Farmer News
12 September, 2025
Test your water to ensure food safety
HORTICULTURE growers are being urged to take appropriate action to ensure that produce impacted by weather events or drought conditions is safe for consumption.
Weather events can include dust storms, floods, strong winds or rainfall.
These events can physically damage produce and/or contaminate it with dirt, chemicals or animal faeces carried by wind or water.
It is recommended that growers keep records of key weather events that impact their farm, including rainfall records and periods of strong wind.
It is important to note that weather events and sources of contamination may not always occur at the growing site, but rather in the larger catchment area, which can impact water quality.
The drought conditions currently impacting significant parts of Victoria can affect water quality.
More frequent water testing is recommended during these times.
To have your water tested, use a National Association of Testing Authorities (NATA) accredited laboratory, listed on the NATA webpage.
Search the term “Analysis for microorganisms fresh waters” and enter your location to find a suitable service.
Escherichia coli (E. coli) is the most common bacterium and is a reliable indicator of microbial contamination of water and should be the key test requested.
E. coli is expressed as colony forming units in 100ml (cfu/100ml).
Make sure to ask the lab about its recommended sampling protocol, and if staff can provide sterile sampling bottles and sample submission paperwork.
If the risk of surface water contamination is high, for example, due to proximity to livestock and wildlife, testing for additional foodborne pathogens (such as Salmonella species, Listeria monocytogenes and Shiga toxigenic E. coli) should also be requested, to ensure water is safe for use.
As a guide, the average cost of a single sample test is $50-$100 for generic E.coli.
If submitting multiple samples or testing for additional pathogens (see sampling tips) costs will increase.
Water for testing should always be sampled at the point of use, after allowing the water to run for a minute or two.
Water samples should be kept cool and delivered for testing within 24 hours of collection, including during transportation to the laboratory.
Keep appropriate testing records.
For further information, including understanding test results, head to Fresh Produce Safety Centre (FPSC) grower guides; Food Standards Australia and New Zealand (FSANZ) Info Bites and Safe Horticulture Guide; and Safe Leafy Vegetable Project and Factsheet: Microbial food safety risk management in leafy vegetables.