Published
Science is at the heart of safe food - trust in our food system depends on it.
On 7 June 2025 we’re celebrating World Food Safety Day and the science behind our standards.
At Food Standards Australia New Zealand (FSANZ), we apply world-class science to protect public health, develop standards for industry and regulators and help consumers make informed choices.
Our scientists use rigorous methods like microbiological risk assessments, toxicological evaluations and dietary exposure assessments to approve new foods and assess and address food safety issues.
Some of our recent projects highlight this science in action. Last year, we finalised a new standard for Australian native bee honey, helping protect product authenticity and safety, and approved the world’s first genetically modified banana for human consumption.
We also introduced Plain English Allergen Labelling to make it easier for people with food allergies to understand labels, as well as completing a comprehensive review of infant formula standards to ensure safety, suitability and alignment with international best practices.
We also monitor emerging risks, like antimicrobial resistance in retail food, and track consumer attitudes and trends through the Consumer Insights Tracker (CIT) survey, ensuring our standards reflect both scientific evidence and community expectations.
This is how science underpins the Food Standards Code, reducing foodborne illness, protecting vulnerable groups, supporting safe trade and ensuring consumers can trust the food on their plates.