A disease that can pass from animals to humans, including foodborne infections spread through contaminated meat, eggs, dairy or produce.
A disease that can pass from animals to humans, including foodborne infections spread through contaminated meat, eggs, dairy or produce. A zoonotic disease, or zoonosis, is an illness caused by a germ that spreads between animals and people. Transmission can happen through direct contact with animals, through the environment, or through food. Many important foodborne illnesses are zoonotic in origin, including Salmonella and Campylobacter carried by poultry and other livestock, certain E. coli strains linked to cattle, and Listeria that can contaminate animal-derived foods. The animals often carry these organisms without appearing sick themselves. In the food supply, zoonotic pathogens typically reach people through contaminated raw meat, poultry, eggs, unpasteurised milk and dairy, or through produce that has been in contact with animal faeces or contaminated water. Because the animal reservoir is a natural part of farming, the food industry manages the risk through controls at every stage rather than by eliminating the source. This is why safe cooking, pasteurisation and hygiene are central to preventing these infections. Australian food businesses reduce zoonotic risk with the same core controls that prevent foodborne illness. Cooking poultry, meat and eggs to safe core temperatures kills the bacteria, preventing cross-contamination stops raw animal products from tainting ready-to-eat food, and thorough handwashing after handling raw meat protects both staff and customers. Using pasteurised milk and dairy, and washing fresh produce, further lowers the risk from animal-derived contamination. These practices sit within Standard 3.2.2, which requires food to be handled so it stays safe, including proper cooking, temperature control and protection from contamination. Businesses dealing with high-risk raw animal products, or that serve vulnerable groups, should be especially careful with separation of raw and cooked food and with hand and surface hygiene. Sourcing from reputable, regulated suppliers also helps manage risks that arise before food reaches the premises. A cafe uses the same tongs to handle raw chicken and then to plate cooked chicken without washing them in between. Campylobacter from the raw poultry, a classic zoonotic bacterium, transfers to the cooked meat and several customers become ill. Using separate utensils for raw and cooked food, and cooking the chicken thoroughly, would have prevented the animal-origin bacteria from reaching diners.
Frequently asked questions
What does zoonotic mean?
Zoonotic describes a disease that can pass between animals and humans. A zoonosis can spread through direct animal contact, the environment, or food such as contaminated meat, eggs or dairy.
Which foodborne illnesses are zoonotic?
Many common ones are, including Salmonella and Campylobacter from poultry and livestock, some E. coli strains linked to cattle, and Listeria that can contaminate animal-derived foods.
How do zoonotic pathogens get into food?
Usually through raw meat, poultry, eggs, unpasteurised milk and dairy, or produce contaminated by animal faeces or dirty water. Animals often carry the germs without appearing sick.
How can a food business prevent zoonotic infections?
Cook meat, poultry and eggs thoroughly, avoid cross-contamination between raw and ready-to-eat food, wash hands after handling raw animal products, use pasteurised dairy, and source from reputable suppliers.
Can animals spread illness even if they look healthy?
Yes. Livestock and poultry frequently carry zoonotic bacteria such as Salmonella and Campylobacter without showing any signs of disease, which is why food controls assume raw animal products may be contaminated.
