Campylobacter, Yersinia, E. coli and Listeria infections all went up while Salmonella declined, according to the 2018 report on foodborne disease in New Zealand.
Campylobacter remained the top foodborne pathogen. The country has a performance target to reduce cases of foodborne campylobacteriosis by 10 percent from 88.4 to 79.6 per 100,000 per head of population by the end of 2020. The estimated incidence in 2018 was 78.3 per 100,000.
New Zealand Food Safety (NZFS) is part of the Ministry for Primary Industries (MPI) and leads the country’s food safety system. EpiSurv is the country’s notifiable disease surveillance system
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