Western Australia’s salmonellosis cases increased by 50% between 2015 and 2017. This increase was attributed to community and point source foodborne outbreaks caused by Salmonella Typhimurium MLVA type 03-17-09-12-523 and genomically related strains. To contain these outbreaks, state government departments, local governments, primary producers, and analytical laboratories worked in close collaboration to mitigate food safety risks from the primary production stage all the way to the end consumer. Key food safety risks in the food supply chain were identified through environmental health investigations. Coordinated interventions resulted in a 98% reduction of cases with the outbreak strains by 2021.