in people.

Salmonella food poisoning (Salmonellosis) can develop as a result of drinking contaminated water – or eating meat, poultry, dairy produce or unpasteurised milk which is contaminated.

It is important that restaurants store and prepare food properly, making sure that meat and dairy produce is chilled in storage to the right temperature – and then cooked thoroughly at the correct temperature to kill the bacteria.

Holidaymakers often contract Salmonella food poisoning as a result of lapses in hygiene and food preparation at hotels – and the all-inclusive hotel buffet or barbecue are frequently sources of Salmonella bacteria, especially if chicken or meat is not cooked properly, is allowed to cool after cooking, or is reheated and served.

Desserts and ice cream made with unpasteurised milk and drinking water can also be sources of Salmonella bacteria – which is why holidaymakers are advised to avoid creamy desserts left un-chilled on the buffet and drink bottled water only.

Even milk in tea and coffee may be contaminated in warm weather if it is not chilled for tea or heated properly for coffee.

Catering staff not washing their hands after using the lavatory can be another reason why holidaymakers contract bacterial gastrointestinal infections like Salmonella.

Salmonella is a notifiable infection and public health authorities monitor outbreaks in the UK.

Salmonella Symptoms

The symptoms of Salmonella can develop within 12 hours or over a few days – usually fever, headache, stomach cramps, nausea, shivering and generally feeling tired and unwell precede the sickness and diarrhoea symptoms which are typical of Salmonella.

Episodes of diarrhoea may be profuse – vomiting or passing watery or blood-streaked diarrhoea frequently for more than 24 hours can soon lead to dehydration, so if symptoms are severe or grow worse over the course of 12 to 24 hours, always seek medical help.

In children, pregnant women, the elderly and those with weakened immune systems, Salmonella can be serious – and antibiotics and rehydration therapy in hospital may be needed.

Salmonella symptoms can get better, only to return again – a GP diagnosis is essential, as the cycle can continue for weeks or even months in severe cases.

Untreated Salmonella may lead to more serious long-term bowel conditions such as irritable bowel syndrome and Crohn’s disease.

In severe cases of Salmonella infection, diet may have to be limited – usually avoiding food which may cause stomach cramps and diarrhoea, including fruit and vegetables.

Avoiding Salmonella Food Poisoning

Cleanliness and avoiding food which has not been cooked properly are paramount to avoiding gastric infections like Salmonella.

10 tips to help prevent Salmonella food poisoning are:

1. Wash hands after using the lavatory and before touching food – and avoid using dirty public lavatories, as Salmonella bacteria can be passed on through human faeces

2. Use antibacterial handwipes to keep your hands clean if you cannot wash them

3. Report any incidences of dirty table tops, cutlery or crockery to your holiday rep or the hotel or restaurant management

4. Avoid eating poultry and meat which is not cooked properly or has been left out on the buffet or appears to have been reheated

5. Be wary of salads – these may have been washed in contaminated water

6. Wash fruit and vegetables in bottled water, if possible – always peel fruit in case it has been washed in contaminated water

7. Avoid ice cubes in drinks and only drink water from sealed bottles, never from communal jugs in the hotel dining room

8. Use clean serving utensils at buffets – and don’t use a serving spoon contaminated with another food

9. Shower before and after using the hotel swimming pool – Salmonella and other infections can survive in water

10. Salmonella can be spread by insects, on the beaks of birds and on the skin of lizards or turtles as well as via animal faeces – if buffet or barbecue food is left out uncovered, avoid eating it and report any instances of insects or birds feeding at the buffet to your holiday rep.

Making a claim for Salmonella Food Poisoning

If you contract Salmonella from a restaurant at home or on a package holiday as a result of lapses in cleanliness and food preparation standards, you may be able to make a no win no fee claim for Salmonella food poisoning compensation.

It is important to collect as much evidence as you can to back up your claim:

• Make a note of the details of what you ate and where – and take photos and videos of undercooked meat or contaminated food, dirty dining room surfaces or poor hygiene

• Take contact details of anyone else at your hotel who has also been affected by holiday food poisoning

• Keep records of any medical treatment you received on holiday or when you returned home

• If you have any correspondence about your illness – for example, notes of a telephone conversation with your holiday rep or emails to your tour operator – keep these

• Retain any receipts for out-of-pocket expenses such as taxis to a doctor or hospital while on holiday, receipts for over-the-counter medicines or prescriptions, or fares to hospital when you returned home.

When you return home, make sure you see your GP for a diagnosis of your holiday food poisoning and in case you need any further treatment.

If you contracted Salmonella at home, you must also see your GP for a diagnosis.

Once you have been diagnosed with Salmonella, contact Duncan Lewis Personal Injury Solicitors for expert advice on how to make a no win no fee claim for Salmonella Food Poisoning.

Duncan Lewis Personal Injury Solicitors – Holiday Accidents & Illness Claims and Food Poisoning Claims

Duncan Lewis is a leading firm of personal injury solicitors with a successful track record in no win no fee claims for Holiday Accidents & Illness and Food Poisoning Claims – including compensation claims for Salmonella food poisoning.

Personal injury claimants usually have three years from the date of injury or illness in which to make a claim for compensation – and children can make a personal injury claim for up to three years after the age of 18.

Holidaymakers who book package holidays and fall ill with Salmonella food poisoning at their hotel can usually make a claim under the Package Travel Regulations 1992.

For expert legal advice on making a no win no fee Salmonella Food Poisoning Claim, call Duncan Lewis personal injury solicitors on 020 7923 4020.