A species of bacterium found in farm and pet animals, from which it can be transmitted to humans, and is the largest bacterial cause of bacterial FOOD POISONING in the UK, with about 65,000 reported cases each year. Outbreaks of infection have followed drinking unpasteurised milk from infected cows and eating undercooked meat and poultry. Most cases present with mild diarrhoea but more serious cases may lead to dehydration and require hospital care.

The use of preventive methods throughout the production, marketing, consumption and storage of food is most important in controlling infection, including keeping cooked and raw meats separate and by taking hygienic precautions, such as handwashing, after handling animals, including domestic pets.