Surveillance of food poisoning and other food-borne diseases in Singapore.

The more important food-borne diseases in Singapore are food poisoning, enteric fever, cholera and hepatitis A. Bacterial food poisoning caused by Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus is prevalent, but chemical poisoning due to ingestion of toxic plants and animals is uncommon. Enteric fevers have been brought under control. An increasing proportion of the cases reported in recent years were imported from Southeast Asia and the Indian subcontinent. Cholera continues to be introduced into the country with sporadic cases reported from time to time. Hepatitis A remains an important food-borne disease involving predominantly the adolescents and young adults. Consumption of raw and partially-cooked cockles has been associated with both sporadic transmission and periodic outbreaks of hepatitis A. Prevention and control strategies implemented include surveillance and outbreak investigation, food control and legislation, health education and maintenance of a high standard of environmental sanitation.