 | This article needs to be updated. (March 2020) |
Food safety in Australia concerns the production, distribution, preparation, and storage of food in Australia to prevent foodborne illness, also known as food safety. Food Standards Australia New Zealand is responsible for developing food standards for Australia and New Zealand.[1][2]
In recent years the quality and integrity of the food supply in Australia has been under observation. Incidents such as the contaminated frozen berries during the second half of 2014 and the rockmelon listeriosis outbreak in early 2018 saw a concern in particular for the health of mothers and the elderly due to the contaminants reportedly capable of causing listeria and cholera.[1] It was reported in 2013 that, in comparison with other developed countries, Australia has higher rates for many illnesses due to foodborne pathogens. This may be caused by greater identification of cases, higher rates of detection and increased risk factors.[3]
Australia has followed the international trend away from government oversight towards a focus on preventive measures taken by the food industry.[4]
- ^ a b Ghosh, Dilip (14 April 2014). "Food safety regulations in Australia and New Zealand Food Standards". Journal of the Science of Food and Agriculture. 94 (10): 1970–1973. doi:10.1002/jsfa.6657. PMID 24638225.
- ^ "Corporate Plan 2019–20". FSANZ. 2019. Retrieved 24 March 2020.
- ^ Cite error: The named reference
eofswas invoked but never defined (see the help page). - ^ Unnevehr, Laurian; Nancy Hirschhorn (2000). Food Safety Issues in the Developing World, Volumes 23-469. World Bank Publications. p. 33. ISBN 978-0-8213-4770-6. Retrieved 20 February 2015.
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