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Nanotechnology and Food
Nanotechnology and Food What is nanotechnology? Nanotechnology describes a range of technologies used to manipulate materials that are generally less than 100 nanometres (nm) in size in one dimension. One nm is one billionth of a metre. Are nanotechnologies being used in foods? There is little evidence to suggest nanotechnologies are being used in the food industry on a wide scale, although a lot of research is being undertaken on potential applications. Future applications of nanotechnologies could include nanostructured food products, nanoscale or nano-encapsulated food additives, or food packaging with improved properties. There are, however, certain foods including food additives that naturally contain nanoscale particles. Are nanoscale materials new? Nanoscale materials are not new. Food is…
Published 28 September 2022
Pyrrolizidine alkaloids in foods
Pyrrolizidine alkaloids in foods (November 2022) Pyrrolizidine alkaloids (PAs) are naturally occurring plant toxins which may cause adverse health effects when consumed at high enough levels. There are more than 600 different PAs which are produced by about 6000 types of plants. PAs have been found in some foods, including honey, tea, herbs, spices, grains, and animal products such as meat, milk and eggs. Pyrrolizidine alkaloids in honey PAs may be present in honey when bees forage on PA-containing flowers such as Paterson's Curse, also known as Salvation Jane. In 2001, FSANZ established a safe level of dietary exposure for PAs of one microgram per kilogram bodyweight per day based on known toxicity in humans.…
Published 9 January 2023
Review of titanium dioxide as a food additive
Review of titanium dioxide as a food additive FSANZ has completed a review of the safety of titanium dioxide (TiO2) as a food additive. Our review found there is currently no evidence to suggest dietary exposure to food-grade titanium dioxide is a concern for human health. Titanium dioxide is a natural pigment that has been used for decades as a colouring agent to make foods whiter or brighter. In Australia and New Zealand it is allowed to be added to a wide range of foods. Its long history of use in food has not given rise to reports of adverse effects. Multiple reviews of titanium dioxide by FSANZ and regulators overseas have concluded that there are no safety concerns from its use in food. In 2021 the European Food Safety Authority (EFSA) published a new report which…
Published 28 September 2022
Herbicides in GM foods
Herbicides in GM foods (August 2019) Farmers use herbicides to reduce weeds in their crops. Herbicides, together with herbicide tolerant crops, allow farmers to selectively destroy weeds without damaging the main crop. Genes for herbicide tolerance can be introduced into crops using either conventional plant breeding or gene technology. Conventionally bred herbicide-tolerant crops are grown in both Australia and New Zealand, and genetically modified (GM) herbicide-tolerant crops are also grown in Australia. No GM crops are currently grown commercially in New Zealand. Examples of conventional (non-GM) herbicide tolerant crops include triazine-tolerant and imidazolinone-tolerant canola and imidazolinone-tolerant wheat. Herbicide-tolerant GM cotton and canola, licensed for growing in Australia,…
Published 16 March 2021
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
Labelling poster - how to read food labels
Labelling poster - how to read food labels Most packaged foods are required to have a label with important information to help you make informed choices about what you and your family eats. The information required varies depending on the food. Remember certain information about foods that are unlabelled (e.g. fresh fruit and vegetables, or food that is purchased from where it is made such as cafes, bakeries or takeaway shops) may still need to be provided. This information is usually either displayed with the food or provided if you ask for it, for example, if the food contains certain allergens or directions for using or storing the food safely. FSANZ is responsible for developing and maintaining the Australia New Zealand Food Standards Code, which includes standards for food labelling.…
Published 13 May 2020
Allergen labelling for food businesses
Allergen labelling for food businesses A food allergy occurs when a person's immune system reacts to certain food and ingredients and can cause allergic reactions including anaphylaxis. Other immune reactions can also occur in response to food, such as in Coeliac disease. Substances such as sulphites can also cause adverse health reactions for some people with asthma. This is why the Food Standards Code requires certain food and substances to be declared when they are present in a food as ingredients including food additives or processing aids. Download our allergen labelling poster…
Published 30 September 2025
Notifying your food regulatory agency
Notifying your food regulatory agency It is important that all businesses that make or sell food are known to food regulatory agencies so that these agencies can ensure that food businesses are handling food safely. The food safety standards require all food businesses to provide the following information to the appropriate regulatory agency before any food handling begins: contact details for the business, including the name of the business and the name and address of the proprietor; the nature of the business; and the location of all food premises that are within the jurisdiction of the regulatory agency. Any changes must also be notified to the regulatory agency. What is a food business? The definition of a food business includes any activity where food is sold and specifically includes activities…
Published 1 October 2025
Limits for Listeria monocytogenes in ready-to-eat foods
Limits for Listeria monocytogenes in ready-to-eat foods There are mandatory limits for Listeria monocytogenes in ready-to-eat (RTE) foods. These limits are set out in Standard 1.6.1 and Schedule 27 of the Code. The limits apply based on whether growth of L. monocytogenes will or will not occur in the RTE food: for RTE foods in which growth of L. monocytogenes will not occur, the limit is less than 100cfu/g. for RTE foods in which growth of L. monocytogenes will occur, L. monocytogenes must be undetectable in 25g. This approach is risk-based and informed by scientific knowledge on factors affecting the risk of…
Published 30 September 2025
Microbiological limits for food (Standard 1.6.1 and Schedule 27)
Microbiological limits for food (Standard 1.6.1 and Schedule 27) NOTE: This standard applies to both Australia and New Zealand. Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. These can be accessed in our…
Published 30 September 2025