Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: Annual report of the OzFoodNet network, 2012.

This report summarises the incidence of diseases potentially transmitted by food in Australia and details outbreaks associated with food in 2012. OzFoodNet sites reported 27,976 notifications of diseases or conditions that may be transmitted by food. The most commonly notified infections were Campylobacter (15,668 notifications), followed by Salmonella (11,249 notifications). OzFoodNet sites also reported 2,180 outbreaks of gastrointestinal illness affecting 40,547 people and resulting in 955 people being hospitalised and 131 associated deaths. The majority of outbreaks (83%, 1,819/2,180) were due to person-to-person transmission, 10% (208) were due to an unknown mode of transmission and 7% (144) were suspected or confirmed to be foodborne. Less than 0.5% of these outbreaks were due to waterborne or suspected waterborne transmission (7 outbreaks) and animal-to-human transmission (2 outbreaks). Foodborne and suspected foodborne outbreaks affected 2,117 persons and included 183 hospitalisations and 9 associated deaths. Salmonella was the most common aetiological agent identified in foodborne outbreaks, and restaurants were the most frequently reported food preparation setting. A single food vehicle was identified for 60 outbreaks. There were an additional 30 outbreaks attributed to multiple food vehicles. Of those outbreaks attributed to a single food vehicle 28 (47%) were associated with the consumption of dishes containing raw or minimally cooked eggs and 27 of these outbreaks were due to S. Typhimurium with the other due to S. subsp I ser 4,5,12 :i:-(commonly known as monophasic S. Typhimurium). These data assist agencies to document sources of foodborne disease, develop food safety policies, and prevent foodborne illness.