Australia does not have a centralised authority responsible for coordinating food safety research. A new publication from the Food Safety Research Alliance (FSRA) argues this needs to change, warning that fragmented and reactive research efforts are leaving the country’s food system exposed to emerging risks, including those driven by climate change.

Much like climate adaptation, food safety depends on strong partnerships between researchers, government, industry and producers, and the report calls for a well-funded, coordinated national research system to protect public health and safeguard Australia’s reputation for safe food.

The report highlights vibriosis as a clear example of the climate link. Vibriosis is caused by Vibrio parahaemolyticus, a naturally occurring aquatic bacterium that grows faster in warmer water. Outbreaks linked to marine heatwaves have been increasing in Australia over summer months. These outbreaks have affected oysters from all major producing states, with significant events in Tasmania, South Australia and New South Wales.

The impacts of these outbreaks extend beyond human health. The 2021–22 South Australian outbreak alone cost the oyster industry an estimated $14.7 million, on top of government costs to manage the response.

For the seafood sector, adapting to climate change isn’t only about what happens in the water, it also means adapting the systems around production, including testing and monitoring, so that food safety keeps pace with a changing climate.

This article draws on “A National Food Safety Research Alliance – research investment needed to meet our future food production goals,” published in Food Australia by Dr Thea King, Dr Mark Turner, Dr Alison Turnbull, Dr Tom Ross, Thomas Johnson and Dr Narelle Fegan, prepared with support from the Food Safety Research Alliance.