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Shigella in food

Shigella in food What is it?

• Shigella is a type of bacteria that can be found in the gut of humans and other animals
• Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure

• Shigella can cause a type of gastro called shigellosis
• Shigellosis is contagious
• Sometimes illness can cause seizures and longer-term problems such as arthritis
• Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill
• People with poor personal hygiene may be more likely to get shigellosis
• People traveling to countries with poor…

  Published 23 December 2020

Safety aspects of dietary caffeine

Safety aspects of dietary caffeine Report from the Expert Working Group (June 2000) The Australia New Zealand Food Authority (ANZFA) established an Expert Working Group (consisting of external experts) to examine the wider aspects of the safety of dietary sources of caffeine. The task and terms of reference for the group were to examine the potential for acute toxicological/pharmacological effects at low doses of caffeine (Term of Reference A), the potential for addictive effects (Term of Reference B) and identification of any other caffeine-related hazards particularly in children (Term of Reference C). Download: Safety aspects of dietary caffeine (pdf 345 kb) Preamble The Australia New Zealand Food Authority (ANZFA) established…

Published 4 December 2013

P1030 - Composition and labelling of electrolyte drinks

P1030 - Composition and labelling of electrolyte drinks The purpose of this Proposal is to undertake an assessment of the compositional and labelling requirements for electrolyte drinks. The name of this Proposal has changed to reflect a narrowed scope in response to submissions opposed to the self-substantiation of health claims for electrolyte drinks. FSANZ has liaised with key stakeholders on a new approach to this work and is now revisiting the definition and purpose of electrolyte drinks and undertaking a scientific assessment of the evidence on their composition and efficacy. Approval documents Approval Report (pdf 1.37 MB) |…

Published 24 June 2022

A1149 - Addition of Steviol Glycosides in Fruit Drinks

A1149 - Addition of Steviol Glycosides in Fruit Drinks

Published 7 June 2019

Application A588 - Voluntary Addition of Fluoride to Packaged Water

Application A588 - Voluntary Addition of Fluoride to Packaged Water Application A588 - Voluntary Addition of Fluoride to Packaged Water Related links Voluntary addition of fluoride to bottled water

Published 22 June 2013

Temporary food premises

Temporary food premises If your business sells food at temporary events like markets, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food.  What are temporary food premises? Temporary food premises are structures that are:

• used to sell food at occasional events like a fete, market or show
• dismantled after the event, like a stall, tent or barbeque stand.

• Food businesses using temporary premises must comply with the Food Standards Code, including:
• …

  Published 22 May 2025

Pinnacle Drinks - Oxford Arms London Dry Gin 37% 700ml

Pinnacle Drinks - Oxford Arms London Dry Gin 37% 700ml Pinnacle Drinks is conducting a recall of the above product. The product has been available for sale at BWS and Dan Murphy’s online and nationally in store. This has also been available online through Woolworths.  Batch Number: L3 236 Problem:  The recall is due to potential chemical contamination (styrene). Food safety hazard:  Food products containing chemical contamination may cause illness/ injury if consumed. What to do:  Consumers should not drink this product. Consumers should return the product to the place of purchase for a full refund. Any consumers concerned about their health should seek medical advice. For further information please…

Published 13 April 2024

COVID-19 and food

COVID-19 and food The World Health Organization (WHO) and International Commission on Microbiological Specifications for Foods (ICMSF) advise there is currently no evidence that people can catch COVID-19 from food or food packaging. Read more in the ICMSF opinion on SARS-C0V-2 and its relationship to food safety. COVID-19 is a respiratory disease spreading from person to person. It's not a foodborne disease. There's no evidence to suggest people will get infected by swallowing the virus in, or on, food or drink. Research has shown that the virus is inactivated in the acidic environment of the stomach, and is unlikely to reach…

Published 13 July 2023

Application A573 -Water use in Wine-making - Amendment to permitted level

Application A573 -Water use in Wine-making - Amendment to permitted level

Published 22 June 2013

Health and hygiene for food handlers

Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful

• wash and dry your hands thoroughly
• stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
• don't touch ready-to-eat food with your bare hands - use tongs or gloves
• wear clean clothing and aprons
• do not eat, spit, smoke,…

  Published 19 February 2018