The effect of COVID-19 public health measures on nationally notifiable diseases in Australia: preliminary analysis.

ABSTRACT: Since the introduction of COVID-19-related public health measures, notifications for most nationally notifiable diseases have declined when compared to previous years. Physical distancing, travel restrictions, and emphasis on hygiene are likely to have affected the number of expected notifications, with the greatest reductions observed among disease spread via person-to-person contact such as influenza, and among overseas-acquired infections such as dengue virus and measles. However, quantifying the magnitude of the effect of COVID-19 public health measures on communicable diseases in Australia will be difficult, due to confounding factors such as: changes in testing priorities in laboratories; diversion of resources to the COVID-19 response; changes in health-seeking behaviours; greater utilisation of telehealth practices; and financial impacts such as income loss and ability to afford healthcare. It is considered likely that these other factors will have also impacted notification numbers.

An outbreak of gastroenteritis linked to a buffet lunch served at a Canberra restaurant.

In 2013, an outbreak of gastrointestinal illness occurred following a buffet lunch at a restaurant in Canberra. An investigation was conducted to identify the cause of illness and to implement appropriate public health measures to prevent further disease. We conducted a retrospective cohort study via telephone interviews, using a structured questionnaire developed from the restaurant buffet menu. A case was defined as someone who ate the buffet lunch at the restaurant on the implicated date and developed any symptoms of gastrointestinal illness (such as diarrhoea, abdominal pain and nausea) following the consumption of food. A total of 74% (225/303) of known attendees were interviewed, of whom 56% (125/225) had become ill. The median incubation period and duration of illness were 13 and 19 hours respectively. The most commonly reported symptoms were diarrhoea (94%, 118/125) and abdominal pain (82%, 103/125). A toxin-mediated gastrointestinal illness was suspected based on the incubation period, duration of illness and the symptoms. The environmental health investigation identified a lack of designated hand washing facilities in the kitchen, an absence of thermometers for measuring food temperatures and several maintenance and minor cleaning issues. A number of food samples were taken for microbiological analysis. Multivariable analysis showed that illness was significantly associated with consuming curried prawns (OR 18.4, 95% CI 8.6-39.3, P < 0.001) and Caesar salad (OR 3.6, 95% CI 1.8-7.5, P 0.001). Enterotoxin-producing Staphylococcus aureus and Bacillus cereus were identified in leftover samples of cooked buffet food, but this food was not epidemiologically implicated. The investigation suggested that a breakdown in cleanliness, temperature control and food handling practices may have resulted in contamination of the buffet food. In order to prevent such outbreaks in the future, caterers and restaurateurs need to ensure they have the appropriate facilities and procedures in place if planning to cater for large groups.