A review by health experts found that foodborne illnesses are one of the most common public health threats at mass gatherings targeting young people.
The analysis was conducted to identify and understand risks at multi-day events. It includes 23 records published between 1993 and 2022 and covering 19 events in different countries. The results were published in the journal Journal of Public Health.
Scientists from Flinders University in Australia said youth vulnerabilities such as risky behavior and limited adherence to hygiene protocols reinforce the need for tailored public health strategies.
Danger of foodborne infections
Infectious disease outbreaks were the main concern, but foodborne outbreaks were also reported in four cases, three involving bacteria and one involving a viral agent.
These events lasted an average of four days and were attended by an average of 6,980 people and ranging from 350 to 20,000 people. They occurred in Australia, Greece, Japan and the UK. Two of them were sporting events, one was a music festival, and the other was a youth camp.
Outbreaks have been caused by Campylobacter jejuni, Clostridium perfringens, hepatitis A, and Staphylococcus aureus enterotoxins A and C.
They were discovered following a surveillance report to the local health authority. The case-control investigation identified foods such as contaminated coleslaw, ground beef, pancakes and unpasteurized milk.
An outbreak of hepatitis A occurred because an infected food worker did not take proper precautions when preparing coleslaw, while other outbreaks were caused by contaminated food that was not properly prepared or handled before consumption by patrons.
How to minimize risk
Three of the four public health authorities are reported to have developed food handling policies for future events.
Safety protocols were identified as important in preventing foodborne illness outbreaks, with recommendations made including that public health authorities ensure that food and water safety protocols are developed and enforced and that event organizers ensure that all food handlers receive appropriate training in hygienic food preparation.
Jacqueline Stevens, an epidemiologist at Flinders University and lead author of the study, said the findings highlight the importance of proactive planning and collaboration between event organizers and health authorities.
“Close social interaction, communal living and sometimes risky behavior create the perfect storm for disease transmission. Simple measures such as vaccination, good hygiene and safe eating practices can make a huge difference in protecting against risks,” she said.
“Foodborne illnesses can ruin the festival experience and in some cases lead to serious health consequences. Organizers need to ensure that vendors follow strict hygiene protocols.”
Co-author Dr Josh Trigg said visitors play a vital role in keeping people safe.
“If you're going to a multi-day event, check your vaccinations, wash your hands regularly and be mindful of 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.”
