What Is Borne Illness?
Definition and Terminology
“Borne illness” refers to diseases transmitted through various carriers, such as food, water, air, or vectors (like insects). Among these, foodborne illness is the most common in Australia and is the primary focus of this guide. It results from consuming contaminated food and is a significant public health concern.
Other related terms include:
- Waterborne illness – transmitted through contaminated drinking water.
- Airborne illness – spread through respiratory droplets.
- Vector-borne illness – carried by organisms like mosquitoes (e.g., dengue, malaria).
In Australia, foodborne illnesses are of particular importance due to local food consumption patterns, hospitality standards, and regulatory frameworks.
Common Misconceptions About Borne Illness
Many Australians confuse foodborne illness with food allergies or assume only undercooked food poses a risk. In truth:
- Contamination can occur in raw, cooked, or ready-to-eat food.
- Allergies are immune responses, whereas borne illnesses are caused by pathogens or toxins.
- Clean-looking or fresh-smelling food can still be unsafe.
Understanding the distinction is key to proper prevention and diagnosis.
Causes and Pathways of Borne Illness
Pathogens Responsible for Foodborne Illness
In Australia, several pathogens commonly cause foodborne illness:
- Salmonella – often found in raw eggs, poultry, and undercooked meat.
- Listeria – affects ready-to-eat deli meats, soft cheeses, and chilled seafood.
- Campylobacter – typically present in undercooked chicken and unpasteurised milk.
- Norovirus – spreads quickly via contaminated hands, surfaces, and food.
- E. coli – linked to raw meat, unwashed produce, and contaminated water.
(NSW Food Authority and Food Standards Australia New Zealand (FSANZ) report these as high-priority pathogens.)
Sources of Contamination
Contamination can occur during food:
- Production – e.g., animal faeces on produce
- Processing – cross-contamination in factories
- Preparation – unwashed hands, dirty utensils, or improper temperature
- Storage – food left in the “danger zone” (5°C–60°C)
Common Australian examples include:
- Cafés using the same knife for raw meat and salads
- School canteens mishandling storage of pre-cooked meals
High-Risk Foods in Australia
Food safety authorities identify the following as high-risk:
- Raw eggs (used in sauces, desserts)
- Raw or undercooked seafood
- Unpasteurised dairy products
- Ready-to-eat deli meats (e.g., ham, chicken slices)
- Pre-cut fruits and vegetables
These foods require extra care in storage, preparation, and consumption.
Symptoms and Diagnosis of Borne Illness
Common Symptoms
Foodborne illnesses can present within hours to days. Typical symptoms include:
- Nausea
- Vomiting
- Diarrhoea
- Fever
- Stomach cramps
- Fatigue and dehydration
Mild cases may last 1–3 days; however, some symptoms may persist longer.
Severe Cases and Complications
Some cases can lead to complications, especially in:
- Pregnant individuals
- Elderly Australians
- People with weakened immune systems
Complications include:
- Severe dehydration
- Septicaemia (blood infection)
- Long-term gastrointestinal issues
- Hospitalisation and, in rare cases, death
Getting a Diagnosis in Australia
If symptoms are severe or persistent, consult a GP or visit a hospital.
- Stool sample testing helps identify bacteria or viruses.
- Medical history review is used to assess exposure risks.
- Blood tests may be conducted in complicated cases.
Preventing Borne Illness in Daily Life
Hygiene and Safe Handling
Basic hygiene can drastically reduce risk:
- Wash hands thoroughly with soap before handling food
- Use disposable gloves when necessary
- Clean and sanitise surfaces and utensils
- Separate raw and cooked foods to avoid cross-contamination
Food Storage and Temperature Control
Proper storage is essential:
- Keep fridges below 5°C
- Avoid leaving food out for more than 2 hours (or 1 hour in summer)
- Reheat leftovers to at least 75°C
- Store raw meat at the bottom of the fridge to avoid dripping
Food Preparation in Workplaces
Shared kitchens and office break rooms require:
- Personal storage containers clearly labelled
- Communal fridges cleaned regularly
- Avoidance of high-risk foods if unsure of storage
Employees should observe basic food handling rules as part of WHS compliance.
Legal Responsibilities and Workplace Safety
Food Safety Training and Certifications
In Australia, food handlers must meet national standards. The SITXFSA005 – Use hygienic practices for food safety is often required in:
- Cafés
- Restaurants
- Aged care facilities
- School kitchens
Employers are responsible for ensuring workers are certified and follow best practices.
Reporting Illness or Unsafe Practices
If you feel unwell or notice unsafe food handling:
- Report immediately to a manager or workplace health and safety officer
- Severe breaches can be escalated to local councils or state health departments
Employers must support this process under WHS legislation.
Treatment and Recovery from Borne Illness
Managing Symptoms at Home
Most mild cases can be treated at home with:
- Hydration (oral rehydration salts if needed)
- Rest
- Avoidance of dairy, greasy, or spicy foods during recovery
Gradually reintroduce food starting with dry toast, rice, and bananas.
When to See a Doctor
Seek immediate medical attention if you experience:
- Blood in stool
- Persistent vomiting or diarrhoea (more than 2 days)
- High fever (over 38.5°C)
- Signs of dehydration (dizziness, dry mouth, infrequent urination)
Recent Foodborne Illness Outbreaks in Australia
Case Study: Salmonella Outbreak in NSW
In 2023, NSW Health investigated a salmonella outbreak linked to raw egg mayonnaise in a Sydney café. Dozens fell ill, prompting a statewide reminder on safe egg handling.
Key lessons:
- Avoid using raw eggs in unheated foods
- Ensure proper refrigeration
- Monitor supplier hygiene practices
Government Response and Food Recalls
When outbreaks occur:
- FSANZ and state health departments issue public alerts
- Food products may be recalled
- Investigations follow to identify and correct the source
Recent recalls include:
- Prepackaged salad mixes
- Soft cheeses from local dairies
- Frozen berries (due to hepatitis A)
How to Stay Informed and Protected
Government and Food Safety Alerts
Stay updated through:
These platforms publish alerts, recall notices, and safety tips.
Food Handler Training Resources
Useful training and certifications:
- SITXFSA005 – Basic food safety course for hospitality
- SITXFSA006 – More advanced training for food supervisors
- TAFE and registered training organisations offer these nationally
Many are subsidised for jobseekers and workers in food-related roles.
Frequently Asked Questions
What is a foodborne illness?
A disease caused by consuming contaminated food, often due to bacteria, viruses, or parasites.
How do I know if I have food poisoning?
Symptoms include diarrhoea, vomiting, fever, nausea, and stomach pain, often starting within hours of eating.
How long does foodborne illness last?
Most cases resolve within 1–3 days, though severe cases may last longer.
Can you get food poisoning from reheated food?
Yes, if it was not stored properly or reheated to safe temperatures.
What are the most common foodborne pathogens in Australia?
Salmonella, Campylobacter, Listeria, Norovirus, and E. coli.
Is food poisoning contagious?
Some forms, especially those caused by viruses (e.g., Norovirus), can be transmitted person-to-person.
When should I see a doctor for food poisoning?
If symptoms are severe, prolonged, or involve dehydration or blood in stool.
How can I prevent foodborne illness at work?
Follow hygiene practices, store food correctly, and report unsafe conditions.
What training do I need to handle food safely in Australia?
At a minimum, SITXFSA005 – Use hygienic practices for food safety.
Are there legal consequences for causing foodborne illness at work?
Yes, breaches of food safety laws can result in fines, business closures, and legal action.
Key Takeaways
- Foodborne illness is a preventable public health issue.
- Practising proper hygiene, storage, and preparation techniques can drastically reduce risk.
- Australian food safety laws mandate training and reporting responsibilities for workers.
- Stay updated through FSANZ alerts and ongoing food handler training.
