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Food safety in Australia concerns the production, distribution, preparation, and storage of food in Australia to prevent foodborne illness. Food standards organisations such as Food Standards Australia New Zealand aims to specify food standards as well as a testing regime seek to ensure that the food Australians eat is safe for them.〔(【引用サイトリンク】url=http://www.foodstandards.gov.au/publications/Pages/corporateplan/corporateplan20122015/Default.aspx#vision )〕 In recent years the quality and integrity of the food supply in Australia has been under observation. Incidents such as the contaminated frozen berries imported into Australia during the second half of 2014 saw a concern in particular for the health of mothers and the elderly due to the contaminants reportedly capable of causing listeria and cholera. Australia is following the international trend away from government oversight towards a focus on preventative measures taken by the food industry. In comparison with other developed countries Australia has higher rates for many illnesses due to foodborne pathogens. This may be caused by greater ascertainment of cases, higher rates of detection and increased risk factors.〔 ==History== The first law regulating food in Australia was the Victorian Public Food Act of 1854. It was enacted in response to concerns with adulterated foods and allowed the Board of Health to inspect, seize and destroy unwholesome foods. After federation the states retained control of food safety.〔 These initially covered the manufacture and sale of food. Powers were expanded to include labelling requirements. A lack of uniformity amongst the various state laws hampered interstate trade and led to a series of conferences held between 1910 and 1927. In 1936, the National Health and Medical Research Council (NHMRC) was established within the Department of Health to advise on matters of public health, which included food. It wasn't until 1952 that the NHMRC pressed for national uniformity of food and drug regulations. Eventually the Food Standards Committee was created to recommend food standards for states to adopt.〔 The first major issue was chemical additives, followed by microbiological standards. In 1989, the responsibility for food standards was transferred to the Bureau of Consumer Affairs within the Attorney-General's Department.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food safety in Australia」の詳細全文を読む スポンサード リンク
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