Death linked to resort buffet prompts safety review

A family holiday ends in tragedy when a man dies from a salmonella infection contracted at a luxury resort buffet in the Canary Islands.

Man dies after undercooked chicken at Canary Islands resort buffet

An inquest in Rochdale heard that 70 year old Leslie Green, from Bolton, fell ill during a weeklong break in Fuerteventura. He was treated at a local clinic and then transferred to a Spanish hospital, where he developed sepsis and kidney failure. Four weeks later he died of multi organ failure linked to the salmonella infection. His wife Julie Green also became seriously ill on the same day and spent a week in hospital. The couple had eaten only from the hotel buffet during their stay, and Julie reported concerns about lukewarm sauces and undercooked chicken.

The inquest concluded that Leslie’s death was caused by the infection contracted from the partially cooked chicken served at the resort buffet. Julie Green told the court she hopes the case leads to better hygiene for other holidaymakers. The family’s lawyers said the findings highlight the real and lasting impact of foodborne illness and the need for rigorous kitchen practices, staff training, and health monitoring at holiday venues.

Food safety at all inclusive resorts is not a side issue. A tragedy like this forces a hard look at how buffets are run, how meals are prepared, and how quickly problems are fixed when guests report concerns. The case could push regulators and the hospitality industry to tighten kitchen protocols and staff training to protect travelers who expect safe meals on a dream holiday. It also shows how a single lapse can ripple into legal action, regulatory scrutiny, and lasting public concern about health standards in popular travel destinations.

The broader question is whether the industry can balance high margins with rigorous safety. When a meal becomes a life or death moment, the priority should be simple: safety over convenience, everywhere, every day.

Highlights

Safety on holiday menus is a baseline for any trip, not a risk people should bear quietly.