Aims: To estimate the annual economic cost to New Zealand of foodborne infectious disease.
Methods: Annual incidence rates were combined with unit cost data to derive estimates of the annual economic cost to society of each foodborne infectious disease. Market prices and wages were used as proxies for the unit costs of resource utilisations. A decision analytic model was developed to estimate the costs of each disease and to undertake sensitivity analysis.
Results: There are an estimated 119 320 episodes of foodborne infectious disease per year in New Zealand (3241 per 100 000 population). The total cost of these cases was $55.1 million ($462 per case) made up of direct medical costs of $2.1 million, direct non-medical costs of $0.2 million, indirect cost of lost productivity of $48.1 million, and intangible cost of loss of life of $4.7 million. Campylobacteriosis generated most of the costs. Lost productivity was the major cost component for all diseases. The total cost of potentially foodborne infectious disease was estimated to be $88.8 million. Broad estimates of additional costs due to cases of infectious intestinal diseases caused by non-foodborne pathogens or for which no pathogen is identified could raise the cost to $215.7 million.
Conclusion: The findings imply that resources of $55 million could be devoted to prevention of foodborne infectious disease. Efforts should focus on lowering the incidence of campylobacteriosis as this disease accounts for most of foodborne illness costs.