A review by health experts revealed that foodborne illnesses are among the most common public health threats in youth-focused mass gatherings.
Analysis was performed to identify and understand risks in multi-day events. It included 23 recordings, published between 1993 and 2022, covering 19 events in different countries. The results were published in Public Health Journal.
Scientists from Flinders University in Australia said youth-specific vulnerabilities – such as risk-taking behaviors and limited compliance with hygiene protocols – reinforce the need for tailored public health strategies.
Risk of foodborne infection
The main problem was infectious disease outbreaks, but foodborne illness outbreaks were also reported in four events, three of which were associated with bacteria and one with a viral agent.
These events had an average duration of four days with an average of 6,980 participants and a range of 350 to 20,000 people. They occurred in Australia, Greece, Japan and the United Kingdom. Two were sporting events, one a music festival and the other a youth camp.
Outbreaks were caused by Campylobacter jejuni, Clostridium perfringens, hepatitis A, and Staphylococcus aureus enterica A and C.
They were found following surveillance reports submitted to the local public health authority. Case surveillance investigations identified implicated foods as contaminated coleslaw, ground (ground) beef, crepes, and unpasteurized milk.
The hepatitis A outbreak was due to an infected food handler not taking proper precautions while preparing coleslaw, while other outbreaks were caused by contaminated food that was not cooked or handled appropriately before being consumed by those present.
How to reduce risks
Three of the four public health authorities have reportedly developed food handling policies for future events.
Safety protocols have been identified as important to prevent outbreaks of foodborne illness, with recommendations including that public health authorities ensure food and water safety protocols are developed and enforced, and that event organizers ensure that all food handlers receive compliant training in healthy 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 cooperation between event organizers and health authorities.
“Close social interactions, shared residence, and sometimes risky behaviors create a perfect storm for disease transmission,” she said. “Simple measures such as vaccination, good hygiene, and safe dietary practices can make a big difference in protecting against risk.”
“Foodborne illnesses can ruin the festival experience and, in some cases, lead to serious health consequences. Organizers need to ensure vendors follow strict hygiene protocols.”
Co-author Dr Josh Trigg said attendees play a vital role in staying safe.
“If you’re heading 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.”