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Reducing acrylamide exposure in food
Reducing acrylamide exposure in food FSANZ is working with international food regulators and the food industry to look at ways to reduce consumer exposure to acrylamide. If you're a food manufacturer or producer it's important that you take steps to reduce the level of acrylamide in your food to as low as reasonably achievable. To help you do this, Food and Drink Europe has developed a toolkit with strategies to help reduce levels of acrylamide formation during the manufacturing process and in agriculture practices. Not all methods will apply to your industry, but the toolbox is a good way to help you evaluate your current production methods and recipes and which strategies can be best applied to your business. You can access the Acrylamide toolbox from the Food and Drink Europe…
Published 30 November 2017
Preventing foodborne illness
Preventing foodborne illness In this section
Aluminium
Aluminium (June 2019) Aluminium is the most abundant metallic element found in the Earth's crust and occurs naturally in soil, water and air. Occurrence in foods can occur naturally, for example, through uptake from soils or water, or from aluminium-containing food additives. Food additives containing aluminium are commonly used in baked products as leavening agents and also as emulsifiers and anti-caking agents. Standard 1.3.1 of the Food Standards Code lists the additives and levels permitted for use in Australia and New Zealand. Health effects The Food and Agriculture Organization/World Health Organization Joint Expert Committee on Food Additives (JECFA) established a health based guidance…
Published 25 June 2019
Poultry liver dishes
Poultry liver dishes Poultry liver dishes are generally safe as long as they are prepared correctly. Foodborne illness outbreaks in Australia and overseas have been linked to poultry liver dishes such as paté or parfait where the liver was undercooked. Just like any other poultry (e.g. chicken, turkey or duck) meat, livers need to be cooked all the way through to kill harmful microorganisms (particularly Campylobacter) that may be present. Lightly searing the surface is not enough. In surveys of raw chicken meat in Australia, Campylobacter was found in 84 per cent of samples tested.…
Published 8 March 2017
Salmonella in food
Salmonella in food What is it?
- Salmonella is a type of bacteria that is typically found in the gut of pets, livestock and wild animals
- It is usually transferred to food through contaminated soil or water from the faeces (poo) of animals or people, for example from animal manure, sewerage or dirty hands
- Salmonella can cause severe gastro illness called salmonellosis
- Anyone can get salmonellosis but young children, the elderly and people with a weakened immune system are most at risk
- Foods that are at higher risk of contamination include meat, chicken, eggs, raw fruits and vegetables and spices
- Symptoms usually start 12-36 hours after…
Published 28 June 2021
Call for comment on defining added sugars for making claims about food
Call for comment on defining added sugars for making claims about food Date: 11/09/2023 Food Standards Australia New Zealand (FSANZ) is calling for comment on a proposal to clarify and define added sugars for the purposes of making claims about food. FSANZ has prepared Proposal P1062 – Defining added sugars for claims to consider and assess changes to 'no added sugar(s)' nutrition content claim conditions in the Australia New Zealand Food Standards Code (the Code). FSANZ CEO Dr Sandra Cuthbert said the Code permits voluntary 'no added sugar' claims to be made on foods “Australian…
Published 11 September 2023
Frozen berries and hepatitis A
Frozen berries and hepatitis A (17 February 2015) What products are affected? The following products have been recalled:
- Nanna's Mixed Berries (frozen), 1kg plastic bags, from Coles, Woolworths, IGA and other independent supermarkets with all best before dates of up to and including 22/11/16
- as a precautionary measure, Nanna's Raspberries (frozen), 1kg plastic bags, with best before dates up to and including 15/09/2016
- as a precautionary measure, Creative Gourmet Mixed Berries (frozen), 300g and 500g plastic bags and cardboard boxes, from Coles, Woolworths and IGA stores nationally with best before dates of up to and including 22/11/16.
Published 13 July 2023
Dioxins
Dioxins (February 2012) What are dioxins? Dioxins are chemicals produced when household and industrial waste is burned and as by-products from some industrial chemical processes. They persist in the environment for a long time and can get into food but assessments show the amounts are tiny so the risk to our health is minimal. Dioxins also break down in our bodies and we excrete them. Where do dioxins come from? More than 96 per cent of dioxins in the environment come from air emissions. Dioxins then fall to the ground and occur in trace amounts on soil, plant and water surfaces. In Australia, the major sources of dioxin emissions in the air are bushfires and burning agricultural stubble. Plants do not generally absorb dioxins. However, dioxins can enter the food chain when animals eat plants on which…
Published 31 October 2016
Notification Circular 20-17
Notification Circular 20-17 3 August 2017 [20-17] 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. New applications and proposals FSANZ has completed an administrative assessment and accepted the following Application and Proposal. An opportunity to comment will be available at a later date which will be publicly notified. General procedure
- …
Published 3 August 2017
Toxins in seafood
Toxins in seafood What are they?
- Toxins (poisons) can be present in some shellfish and fish
- These toxins are known as:
- amnesic shellfish toxin
- diarrhoetic shellfish toxin
- neurotoxic shellfish toxin
- paralytic shellfish toxin
- ciguatoxin and
- histamine
- The toxins come from algae that shellfish and fish feed on, or from bacteria naturally present in some fish
- These toxins can cause gastro or neurological illnesses called:
- amnesic, diarrhoetic, neurotoxic or paralytic shellfish poisoning
- ciguatera poisoning
- Scombroid or histamine poisoning
- Severe illness can result in coma,…
Published 23 December 2020