NSW Government action has been linked to a 24 per cent drop in salmonellosis cases statewide, preventing more than 37,000 illnesses and delivering significant health and economic benefits.
The NSW Food Authority found NSW Salmonella Reduction Strategy actions and egg industry vaccination protocols resulted in close to one-quarter fewer cases of salmonellosis than would
have been expected without intervention.
It was estimated the benefits of the efforts outweighed the costs by $141.6 million.
NSW Food Authority CEO Andrew Davies said salmonellosis was a serious foodborne illness that could cause hospitalisation and, in some cases, long-term health complications.
“While targeted food safety and biosecurity measures, and the vaccination of egg-laying flocks have helped drive down salmonellosis rates, everyone has a role to play in keeping food safe,”
Mr Davies said.
“Salmonellosis notifications typically follow a seasonal pattern, with cases increasing during the warmer months when bacteria can grow more quickly in food that is not handled, stored or
cooked safely.
“Rising temperatures across NSW are a timely reminder for the community to take extra care
with food safety.
“Simple steps such as keeping cold foods cold, cooking foods thoroughly, preventing cross-contamination and maintaining good hand hygiene can significantly reduce the risk of food poisoning.”
Mr Davies said the successful strategy showed targeted, evidence-based action can make a real difference to the health of people across NSW, too.
“The value of working across the food system, from egg production to food businesses and food handlers, identifying risks and putting effective controls in place has been vividly validated,” he said.
The strategy was developed following a sustained increase in salmonellosis in NSW. Between 2000 and 2013, notification rates for Salmonella Typhimurium increased by an average of seven per cent a year. Non-Typhimurium salmonellosis increased by four per cent a year.
The strategy brought together surveillance, regulation, education, industry engagement and biosecurity measures. Actions included strengthening food safety training, targeted education and inspection activities and controls for raw egg food.
The egg industry’s voluntary vaccination of layer hens against Salmonella Typhimurium was considered a major contributor to the reduction. By 2019, vaccination exceeded 70 per cent of the NSW poultry flock.
The Food Authority evaluation estimated the initiatives prevented more than 25,000 cases of salmonellosis from October 2016 to February 2020. Extended to May 2021, and adjusted for the impact of COVID-19, the estimate was the prevention of more than 37,000 cases.
Mr Davies said that while the results were encouraging, salmonellosis remained a significant public health issue and prevention efforts by the whole community must continue.
Read the Evaluation of Salmonella reduction in NSW, 2015-2021 on the Food Authority website, www.foodauthority.nsw.gov.au
