New research from the Australian National University has found while overall cases of foodborne illness has declined slightly, cases involving Salmonella and Campylobacter have increased.
As part of the study, Associate Professor Martyn Kirk from the National Centre for Epidemiology and Population Health tracked changes in foodborne illness in Australia between 2000 and 2010.
Over the period, the number of foodborne illnesses fell by 17 percent, however the number of recorded Salmonella cases increased by 24 percent, and Campylobacter 13 percent – both of which were the two leading causes of hospitalisation.
“On average, each Australian has an episode of foodborne gastroenteritis once every five years,” said Kirk.
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