THE INCIDENCE AND COSTS OF FOODBORNE DISEASES IN CROATIA

Epidemiological data show that some special combinations of causative agents, incriminated foods and places where food was acquired, eaten or contaminated, may be considered critical in the etiology of foodborne disease outbreaks in Croatia These combinations are Clostridium perfringens in bean salad eaten in company canteens, Salmonella in ice cream and egg cream cakes in pastry shops, and Staphylococcus aureus in ice cream in pastry shops. The costs of foodborne diseases in Croatia were calculated taking the costs of foodborne salmonellosis as a basis. Total cost is given by product: (cost per case) x (number of cases). It consists of public health sector costs (about 35% of the total) and costs to society (about 65%, of the total). While the number of cases is known form epidemiological reports, it is assumed that cost per case in Croatia can be calculated on the basis of cost pe; case established in some reference country and with an appropriate adjustment factor, separately for each category of costs. The ratio of respective health expenditures per capita in Croatia and in the reference country is suggested as an appropriate adjustment factor for assessing public health sector costs. The ratio of respective Gross National Product (GNP) per capita between Croatia and the reference country is suggested as an appropriate adjustment factor for assessing costs to society. The average total cost of salmonellosis obtained with four reference countries is US$ 284 per case in 1987. On the basis of this calculation, US$ 40 per case of C. perfringens and US$ 280 per case of S. aureus food poisoning were calculated. It is estimated that total costs due to reported foodborne disease cases in Croatia exceed US$ 2 million annually.