7 June 2025
This World Food Safety Day, CropLife Australia is highlighting the critical role of science in protecting Australia’s food supply, from the paddock to the plate. From the targeted use of pesticides in pest and disease management before harvest, to robust cold chain storage, handling, and transport systems, science underpins every stage of delivering safe, fresh and affordable food to Australian households and global markets.
“This year, the World Health Organisation is recognising the importance of science in shaping the policies, production systems and daily decisions behind the food we eat,” said Chief Executive Office of CropLife Australia, the national peak industry organisation for the plant science sector, Mr Matthew Cossey.
“Australians are fortunate. Like most developed nations, food has never been safer and there has never been such variety available to consumers. While we continue to feel the impact of climate change on the availability and cost of fresh produce, consumers can continue to trust an agricultural sector with a world-class food safety reputation.”
“Continuous monitoring shows that the regulated use of crop protection products enables farmers to minimise risks from dangerous toxins caused by fungus and insect damage, safeguarding both crop quality and public health.
“Plant science innovations underpinned by an independent scientific regulator in the Australian Pesticides and Veterinary Medicines Authority (APVMA), Good Agricultural Practice and strict national Food Standards ensures a resilient, reliable and safe food system.
“Stringent regulatory frameworks are essential in preventing exposure to microbial pathogens and other contaminants that can impair growth, development and health. While approximately 80 food products are recalled in Australia each year, foodborne illnesses remain the most significant issue, with an estimated 4.7 million cases annually – most resulting from improper food handling, demonstrating a greater need for food hygiene awareness and training.
Mr Cossey concluded, “Whether we grow, process, transport, store, sell, buy, prepare or serve food, a science-based approach should always be at the heart of protecting food safety for consumers.”