Food Microbiology is a critical factor to consider when producing safe food for human consumption.

Good food microbiology can make or break your food business. Microbiological pathogens are responsible for a significant number food poisoning cases in Australia every year. During 2011 in Australia, there were an estimated 4.1 million cases of foodborne illness costing an estimated $1.2 billion.

In 2015 there were 13 food recalls due to microbial contamination.

The main culprits were Listeria monocytogenes, Salmonella and E. coli and the food types involved were;

  • Meat (including poultry)
  • Dairy
  • Processed foods
  • Egg products
  • Seafood &
  • Fruits, vegetable & herbs (sprouts fresh parsley & dried herbs)

Any type of recall or food poisoning incident associated with your food products has the potential to cause serious harm to the reputation of your business.

Functional Food Safety has extensive expertise in identifying the source and possible causes of pathogen contamination. Our team can implement a HACCP based food safety program that carefully considers all of the potential microbiological hazards associated with your food products. Critical control points and other pre requisite programs are put in place to reduce and control any hazards that are identified.

Functional Food Safety can also coordinate product and environmental sampling in your premises to ensure that you are complying with regulatory and customer requirements.

We are the experts in interpreting and implementing the food microbiology requirements of the NSW Food Safety Schemes Manual for the following industries;

  • dairy (unpasteurized and pasteurized liquid milk, cream, cheese, dried milk powder, butter, dairy based desserts, ice cream & gelato)
  • meat (ready to eat meat and poultry, vacuum packed or MAP packed sliced and whole ready to eat meat and poultry, uncooked comminuted fermented meat UCFM & rendered animal material)
  • plant products (seed sprouts, fresh cut fruit and vegetables and unpasteurized juice)
  • seafood (opened oysters, packaged oysters cooked/smoked seafood)
  • egg products (pasteurised egg products, dried egg products, pasturised/blended egg products

Functional Food Safety can also advise on water testing.

In addition we can assist you with;

  • sourcing and selecting laboratory services
  • interpreting laboratory reports
  • identifying the source of microbiological product contamination
  • Listeria prevention in processing premises

food microbiology

Contact us for a free consultation.


NATA (National Association of Testing Authorities)

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Food Safety Programs