Kirk et al (2014) Emerg Inf Dis
16 October 2014
Foodborne disease is a major public health problem worldwide. Foodborne illness is a major public health problem and a common cause of illness and death worldwide. Outbreaks linked to contaminated food can affect the public’s trust and financially harm implicated businesses and associated food industries. Estimates of the effects of foodborne illnesses and individual pathogens provide evidence for policy interventions and food safety regulation. In addition, estimates of changes in the incidence of foodborne illnesses and hospitalizations over time provide information on the effectiveness of changes to food safety standards and regulation. In Australia in 2000, foodborne incidence, hospitalizations, and deaths were estimated to cost 1.25 billion Australian dollars annually.
Approximately 25% of gastroenteritis cases were caused by contaminated food. Circa 2010, 4.1 million foodborne gastroenteritis cases occurred each year, and circa 2000, 4.3 million cases occurred each year. Circa 2010, contaminated food was estimated to be responsible for 30,840 gastroenteritis-associated hospitalizations, 76 associated deaths, and 5,140 nongastrointestinal illnesses. Cases of salmonellosis and campylobacteriosis increased from 2000 to 2010 and were the leading causes of gastroenteritis-associated hospitalizations. Salmonella and Campylobacter, increased by 24 per cent and 13 per cent respectively; Listeria monocytogenes and nontyphoidal Salmonella spp. infections were the leading causes of death. Although the overall incidence of foodborne illnesses declined over time in Australia, cases of foodborne gastroenteritis are still common.