Possible reasons for high levels of reported and unreported cases of foodborne illness.
Intensive farming of animals
Few large slaughterhouses replacing many smaller ones.
Transport of animals longer distances – increased stress
Increased foreign travel
Higher level of reporting
Growing awareness of public
Improved laboratory testing/investigation
Increase in imported ‘exotic’ food
Increase in meals eaten out
Growth in convenience foods
More susceptible people (especially aged and ill)
New pathogens (especially low dose)
Reduced use of preservatives
Increased problems with salad vegetables/fruit (polluted irrigation water/manure/lack of hygiene – growers)
Food Standards Agency statistics used for measuring trends in food poisoning.
NB Food Standards Agency use laboratory isolates to determine trends in food poisoning(salmonella, campylobacter, E.coli O157, Clostridium perfringens and listeria monocytogenes).
Up to 20% of cases are from infection acquired abroad.