A bulletin for the Australian food industry
The Food Safety & Hygiene bulletin contains useful food safety information, of particular relevance to the Australian food industry. Written by food scientists and technologists, the articles are designed to not only inform but to educate and assist the industry to maintain its excellent food safety reputation. While production of the bulletin ceased at the end of 2007, all forty-six issues are still available here.
If you would like further information on any article or have other food safety questions, email us: enquiries@csiro.au
Note: from 2004 to 2007, the bulletin was published by the Australian Food Safety Centre of Excellence.
Some of the topics covered in the bulletin include:
Refrigerated low-acid juices and the risk of botulism
OzFoodNet - fresh produce and foodborne disease in Australia
Mycotoxins explained
Sprouted seeds and salmonellosis
Safety based use-by date marking
Resistance and adaptation to preservatives and sanitizers
Foodborne viral illness in Australia
Listeria in ready-to-eat foods
Chloropropanols in food
Irradiation of herbs, spices and certain nuts in Australia
Browse available issues by year below, or use the search box to find articles dealing with a specific topic.
| Available issues: | ||||||
|---|---|---|---|---|---|---|
| 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 |
| 2000 | 1999 | 1998 | 1997 | 1996 | 1995 | |
CSIRO Food and Nutritional Sciences will not be responsible for the results of any actions taken in the use of or reliance on the material contained
in this publication, and shall not be liable for any loss or damage howsoever caused and arising from such use or reliance.
Food safety issues involve careful interpretation. Please contact us for advice on specific subjects.