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Preventing foodborne illness

In this section

Antimicrobial resistance and food safety
Apricot kernels (raw)
Bacteria, viruses and toxins that cause foodborne illness
Caffeine
Canned foods - purchasing and storage
Cassava and bamboo shoots
COVID-19 and food safety
Floods and food safety
Food complaints
Food safety basics
Food safety for vulnerable people
Food safety for older people
Food safety in an emergency
Imported ready-to-eat berries
Inorganic arsenic and iodine in seaweed
Listeria in food
Listeria monocytogenes and imported fresh enoki mushrooms
Microorganisms and foodborne illness
Poultry liver dishes
Raw drinking milk

Page last updated 9 October 2024

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FSANZ acknowledges the traditional owners of country throughout Australia, and their continuing connection to land, sea and community. We pay our respects to them and their cultures, and to elders both past and present.

FSANZ acknowledges Māori as Tangata Whenua and Treaty of Waitangi partners in Aotearoa New Zealand.

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