Food safety for consumers
On this page
- Australia has one of the safest food supplies in the world.
- However, many people suffer from foodborne illness each year.
- Fortunately, fatalities (death) are rare, but the symptoms can be very unpleasant.
- Foodborne illness can be particularly serious in young children, the elderly, pregnant women and people already sick (for example cancer and HIV/AIDS patients).
Reducing your risk of foodborne illnesses
Download the following guides for reducing your risk of foodborne illness:
- What is foodborne illness (food poisoning)? (includes links to information about common causes of foodborne illness such as Salmonella and Campylobacter).
- Complaints about food safety (including what to do if you become ill).
- Basic food safety tips
- Food safety at home
- Food safety during pregnancy
- Paralytic shellfish poisoning
- Do not eat wild mushrooms
Food allergies (allergen)
A food allergy occurs when the immune system responds to an allergen (an ingredient that is usually harmless) in food. This triggers an immune reaction.
Helpful websites and organisations
- Allergy and Anaphylaxis Australia
- Food Safety Information Council
- Food Standards Australia New Zealand
Where to get more information
Public Health Hotline – Tasmania
- Phone: 1800 671 738 (free call)
- Email: [email protected]