Reports of food poisoning associated with a new pub in northeastern England are pointing toward a dual outbreak of both Salmonella and gastrointestinal illness. Since the weekend of May 16-17, 2015, customers of Anson Farm, a pub restaurant at Thornaby which just opened a month ago, have been reporting illnesses. Public Health England (PHE) reports 20 confirmed cases of Salmonella, while the number of pub patrons with intestinal disorders has reached 53. Public health experts from both the North East Public Health England Center and the Stockton Council are investigating the illnesses. They said they expected the case counts to rise over the next few days. Anson Farm is cooperating with the investigation, according to Dr. Deb Wilson, health protection consultant to PHE. The pub has implemented control measures requested by environmental health officers. Anson Farm is operated by Farmhouse Inns, a unit of the Greene King chain. A spokesman said a deep and thorough cleaning was completed for all hard hand contact surfaces in public areas. The pub’s procedures were reviewed, he added, and Anson Farm continues to have a hygiene rating of five, which is the highest grade possible. The restaurant is located on the Teesside Industrial Estate in Thornaby, which is in northeastern England near the large residential area known as Ingleby Barwick. Wilson urged pub patrons experiencing diarrhea, vomiting or fever to contact a physician. “Salmonella can also spread by poor hygiene and not washing hands properly after going to the toilet or handling contaminated food,” she said. Wilson said meat, eggs, poultry and milk are susceptible to Salmonella bacteria, which originate in the gut of many farm animals. Green vegetables, fruit, and shellfish can become contaminated by contact with manure in soil or sewage in water. Cross-contamination is possible if raw and cooked foods are stored together.