A study by Food Standards Australia New Zealand and the Australian National University in 2022 estimated there are 4.67 million cases of food poisoning in Australia each year that result in 47,900 hospitalisations, 38 deaths and a cost to the economy of $2.1 billion.
[4] It is supported by state and territory health and food safety agencies, local government, CSIRO, leading professional, industry and community organisations.
The council also has a role in providing consumer advice on food recalls and emergencies such as the Listeria in rockmelons/canteloupes outbreak in March 2018[10] and frozen berries Hepatitis A recall in February 2015[11][12] They also take part in education events such as World Health Day which focussed on food safety.
[14] Most foodborne disease outbreaks in Australia have been linked to raw or minimally cooked eggs or poultry.
A further 16% of those surveyed incorrectly tasted chicken to see if it was cooked properly rather than using a safe meat thermometer.
[24][25] A 2012 lunchbox survey found almost 80 percent of adults take a packed lunch to work, yet many fail to make sure it's kept cool.
The survey found that most people correctly recognised that chicken (95%), minced meat (90%) and seafood (96%) were food poisoning risks if not handled properly.