Surveillance of foodborne infections— the role of the Communicable Disease Surveillance Centre

Summary The paper describes the work of the Public Health Laboratory Service, popularly referred to as “Colindale”, and reviews the types of infection which are commonly food or waterborne and their relative importance. Cholera, typhoid and paratyphoid are rare diseases usually acquired abroad. Bovine tuberculosis, brucellosis and foodborne helmenthiasis have been almost eliminated as indigenous diseases. However, salmonellosis and Campylobacter enteritis are increasing. The increase has not been satisfactorily explained but is probably due to bovine and poultry infections. Although most notified food poisoning incidents are due to salmonella, a number of other organisms have been implicated, the cause being defective food hygiene. Viral foodborne diseases, including hepatitis A, have been associated mainly with shellfish. The incidence of new foodborne infections may be increasing.