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
6.1 Introduction
Chapter 2 outlines the methodology for estimating the costs of illness and death for individuals and businesses, which are based on:
- costs of early death
- lost workplace productivity
- costs of carers
- lost household productivity and disruption of household activity
- lifestyle (residual) costs not included in the above costs.
Estimates of total willingness to pay to avoid illnesses are needed in order to estimate residual lifestyle costs. Section 6.2 describes our estimates of these costs. The remaining sections describe estimates for gastroenteritis and the other illnesses.
Page currency, Latest update: 30 March, 2006