Notifiable pathogens and conditions

Details regarding notifiable foodborne pathogens and related conditions are found at the Department's Communicable disease control guidance (A-Z), which contains links to state and/or Australian public health management guidelines, relevant reporting forms, questionnaires, notification procedures and other related resources that are specific to each of the following notifiable foodborne pathogens:

• Botulism^*
• Campylobacter
• Cholera^*
• Ciguatera^*
• Cryptosporidiosis
• Hepatitis A^*
• Hepatitis E^*
• Listeria monocytogenes^*
• Salmonella
• Shiga-like toxin producing E. coli (STEC)^*
• Shigella^*
• Typhoid / Paratyphoid Fever^*
• Yersinia enterocolitica

^{*Single notified cases are routinely investigated by the Department of Health.}

Other (non-notifiable) agents that can cause foodborne disease include:

• Aeromonas spp
• Bacillus cereus
• Clostridium perfringens
• Histamine / scombroid poisoning
• Norovirus and other caliciviruses
• Rotavirus
• Shellfish toxins
• Staphylococcus aureus
• Vibrio parahaemolyticus.

Outbreak investigations may involve any of the notifiable or non-notifiable agents listed above.

Members of the public can report suspected outbreaks of foodborne illness to their local public health unit.