By Prestige Granite
Food poisoning is putting thousands of children in hospital, with under-fives now the single biggest group affected, shocking new figures reveal.
Young children account for around 13% of all admissions, highlighting just how vulnerable they are to serious complications from foodborne illness.
The data also shows that roughly one in three cases involves either young children or older adults, reinforcing concerns that the most at-risk groups are bearing the brunt.
Overall, more than 10,000 people have been hospitalised with suspected food poisoning over the past five years, according to NHS England data obtained via a Freedom of Information request by kitchen experts at Prestige.
Cases serious enough to require hospital treatment have surged by almost 90% in that time, rising from 1,370 in 2020/21 to a staggering 2,567 in 2024/25.
While children are the most affected group, the figures also show the illness is impacting people across all age ranges. Adults aged 65 and over make up almost a quarter of cases, underlining the dangers later in life.
Meanwhile, people in their twenties represent a similar share to under-fives, suggesting even younger, otherwise healthy adults are not immune.
Olivia Disley from Prestige, who conducted the research, said: “Food poisoning can strike anyone at any age, and the effects can range from deeply unpleasant to genuinely serious.
“It only takes a small slip in kitchen hygiene for harmful bacteria to creep into our meals. Busy households, in particular, can be more at risk if food safety isn’t front of mind.
“The reality is, many cases are preventable. Simple habits around how we prepare, cook and store food can make a huge difference.
“This isn’t about scaring people, it’s about awareness. A few small changes can help keep the kitchen a safe place for everyone.”
The five simple kitchen mistakes that could make you seriously ill.
Wash hands thoroughly before and after handling food – especially raw meat, eggs or fish.
“Good hand hygiene is one of the simplest and most effective ways to prevent the spread of harmful bacteria in the kitchen. Before you start cooking, and after handling raw ingredients like meat, fish or eggs, wash your hands with warm water and soap for at least 20 seconds,” advised Olivia.
“Bacteria such as salmonella and E. coli can easily transfer from your hands to work surfaces, utensils or other foods. Proper handwashing helps stop cross-contamination and significantly reduces the risk of foodborne illness.”
Keep raw and cooked foods separate – use different chopping boards and utensils.
“Raw foods, particularly meat and poultry, can carry bacteria that are destroyed during cooking but dangerous if transferred to ready-to-eat foods. Always store raw meat separately in the fridge and avoid letting juices drip onto other foods.
“Using different chopping boards and utensils for raw and cooked foods can make a big difference. Colour-coded boards are a helpful way to keep things organised and reduce the risk of cross-contamination.”
Cook foods to safe temperatures – especially poultry and minced meats.
“Cooking food thoroughly is essential for killing harmful bacteria that may be present. Poultry, minced meat and dishes like burgers or sausages should always be cooked all the way through until piping hot, with no pink meat remaining.
“If you’re unsure whether food has reached a safe temperature, a food thermometer can help.”
Refrigerate promptly – don’t leave perishable foods out for too long.
“Perishable foods such as cooked meals, dairy products and leftovers should be refrigerated as soon as possible. Leaving food at room temperature for extended periods allows bacteria to multiply quickly.
“As a general rule, food shouldn’t be left out for more than two hours. Promptly storing food in the fridge helps keep it fresh and reduces the chance of harmful bacteria developing.”
Check use-by dates and trust your senses.
“Use-by dates are there to help ensure food is safe to eat, particularly for items like meat, fish and dairy products. Consuming food past its use-by date can increase the risk of food poisoning, even if it looks normal.
“If something smells unusual, has changed colour, or has an unexpected texture, it’s best to err on the side of caution. When in doubt, throwing it away is always the safer option.”
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For more information on the report, visit: https://www.prestigegranite.co.uk/
