Table of Contents

Introduction

Food borne illness, commonly referred to as food poisoning, is a significant public health concern in Australia. It affects thousands of Australians annually, ranging from mild stomach discomfort to severe health complications and even death in rare cases. Understanding the causes, symptoms, and preventative measures is crucial for everyone—especially for those working in hospitality, food handling, or any sector where hygiene and food safety practices are critical.

This comprehensive guide unpacks what food borne illness is caused by, highlighting biological, chemical, and physical contamination sources. It also outlines actionable prevention strategies and relevant Australian regulations to help ensure consumer and workplace safety.

What Is Food Borne Illness?

Definition and Overview

Food borne illness refers to any disease or infection caused by consuming contaminated food or beverages. Unlike food intolerances or allergies, which stem from an individual’s immune or digestive response, food borne illness is caused by external pathogens, toxins, or contaminants present in the food.

The contamination can occur at any stage—production, processing, distribution, storage, or preparation. Foodborne illness can affect anyone, but young children, the elderly, pregnant women, and immunocompromised individuals are particularly vulnerable.

Public Health Impact in Australia

According to Healthdirect Australia, around 4.1 million Australians experience food poisoning each year. The NSW Food Authority notes that foodborne illness costs the Australian economy approximately $1.25 billion annually. Common workplace implications include loss of productivity, reputational damage for food businesses, and legal consequences.

Common Causes of Food Borne Illness

Bacteria (e.g., Salmonella, E. coli, Listeria)

Bacteria are among the most common causes of foodborne illness. They multiply rapidly in warm, moist environments and can survive on various food surfaces.

Salmonella: Found in raw or undercooked poultry, eggs, and unpasteurised milk.
E. coli: Linked to undercooked beef and unwashed produce.
Listeria: Thrives in cold environments like refrigerators, often found in deli meats and soft cheeses.

Symptoms may include diarrhoea, fever, vomiting, and abdominal cramps.

Viruses (e.g., Norovirus, Hepatitis A)

Viruses do not grow in food but are transmitted through it, especially via poor hygiene.

Norovirus: Often linked to shellfish, leafy greens, or food handled by an infected person.
Hepatitis A: Transmitted through contaminated water or infected food handlers.

Parasites (e.g., Giardia, Cryptosporidium)

Though less common in Australia, parasites are still a risk, particularly from:

Contaminated drinking water
Undercooked or raw meats
Imported fresh produce

Moulds and Fungi

These are more likely to cause food spoilage than illness, but some species can produce mycotoxins, which are dangerous chemicals found in grains, nuts, and stored produce.

Chemical Contaminants (e.g., pesticides, heavy metals)

Chemicals can enter food during production, packaging, or storage:

Pesticide residues on fruits and vegetables
Heavy metals like mercury in fish
Cleaning agents accidentally mixed with food

Physical Contaminants (e.g., glass, metal shards)

These cause injury and contamination. Common sources include:

Broken kitchen equipment
Faulty packaging machinery
Poor handling procedures

Risk Factors for Contamination

Improper Food Handling Practices

Cross-contamination between raw and cooked foods, not washing hands, and using unclean utensils are key contributors to foodborne illness in the workplace.

Inadequate Cooking and Storage

Undercooking food or storing it at unsafe temperatures allows bacteria to survive and multiply. The “danger zone” for bacterial growth is between 5°C and 60°C.

Contaminated Water or Surfaces

Dirty cutting boards, cloths, and preparation areas can transfer pathogens to food. The use of unsafe water during food processing or cleaning is another major risk.

Sick Food Handlers

Working while experiencing diarrhoea, vomiting, or flu-like symptoms significantly increases the risk of spreading viruses such as Norovirus or Hepatitis A.

Foods Most Likely to Cause Food Borne Illness

High-Risk Foods in Australia

These foods provide ideal conditions for bacterial growth due to moisture, protein, and low acidity.

High-Risk Foods	Reasons for Risk
Raw meat and poultry	High in protein, potential bacterial load
Eggs	Risk of Salmonella
Unpasteurised dairy	Can harbour Listeria
Seafood (especially raw)	Risk of Norovirus and parasites
Deli meats	Can be contaminated during processing

Ready-to-Eat Foods

Foods like sandwiches, salads, and sushi do not undergo further cooking and can become contaminated during handling.

Symptoms and Diagnosis of Food Borne Illness

Common Symptoms

Nausea and vomiting
Diarrhoea
Abdominal pain or cramps
Fever or chills
Headaches or fatigue

Symptoms often begin within hours to days after eating contaminated food, depending on the pathogen.

When to Seek Medical Attention

Seek urgent care if you experience:

Bloody diarrhoea
High fever (>38.5°C)
Dehydration (dizziness, low urine output)
Symptoms lasting more than 48 hours

How Doctors Diagnose Foodborne Illness

Stool samples to identify the pathogen
Medical history and food consumption interviews
Outbreak tracing by public health departments

Preventing Food Borne Illness

Safe Food Handling Tips

Follow the Clean, Separate, Cook, Chill principles:

Clean hands, tools, and surfaces
Separate raw and cooked items
Cook to safe internal temperatures
Chill perishable items under 5°C

Personal Hygiene Practices

Wash hands with soap for 20 seconds before and after food prep
Use gloves and change them frequently
Report symptoms and avoid working when unwell

Kitchen Sanitation and Cross-Contamination Prevention

Clean benches, boards, and knives between tasks
Use colour-coded equipment
Sanitise surfaces and cloths regularly

Food Safety Training and Certification

Workplace compliance starts with training. Courses like the Food Handling Certificate (SITXFSA005) ensure workers understand critical hygiene standards and how to uphold food safety in everyday operations.

Regulatory Standards and Food Safety Laws in Australia

Food Standards Australia New Zealand (FSANZ)

FSANZ develops and administers the Food Standards Code, which outlines safety, labelling, and handling practices for all foods sold in Australia.

State and Territory Food Authorities

Local agencies enforce food laws, conduct inspections, and respond to public health concerns, such as:

NSW Food Authority
Vic Health
ACT Health

Outbreaks and Case Studies in Australia

Listeria in Rockmelons (2018)

Seven Australians died after consuming contaminated rockmelons. The outbreak led to a national recall and highlighted the need for stronger production hygiene.

Salmonella in Raw Eggs

Repeated outbreaks have occurred due to improper egg handling. Public health advice encourages using pasteurised eggs for recipes requiring raw or undercooked eggs.

What To Do If You Suspect Food Borne Illness

Reporting to Authorities

Contact your local public health unit, GP, or Food Authority if you suspect you’ve eaten contaminated food—especially if it was bought from a business.