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Raw drinking milk

Raw drinking milk The pasteurisation of milk has been around since early 1900s and became standard practice in Australia in the mid-1950s. Pasteurisation is a process that heats milk to a specific temperature for a set period of time, killing bacteria responsible for diseases. It is a valuable public health tool. During a proposal that looked at allowing the production of a greater range of raw milk cheeses, FSANZ assessed the risks associated with raw drinking milk. 

• Read our risk assessment

Published 13 July 2023

Recall of frozen mixed berries

Recall of frozen mixed berries Frequently asked questions When and where were the berries available for sale? This batch of frozen mixed berries was distributed nationally in October 2016. The product was sold in independent stores such as Foodland & IGA stores. Around 48,000 units were distributed with most sold by March 2017. When did you first become aware of the hepatitis A cases? The first illness associated with these berries was identified in South Australia on 4 May 2017. Food regulation and public health authorities have been investigating since this time to try and establish a definitive link between the cases and the product. How can you be sure frozen berries are the cause? While the evidence to date is limited it does suggest a possible link to the product. Are these…

Published 5 March 2018

Australia's safe food system

Australia's safe food system Content Editor

Published 4 November 2013

Salmonella Enteritidis (SE) linked to eggs

Salmonella Enteritidis (SE) linked to eggs (June 2019) State and territory food regulators, health authorities and agriculture departments in Australia are investigating a rare strain of Salmonella (Salmonella Enteritidis) associated with human illness and egg consumption. Public health officials investigate Salmonella outbreaks using a nationally standardised questionnaire, and coordinate epidemiological investigation through OzFoodNet. DNA Genetic fingerprinting is performed on Salmonella bacteria isolated from ill people by using whole genome sequencing (WGS), which gives a more detailed DNA fingerprint picture than any other typing method. WGS performed on bacteria isolated from ill people showed that they were closely related genetically. This…

Published 13 July 2023

Poultry liver dishes

Poultry liver dishes Poultry liver dishes are generally safe as long as they are prepared correctly. Foodborne illness outbreaks in Australia and overseas have been linked to poultry liver dishes such as paté or parfait where the liver was undercooked. Just like any other poultry (e.g. chicken, turkey or duck) meat, livers need to be cooked all the way through to kill harmful microorganisms (particularly Campylobacter) that may be present. Lightly searing the surface is not enough. In surveys of raw chicken meat in Australia, Campylobacter was found in 84 per cent of samples tested.…

Published 8 March 2017

FAQs about food recalls for consumers

FAQs about food recalls for consumers What is a food recall? A food recall is action taken to remove unsafe (or potentially unsafe) food from distribution, sale and consumption. If a product is recalled, consumers are generally advised to not eat or drink it, and to either return it for a refund or throw it out. Most recalls are initiated by the food business. Only Australian states and territories and the Ministry for Primary Industries have enforcement powers. These jurisidictions have the power to mandate a recall if necessary. FSANZ has no enforcement powers so cannot mandate, order or force a recall to occur. FSANZ coordinates the recall with the…

Published 11 March 2020

Food safety in an emergency

Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before

• Have a supply of long-life items including milk, bottled water and canned goods. 
• Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out.
• Keep a can opener handy.
• Don't forget about food for infants or pets.
• Store food somewhere above floodwater if there's a risk of flooding.
• Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser.

• Keep food cold, clean and check the label.
• Keep the fridge door closed as much as possible.
• A fridge should keep…

  Published 16 December 2022

Food safety culture

Food safety culture On this page:

• Food safety culture
• Why it's important
• Preventable problems
• First steps
• Food safety culture in action
• Resources

Published 15 May 2023

Food safety culture in action

Food safety culture in action We have examples of how food regulators and businesses are improving food safety culture. They include a range of activities and insights on how to introduce and embed food safety in people's minds and behaviours. Examples from regulators  Dairy Food Safety Victoria (DSFV): Dairy RegTech initiative DFSV has incorporated assessment of food safety culture into their operational framework. Their Dairy RegTech initiative combines data analytics and culture assessment to deliver a different way to monitor food safety compliance. It's helped them gain a greater focus on people and behaviour to encourage improvement. Read more about their experience on the Dairy…

Published 9 April 2021

Shaping food safety culture

Shaping food safety culture Achieving a strong food safety culture takes effective leadership and commitment, and contributions and support from everyone in your business. This document outlines some simple practices you can put in place to develop, shape and strengthen your business's food safety culture. Keys areas you may choose to improve are:

• leadership − creating a vision on food safety and 'walking the talk' to inspire your team
• workplace environment  − effective two-way communication and a supportive environment where staff feel confident to contribute
• staff knowledge  − more than training: applying their knowledge on the job to result in the right behaviour, every…

  Published 19 May 2021