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Listeria in food

Listeria in food What is it?

• Listeria monocytogenes (Listeria) is a type of bacteria commonly found in soil, water, sewage and the gut of animals
• Listeria can grow in cold conditions, even in refrigerated food

• Listeria can cause an illness called listeriosis
• Listeriosis is rare but for pregnant women, the elderly and people with weak immune systems the illness can be serious and fatal
• Listeria may cause pregnant women to miscarry or the baby can be born prematurely or stillborn
• Even a small amount of Listeria in food can cause illness
• Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is tolerant…

  Published 22 December 2020

Toxins in seafood

Toxins in seafood What are they?

• Toxins (poisons) can be present in some shellfish and fish
• These toxins are known as:
  • amnesic shellfish toxin
  • diarrhoetic shellfish toxin
  • neurotoxic shellfish toxin
  • paralytic shellfish toxin
  • ciguatoxin and
  • histamine
• The toxins come from algae that shellfish and fish feed on, or from bacteria naturally present in some fish

• These toxins can cause gastro or neurological illnesses called:
  • amnesic, diarrhoetic, neurotoxic or paralytic shellfish poisoning
  • ciguatera poisoning
  • Scombroid or histamine poisoning
• Severe illness can result in coma,…

  Published 23 December 2020

Clostridium botulinum in food

Clostridium botulinum in food   What is it?

• Clostridium botulinum (C. botulinum) is a type of bacteria found in soil, water, on plants and in the gut of animals
• It can form spores and toxins that are not destroyed by cooking or boiling

• C. botulinum can cause a serious illness called botulism (caused by eating the bacteria's toxin) and infant botulism (generally in children, caused by eating the bacteria's spores)
• Anyone can get botulism although it is extremely rare in Australia. Generally only infants under 12 months old get infant botulism
• If not treated early, botulism can lead to paralysis and death
• Foods at higher risk of…

  Published 22 December 2020

Hepatitis E virus in food

Hepatitis E virus in food What is it?

• Hepatitis E virus (HEV) is a virus that can be found in the gut of some animals and in people
• HEV can get into water and food from the faeces (poo) or body fluids of infected people or animals, for example from poor handwashing

• HEV can cause a hepatitis E infection of the gut and liver
• Anyone can get hepatitis E but vulnerable people, including pregnant women, the elderly, people with weak immune systems and people with liver disease are more likely to get seriously ill
• Pregnant women can also pass the virus to their unborn baby
• People traveling to countries where sanitation is poor may pick up HEV
• Foods at higher risk…

  Published 22 December 2020

Salmonella in food

Salmonella in food What is it?

• Salmonella is a type of bacteria that is typically found in the gut of pets, livestock and wild animals
• It is usually transferred to food through contaminated soil or water from the faeces (poo) of animals or people, for example from animal manure, sewerage or dirty hands

• Salmonella can cause severe gastro illness called salmonellosis
• Anyone can get salmonellosis but young children, the elderly and people with a weakened immune system are most at risk
• Foods that are at higher risk of contamination include meat, chicken, eggs, raw fruits and vegetables and spices

• Symptoms usually start 12-36 hours after…

  Published 28 June 2021

Hepatitis A virus in food

Hepatitis A virus in food What is it?

• Hepatitis A virus (HAV) is a virus that can be found in the gut of people and some animals
• HAV can get into water and food from the faeces (poo) or blood of an infected person or animal, for example through poor hand washing or contact with sewerage

• HAV can cause an infection of the gut and liver called hepatitis A
• Hepatitis A infections are contagious.
• Anyone who has not been vaccinated or has not had the virus before can get hepatitis A
• The elderly and those with a weakened immune system are more likely to have severe symptoms
• People traveling to countries where sanitation is poor can be at increased risk of picking…

  Published 22 December 2020

Shigella in food

Shigella in food What is it?

• Shigella is a type of bacteria that can be found in the gut of humans and other animals
• Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure

• Shigella can cause a type of gastro called shigellosis
• Shigellosis is contagious
• Sometimes illness can cause seizures and longer-term problems such as arthritis
• Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill
• People with poor personal hygiene may be more likely to get shigellosis
• People traveling to countries with poor…

  Published 23 December 2020

Norovirus in food

Norovirus in food What is it?

• Norovirus is a group of viruses that can be found in the gut of people
• Norovirus can get into water and food from the faeces (poo) or vomit of infected people, for example from unwashed hands
• Norovirus can stay infectious in the environment for a long time and might not be destroyed by common disinfectants

• Norovirus can cause gastro illness and is highly contagious
• Anyone can get gastro from norovirus even if they have had it before
• Very young children, the elderly and people with weak immune systems (e.g. cancer patients) can get seriously ill from dehydration
• Foods at higher risk of contamination include shellfish (e.g. oysters)…

  Published 23 December 2020

Yersinia in food

Yersinia in food What is it?

• Yersinia is a type of bacteria that can be found in the gut of pets, livestock and wild animals
• Yersinia can get into soil, water and food from the faeces (poo) of animals, for example from grazing animals or manure fertiliser

• Yersinia can cause a type of gastro called yersiniosis
• Anyone can get yersiniosis but young children, the elderly and people with weak immune systems are at highest risk
• Foods at higher risk of contamination are pork, unpasteurised milk and raw vegetables

• Symptoms usually start 4-7 days after eating contaminated food
• Common symptoms are fever, diarrhoea (often bloody in young…

  Published 24 December 2020

About food recalls

About food recalls A food recall is action taken by a food business to remove unsafe food from distribution, sale and consumption. All food businesses must be able to quickly remove food from the marketplace to protect public health and safety. FSANZ coordinates food recalls in Australia. In New Zealand, food recalls are coordinated by the Ministry for Primary Industries. FSANZ cannot order or force a recall because it has no enforcement powers. These powers rest with the jurisdictions. However most recalls are initiated by food businesses. Please note: the information below applies only within Australia. Find out about the latest food recalls All consumer level recalls are…

Published 19 September 2023