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A466 DAR Exec Summary
A466 DAR Exec Summary 9 October 2002 DRAFT ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013
Patulin
Patulin Several Australian apple juice products were recalled in 2020 as they were found to have high levels of patulin. In response, FSANZ worked with Australian government and relevant state and territory health authorities to conduct a survey of patulin in apple juice and other apple products. The survey aimed to find out if the level of patulin in these foods posed a risk to Australian consumers. Key points FSANZ coordinated a survey of patulin in apple juice and other apple products. The concentration of patulin in most products was low and the amount consumed by Australians was shown to be safe. FSANZ will work with industry and regulators to make sure patulin in apple juice and other apple products is kept as low as reasonably achievable. What is patulin? Patulin is a natural toxin…
Published 5 December 2023
Sausage sizzles and barbecues
Sausage sizzles and barbecues Sausage sizzles and barbecues are a popular way to raise money for charities and community organisations. They are often held outdoors to take advantage of Australia's good weather and open spaces. Provided you take some simple food safety precautions and sell freshly cooked food straight from the barbecue, the food should be safe. Preparing and cooking food safely Take the following precautions at sausage sizzles and barbecues to ensure that food is safe. Finish preparing raw meat before leaving for the site such as slicing, marinating or skewering. Pack raw meat into insulated boxes with ice bricks for transportation. Handle food with tongs or other equipment. Use separate equipment to handle raw and cooked meats. Hands should not be used unless absolutely…
Published 1 October 2025
Application A467 - Draft Assessment exec summary
Application A467 - Draft Assessment exec summary 18 December 2002 DRAFT ASSESSMENT REPORT Page last updated: 13 February 2025
Published 23 March 2013
3-MCPD & glycidol in oil and infant formula
3-MCPD & glycidol in oil and infant formula (March 2020) Snap-shot survey of processing contaminants in oil and infant formula New Zealand Food Safety (NZFS), with input from FSANZ, did a snap-shot survey of 3-monochloropropanediol (3-MCPD) & glycidol in vegetable oils and infant formula. These contaminants are formed during oil processing. Infant formula was selected as it is a special purpose food for infants that can contain vegetable oil as an ingredient, and which is closely monitored by FSANZ for safety. What did the NZFS survey test? In total, 100 oil and infant formula products were tested (44 oil products and 56 infant formula products). Half the products were sourced in Australia. What did the survey find? Levels of 3-MCPD esters and glycidyl esters were found to be generally…
Published 7 March 2020
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
Agents of Foodborne Illness
Agents of Foodborne Illness Agents of Foodborne Illness is a technical series for the food industry, food safety consultants and food regulators. It contains information about pathogens that cause foodborne illness including: growth and survival characteristics symptoms of disease virulence factors epidemiological data including a summary of large, well-document outbreaks occurrence in food susceptible populations dose-response relationship. The technical series considers bacteria and viruses, parasites and infectious prions. It is not intended as a comprehensive reference source. Each document also contains a list of recommended reading, such as the US Food and Drug Administration's Bad…
Published 30 September 2025
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
A467 - Final Assessment Report Exec summary
A467 - Final Assessment Report Exec summary 21 May 2003 FINAL ASSESSMENT REPORT Full Report [ pdf 259kb ] Page last updated: 13 February 2025
Published 23 March 2013
A1333 - Food derived from purple tomato lines containing event Del/Ros1-N
A1333 - Food derived from purple tomato lines containing event Del/Ros1-N On 20 January 2026, changes to the Australia New Zealand Food Standards Code were gazetted to permit food derived from a genetically modified (GM) Purple Tomato. The GM Purple Tomato has been modified to naturally produce higher levels of blue pigments, called anthocyanins, as it ripens. This gives the tomato its purple skin and flesh. The modification also results in higher levels of chlorogenic acid, a naturally occurring compound found in many fruits and vegetables. These substances are commonly present in foods and are safe to eat…
Published 20 June 2025