The Prevalence of Foodborne Disease in Australia and New Zealand

The prevalence of foodborne disease in Australia and New Zealand is similar to many other high-income 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 vehicles, such as rockmelons (cantaloupes), peanuts, sesame seed products, and flour. Studies into risk factors and the associated burden of disease have assisted policy makers to prioritize food safety issues 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.