Search

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

FSANZ 2023-2024 Annual Report released

FSANZ 2023-2024 Annual Report released Food Standards Australia New Zealand (FSANZ) has released its 2023-24 Annual Report, highlighting the agency's key achievements in maintaining the safety of the food supply across both countries.  FSANZ CEO Dr Sandra Cuthbert emphasised the year’s strong performance in standards setting.  “We delivered a 56% increase in productivity, completing 25 applications and 3 proposals that resulted in amendments to the Australia New Zealand Food Standards Code, supporting food safety, public health and industry innovation,” Dr Cuthbert said. “This included several historic milestones, such as the world-first approval of a genetically modified banana and the establishment of a new…

Published 20 November 2024

Aspartame

Aspartame Aspartame is an intense sweetener added to low-energy or sugar-free foods. It is used in foods including yoghurt, confectionery and carbonated beverages. The safety of aspartame has been comprehensively reviewed by FSANZ and other international organisations, including:

• Food and Agricultural Organization/World Health Organization
• Joint FAO/WHO Expert Committee on Food Additives (JECFA)
• European Food Safety Authority (EFSA)
• US Food and Drug Administration (USFDA).

Published 4 May 2022

Call for comment on new enzymes for the production of an intense sweetener

Call for comment on new enzymes for the production of an intense sweetener Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to amend the Australia New Zealand Food Standards Code (the Code) to permit three new enzymes for the production of an intense sweetener. The application is seeking approval of three enzymes from a genetically modified (GM) strain of Escherichia coli (E. coli) as processing aids for producing the steviol glycoside rebaudioside M (an intense sweetener) for use in foods. Our safety assessment found no potential public health or safety concerns with the use of the three enzymes derived from the GM strain of E. coli, which has a long history of safe use as an enzyme production organism. To have your say on this application, visit the…

Published 10 April 2025

Nanoparticles and infant formula

Nanoparticles and infant formula Nanoscale materials are not new. Food is naturally composed of nanoscale sugars, amino acids, peptides and proteins, many of which form organised, functional nanostructures. For example, proteins are in the nanoscale size range and milk contains an emulsion of nanoscale fat droplets. Humans, including infants, have consumed these particles in foods throughout history without evidence of adverse health effects related to the materials nanoscale size. On this page

• January 2018
• July 2017

Published 3 August 2018

Microorganisms and foodborne illness

Microorganisms and foodborne illness Foodborne illness (or 'food poisoning') is caused by eating food contaminated with harmful microorganisms. Microorganisms are very small organisms you need a microscope to see, including:

• bacteria (for example Salmonella and Campylobacter)
• viruses (for example Norovirus and Hepatitis A virus)
• parasites (for example giardia and tapeworms).

Published 1 March 2021

Call for comment on a new type of genetically modified corn 

Call for comment on a new type of genetically modified corn  Date: 3/08/2023 ​​Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to allow the sale and use of food made from a new genetically modified (GM) corn.  FSANZ CEO Dr Sandra Cuthbert said corn line DP51291 was genetically modified for herbicide tolerance and protection from insect pests.   “If approved, food made from this type of GM corn could be imported into Australia and New Zealand in the form of starch, grits, meal, flour, oil and sweetener," Dr Cuthbert said.  The application is the second to be evaluated under a safety assessment sharing arrangement between FSANZ and Health Canada.  “The collaboration involves the joint preparation and sharing of a single food safety assessment which is then used by each agency in making their own separate and independent…

Published 3 August 2023

FSANZ Board communique: 11 December 2024 meeting

FSANZ Board communique: 11 December 2024 meeting Overview The Food Standards Australia New Zealand (FSANZ) Board met on 11 December 2024 to consider standards matters for decision, governance, organisational and performance matters and set aside time for strategic discussions.   The FSANZ Board is the accountable authority for the agency.   Matters for Decision notified to the Food Ministers' Meeting…

Published 19 December 2024

Product exemptions from allergen labelling

Product exemptions from allergen labelling (February 2022) The Food Standards Code has exemptions from mandatory allergen labelling requirements for some foods and ingredients derived from allergenic sources. The following foods and ingredients have been assessed by FSANZ as safe for food allergies, because they are processed in a way that makes them suitable for consumers who are allergic to wheat, soy or dairy:

• glucose syrups made from wheat starch (exempt from declaring wheat)*
• fully refined soybean oil (exempt from declaring soy)
• the soy derivatives tocopherols and phytosterols (exempt from declaring soy)
• distilled alcohol from wheat or whey (exempt from declaring wheat or milk).

Published 7 February 2022

Washing and sanitising produce

Washing and sanitising produce If you are a primary processor of leafy vegetables and melons, you must ensure washing and sanitising processes work properly and do not make the food unsafe to eat. What does washing and sanitisation mean?

• Washing fresh produce removes any visible material such as dirt.
• Sanitisation is an additional process that reduces microorganisms on the surface of produce to a safe level, usually with a chemical (e.g. food grade bleach). Sanitisation must only be done after washing, because dirt can make sanitisers less effective.

Published 21 October 2023