Foodborne disease outbreaks in Australia 2001-2009

BACKGROUND: Analysis of surveillance data from foodborne disease outbreaks can help identify high-risk aetiological agents, food vehicles and settings. This information may help prevent future illness by informing the development of public health policy, food standards development and other food safety intervention programs. METHODS: We analysed national data on foodborne and suspected foodborne disease outbreaks, defined as two or more cases of gastroenteritis associated with a common food, investigated in Australia between 2001 and 2009 inclusive. Data were described by aetiology, food vehicle and setting of food preparation. RESULTS: During the surveillance period there were 1,025 outbreaks reported affecting 16,411 people, with 1,588 hospitalised and 38 deaths. Salmonella was the most frequently identified aetiological agent causing 33% of all outbreaks (336/1025), followed by norovirus which was responsible for 10% of outbreaks (100/1025). Food vehicles commonly associated with outbreaks included eggs, poultry, seafood, meats, condiments/sauces, desserts, salads and sandwiches. The most frequent reported setting where food was prepared in these outbreaks was restaurants, representing 40% of the total outbreaks (409/1025). CONCLUSION: To minimise foodborne disease outbreaks, the food industry, governments and consumers should focus food safety attention where the most outbreaks occur or impacts are most serious. The main aetiological agent causing foodborne disease outbreaks was found to be Salmonella, often associated with poultry and egg products. Other areas of concern included foodborne viruses linked to extensively handled foods such as salads/sandwiches and seafood toxins linked to seafood products.