Every year around two million Australians are affected by foodborne illnesses or food poisoning.
Here you'll find practical information ranging from how to prepare, store and reheat certain foods, to an explanation of Australian food labelling standards. There's also information on specific Food Safety topics, such as Food Irradiation and Listeria and Pregnancy.
Food Standards Australia New Zealand has a range of fact sheets on Food Safety issues.
Reviewed November 2009
Related HealthInsite Topics
Food Storage and Handling
HealthInsite Topic Page
Links to information about safe ways to handle and store food.
Genetically Modified Foods
HealthInsite Topic Page
Links to information about genetically modified (GM) foods.
Food Regulation
HealthInsite Topic Page
Links to information food regulation by governments.
Listeria and Listeriosis
HealthInsite Topic Page
Links to information about listeria bacteria and associated listeriosis infections.
Salmonella
HealthInsite Topic Page
Links to information on salmonella infections.
62 Resources Found
| Title: |
Safe food and safe kitchens for young children
|
| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
Learning to cook is a good skill and can be great fun! But many childhood injuries happen in the kitchen. Did you know that around 1/3 of children's burns in SA happen in the kitchen? |
| Date: |
Jun 2010 |
| Title: |
Food safety - storage
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| Publisher: |
Better Health Channel
|
| Description: |
Incorrect storage of food can cause spoilage and food poisoning. High risk food should be kept below 5°C or above 60°C to avoid the 'temperature danger zone', where bacteria multiply fastest. High risk food includes meat, poultry, eggs, smallgoods, dairy products, cooked rice, pasta and prepared salads. It is best not to refreeze food which has been frozen and thawed once. Store raw food separately from cooked food. |
| Date: |
Apr 2010 |
| Title: |
Travel vaccinations
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| Publisher: |
Better Health Channel
|
| Description: |
Australians travelling overseas, especially to developing countries, need to be vaccinated against a range of diseases. Illnesses may be caused by contaminated food or water, poor personal hygiene or infected insects. The National Health and Medical Research Council recommends all travellers be vaccinated against tetanus, diphtheria, pertussis (whooping cough), varicella (chicken pox), measles, mumps, rubella and polio. |
| Date: |
Apr 2010 |
| Title: |
Food additives
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| Publisher: |
Virtual Medical Centre.com
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| Description: |
Food Additives. What are food additives and their effects on health written by Health Professionals. |
| Date: |
Apr 2010 |
| Title: |
Expressing and storing breastmilk
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| Publisher: |
Raising Children Network (RCN)
|
| Description: |
A guide to expressing breastmilk, either by hand or with a pump, and the best ways to store and use that milk at a later date. |
| Date: |
Apr 2010 |
| Title: |
How to bottle-feed
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| Publisher: |
Raising Children Network (RCN)
|
| Description: |
Equipment for bottle-feeding, sterilisation and disinfecting, boiling, chemicals and steaming are explained; also how to make up formula, prepare the bottle; safety tips, giving the bottle, and expressing and storing breastmilk. |
| Date: |
Apr 2010 |
| Title: |
Foodborne disease in Australia Annual reports of the OzFoodNet network
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| Publisher: |
Australian Government Department of Health and Ageing
|
| Description: |
OzFoodNet conducts surveillance on foodborne disease to investigate, describe and understand foodborne disease at the national level to provide better evidence of how to prevent foodborne illness. This page contains links to OzFoodNet annual reports from 2001. Documents are available in both HTML and PDF format. |
| Date: |
Feb 2010 |
| Title: |
Section 7 declarations - food or therapeutic good?
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| Publisher: |
Australian Government Department of Health and Ageing
|
| Description: |
Section 7 declarations are made under the Therapeutic Goods Act 1989 (the Act) to provide greater clarity for consumers, the food and medicines industries and regulators in determining whether a product is a food or a therapeutic good. |
| Date: |
Feb 2010 |
| Title: |
Toxoplasmosis
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| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
Toxoplasmosis is rarely a serious illness in healthy people but it can cause problems for an unborn baby if it is caught by the baby's mother during pregnancy. |
| Date: |
Jan 2010 |
| Title: |
E coli
|
| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
Ecoli 015:H7 is a bacterium (germ) which can produce severe diarrhoea, and occasionally kidney problems. It is usually passed on to people by food which has the germ in it. |
| Date: |
Jan 2010 |
| Title: |
Sulfite allergy
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| Publisher: |
Australasian Society of Clinical Immunology and Allergy (ASCIA)
|
| Description: |
Sulfites are preservatives used in some drinks, foods and occasionally medication. Sulfites can cause allergy-like reactions (intolerances), most commonly asthma symptoms in those with underlying asthma, sometimes hay fever-like reactions, occasionally urticaria (hives) and very rarely, anaphylaxis (allergic shock). |
| Date: |
Jan 2010 |
| Title: |
Botulism
|
| Publisher: |
Better Health Channel
|
| Description: |
Botulism is a rare but potentially fatal condition that causes progressive weakness. It is caused by toxins made by the Clostridium botulinum bacterium.The bacterium can be found in soil, sediments, raw foods (including seafoods) and honey. |
| Date: |
Dec 2009 |
| Title: |
Snacks for children - easy read
|
| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
Food for child care, kindy, school, home and outings. Children need a range of healthy foods to grow, learn and play. |
| Date: |
Dec 2009 |
| Title: |
Packing a lunch box
|
| Publisher: |
Raising Children Network (RCN)
|
| Description: |
An outline of how much and what to pack in a child's lunch box. Includes ideas for children's lunches, tips on getting children to eat lunch at preschool, kinder and school, and pointers on keeping foods fresh and safe. |
| Date: |
Dec 2009 |
| Title: |
Suspected food-borne illness - information
|
| Publisher: |
Queensland Health
|
| Description: |
Food-borne illness can be caused by a variety of different bacteria, by the toxins they produce, fungus or virus. These have different incubation periods (the time between eating the food and the appearance of the symptoms) and cause different symptoms. Food-borne illness is not always caused by the last meal eaten by a person and food contaminated with food poisoning bacteria will not necessarily look, taste or small bad. |
| Date: |
Dec 2009 |
| Title: |
Food - 'use-by' and 'best before' dates
|
| Publisher: |
Better Health Channel
|
| Description: |
Most packaged foods have a 'use-by' or 'best before' date stamped on the box, wrapper or bottle. This date gives you an idea of how long the food will last before it loses quality. Foods that should not be consumed after a certain date for health and safety reasons, such as a ready-to-eat chilled lasagne, must have a 'use-by' date. Foods still need to be properly stored to remain fresh and safe. |
| Date: |
Nov 2009 |
| Title: |
School lunches
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| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
Many children eat much of their food each day away from home. Although some services provide meals, parents often need to send enough food along for the day. Foods will stay fresher and taste better if they're individually wrapped. |
| Date: |
Nov 2009 |
| Title: |
Freezing food
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| Publisher: |
Child and Youth Health - CYH (South Australia)
|
| Description: |
You can freeze almost any food, but being able to freeze the food and being pleased with the quality of the food after defrosting are two different things. |
| Date: |
Nov 2009 |
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