Researchers highlight foodborne risks at events

A review led by health experts has revealed that foodborne illnesses are among the most common public health threats at youth-focused mass gatherings.

The analysis was done to identify and understand the risks at multi-day events. It included 23 records, published between 1993 and 2022, that covered 19 events in various countries. Findings were published in the journal Public Health.

Scientists from Flinders University in Australia said youth-specific vulnerabilities – such as risk-taking behaviors and limited compliance with hygiene protocols – reinforce the need for tailored public health strategies. 

Foodborne infection danger
The main issue was infectious disease outbreaks, but foodborne outbreaks were also reported at four events, three linked to bacteria and one to a viral agent.

These events had a mean duration of four days with a mean of 6,980 attendees and a range of 350 to 20,000 people. They occurred in Australia, Greece, Japan, and the UK. Two were sporting events, one was a music festival, and the other was a youth camp.

Outbreaks were caused by Campylobacter jejuni, Clostridium perfringens, Hepatitis A, and Staphylococcus aureus enterotoxins A and C.

They were found following surveillance reports to the local public health authority. Case control investigations identified implicated foods as contaminated coleslaw, ground (minced) beef, crepes, and unpasteurized milk.

The outbreak of Hepatitis A was because of an infected food handler not taking proper precautions while preparing coleslaw, while the other outbreaks were from contaminated foods that were not appropriately cooked or handled prior to consumption by attendees.

How to minimize risk
Three of the four public health authorities reportedly developed food handling policies for future events.

Safety protocols were identified as important for preventing foodborne outbreaks, with recommendations including that public health authorities ensure the development and enforcement of food and water safety protocols, and that event organizers make sure all food handlers have compliant training in hygienic food preparation.

Jacqueline Stephens, Flinders University epidemiologist and lead author on the study, said findings highlight the importance of proactive planning and collaboration between event organizers and health authorities.

“Close social interactions, shared accommodation, and sometimes risky behaviors create the perfect storm for disease transmission. Simple measures like vaccination, good hygiene, and safe food practices can make a huge difference in safeguarding against the risks,” she said.

“Foodborne illness can ruin a festival experience and, in some cases, lead to serious health consequences. Organizers need to make sure vendors follow strict hygiene protocols.”

Co-author Dr. Josh Trigg said attendees play a vital role in staying safe.

“If you’re heading to a multi-day event, check your vaccinations, wash your hands regularly, and be mindful about what you eat and drink. Public health isn’t just about big systems – it’s about individual choices that protect you and the people around you.”

Source: https://www.foodsafetynews.com/2025/12/researchers-highlight-foodborne-risks-at-events/