Shigella and Salmonella cases reported in travellers returning from Cape Verde

A food and water hygiene reminder

A reminder of the risks of diarrhoeal illness, including Shigella (also known as shigellosis or dysentery) and Salmonella infections, and the importance of good food and water hygiene.

Since 1 October 2025, cases of Shigella and Salmonella infection have been reported in travellers returning to England, Scotland and Wales from the Cape Verde Islands. Out of 164 confirmed Shigella cases, most (112) people reported travel to Cape Verde, mainly to the Santa Maria and Boa Vista areas [1, 2]. Cases in this shigella cluster declined after peaking in late October, with the most recent case being reported in February 2026 [2].

As of June 2026, out of 99 confirmed Salmonella cases, from three separate clusters reported in England, Scotland and Wales since 1 October 2025, a total of 70 people reported travel to Cape Verde [2]. Cases in the largest of the Salmonella clusters peaked in January 2026.

As of March 2026, the European Centre for Disease prevention and Control (ECDC) also reported an upsurge in cases of Shigella in travellers returning from Cape Verde since September 2022. Over 1,000 confirmed and possible cases of shigella and other gastrointestinal infections, including salmonella, have been detected in travellers returning from Cape Verde to 13 countries in the European Union/European Economic Area: Belgium, Czechia, Denmark, Finland, France, Germany, Ireland, Luxembourg, Norway, Poland, Portugal, Sweden and the Netherlands. Cases have also been reported in US travellers who visited Cape Verde [3].

An outbreak of Shigella was also reported in Cape Verde in 2022, with cases occurring in travellers from a number of European countries, including the UK [4].

Shigella are bacteria that can cause shigellosis, a gut infection that can cause severe diarrhoea, fever and stomach cramps [1]. Most people recover within a week. However, some individuals, such as older adults, individuals with weakened immune systems, anyone with complex medical conditions, pregnant women and children under five, may be at greater risk of complications, including sepsis [5, 6].

Shigella is spread by contact with contaminated faeces either directly through person-to-person transmission or indirectly from food, water or surfaces contaminated with Shigella [6]. There is a risk for travellers to places where food and water may be unsafe.

Worldwide, most Shigella cases are in children younger than five years of age, but all ages can be affected. There is also a risk of sexual transmission for men who have sex with men [6, 7].

Salmonella infection (salmonellosis) is a bacterial infection that mainly affects the intestines (gut). Symptoms of diarrhoea, stomach cramps, nausea, vomiting and fever usually develop between 12 and 72 hours after becoming infected [8]. Young children, pregnant women, those with an underlying health conditions and older people are more likely to experience severe symptoms. Most human cases are from contaminated food and water [9].

Advice for travellers

Before you travel

Check our Country Information pages to research general health risks, prevention advice and any vaccine recommendations or malaria advice for your destination.

You may wish to discuss your travel plans with your healthcare provider if you are pregnant or have an underlying health condition or are immunosuppressed, and plan to travel to a destination with a Shigella and/or Salmonella outbreak.

If you are immunosuppressed or have ongoing health conditions, speak to your hospital specialist or GP prior to travel so you can have a 'emergency pack' of antibiotics to carry with you and start in an emergency until you able to seek healthcare.

There are no vaccines to prevent Shigella or Salmonella infections.

While you are away

Make sure you follow these steps when travelling abroad [6, 7, 10]:

• Practice good food and water hygiene at all times, even in high-end, all-inclusive resorts.
• Wash your hands often, including before eating or preparing food, after using the toilet, after changing nappies and before and after sex.
• Eat recently prepared food that is fully cooked and served piping hot.
• Where there is no clean water supply, drink only bottled or boiled tap water (this includes brushing your teeth).
• Always avoid ice in your drinks.
• Avoid fresh fruit that you have not peeled yourself and salads not washed with bottled or boiled water.
• Avoid swallowing water from ponds, lakes and swimming pools.

If you become ill abroad [5-7, 10]:

• drink plenty of 'safe' fluids, such as bottled water, or tap water that has been thoroughly boiled and cooled
• use oral rehydration solutions so that you do not become dehydrated
• get early medical advice if you are at greater risk of complications from Shigella or Salmonella infections – this includes babies/young children, older adults, pregnant women and people
• seek medical help if symptoms last more than a few days or are not improving
• wash contaminated clothes or bedding on a hot wash and clean toilets, taps and door handles regularly

If you or your partner has had diarrhoea, avoid sexual contact for at least 48 hours. See our travellers' diarrhoea factsheet for more information.

When you return

Seek medical attention if you are unwell after returning from your trip. Remember to tell your nurse, doctor, or other healthcare provider about your recent travel. Wait for 48 hours after symptoms stop, before going back to school or work.

Advice for health professionals

If a returning traveller presents with gastrointestinal symptoms after travel to Cape Verde, consider bacterial and parasitic infections, including Shigella, Salmonella, diarrheagenic E. coli and E. histolytica. Testing should be arranged through local microbiology laboratories and confirmed cases reported to the local health protection team. Shigella and Salmonella infections are also usually treated with fluids and by managing symptoms; severe infections will need antibiotics.