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Response to a feeding study in rats by Zdziarski et al [1]

Response to a feeding study in rats by Zdziarski et al [1] (August 2018) Zdziarski et al published a paper in Food and Nutrition sciences on a 26 week feeding study in rats using GM corn. The aim of the study was to investigate the effect of ingesting a triple-stacked GM corn variety (NK603 X MON810 X MON863) on the digestive tract of rats, specifically the stomach mucosa. Two groups of 10 male Sprague Dawley rats were fed a diet containing either 60% GM corn (sourced from the United States) or 60% non-GM corn (sourced from Australia) for 26 weeks. Rats were monitored daily and weighed weekly including at termination. The stomach was removed immediately post-mortem and weighed then samples removed and prepared for light microscopy, immunohistochemistry and electron…

Published 30 August 2018

Canned foods: purchasing and storing

Canned foods: purchasing and storing The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers. How are canned foods made commercially? Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until…

Published 25 March 2022

E. coli and STEC in food

E. coli and STEC in food What is it?

  • E. coli (short for Escherichia coli) is a type of bacteria that can be found in the gut of people as well as many animals
  • Most E. coli are harmless, but some can cause illness; for example STEC, which is short for shiga-toxin producing E. coli
  • STEC can get into soil, water and food from the faeces (poo) of animals, for example from livestock or animal manure
What's the risk?
  • STEC can cause a type of foodborne illness called gastroenteritis or 'gastro'
  • In some cases (about 10%) it can cause a life-threatening illness called haemolytic uraemic syndrome (HUS). For some people this can…

    Published 22 December 2020

Notification Circular 33-17

Notification Circular 33-17 28 November 2017 [33-17] This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the FSANZ Food Standards Development Work Plan. Other matters

P270 I/DAR Exec Summary (2 October 2002)

P270 I/DAR Exec Summary (2 October 2002)   2 October 2002 INITIAL/DRAFT ASSESSMENT REPORT (s. 36) Full Report [ pdf 187 kb ] Executive Summary and Statement of Reasons Regulatory Problem Electrolytic iron The currently permitted forms of iron (Standard R6, Volume 1 of the Food Standards Code, and (Amendment 13 to the New Zealand Food Regulations, (1984)) used in fortification of infant cereal products have been inadvertently omitted from Volume 2 of the Food Standards Code. Without such permission, infant cereal products may become unavailable after the end of the transition period thus risking the nutritional health of weaning infants. Clarification of the term 'juice' The…

Published 23 March 2013

Filling nutrient gaps in the core dataset

Filling nutrient gaps in the core dataset A number of the foods in the core dataset did not contain a value for every nutrient being reported in the AHS and these data 'gaps' needed to be filled, so that nutrient intakes generated from the AHS would not be underestimated. The largest gaps existed for nutrients that had not previously been reported in Australian national nutrition surveys, such as total trans fatty acids, selenium, vitamin B6 and vitamin B12. A range of techniques were used to fill these gaps for specific nutrients. The most common were imputation and borrowing data. However, other techniques such as estimation and use of label data were also used. Imputation Imputation of values, in the context of filling nutrient data gaps, refers to the…

Published 23 September 2014

Review of factors used in recipe calculations

Review of factors used in recipe calculations Background It is not possible to generate a nutrient profile for every food consumed during a National Nutrition Survey using only analytical data, because of the variety of ways people prepare food. In this situation Food Standards Australia New Zealand (FSANZ) relies on recipe calculations to generate nutrient data for foods and beverages consumed. In addition to selecting the appropriate ingredients and proportions for each recipe, certain factors must also be applied to account for changes to a food or beverage as a result of preparation or cooking. The weight change factor accounts for how much moisture a food will lose or gain during cooking. The majority of foods will lose moisture as a result of cooking…

Published 9 May 2014

Health and hygiene - advice for food businesses

Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk

  • only food handlers should be in food preparation or packing areas
  • if…

    Published 22 May 2025

P1010 - Formulated Supplementary Sports Foods

P1010 - Formulated Supplementary Sports Foods Through Proposal P1010, we're reviewing Standard 2.9.4 - Formulated Supplementary Sports Foods of the Australia New Zealand Food Standards Code (the Code). Formulated supplementary sports foods (sports foods) refer to foods and drinks which are designed to assist sports people in achieving specific nutritional or performance goals. These 'special purpose' foods may contain specified ingredients which are either not permitted to be added to 'general purpose' foods and drinks, or are added at a higher level. Such foods are intended to supplement the diet rather than be a sole or principal source of nutrition. To inform our assessment, FSANZ undertook a call for data on substances used in sports foods. This was completed in September 2021. Additional consultation papers for this proposal are listed below…

Published 25 July 2023

Analytical data commissioned by us

Analytical data commissioned by us 2022–23 key foods program Includes nutrient data for 12 foods including a selection of bread products, chocolate-based confectionery, fast food and takeaway products, Milo powder, dairy-free cheese, sheep yoghurt and beef patties/rissoles. Read the report 2021–22 key foods program Includes nutrient data for 14 foods including a selection of frozen foods, beverages, dairy products, fruit, ANZAC biscuits and corn tortillas.  Read the report 2020 key foods program Includes nutrient data for 15 foods including sweet and savoury biscuits, selected vegetables,…

Published 10 November 2022