Food Borne Illness

If you believe you have food poisoning or that you have contracted a communicable disease, it is essential you contact your GP as soon as possible.

The Food Standards Agency (FSA) holds a significant amount of research and information relating to food borne illnesses and their prevention. The following is a brief introduction for private individuals and business alike, to help understand the issues. Click on each heading to be directed to the FSA information. There is more information on each disorder within the downloadable PDF leaflets on the upper right hand menu.​

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.

Foodborne disease strategy

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


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.


Listeriosis, the Foodborne illness caused by the bacterium Listeria monocytogenes, is rare. Listeria can cause serious illness and death in vulnerable groups of the population.


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

Hepatitis E

Following some consumers’ concern about hepatitis E in pork, the following advice is available