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Opinion Editorial: Deon Mahoney, Scientific Advisor, AIFST

World Health Day 2026 is being observed under the World Health Organization’s theme “Together for health. Stand with science.” This year’s campaign highlights the power of scientific collaboration to protect the health of people, animals, plants and the planet, and the need to turn evidence into action through a strong One Health approach.

For AIFST, this is a timely reminder that food safety is one of the clearest examples of science protecting public health every day. From identifying hazards and assessing risk to designing controls, monitoring outcomes and responding to incidents, food science plays a critical role in keeping food safe and suitable for consumers.

Access to safe and suitable food is a fundamental component of public health. Unsafe food resulting in foodborne illness imposes substantial pressure on the health system and disproportionately affects vulnerable populations, including young children, older adults, and individuals who are immunocompromised.

Food Standards Australia New Zealand (FSANZ) estimates the annual cost of foodborne illness in Australia at approximately $3 billion, reflecting productivity losses, health care expenditure, hospitalisations, and premature mortality.^[1] Campylobacter alone accounts for an estimated $517 million in economic burden each year, while norovirus, Escherichia coli, and non-typhoidal Salmonella each contribute more than $150 million annually.

Nationally the Food Regulation System Work Plan 2025–2028 prioritises safe and suitable food, focussing on development of a dedicated Campylobacter Action Plan, strengthened management of food safety incidents and recalls, and enhanced identification of emerging pathogens.^[2] Concurrently, food businesses need to focus on scientifically identifying hazards and implementing effective control measures.

Safe and suitable food is not simply a matter of compliance; it is a public health outcome grounded in science. When foodborne illness is prevented, pressure on the health system is reduced, vulnerable populations are better protected, and communities are healthier and more resilient.

As World Health Day 2026 calls on us to stand with science, food safety should be recognised as a vital part of that mission. Through a One Health lens, food science helps protect not only human health, but the broader systems on which health depends.

^[1]      FSANZ updates estimate of annual cost of foodborne illness | Food Standards Australia New Zealand

^[2]      Food Regulation System Work Plan 2025 - 2028 | Food Regulation

Read more about World Health Day 2026 - https://www.who.int/news-room/events/detail/2026/04/07/default-calendar/world-health-day-2026-together-for-health-stand-with-science.

The introduction of Plain English Allergen Labelling (PEAL) requirements under the Australia New Zealand Food Standards Code has transformed how allergens are declared on food labels. PEAL makes allergens easier to identify for vulnerable consumers and those who care for them. The requirements can be found in Standard 1.2.3 and Schedule 9 of the Code.

The PEAL requirements were introduced by FSANZ in 2021 after wide-ranging consultation and review. These requirements seek to clearly identify the presence of prescribed allergens using simple, plain, standardised English terms.

Businesses were then given three years until 25 February 2024 to transition their food labels to comply with PEAL requirements. There was also an additional two-year, post transition (stock-in-trade) period from 26 February 2024 that allowed businesses to sell food products packaged and labelled before the end of the transition period.

The post-transition (stock-in-trade) period is ending on 26 February 2026, following which PEAL compliance is mandatory for all applicable food products.

PEAL is a mandatory requirement to clearly indicate the presence of allergens (in bold) in the statement of ingredients, plus there must also be a summary statement that begins with the words ‘contains’. This statement should be underneath or adjacent to the ingredient list, in bold font that is equal to or bigger than text in the ingredient list.

PEAL also establishes the terminology requirements, such as:

• Seafood must be declared as fish, crustacea, or mollusc

• Listing milk instead of technical terms such as casein, whey, or sodium caseinate

• Identify individual tree nuts e.g. contains almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, or walnut.

Frequently asked questions

What is the deadline for full compliance with PEAL requirements?

26 February 2026.

What food products are covered by PEAL requirements?

PEAL requirements apply to all foods and beverages required to bear a label and intended to be sold in Australia and New Zealand. This includes imported foods. For further information see Standard 1.2.3 and Schedule 9 (Food Standards Code).

What food products are exempt from PEAL requirements?

PEAL requirements don’t apply to all foods. Examples included food sold to caterers and food exempt from a statement of ingredients (such as small packages, single-ingredient foods, or individual portion packets).

Do I need to label for allergens in processing aids and food additives?

Allergens must be declared when present in an ingredient, or in a food additive or processing aid.

Is my business PEAL compliant?

Now is an opportune time to review your existing packaging (including an audit of your label supplier) and engage with compliance experts to ensure your PEAL is consistent with the requirements of the Standard.

Where can I get more information?

https://allergenbureau.net/

Australian Food and Grocery Council and the Allergen Bureau have developed the Food Industry Guide to Allergen Management and Labelling. This guide describes industry best practice for the management of allergens, allergen labelling, and allergen communication.

The FSANZ Binational Food Industry Dialogue (BFID) met on 27 November, chaired by FSANZ CEO Dr Sandra Cuthbert. The BFID provides a forum for two-way engagement and information sharing between FSANZ and food industry representatives from Australia and New Zealand.

BFID11 marked the final meeting of 2025. Members agreed to publish the Committee Highlights online as a more dynamic summary following each meeting. 

AIFST is represented on the BFID by CEO Fiona Fleming, and member Dr Michael Depalo and Kim Tonnet.

As reported in Food and Beverage Industry News –https://www.foodmag.com.au/national-food-council-meets-to-shape-food-security-future/

Members of Australia’s newly appointed National Food Council met for the first time in Canberra, marking the next step in progressing the Australian government’s National Food Security Strategy, Feeding Australia.

The meeting included a briefing from ABARES on the economic drivers of food insecurity

and discussion on the possible scope of the strategy. Members reviewed stakeholder feedback and identified priority areas to guide the Department of Agriculture, Fisheries and Forestry’s upcoming co design and consultation process, scheduled for the first half of 2026.

Feeding Australia will aim to support the security and resilience of agriculture and food production systems. Australia’s agricultural production is forecast to reach a record value of almost $100 billion this financial year.

Although Australia has a well established food system supported by strict food safety and biosecurity measures, the council noted that new and emerging pressures on food and supply chains cannot be overlooked.

“Australia has a world class food system, but we know the future brings new threats and challenges to this system,” said minister for agriculture, fisheries and forestry, Julie Collins.

“Feeding Australia, guided by the advice from our National Food Council, will enable us improve food security across our supply chains, no matter what the future brings.”

The membership reflects the diversity and complexity of Australia’s food system, with expertise spanning small scale farming, large scale primary production and processing, innovation, supply chains, public health, nutrition and Aboriginal health.

The council’s appointment followed the first stage of public consultation on Feeding Australia through a discussion paper. More than 400 submissions were received from groups across the food system, outlining a broad range of views on challenges and opportunities.

Early themes from the consultation included nutritional security, producer productivity, supply chain resilience, market access, climate change and ecological stewardship. These submissions, along with a summary of feedback, have been published. Further consultation will take place in 2026 to support development of the strategy.

“Every Australian has a stake in our food future and community consultation on Feeding Australia will be ongoing as the strategy is developed,” said Collins.

“I encourage everyone with an interest in our food system to keep an eye out for these opportunities in 2026.”

foodpro, Australia’s leading trade event for food processing, packaging and innovation, has announced a major partnership with the Australian Institute of Food Science and Technology (AIFST) — giving the industry even more reasons to gather in Melbourne from 26–29 July 2026.

The AIFST and foodpro are pleased to announce that the AIFST 2026 conference will be held in Melbourne and run concurrently with the foodpro 2026 event. The AIFST conference (AIFST26) will be held over two days — Monday 27 and Tuesday 28 July — during the four-day foodpro event.

By co-locating with foodpro, AIFST26 will bring together food science and technology professionals, researchers, regulators and industry stakeholders alongside the broader food and beverage manufacturing and processing community. No matter what area of the agrifood industry you work or study in, the dual-event format offers an immersive platform where ideas, innovations and industry connections converge.

Over four dynamic days, foodpro 2026 will bring together the full spectrum of food manufacturing and packaging with more than 400 exhibitors, cutting-edge displays and hands-on learning opportunities for attendees. Attendees of AIFST26 can expect to explore topics of food safety, sensory and consumer science, food security and resilience, advances in health and nutrition, food manufacturing, ood policy and regulation, as well as innovation and sustainability.

Fiona Fleming, CEO of the AIFST, shared: “We're thrilled to be partnering with foodpro 2026 — creating a powerful platform to bring the food science and technology community together with the broader food manufacturing and packaging sector.

It’s an opportunity to strengthen collaboration across the industry and highlight the essential role of food scientists and technologists in shaping a safe, sustainable and innovative food future for Australia.”

Louise Brooks, Commercial Product Manager of foodpro, added: “We’re incredibly proud to welcome the AIFST as an official Association Partner for foodpro 2026 — a partnership that reflects our shared commitment to driving innovation, excellence, and collaboration across the entire food manufacturing and packaging supply chain.

This partnership brings together the full spectrum of our industry from research and innovation to production and delivery, creating an unparalleled platform for knowledge sharing, collaboration, and growth.

Together, we’re connecting the people, ideas, and technologies shaping the future of Australia’s food industry.”

foodpro returns to the Melbourne Convention and Exhibition Centre from 26–29 July 2026, celebrating over 50 years of connecting and inspiring Australia’s food manufacturing and processing community. Visitor registration will open soon at www.foodproexpo.com.

The AIFST26 Conference will be held at the Melbourne Convention & Exhibition Centre (MCEC), tickets will be available via the AIFST website - www.aifst.asn.au.

Together, foodpro 2026 and AIFST26 will showcase the innovation, expertise and collaboration driving the future of Australian food

For media enquiries, interviews or images, please contact: Brittney Smith, bsmith@divcom.net.au

About foodpro: The manufacturing sector is vitally important for our economic future, with food and beverage processing being Australia’s largest manufacturing industry.

foodpro connects professionals across the food and beverage value chain seeking cutting-edge solutions in processing, packaging, beverage equipment, digital technologies, logistics, and sustainability to drive efficiency, compliance, and growth.

For more information, please visit the foodpro website.

About Diversified Australia: Diversified Australia has 40 years of experience delivering high-impact trade shows and conferences. As part of a global network, we connect professionals across industries including energy, environment, food, security, and technology.

Eighty years ago today  (25 October 1945), the Nobel Prize in Physiology or Medicine was awarded jointly to Sir Alexander Fleming, Dr Ernst Chain, and Sir Howard Walter Florey for the discovery of penicillin and its curative effect on infectious diseases.

It was a pivotal moment for public health, recognising and establishing the important role of antimicrobials in preventing disease.

In 1928, in the course of experiments with Staphylococcus spp., Fleming noticed that, around a mould which had contaminated one of his cultures, the colonies of bacteria had been killed and had dissolved away.

But it was Howard Florey, Ernest Chain, and their scientific team who succeeded in taking this discovery and systematically producing a pure form of penicillin that led to the production of this potent pharmaceutical in large quantities at the beginning of the 1940s. In doing so, they revolutionised medical science, assisted the Allies to win World War 2, and went on to save countless millions of lives. 

Howard Florey was born in Adelaide in 1898 and graduated from the University of Adelaide, before studying at the University of Oxford as a Rhodes Scholar. Later in his life he was involved in the founding of the Australian National University (ANU), establishing the John Curtin School of Medical Research, and serving as chancellor of the ANU.

His vision, leadership and research made penicillin available to mankind. Plus he inspired those around him with his scientific enthusiasm, skill, honesty, and lack of pretentiousness.

In the presentation speech for the Nobel Prize in Physiology or Medicine in 1945, Professor G. Liljestrand (Karolinska Institutet) stated:

It affords a splendid example of different scientific methods cooperating for a great common purpose. Once again it has shown us the fundamental importance of basic research. 

This moment in history emphasises the enduring importance of good science in tackling our challenges – whether it is in medicine and disease prevention or addressing the challenges of managing food safety, food security, and sustainability. Good science is essential, as is a supply of competent scientists and support for research.

The Australian Institute of Food Science and Technology empowers the agrifood science community in its pursuit of knowledge and understanding to address future food needs safely and responsibly. As Florey said, Success in science is not just about intelligence or knowledge, but also about perseverance and the ability to learn from failures. 

www.aifst.asn.au

References 

• https://www.nobelprize.org/prizes/medicine/1945/ceremony-speech/
  
• https://ki.se/en/about
  
• https://www.abc.net.au/science/slab/florey/story.htm
  

The latest update from FSANZ.

Food producers can now detect and act on Listeria contamination within a single shift, thanks to Neogen’s new Listeria Right Now™ molecular assay.

Traditionally, testing environmental samples for Listeria monocytogenes has taken two to three days, especially when sent to external labs. That delay leaves processors vulnerable to hidden risks and potential recalls. The new method delivers results in as little as two hours, without enrichment, allowing corrective action and retesting before production resumes.

“Every hour counts when it comes to Listeria,” said Dr. Jason Lilly, Neogen’s Chief Scientific Officer. “This technology gives processors the ability to react in real time.”

Listeria is among the most persistent threats in food production, thriving in cold, damp areas such as drains, gaskets and equipment legs. It affects high-risk sectors including dairy, meat, seafood, produce and ready-to-eat foods, and poses serious dangers to vulnerable consumers.

Neogen’s Molecular Detection System (MDS) underpins the breakthrough. Unlike PCR methods, it uses Loop-Mediated Isothermal Amplification (LAMP) to target ribosomal RNA, which exists in thousands of copies per cell. This makes detection faster and highly sensitive. The streamlined workflow also reduces handling steps and can process up to 96 samples across multiple assays.

Validation trials have shown the method matches traditional culture techniques in sensitivity, while eliminating the need for enrichment media, incubators and lengthy preparation. Neogen says integration will be straightforward for processors already conducting routine swabbing, with full training and support available.

By shifting environmental monitoring from a slow, reactive process to real-time control, Listeria Right Now™ gives producers the chance to strengthen compliance, reduce downtime, and better protect public health.

Neogen will be hosting a free webinar on Tuesday 23 September with special guests from Commercial Food Sanitation to discuss Listeria, effective management strategies, and the brand-new Molecular Detection Assay - Listeria Right Now. 

The live session will include opportunities to ask questions of any of the panellists.

Register here to take part in the live event or to watch a recording at your leisure.

AIFST25, the Australian Institute of Food Science and Technology’s flagship convention, will take place on 12–13 August at the Crown Promenade, Melbourne. 

No matter what area of the agrifood sector you work or study in, AIFST25 is the must-attend event — a convention for sharing knowledge, exploring innovation, and strengthening connections across the industry.

The theme for AIFST25 - Grow, Learn, Connect, and Champion is designed to spark fresh ideas, foster collaboration, and ignite conversations about building a more sustainable, resilient, and inclusive food system for the future. 

AIFST25 will feature a comprehensive technical program and exhibition, and the great networking opportunities offered by a face-to-face event. 

Over two days with plenary and four concurrent session streams, the convention will feature over 50 scientific and food industry speakers from across the agrifood sector. Key topics covered will include food safety, advances in health and nutrition, sensory and consumer science, food security and resilience, advanced food manufacturing, food policy and regulation, innovation and sustainability.

There are many benefits to attending AIFST25 including networking opportunities; knowledge enhancement; professional development; collaboration and partnership opportunities, plus staying ahead of industry trends. Participants can expect a diverse array of presentations, panel discussions and networking opportunities designed to inspire collaboration and innovation. 

"We are thrilled to bring together some of the brightest minds and most forward-thinking leaders across the agrifood sector for this year’s convention," said AIFST CEO, Fiona Fleming. "The convention serves as a pivotal platform to explore how the latest technologies and advances across multiple disciplines can drive sustainable practices and solutions for the agrifood industry of the future."

Key highlights of AIFST25 include:

o   Keynote Addresses: Hear from renowned experts shaping the future of technology, sustainability, and the agrifood system, including;

o   Professor Sally Gras, who leads the Food and Agribusiness research theme at the University of Melbourne’s Faculty of Engineering and IT, will deliver the prestigious JR Vickery Address presenting a keynote entitled ‘Innovation: The Key to Solving Global Challenges and Driving Australia's Future’

o   Tony Hunter, Global Food Futurist, keynote will address how the food, beverage, and ag industries can rise to the challenge of feeding 11 billion people by 2050.

o   A/Prof Jessica Biesiekierski, Nutrition Keynote Speaker who will explore Nutrition and the Gut: Mechanisms, Interventions & Unravelling the Microbiome

o   These sessions are part of a dynamic keynote lineup featuring leaders across research, industry, and innovation — all sharing insights to inspire action and shape the future of food.

Panel Discussions: Engaging debates on pressing issues and emerging trends in the field.

Networking Opportunities: Connections with peers, potential collaborators, and industry leaders. A key highlight of the AIFST Convention is the food and wine networking evening. The event is a great opportunity to create new connections and reconnect with industry colleagues. Likewise, the Rise and Shine: Career Connect Breakfast on Wednesday 13 August is an exciting event open to all students, young members, and AIFST 2025 mentors and mentees.

Whether you're early in your journey, established in your field, or ready to explore new opportunities, AIFST25 provides unmatched opportunities for learning, networking, and professional growth.

The conference is expected to draw attendees from across the agrifood sector, including industry leaders, researchers, policymakers, and students — all united by a common goal of advancing the science of feeding our future.

Visit the AIFST website and dedicated Convention page - https://www.aifst.asn.au/AIFST-2025-Convention -  for program details and to register.

 

On the 7 June each year, the World Health Organization and the Food and Agriculture Organization celebrate World Food Safety Day (WFSD).

In 2025, the theme is Food safety: science in action. This draws attention to the importance of scientific research and knowledge in making informed decisions about food, with the goal of reducing illness, saving lives, and in cutting costs.

Food safety is a unique topic, and failure to manage it correctly impacts all consumers. WFSD 2025 highlights the key role that science plays in advancing research and knowledge designed to safeguard the integrity and safety of our food supply.

The output of this science is intelligence and guidance that is utilised by food businesses, governments and regulators, and consumers. Food can only be safe if that guidance and advice is put into action through the development of sound policies, the implementation of process controls and hygienic practices, the provision of clear advice on risks, and supporting consumers to safely handle, prepare and store food.

Without science, it would not be possible to maintain food safety at all those stages along complex food supply chains. Science allows us to monitor incursions of zoonotic diseases, control food contamination, understand the complex growth requirements of pathogens, and develop strategies to prevent and control foodborne illness. It assists us to manage the use of chemicals such as additives and preservatives in the production of safe foods and how to avoid environmental contamination. Plus it enables us to address the presence of allergens in our food supply and assist consumers to make well-informed choices.

The mission of the AIFST is to empower the agrifood science community through education and collaboration, championing an evidence-based, innovative agrifood industry to address future food needs safely and responsibly. Food scientists objectively develop and evaluate scientific data on hazards and risks connected to food, which they utilise to process and preserve foods, and consistently perform those chemical and microbiological tests to determine whether a food is safe for human consumption. 

Food safety is everyone's business— from farmers to food workers, retailers, food preparers, and consumers. Science underpins all the processes that see our agricultural commodities transformed into food on the table of 27 million Australians. 

Op Ed: Deon Mahoney, Scientific Advisor, AIFST 

https://www.who.int/publications/m/item/world-food-safety-day-2025-science-in-action

https://www.foodstandards.gov.au/publications/annual-cost-foodborne-illness-australia-food-commodities-and-pathogens

https://www1.health.gov.au/internet/main/publishing.nsf/Content/2A15CD097063EF40CA2587CE008354F1/$File/monitoring_the_incidence_and_causes_of_disease_potentially_transmitted_by_food_in_australia_annual_report_of_the_ozfoodnet_network_2017.pdf