Food poisoning


The FSA promotes the microbiological safety of food throughout the food chain. It is responsible for the strategy for reducing foodborne illness, promoting a hazard analysis-based approach to food safety management and providing guidance for producers, retailers, caterers and the general public. It also deals with microbiological food hazards and outbreaks of foodborne disease.

More in this section

  • Foodborne disease strategy

    Food safety is the Agency's top priority and the reduction of foodborne disease is a key objective to ensuring food safety.

  • Campylobacter

    Campylobacter is the most common cause of food poisoning in the UK. Find out more about campylobacter and the risk management programme.

  • Foodborne illness research

    Information on research programmes that aim to provide robust information on the presence, growth, survival, control and elimination of microorganisms throughout the food chain. Includes the extent, distribution, causes and costs of foodborne illness that may arise from meat, eggs and poultry, shellfish or organic wastes.

  • Listeria

    Listeriosis, the foodborne illness caused by listeria, is relatively rare but listeria causes more deaths from food poisoning in the UK than other foodborne bugs. Vulnerable groups of the population are at increased risk. The Agency aims to reduce the number of cases of listeriosis in the UK by the year 2015 through the Listeria Risk Management Programme.

  • Flooding: food safety advice

    If you have been affected by flooding, either because your home has been flooded, or your water supply has been cut off, read our tips on how to prepare food safely.

  • Norovirus

    Norovirus, commonly known as the winter vomiting bug, is the most common cause of infectious intestinal disease, resulting in diarrhoea and vomiting, in the UK. Find out about the work being done to reduce foodborne norovirus under the Agency's Foodborne Disease Strategy.