Published
Foodborne illness costs the Australian economy around $3 billion each year, up from $2.81 billion in 2023, updated FSANZ estimates show.
About a quarter of Australia’s annual gastroenteritis cases are linked to contaminated food.
Our latest modelling confirms Campylobacter remains the most costly foodborne pathogen, accounting for an estimated $517 million in costs annually. Norovirus, pathogenic Escherichia Coli (E. coli) and non-typhoidal Salmonella each account for more than $150 million. Most of these costs are due to lost workforce productivity.
While less common, highly pathogenic foodborne bacteria like Listeria monocytogenes and Shiga toxin-producing E.Coli and Salmonella have higher costs associated with hospitalisation and premature death.
Our peer-reviewed costing model was developed in 2021 by experts from the Australian National University. The 2025 update used the latest data to re-estimate the cost of foodborne illness caused by 10 priority pathogens and 4 long-term health outcomes. While no new research was conducted, these updated figures build on previous work to provide the most current cost estimates.
This information supports our assessments of applications and proposals to change the Food Standards Code and reinforces the importance of strong food safety systems in protecting public health and reducing economic impact.
A summary of revised foodborne illness cost estimates, based on data available as at March 2025, will be published on the FSANZ website once finalised.