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 washing

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

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

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

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