Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual Report of the OzFoodNet Network, 2009
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, 2009, Communicable Diseases Intelligence Quarterly Report, 34, (4) pp. 396-426. ISSN 1447-4514 (2010) [Non Refereed Article]
In 2009, OzFoodNet sites reported 27,037 notifications
of 9 diseases or conditions that are commonly
transmitted by food. The most frequently
notified infections were Campylobacter (15,973
notifications) and Salmonella (9,533 notifications).
Public health authorities provided complete serotype
and phage type information on 92% of all
Salmonella infections in 2009. The most common
Salmonella serotype notified in Australia during
2009 was Salmonella Typhimurium, and the most
common phage type was S. Typhimurium 170/108.
During 2009, OzFoodNet sites reported 1,820
outbreaks of gastrointestinal illness, which affected
36,426 people and resulted in 1,240 people
being hospitalised. There were 118 deaths during
these outbreaks. The majority (82%, 1,496/1,820)
of outbreaks were due to person-to-person spread,
9% (163/1,820) were suspected or confirmed to
have been transmitted by contaminated food and
9% (161/1,820) were due to either waterborne
transmission or outbreaks with an unknown mode
of transmission. Foodborne outbreaks affected
2,679 persons including 342 hospitalisations .
Eight deaths were reported during these foodborne
outbreaks . Salmonella was the most common
aetiological agent in foodborne outbreaks and
restaurants were the most common setting where
foods were prepared. Eighteen outbreaks were
related to dishes containing raw or undercooked
eggs; the majority (n=14) due to various phage
types of S. Typhimurium. This report summarises
the incidence of disease potentially transmitted
by food in Australia and details outbreaks
associated with various food vehicles in 2009.
These data assist agencies to identify emerging
sources of disease, develop food safety policies,
and prevent foodborne illness .