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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 2 October 2025
Norovirus in food
Norovirus in food What is it?
- Norovirus is a group of viruses that can be found in the gut of people
- Norovirus can get into water and food from the faeces (poo) or vomit of infected people, for example from unwashed hands
- Norovirus can stay infectious in the environment for a long time and might not be destroyed by common disinfectants
- Norovirus can cause gastro illness and is highly contagious
- Anyone can get gastro from norovirus even if they have had it before
- Very young children, the elderly and people with weak immune systems (e.g. cancer patients) can get seriously ill from dehydration
- Foods at higher risk of contamination include shellfish (e.g. oysters)…
Published 23 December 2020
Proposal P1059 - Energy labelling on alcoholic beverages
Proposal P1059 - Energy labelling on alcoholic beverages On 13 August, changes to the Australia New Zealand Food Standards Code (the Code) were gazetted to mandate energy labelling on packaged alcoholic beverages.
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
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
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P1030 - Composition and labelling of electrolyte drinks: to undertake an assessment of the compositional and labelling requirements for electrolyte drinks. Please note that both the…
Published 28 November 2017
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
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
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 2 October 2025
Foods in the NPC
Foods in the NPC Here you'll find information about the foods that are in the Nutrition Panel Calculator (NPC) database and how we've identified, named and described them. On this page
- The NPC database
- Multi-ingredient foods
- Omitted foods
- Additional foods and ingredients
- Identifying, naming and describing foods in the NPC database
Published 30 September 2025