6.1 Food Poisoning in Singapore (1965 - 2017)

Figure 6.3: Incidences of Food Poisoning in Singapore Between 1965 - 2017

In general, food poisoning (i.e., foodborne illnesses) cases in Singapore tend to be on the rise.

Figure 6.4: Incidences of Different Types of Food Poisoning in Singapore

Figure 6.4 above displays the incidence of certain types of foodborne illnesses in Singapore (the data for figure 6.4 came from the MOH). Note how Salmonella infections are the most common.

6.1.1 Climate variations and salmonellosis

Figure 6.5: Effect of Temperature on * Cases in Singapore

The left figure in figure 6.5 displays seasonal trends in mean ambient temperature and air temperature on the same plot in the same week (from 2005 - 2015).

Nonetheless, researchers found that for every 1\(^\omicron C\) increase in mean temperature, that there was a 4.3% increase in Salmonella infections in the same week and a 6.3% increase three weeks later.

6.1.1.1 Caveat!

However, only the “tip of the iceberg” is visible to the epidemiologist; that is, a large percentage of problems are unreported or hidden from the naked eye.

6.1.2 Drivers in the rise of foodborne illness incidences

There are three main factors, each of which will be elaborated on:

1. Human factors

   For instance, population growth (both the general population and the amount of immunocompromised), increased travelling, and a change in consumers’ eating habits.

2. Agent factors

   These refer to (re-)emerging hazards (both chemical and biological) and agents developing antibiotic resistance.

3. Food and environmental factors

   Increasing food trade, climate change, and an increased amount of pollution all fall under this category.