Comparison of Microbiological Food Safety Issues in New Zealand and Australia

Abstract

Microbiological foodborne outbreaks have become a major challenge in food safety,
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 preparation
places associated with the high numbers of outbreaks, were compared. The most frequent
foodborne outbreaks in Australia and New Zealand were caused by Salmonella typhimurium
and 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 Australia.
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 microorganisms
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.