The annual economic burden of foodborne illness in Australia amounts to an estimated $2.44 billion AUD, according to a report by Food Standards Australia New Zealand (FSANZ). The report also valuates other costs associated with business losses, regulatory activities, and outbreak investigations and surveillance.
The estimate is based on a cost model developed by the Australian National University (ANU), which considered expenses related to: 10 priority pathogens; cases of foodborne gastroenteritis and four other conditions resulting from foodborne illnesses (Guillain-Barré syndrome, irritable bowel syndrome, hemolytic uremic syndrome, and reactive arthritis); the diagnosis, treatment, and management of foodborne illnesses; lost productivity from non-fatal illness; pain and suffering; and the value of statistical life in fatal cases. The 10 foodborne pathogens assessed for their economic consequences, which were selected through a prioritization process, are as follows: