Table of contents
- Acknowledgements
- Executive Summary
- 1. Introduction
2. Valuation Methodology- 3. Incidence of Foodborne Illness, Health Care and Lost Productivity
- 4. Health Care Service Costs
- 5. Cost of Surveillance and Control of Foodborne Illness8
6. Health Costs Borne by Businesses and Households- 6.1 Introduction
- 6.2 Willingness-to-Pay Values to Avoid Illness
- 6.3 Cost of Gastroenteritis
- 6.4 Cost of Listeriosis
- 6.5 Cost of Toxoplasmosis
- 6.6 Cost of Hepatitis A
- 6.7 Cost of Haemolytic Uraemic Syndrome
- 6.8 Cost of Irritable Bowel Syndrome
- 6.9 Cost of Guillain-Barré Syndrome
- 6.10 Cost of Reactive Arthritis
- 6.11 Total Cost to Businesses and Individuals
- 7. Industry Costs
- 8. Total Annual Cost of Foodborne Illness
- Appendix A: Epidemiological Data
- Appendix B: Sources of Data for Costing Health Care Services
- Appendix C: Cost of Foodborne Illness: Results From the Australia New Zealand Food Authority and Applied Economics
- Abbreviations
- References
The Annual Cost of Foodborne Illness in Australia
6. Health Costs Borne by Businesses and Households
Page currency, Latest update: 30 March, 2006