Comparison of Microbiological Food Safety Issues in New Zealand and Australia

Abstract

Microbiological foodborne outbreaks have become a major challenge in food safe-ty, in general, and for safer food supply chains, in particular. In order to prevent foodborne diseases, many countries systematically monitor outbreaks. This paper investigated microbial food safety issues in Australia and New Zealand by collecting and analysing data published in annual or quarterly reports about foodborne outbreaks by ESR (New Zealand) and OzFoodNet (Australia), between 2007 and 2011. Foodborne pathogens, food vehicles or food prepara-tion places associated with the high numbers of outbreaks, were compared. The most frequent foodborne outbreaks in Australia and New Zealand were caused by Salmonella typhimuriumand norovirus, respectively. The highest numbers of outbreak cases in both countries occurred in restaurants, aged care facilities and private homes. The most frequently-implicated vehicles in the outbreaks were poultry products in New Zealand and eggs and egg-based dishes in Aus-tralia. Some similarities and differences existed in the microbiological issues faced by both nations. The implementation of food safety programmes in the food industry and improvements in hygiene education for people working with foods have effectively decreased or eliminated some foodborne diseases from both countries. Common concerns are the diversity of microor-ganisms and the ability of foodborne pathogens adapt to a new environment as these are likely to increase the degree of difficulty for surveillance and prevention of foodborne diseases.