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Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual Report of the OzFoodNet Network, 2010

Citation

McKercher, CM and The OzFoodNet Working Group, Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual Report of the OzFoodNet Network, 2010, Communicable Diseases Intelligence Quarterly Report, 36, (3) pp. E213-E241. ISSN 1447-4514 (2012) [Non Refereed Article]


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Copyright Statement

Copyright 2012 Australian Government. Department of Health and Ageing. Office of Health Protection, Surveillance Branch

Official URL: http://www.health.gov.au/internet/main/publishing....

Abstract

This report summarises the incidence of diseases potentially transmitted by food in Australia and details outbreaks associated with food in 2010. OzFoodNet sites reported 30,035 notifications of 9 diseases or conditions that are commonly transmitted by food. The most frequently notified infections were Campylobacter (16,968 notifications) and Salmonella (11,992 notifications). The most frequently notified Salmonella serotype was Salmonella Typhimurium, accounting for 44% of all Salmonella notifications. OzFoodNet sites also reported 1,640 outbreaks of gastrointestinal illness affecting 30,193 people and resulting in 722 people being hospitalised. There were 89 deaths associated with these outbreaks. The majority of outbreaks (81%, 1,330/1,640) were due to person-to-person spread, 9% (154/1,640) were suspected or confirmed to have been transmitted by contaminated food, 9% (155/1,640) had an unknown mode of transmission and 1 outbreak was due to transmission from animal to person. Foodborne and suspected foodborne outbreaks affected 2,146 persons and included 157 hospitalisations . Fifteen deaths were reported during these outbreaks . Salmonella was the most common aetiological agent identified in foodborne outbreaks and restaurants were the most frequently reported food preparation setting. A single food source was identified for 43 outbreaks, 21 of which were associated with the consumption of dishes containing raw or minimally cooked eggs; the majority (n=20) due to S. Typhimurium. These data assist agencies to document sources of foodborne disease, develop food safety policies, and prevent foodborne illness .

Item Details

Item Type:Non Refereed Article
Keywords:foodborne disease, surveillance, disease outbreak
Research Division:Medical and Health Sciences
Research Group:Public Health and Health Services
Research Field:Epidemiology
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Disease Distribution and Transmission (incl. Surveillance and Response)
Author:McKercher, CM (Dr Charlotte McKercher)
ID Code:86839
Year Published:2012
Deposited By:Menzies Institute for Medical Research
Deposited On:2013-10-28
Last Modified:2014-09-03
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