EAT FOR HEALTH Australian Dietary Guidelines

EAT FOR HEALTH – AusTRALiAn diETARy guidELinEs

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Guideline 5

5.1 Setting the scene

Foodborne illness is caused by contaminated foods. Contaminants include pathogens, environmental

contaminants and adulterants.^939 These Guidelines focus on bacterial and viral contaminants.

Food poisoning generally occurs when pathogenic micro-organisms multiply to harmful levels as a result of

incorrect handling of food, particularly when temperature control is inadequate. Some foodborne pathogens

can cause illness even when present in low numbers (e.g. hepatitis A virus, norovirus, some strains of E. coli,

Campylobacter jejuni and Shigella spp.). Other pathogens produce toxins when allowed to multiply to high levels

in food (e.g. Clostridium botulinum, Staphylococcus aureus, Bacillus cereus and Shigella spp).^940

Prevention of contamination is the key to avoiding foodborne illness. Once pathogens contaminate food they can

multiply and/or produce toxins if not handled correctly.^941 Heat can kill many bacteria and viruses and is the basis

for many food safety strategies. However, even reheating food to high temperatures will not destroy all toxins.

The increasing age of many populations, migration, mass production of food due to population growth and

changed food habits are threats to food safety.^942 lack of access to quality food, as well as lack of refrigeration

and suitable storage, pose threats to vulnerable groups. Isolated and poorer communities can be at higher risk

as a result of inadequate storage facilities or limited access to regular food supplies.

Dramatic scientific and technological improvements in detecting pathogens have contributed to the identification

of increasing numbers of cases of foodborne disease. Foodborne illness appears to be increasing in incidence

in Australia and worldwide, and is a significant public health problem.943,944 In 2000, the Australian Government

Department of Health and Ageing established OzFoodNet, an enhanced foodborne disease surveillance system

designed to improve national surveillance of gastrointestinal and foodborne illness.^945 The most recent estimates

indicate there are 5.4 million cases of foodborne illness in Australia every year, leading to 1.2 million visits

to medical practitioners and 2.1 million days of work lost.^946 Multiple episodes increase the risk of long-term

consequences such as reactive arthritis, irritable bowel syndrome and, rarely, Guillain-Barre Syndrome.^945

5.2 The evidence for ‘care for your food; prepare and store it safely’

The true incidence of foodborne illness is consistently underestimated because cases are under-reported,

most cases are sporadic and full diagnostic testing is usually only done in more severe cases or when there

are extensive common-source outbreaks.947-949 The majority of reported episodes are caused by foods prepared

outside the home, regardless of where they are consumed. Foods prepared in the home account for 20–40%

of foodborne illness in Australia.^948 Fresh fruit and vegetables can also be contaminated, depending on soils and

farming practices. The main causes of foodborne illness in Australia are:

•   inadequate cooking947,950

•   improper holding temperatures947,950

•   contaminated equipment (such as knives, cutting boards and dishcloths)^950

•   contaminated food storage and preparation areas

•   unsafe raw food^950

•   allowing raw foods to make direct contact with ready-to-eat foods^947

•   poor personal hygiene of food handlers (such as not washing hands adequately, particularly after handling

raw food or immediately after using the toilet).^950

5.2.1 Foods that may cause problems if not handled correctly

The following are examples of foods that are normally considered higher risk because pathogenic bacteria can

be present and grow if not stored and prepared safely:^951

•   raw and cooked meat or foods containing raw or cooked meat

•   dairy products and foods containing dairy products

•   seafood and foods containing seafood

•   cooked rice and pasta