Salmonella death linked to undercooked chicken at Canary Islands resort

A British grandfather dies after salmonella from undercooked chicken at a luxury resort in Fuerteventura, raising questions about holiday safety.

British father dies after undercooked chicken at Fuerteventura resort

An inquest in Bolton has found that Leslie Green died after contracting salmonella from undercooked chicken served at the Occidental Jandia Playa resort in Fuerteventura during a birthday holiday. The 70-year-old from Little Lever fell ill on October 9 during the second week of a two week trip and died four weeks later from multi organ failure linked to sepsis and kidney failure.

His wife, Julie Green, also contracted salmonella and spent a week in hospital after eating from the resort buffet. The hearing described concerns about a lukewarm carbonara sauce and alleged hygiene issues, including staff not washing their hands and mixing newly cooked food with items that had stood. Mr Green was taken to a local hospital by ambulance, later placed in an induced coma, and his life support was switched off on November 4. His body was repatriated the following week.

This case sits at the intersection of travel, safety and consumer protection. It highlights how meals at tourist hubs can become a focal point for larger questions about kitchen hygiene, staff training and oversight. The tragedy could influence how families evaluate destinations and how resorts manage buffet safety and cross contamination risks. It also raises the question of how inspectors and tour operators monitor food safety in high traffic holiday spots. In the end, a single family bears the cost, while the industry faces pressure to raise the standards that protect guests.

Highlights

The case may push industry watchers to demand higher safety standards for resort buffets.