Our research investigates dangerous bacterial hazards such as E. coli.

Food Safety and Stability

CSIRO’s research is assuring the safety and quality of Australian foods within an integrated national biosecurity system.

• 17 January 2011 | Updated 14 October 2011

• Defining the Problem
• Our Approach
• Research Outcomes

Defining the Problem

Food safety is an integral part of current and future food security challenges. While it is important to manufacture enough food to meet a growing population, we need to continue producing food that is safe for human consumption.

Foodborne hazards are a constant threat across the supply chain, from the farm through to the end user. With consumers demanding fresher, minimally processed food, manufacturers face new challenges in the development and delivery to market of safe and nutritious products.

Extending the shelf life of foods will also improve the sustainability and competitiveness of Australia’s food producers.

Our Approach

CSIRO's research characterises existing and emerging microbiological foodborne hazards to ensure that we can respond quickly to potential threats.

The development of improved methods for detecting hazards will enable us to discover the source of outbreaks and implement appropriate management systems. This area of science plays a critical role in supporting the food manufacturing industry and public health groups to identify and control hazards in the food supply.

In understanding the biology and ecology of microbiological pathogens, we provide important data for mathematical models to predict and manage foodborne hazards across the entire supply chain. This also assists in the development of improved food processing and hurdle technologies, to produce safer foods with fewer preservatives using less energy and water.

New scientific methods and technologies are providing opportunities for novel approaches to risk management. Genome sequencing and similar leading-edge technologies will help researchers understand the biology of foodborne pathogens, leading to the development of targeted processing methods and more accurate predictive models.

Research Outcomes

CSIRO has a proven history of providing scientific expertise to the food industry and collaboration with health and regulatory authorities. Recent successes include:

• Make it Safe: A guide to food safety, a book that translates food safety practices and requirements into a simple, easy to read guide
• assesing the prevalence of antimicrobial resistant bacteria in the Australian food chain.

Current research includes:

• effects of processing on microbiological hazards
• understanding the genetic differences between Australian and foreign strains of E. coli O157 and the genetic basis of their disease causing mechanisms
• modelling of temperature, pressure and other physical characteristics in novel processing technologies such as High Pressure Processing and Pulsed Electric Field to assure inactivation of microbial pathogens.

Find out more about CSIRO Food and Nutritional Sciences.