The Australian government has made a major effort to curb the spread of the coronavirus and the nation’s food industry has responded.
But a new study finds there is still much work to be done to reduce the spread.
Key points:The study finds that a lack of awareness of the virus may have contributed to a large proportion of Australians’ food choicesThe study also found the number of coronaviruses in the nation has risen from 5,000 in 2008 to more than 30,000 todayThe study looked at data on food consumption from the Australian Bureau of Statistics and the Food and Nutrition Services Agency (FNSA).
“We’ve really hit a nerve in the food industry and we’re really concerned about it,” Dr Rebecca Blyth, a professor of infectious diseases at the University of New South Wales, said.
“If you look at the history of the food system in Australia, it’s been pretty consistent with a very high number of food-borne illnesses in terms of disease and mortality.”
Dr Blyh said the increase in the number and severity of coronivirus-related illnesses in Australia was also attributable to the fact that there was a “very low” awareness of coronas.
“We don’t have a coronaviral scare-tactic at the moment, but if we were to do something, it would be to introduce an awareness campaign to promote awareness and get people to understand the risks of eating unsafe foods,” she said.
The new research is the latest in a series of studies looking at the role that misinformation plays in the outbreak of the disease.
“This research shows there’s still a lot we can do to reduce coronavirence, and that’s something we should all be thinking about and looking at,” Dr Blyst said.
While the new study found a large number of Australians ate unsafe food, it found that the prevalence of the bacteria was much higher than the prevalence in other countries.
“It’s a really good finding because it shows the way we’re spreading the coronas, so we have to do a better job of making sure we’re not spreading them at a high enough rate,” Dr David McNeil, from the University in Sydney, said in a statement.
Dr Bylth said it was important that the public knew that they were at risk of infection.
“There’s a lot of stigma around the word ‘food’ that can make people reluctant to get tested for coronavirochavirus, but the food itself is very healthy,” she added.
“That’s a big thing, and we have a lot to learn from this, but it’s also important that people know that there is nothing inherently dangerous about eating unsafe food.”