Food for Thought | The Economic Cost of Food Safety Lapses: Why Prevention is Everyone's Business

Food Safety

The Economic Cost of Food Safety Lapses: Why Prevention is Everyone's Business

Foodborne diseases cost Singapore at least $80.4 million every year. Beyond healthcare and reduced productivity costs, food safety lapses can erode consumer trust, strain healthcare systems, and demand more regulatory resources.

By Singapore Food Agency Published 08 Jun 2026

For the first time, a national study on food safety has put a number to what had long gone uncounted from an economics perspective. Titled "The Economic Burden of Foodborne Diseases in Singapore", the study initiated by the Singapore Food Agency's (SFA) National Centre of Food Science, in collaboration with the Saw Swee Hock School of Public Health and the Communicable Diseases Agency in Singapore, shows how much is at stake.

Foodborne diseases are silently nibbling away at Singapore's wallet — to the tune of at least $80.4 million every single year.

Yet, this only accounts for direct healthcare costs — medical consultations, treatment, and self-medication – and the indirect costs of productivity lost when workers fall ill or must care for family members who are unwell.

Ripple Effects Across the Economy

Food safety lapses can occur at any point along the food chain, from farm to fork. However, when they make headlines, the spotlight tends to fall on the most visible consequences: food recalls, regulatory fines, and business closures. But this is only part of the picture.

The effects of foodborne diseases have wide ranging consequences impacting businesses, workers, public health systems, and society. More than a third of the total estimated economic losses have been attributed to reduced productivity alone. For instance, productivity losses from workers falling sick or having to care for family members who are unwell.

But there are other economic losses beyond a reduction in output. Food businesses may experience a dip in consumer confidence in the wake of a single foodborne outbreak. In a sector where reputation is closely tied to revenue, the damage can be lasting.

Our healthcare services may also face increased load, and foodborne illness investigations as well as additional inspections demand more regulatory resources.

Taking Action: What Food Businesses Can Do

We can all take preventive measures to reduce the economic cost of food safety lapses through the collective actions of the food industry, consumers and Government. While SFA strives to foster an enabling environment through an integrated food safety system and consumers can make informed food safety decisions, there are also practical actions that food business operators can take.

The table below outlines the preventive measures that the industry can adopt to combat the three main pathogens (Salmonella, Campylobacter, and Listeria monocytogenes) identified in the study.

Pathogen	Common Causes	Preventive Measures
Salmonella	Consuming raw or undercooked food of animal origin, including poultry, meat, and egg products Cross-contamination from raw to cooked food Food contaminated by food handlers with diarrheal illness	Use a food thermometer to ensure that meat is thoroughly cooked to a core temperature of 75°C or above Store cooked food below 5°C or above 60°C Prevent cross-contamination through segregation of raw and cooked food and use of colour-coded utensils and cutting boards Avoid cross-contamination by keeping raw poultry and meat separate from other foods Avoid washing raw poultry and meat to prevent bacterial splashing Maintain strict personal hygiene and ensure unwell food handlers stay away from food preparation
Campylobacter	Consuming undercooked poultry or unpasteurised milk Cross-contamination during food handling, such as from raw poultry juices
Listeria monocytogenes	Consuming contaminated ready-to-eat cold cuts meats (e.g. deli meats) and unpasteurised milk or milk products (e.g. soft cheese) [Note: Vulnerable groups including pregnant women, the elderly, and immunocompromised individuals face a heightened risk of severe illness.]	Enforce strict time and temperature controls, including "first-in, first-out" practices to avoid prolonged storage Segregate raw and ready-to-eat foods and use colour-coded utensils and cutting boards Proper cleaning and sanitisation of food-contact surfaces [Note: Unlike most foodborne pathogens, Listeria can multiply at refrigeration temperatures, making prolonged cold storage of ready-to-eat foods a particular risk.]

The Business Case for Prevention

The findings leave little room for complacency: food safety lapses impose real and avoidable costs on businesses, workers, and the wider economy. For food businesses, prevention is not merely regulatory compliance, but a critical business imperative to protect consumer trust, operational continuity, and long‑term viability. By investing in robust food safety practices and addressing key risk areas across operations, the industry can play a decisive role in reducing foodborne illnesses, safeguarding public health, and strengthening the resilience of Singapore’s food system.

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