A review of microbiological criteria for food safety in Australia
Published: 6 Feb 2017
It is mandatory for food to be fit and safe for human consumption. Yet 4.1 million people are still affected by a foodborne illness in Australia each year. Any food that can cause a physical harm to the consumer when consumed is considered unsafe according to Standard 3.1.1 of the Australia New Zealand Food Standards Code. This article examines the microbiological criteria that apply to food sold in Australia and New Zealand and the recent scientific developments that are driving the review of these criteria.
Your current level of membership does not allow you access to this page.
To enquire about upgrading your access package please contact us.