7 December 2004

FSANZ issues new advice for the preparation of raw cassava and bamboo shoots

Food Standards Australia New Zealand’s Acting General Manager for Food Standards(Australia), Dr Paul Brent, today issued new advice for the preparation of raw cassava and fresh bamboo shoots prior to consumption.

‘ Australians and New Zealanders are eating more exotic foods and we need to be aware that some must be carefully prepared before use.   There is the potential for cassava and bamboo shoots to cause harm if the food is not prepared properly’, said Dr Brent.

‘ Our concern is that if someone purchases either raw cassava or bamboo shoots   and does not know the correct preparation instructions there is a health risk. Incorrect preparation can lead to exposure to naturally occurring hydrogen cyanide,’ said Dr Brent.

FSANZ has identified the need for additional information to ensure the safe preparation and use of cassava and bamboo shoots to help reduce the health risk.

In Australia and New Zealand, cassava is eaten primarily by individuals of Pacific Island descent.   Bamboo shoots are commonly used in Asian cuisine and their popularity is growing with the popularity of Asian cuisine.  

The consumption of both cassava and bamboo shoots in Australia and New Zealand is thought to be relatively small.  

Cassava is a tropical root crop similar to taro and yam. It is grown as a food source in Pacific Island countries and Africa. Cassava is imported into Australia and New Zealand from Pacific Island countries. Cassava is safe to eat providing that the raw cassava is properly prepared by first peeling and slicing the cassava and then cooking it by baking, boiling or roasting.  

Processed cassava, such as tapioca, cassava chips or cassava flour present little or no health risk as the processing removes the toxins.

Bamboo shoots are also a traditional component of Asian cuisine. There are many species of bamboo, of which only a small number are viable as food.   Presently, only low cyanide varieties are available in Australia and New Zealand.

The correct preparation of  fresh bamboo shoots involves cutting the shoots in half lengthways, removing any outer leaves and fibrous tissue at the base, then thinly slicing the shoots into strips and boiling them for eight to ten minutes in lightly salted water.

More information on the new advice for the preparation of raw cassava and bamboo shoots can be found on the FSANZ website http://www.foodstandards.gov.au/mediareleasespublications/factsheets/factsheets2004/newadvicefortheprepa2795.cfm

Media Contact:   Vicki Pow   02 6271 2621 or 0412 530 494