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FSANZ advice on imported food

(November 2016)

FSANZ provides advice to the Department of Agriculture and Water Resources on whether foods pose a medium to high risk to public health.

FSANZ provides advice when the Department of Agriculture and Water Resources: 
  • asks for advice
  • requests a review of previous advice provided by FSANZ.

FSANZ may also provide advice:

  • in response to a national food safety incident
  • as a result of our standards development work or
  • as part of an assessment of an emerging food safety issue.

The Department of Agriculture and Water Resources inspects imported food to check it meets Australian public health and safety requirements and to ensure it complies with the Australia New Zealand Food Standards Code. Visit the department’s website for information about the Imported Food Inspection Scheme and for answers to frequently asked questions about imported food.

FSANZ is currently reviewing risk foods to determine whether they remain a medium to high risk. The outcomes of the most recent FSANZ assessments are listed below.

There are biosecurity restrictions on food such as meat, fruit, eggs, vegetables and dairy products from certain countries. For this reason, any foods listed below that do not meet biosecurity requirements will not be allowed into Australia. Please go to the Department of Agriculture and Water Resources website for more information about Australia’s biosecurity requirements.

Review of previous advice provided by FSANZ

Food

Microorganism / analyte / contaminant

Is it medium to high risk?

Date of assessment

Bean curd

Bacillus cereus (pdf 57kb) | (word 498kb)

​No

November 2016

​Dried coconut

Salmonella spp. (pdf 504kb) | (word 57kb)

​No

November 2016

​Dried paprika and pepper

Salmonella spp. (pdf 509kb) | (word 57 kb)

​Yes

November 2016

​Marinara mix

Salmonella spp. (pdf 514kb) | (word 60 kb)

​No

November 2016 

Shiga toxin-producing Escherichia coli ​(pdf 549kb) | (word 59kb)

 No

November 2016

Staphylococcal enterotoxin (pdf 557kb) | (word 62kb)

​No

November 2016

Ready-to-eat cooked crustaceans

Salmonella spp. (pdf 512kb) | (word 60kb)

​No

November 2016

Staphylococcal enterotoxin (pdf 510kb) | (word 59kb)

​No

November 2016

Ready-to-eat cooked prawns and shrimp

Aeromonas spp. (pdf 515kb) | (word 59kb)

​No

November 2016

Vibrio cholerae (pdf 514kb) | (word 60kb)

Yes​​

November 2016

Vibrio parahaemolyticus (pdf 520kb) | (word 61kb)

No​

November 2016

Ready-to-eat processed bivalve molluscs​

Listeria monocytogenes (pdf 596kb) | (word 66kb)

Yes​

November 2016

Sesame seeds and sesame seed products

Salmonella spp. (pdf 510kb) | (word 60kb)

​Yes

November 2016

Bivalve molluscs

Domoic acid​ (pdf 468kb) | (word 53kb)

Yes

​June 2016

Paralytic shellfish toxins​ (pdf 544kb) | (word 66kb)

​Yes

Fish and fish products

Histamine (pdf 84kb) | (word 569kb)

Yes​

June 2016 ​​

Hijiki seaweed

Inorganic arsenic (pdf 458kb) | (word 70kb)

​Yes

​June 2016

Peanuts/pistachios

Aflatoxins​ (pdf 423kb) | (word 60kb)

​Yes

​June 2016

 

Ready-to-eat cooked and processed meat products

Listeria monocytogenes (pdf 459kb) | (word 67kb)

​Yes

​June 2016

Salmonella spp. (pdf 425kb) | (word 62kb)

​No

Shiga toxin-producing Escherichia coli (pdf 564kb) | (word 65kb)

​No

Staphylococcal enterotoxin (pdf 517kb) | (word 60kb)

​No

 

 
Brown seaweed of the Phaeophyceaeclass

 

Iodine (pdf 629kb) | (word 74kb)

​Yes

​March 2016

 

Processed ready-to-eat finfish​

Listeria monocytogenes (pdf 472kb) | (word 61kb)

Yes

​March 2016
Ready to eat cassava chips

Hydrocyanic acid (pdf 542kb) | (word 65kb)

Yes

​March 2016
​Uncooked slow dry cured ready-to-eat ham ​ ​ ​ Listeria monocytogenes (pdf kb) | (word 56kb) No​  March 2016​ ​
Salmonella spp. (pdf 558kb) | (word kb) ​No
Shiga toxin producing Escherichia coli (pdf 467kb) | (word 56kb) ​No
Staphylococcal enterotoxin (pdf 556kb) | (word 55kb) ​No
Cheese (production includes a heat treatment step) Brucella spp. (pdf 545kb) | (word 52kb) ​No ​July 2015
Mycobacterium bovis  (pdf 544kb) | (word 51kb) ​No
Salmonella spp.  (pdf 551kb) | (word 65kb) ​No
Shiga toxin producing Escherichia coli  (pdf 554kb) | (word 54kb) ​No
Staphylococcal enterotoxin  (pdf 553kb) | (word 64kb) ​No

 

Cheese (production includes a heat treatment step) in which growth of Listeria monocytogenes can occur

Listeria monocytogenes  (pdf 595kb) | (word 60kb) ​Yes ​July 2015

​Cheese (production includes a heat treatment step) in which growth of Listeria monocytogenes will not occur

Listeria monocytogenes  (pdf 595kb) | (word 59kb) ​No ​July 2015
Raw milk cheese Brucella spp.  (pdf 557kb) | (word 56kb) Yes​ ​July 2015
Mycobacterium bovis  (pdf 545kb) | (word 54kb) ​Yes
Salmonella spp.  (pdf 545kb) | (word 54kb) Yes​
Shiga toxin producing Escherichia coli  (pdf 545kb) | (word 54kb) ​Yes
Staphylococcal enterotoxin  (pdf 545kb) | (word 54kb) ​No
Raw milk cheese in which growth of Listeria monocytogenes will not occur Listeria monocytogenes  (pdf 545kb) | (word 54kb) ​No ​July 2015

Ready-to-eat cooked chicken meat​

Listeria monocytogenes (pdf 203kb | word 57kb)

Yes

August 2014

Salmonella spp. (pdf 180kb | word 55kb)

No

Shiga toxin-producing Escherichia coli (pdf 178kb | word 54kb)

No

Staphylococcal enterotoxin (pdf 194kb | word 56kb)

No

 

Ready-to-eat cooked pig meat

Shiga toxin-producing Escherichia coli (pdf 182kb | word 56kb)

No

August 2014

 

Ready-to-eat cooked poultry pâté and poultry livers

Listeria monocytogenes (pdf 184kb | word 58kb)

Yes

August 2014

Salmonella spp. (pdf 178kb | word 53kb)

No

Uncooked ready-to-eat dried meat

Listeria monocytogenes (pdf 184kb | word 59kb)

No

August 2014

Salmonella spp. (pdf 151kb | word 57kb)

Yes

Shiga toxin-producing Escherichia coli (pdf 182kb | word 57kb)

Yes

Staphylococcal enterotoxin (pdf 196kb word 56kb)​

No

Uncooked ready-to-eat sausages

Listeria monocytogenes (pdf 184kb | word 59kb)

No

August 2014

Salmonella spp. (pdf 180kb | word 57kb)

Yes

Shiga toxin-producing Escherichia coli (pdf 160kb | word 58kb)

Yes

Staphylococcal enterotoxin (pdf 177kb | word 56kb)

No

Uncooked ready-to-eat spreadable sausages

Listeria monocytogenes (pdf 183kb | word 58kb)

Yes

August 2014

Salmonella spp. (pdf 177kb | word 56kb)

Yes

Shiga toxin-producing Escherichia coli (pdf 156kb | word 58kb)

Yes

Staphylococcal enterotoxin (pdf 174kb | word 55kb)

Yes

FSANZ also provides ad hoc advice to the Department of Agriculture and Water Resources when requested. The outcomes of the most recent FSANZ assessments are listed below.  

Advice at the request of the Department of Agriculture and Water Resources

​Food ​Microorganism / analyte / contaminant Is it medium to high risk?​ Date of assessment​
​Goji berries Agricultural chemicals  (pdf 472kb) | (word 52kb) ​No ​September 2015
​Ready-to-eat berries Hepatitis A ​No ​April 2015

These tables will be updated as new assessments are finalised and the advice is provided to the Department of Agriculture and Water Resources.

More information

 

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