Our science and consumer research
The Food Safety Information Council uses scientific and social research as evidence for its educational work.
We draw on the expertise of our members which include state and territory health and food safety agencies, local government, and leading professional, industry and community organisations.
Research
As part of its educational activities, the Food Safety Information Council has carried out consumer research into food safety knowledge. It also publicizes the results of food-related research. For example, a study by Food Standards Australia New Zealand and the Australian National University in 2022 estimated 4.67 million cases of food poisoning in Australia each year that result in 47,900 hospitalisations, 38 deaths and cost to the economy of $2.81 billion. The main causes were Norovirus, pathogenic Escherichia coli, Campylobacter spp. and non-typhoidal Salmonella spp., although the causes of approximately 80% of illnesses were unknown. A question and answer fact sheet published by the Australian Department of Health together with this study references the Food Safety Information Council’s consumer advice as a means of reducing food borne disease[13] Most foodborne disease outbreaks in Australia have been linked to raw or minimally cooked eggs or poultry. The Food Safety Information Council estimates that one third of cases of food poisoning occur in the home.
As an evidence based organisation we regularly carry out consumer research with the findings then published through the Australian Science Media Centre (Scimex). The full research, broken down by age, gender, location, education and children in household is available to our members – you can apply for membership here
Here are examples of recent findings:
Was it the last thing I ate that gave me food poisoning?
In 2025 our national survey that showed 66% of Australians surveyed recall experiencing some form of food poisoning or gastro and 51% of those incorrectly blame the last thing they ate. In fact it could have been something you may have eaten many days or even months ago read more
Chicken
In 2025 our research showed that many cooks are still doing the wrong thing as one in two adults (51%) who cook whole raw chicken said they usually wash it before cooking. The proportion of cooks who wash chicken before cooking is at 48% for chicken pieces with the skin on and 44% for skinless chicken pieces. Of additional concern is that, since 2021, the proportion of home cooks typically washing raw chicken has increased, up from 49% for whole chicken, 43% for skin-on pieces, and 40% for skinless chicken pieces to 51%, 48% and 44%, respectively, in 2025 read more
A 2012 chicken meat study found 60% of home cooks were at risk of food poisoning by washing whole poultry before it was cooked, which can spread bacteria around the kitchen. A further 16% of those surveyed incorrectly tasted chicken to see if it was cooked properly rather than using a safe meat thermometer.
Handwashing
In 2025 28% of Australian men and 18% of women surveyed said they didn’t always wash their hands after a pee. But this is essential as toilets and bathrooms are also one of the favourite locations for harmful bacteria to hang out. Of even more concern, 13% of men and 11% of women said they didn’t always wash their hands after a poo. This is really a worry as faeces may contain harmful bacteria, viruses and even parasites.If you don’t wash your hands after going to the toilet you will be spreading the risk of diseases, especially as 43% of men and 39% of women surveyed also admitted that they didn’t always wash their hands before handling food. Read more
Omnipoll national research for Global Handwashing Day in October 2020 found there was no major increase in Australians washing their hands since the same time last year. As handwashing was a major component of the national campaign to reduce the risk of catching COVID-19, this lack of improvement was a considerable surprise.
The greatest improvement was a 4% increase in the number of people who said they always wash their hands after going to the toilet (up from 79% to 83%) but that still means almost 1 in 5 Australians don’t always adhere to this most basic of hygiene messages.The research indicated that more people are putting themselves at risk of food poisoning, as there was a 5% drop in the number of respondents (from 63% to 58%) always washing their hands before handling food. Men were less likely than women to always wash hands after going to the toilet (80% of men versus 85% of women) and before touching food (53% of men versus 62% women). This 2020 survey also asked how often people washed their hands and used hand sanitiser on the previous day. While 1 in 5 people couldn’t recall how often, the others reported that they washed their hands an average of 7.5 times a day and sanitised them 3.9 times a day. There was also a strong correlation between people’s use of hand sanitiser and concerns about catching COVID-19.
Previous consumer research, released in October 2019, found that more than 20% of Australians admitted that they didn’t always wash their hand after going to the toilet and nearly 40% of respondents also admitted that they didn’t always wash their hands before touching food. A further 43% of Australian adults say they don’t always wash their hands after handing raw eggs The research showed gender differences as men were less likely than women to always wash hands after going to the toilet (76% of men versus 82% of women) and before touching food (59% men versus 66% women). Young people were less likely than older age groups to always wash their hands after going to the toilet (69% under 34 years versus 86% over 50 years) and before touching food (59% under 34 versus 63% over 50).
A 2007 study found that 97 per cent of Australians knew that washing their hands before handling food is essential, this compared with 54 per cent who didn’t wash their hands in 1997 – a 43 per cent improvement.
Reading cooking and storage instructions on food labels
In 2024 only 3 in 10 consumers said they always read cooking and storage instructions, with only 6 in 10 always reading use by dates and 5 in 10 always reading best before dates.Food manufacturers are required by law to include this information on labels and following this advice plays an important role in reducing the estimated 4.67 million cases of food poisoning in Australia each year that result in 47,900 hospitalisations, 38 deaths, costing the economy $2.81 billion. Foodborne disease isn’t always a minor illness; it can leave you with long term effects such as organ damage or reactive arthritis. However, this latest research with a reasonably high rate of compliance with these instructions even if people don’t always read them. For example with those responding ‘always or most of the time’:
- 86% read use by dates and 88% comply with them,
- 83% read best before dates and 83% comply,
- 66% read storage instructions and 83% comply and
- 69% read cooking instructions and 74% comply.
Also, there has been a considerable improvement since we last asked these questions in 2013 with a 19% increase in reading cooking instructions and a 17% increase in complying with them. Read more
A 2013 labelling survey found just over half (55%) of those surveyed always read and comply with ‘use by’ dates and less than half (45%) always read and comply with ‘best before’ dates. Only a third (33%) of people always read and comply with storage instructions and a meager 14% always read and comply with cooking instructions.
Airfryers
Our 2024 research showed air fryers are becoming very popular with 2 in 3 Australians surveyed have an air fryer in their household, with 54% of those using it weekly and 38% several times a week.The research shows that 44% of air fryer owners find cooking instructions most of the time on crumbed, packaged food and the same proportion (44%) only find air fryer cooking instructions occasionally on crumbed food.Find out more
Fruit and veg
In 2023 in 10 Australians (43% of women vs 36 % of men) grow their own vegetables and/or fruit either in their backyard or in community gardens. Our research also showed 60% of gardeners said they did protect their gardens from animals, and this rose to 66% of gardeners who were cat owners, there is quite a gap with those who did not. Find out more
Meat thermometer ownership improving
In 2023 one in three surveyed (29%) have a meat thermometer in their household, that is a 4% increase in 10 years since we commenced a purchase and use a meat thermometer campaign. 14% have a meat thermometer in their household and have used it in the past month (it was 11% in 2012) and 23% have a meat thermometer in their household and have used it in the past year (it was 20% in 2012). Using a meat thermometer is the only way to ensure you have cooked riskier foods like poultry and minced meat and sausages to 75°C in the centre. Find out more
Raw and rare meat consumption
In 2023, 28% surveyed said they have eaten raw meat (beef, pork, lamb, kangaroo and offal) the past 6 months and 33% said they have eaten rare meat. Younger people aged 18-34 are more likely to eat raw or rare meat with almost half (45%) have eaten some raw red meat in the past 6 months and half (50%) have eaten some rare red meat in the past 6 months. As a comparison, among the 65+, 21% have eaten some rare red meat in the past 6 months. Eating raw or rare meat is a risk for both food poisoning and parasite infection such as Toxoplasmosis. Cooking red meat steaks to a minimum 65°C (medium rare) and leaving it to stand for 3 minutes reduces that risk. Minced red meats are different and should be cooked to 75°C. Find out more
Eggs
National Omnipoll research released in November 2019 showed that one in four Australian adults were taking a food safety risk by eating raw or undercooked egg dishes and 12% of them eat them at least monthly. Salmonella infection is a common type of food poisoning in Australia and eggs can be contaminated by Salmonella on the outside of the eggshell as they are laid or sometime later. In rare cases, Salmonella can enter eggs when they are being formed in the chicken. Cooking is an effective way to kill all types of Salmonella, however, an increasing number of people are consuming undercooked and raw eggs and egg dishes and this trend is increasing.
Lunch boxes
A 2012 lunchbox survey found almost 80 per cent of adults take a packed lunch to work, yet many fail to make sure it’s kept cool. About 17 per cent admitted they made no effort to put their lunch in a fridge at work, and 29 per cent don’t put them in coolers even if they’re working outside.
Food safety risks
An October 2015 national Australian survey by OmniPoll for Australian Food Safety Week found that 71% of those Australians surveyed blamed pasteurized milk for food poisoning while 83% identified raw egg dishes as a problem and 12% even considered raw egg dishes unlikely to be a risk. The survey found that most people correctly recognised that chicken (95%), minced meat (90%) and seafood (96%) were food poisoning risks if not handled properly.
Cooking temperatures for riskier foods
An October 2016 national Australian survey by OmniPoll for Australian Food Safety Week 2017[26] showed that 70% of those surveyed reported that they didn’t know the safe cooking temperature for foods high-risk foods such as hamburgers, sausages and poultry. Of those that reported they did know the correct temperature, most were wrong with 15% saying below the safe temperature of 75°C and 9% stating it should be 100°C or more.
Listeria
2018 Omnipoll research that shows that one in three Australians are either at risk of getting the potentially fatal Listeria infection themselves or live in a household with someone at risk. This research also showed a third of these people who are at risk, or living with someone at risk, had never heard or Listeria infection and two in ten of these couldn’t name any of the foods they needed to avoid or cook to prevent Listeria infection
Here are some examples of the scientific and social research we use:
Food Standards Australia New Zealand 2022 Australian National University Annual Cost of foodborne illness in Australia 2022
Australian Government. Department of Health. 2020. The effect of COVID-19 public health measures on nationally notifiable diseases in Australia: preliminary analysis Communicable Diseases Intelligence v 44 pp1-16.
Environment and Health International v21 Issue 1 Dec 2021 Food safety it’s in your hands Handwashing research
NSW Food Authority 2009 Lunch Box food safety study
Ozfoodnet A health network to enhance the surveillance of foodborne diseases in Australia
