British father dies from food poisoning at Canary Islands resort

An inquest found a British man died from salmonella contracted at a Fuerteventura resort during a 70th birthday holiday.

British father dies from food poisoning at Canary Islands resort

A 70-year-old man from Bolton, Leslie Green, fell ill during a two-week holiday at a four-star resort in Fuerteventura to celebrate his birthday. He developed salmonella and was admitted to a local hospital where complications including sepsis and kidney failure developed. He died in hospital around four weeks later from multi-organ failure. His wife Julie Green also became seriously ill with salmonella on the same day and spent a week in hospital. The inquest in Rochdale Coroner's Court concluded the infection came from eating partially cooked chicken at the resort buffet and that delays and concerns in care may have contributed to the outcome.

Julie Green described the impact of the death and said she hoped the case would lead to better hygiene at holiday venues. The inquest heard the couple only ate from the hotel buffet during their stay and raised concerns about meals that were lukewarm or undercooked and staff hygiene. The case underscores how a dream holiday can turn into a life-changing tragedy and how food safety at all-inclusive resorts remains a public health issue requiring ongoing vigilance.

The case highlights how food safety standards at holiday venues matter as much as price and location. It could intensify scrutiny of buffet hygiene and how resorts monitor food temperatures and cross-contamination. While one family seeks answers, the broader travel industry faces pressure to demonstrate real safety improvements or face reputational costs and customer backlash.

The tragedy also raises questions about accountability and the role of in-house clinics and local hospitals in managing severe infections abroad. Regulators may look again at inspections, staff training, and rapid access to quality care for tourists, especially older travelers and those with underlying conditions.

Highlights

Safety standards in the travel industry must keep pace with growing expectations for quality and accountability.