Foodborne Diseases: Prevalence of Foodborne Diseases in Australia and New Zealand

The prevalence of foodborne disease in Australia and New Zealand is similar to many other developed countries, although there are differences in specific food sources, climate, and population structures. Both Australia and New Zealand have robust surveillance systems for enteric diseases, which are often foodborne, and regularly detect outbreaks associated with novel foods, such as rockmelons, peanuts, sesame seed products, and flour. Studies in risk factors and the associated burden have assisted policy makers to prioritize and introduce measures to reduce foodborne diseases. In particular, New Zealand food safety regulators have successfully reduced the incidence of campylobacteriosis by engaging with the poultry industry.