More than 100 people have become ill and dozens have been hospitalised with food poisoning after an outbreak of the bacteria E coli, the UK Health Security Agency (UKHSA) said. The 113 cases of E coli across the UK since 25 May have been described as being part of a single outbreak, which is most likely linked to a “nationally distributed food item or multiple food items” due to the wide geographic spread of cases, according to the agency. So far there have been 81 cases in England, 18 in Wales, 13 in Scotland, and one person in Northern Ireland who believes they contracted the illness in England. Of the 81 cases in England, 61 have provided the UKHSA with information regarding food, travel and potential exposures. Thirty-seven people in England have been hospitalised as a result of the outbreak. All of the cases have been linked to Shiga toxin-producing E coli O145 (Stec). The UKHSA said it was working with public health agencies in Scotland, Northern Ireland and Wales, the Food Standards Agency (FSA) and Food Standards Scotland to try to determine the cause of the outbreak. There is no evidence to suggest it is linked to open farms, drinking water, or swimming in contaminated bodies of water. E coli is a vast group of bacteria, with some strains producing toxins that can make people severely ill. Symptoms include bloody diarrhoea, stomach cramps and a high fever. Further complications could include thrombotic thrombocytopenic purpura (TTP), which is when blood clots form throughout the body as a result of the illness. Some patients may also develop hemolytic uremic syndrome, which is life threatening and linked to kidney failure. Trish Mannes, the incident director at UKHSA, said: “If you have diarrhoea and vomiting, you can take steps to avoid passing it on to family and friends. NHS.uk has information on what to do if you have symptoms and when to seek medical advice. “Washing your hands with soap and warm water and using disinfectants to clean surfaces will help stop infections from spreading. “If you are unwell with diarrhoea and vomiting, you should not prepare food for others while unwell and avoid visiting people in hospitals or care homes to avoid passing on the infection in these settings. “Do not return to work, school or nursery until 48 hours after your symptoms have stopped.” Darren Whitby, the head of incidents and resilience at the Food Standards Agency (FSA), said: “The FSA is working with UKHSA and relevant public health bodies to identify the source of the illness, which is likely to be linked to one or more food items. “We always advise consumers and those looking after vulnerable people to ensure good hygiene practices are followed when handling and preparing food, regularly washing hands with soap and warm water and ensuring equipment, utensils and surfaces foods come into contact with are cleaned thoroughly to prevent cross contamination. “You should not prepare food for others if you have had symptoms, or for 48 hours after symptoms stop.”