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An investigation has been launched after a report of a particular strain of Salmonella.
The increase is linked to the growth of lamb and mutton.
There have been Salmonella Typhimurium since June this year alone.
The national Food Standards Agency says it has put in a series of measures in place "control measures" to try and stop the spread – but so far they have not worked.
It has now issued a warning to people to take care when handling raw meat.
Colin Sullivan, Chief Operating Officer at the Food Standards Agency said: "We are advising care when preparing all meat, including lamb and mutton, to reduce the likelihood of becoming ill with Salmonella Typhimurium.
(Image: Daily Mirror)
"Our advice is to purchase food as usual.
"People should wash their hands after touching raw meat, avoid contaminating other foods by storing them in the fridge and using different chopping boards and knives, and ensure that meat, particularly diced and minced lamb, is cooked properly."
Nick Phin, Deputy Director, National Infection Service, Public Health England, said: "The likely cause of the increased numbers of this specific strain of Salmonella Typhimurium is considered to be meat or cross-contamination with meat from affected sheep.
"People can be infected with Salmonella Typhimurium in a number of ways such as not cooking their meat properly, or through cross-contamination with other food, surfaces and utensils in the kitchen."
What is salmonella?
Salmonella infection (salmonellosis) is a common bacterial disease that affects the intestinal tract. Salmonella bacteria are usually present in animals and animals and are shed through feces. Humans become infected most often through contaminated water or food.
Salmonellas are a group of common bacteria that causes food poisoning. They are usually spread by inadequate cooking and through cross-contamination. Salmonella bacteria are most often found in:
- Raw meat
- Undercooked poultry as chicken turkey
- Eggs
- Unpasteurized milk
Young children, the elderly and the people whose immune systems are not working properly have a greater risk of becoming severely ill with food poisoning caused by salmonella.
How salmonella bacteria are spread
Salmonella bacteria live in the gut of many farm animals. During rearing, slaughter and processing, the bacteria can be transferred into food products.
Other foods like green vegetables, fruit and shellfish can be contaminated with animal and human faeces. For example, from manure used to improve soil fertility or sewage in water.
Salmonella bacteria can be spread from pets to dogs. They can also be spread from person to person through poor hygiene.
Reducing the risk of salmonella poisoning at home
You can avoid most forms of food poisoning by following advice on the 4Cs of food hygiene:
- Chilling
- Cleaning
- Cooking
- Avoiding cross-contamination
It's also important to remember never to drink
- Before preparing or eating food
- After handling raw foods
- After going to the toilet
- After changing a baby's nappy
- After touching bins
- After contact with pets and other animals
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