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A482 IAR Exec summary
A482 IAR Exec summary 27 May 2003 Page last updated: 13 February 2025
Published 23 March 2013
Survey of iodine levels in seaweed and seaweed containing products
Survey of iodine levels in seaweed and seaweed containing products Food Standards Australia New Zealand (FSANZ) conducted a survey of iodine levels in seaweed and products containing seaweed, in consultation with the Australian states and territories. The 'Survey of iodine levels in seaweed and seaweed containing products' shows most seaweed and seaweed products have safe levels of iodine, but there are some products with very high iodine levels that may be unsafe for human consumption. The survey was prompted by an increased number of reported human thyroid dysfunction cases linked to high iodine intake. The high intake was considered to be associated with consumption of a soy beverage, Bonsoy. The high iodine levels in the beverage were attributed to the addition of seaweed (kombu,…
Published 28 February 2014
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. What are the requirements? Primary processors of leafy vegetables and melons must take all reasonable measures to ensure that washing produce removes all visible material (such as soil), and that the washing or sanitisation…
Published 1 October 2025
A454 Exec Summary
A454 Exec Summary 08/03 19 March 2003 Page last updated: 13 February 2025
Published 23 March 2013
Requirements for the importation of beef and beef products for human consumption
Requirements for the importation of beef and beef products for human consumption Purpose To describe the requirements to safeguard the Australian population against exposure to the bovine spongiform encephalopathy (BSE) agent via imported beef or beef products. These requirements apply to beef and beef products for human consumption and are in addition to existing sanitary measures. Summary The requirements in relation to BSE developed to ensure that imported beef or beef products available on the Australian domestic market are safe for human consumption have been updated in response to the changing BSE situation worldwide. Current scientific evidence indicates that the BSE epidemic in cattle peaked in 1992 and that measures to reduce the risk of human exposure to the BSE agent through the food chain have been…
Published 22 March 2013
Information about Tagatose for Individuals with Disorders in Fructose Metabolism
Information about Tagatose for Individuals with Disorders in Fructose Metabolism What is tagatose? Tagatose is a novel food that has been approved by Food Standards Australia New Zealand (FSANZ). Tagatose is very similar in chemical structure to fructose and has similar properties to traditional sugars (e.g. is sweet tasting and has similar cooking properties) but unlike most other sugars it is only partially absorbed by the gastrointestinal tract. Because of this, tagatose has a reduced energy value compared to traditional sugars and so is intended for use in foods as a reduced energy sugar substitute. Where does tagatose come from? Tagatose occurs naturally at low levels in the gum from Sterculia setigera (an evergreen tree), as well as heated cows milk and other dairy products. Tagatose may also be…
Published 22 March 2013
Raw fish dishes
Raw fish dishes Fish is an important part of a nutritious diet. However, eating raw fish can have food safety risks and precautions need to be taken when preparing dishes such as sushi, sashimi, ceviche, gravlax and cold smoked salmon. Top tips for safe raw fish dishes: Buy the best Selecting fish that has been commercially prepared and marketed to eat raw is safest. Only buy raw fish labelled as sashimi grade from a reputable supplier. Do not use fish labelled with cooking instructions for raw fish dishes. If you’re not sure, you should cook the fish rather than eating it raw. Freeze to kill parasites Freezing raw fish for at least 7 days will kill parasites that may be present. Check with the retailer if it has been frozen and if so, for how long. But…
Published 29 July 2025
Baseline survey on the prevalence and concentration of Salmonella and Campylobacter in chicken meat on-farm and at primary processing
Baseline survey on the prevalence and concentration of Salmonella and Campylobacter in chicken meat on-farm and at primary processing FSANZ was the coordinating agency for a baseline survey to obtain information on the likelihood of live chickens being contaminated on-farm with Salmonella and Campylobacter and also the likelihood of the chicken being contaminated after it has been slaughtered. Salmonella and Campylobacter are the two main bacteria that can be present on raw chicken and cause illness if the chicken isn't cooked or handled correctly. Salmonella and Campylobacter are killed by cooking. To handle chicken safely: cook it thoroughly, until there is no pink visible and juices run clear after handling raw chicken, wash and dry hands thoroughly ensure all utensils that…
Published 28 February 2014
2030 Roadmap: setting direction for FSANZ proposals work
2030 Roadmap: setting direction for FSANZ proposals work Proposals to amend or develop food standards are a core part of our work. Through proposals, we ensure the Food Standards Code remains fit for purpose, providing strong food safety and public health protections while enabling industry innovation. We’ve just released our 2030 Roadmap for proposals work over the next 5 years, providing greater clarity and predictability for food regulation system stakeholders. Endorsed by food ministers, the Roadmap aligns with the Food Regulation System Strategic Plan 2025–28, balancing proposals effort across its 4 strategic outcomes of safe and suitable food, a healthy food supply, informed and empowered consumers, and thriving food economies…
Published 1 April 2026
Survey of Metals in Apple Juice and Other Apple Products
Survey of Metals in Apple Juice and Other Apple Products In 2023, FSANZ managed a survey measuring levels of various metal contaminants in apple juice and other apple products. The samples were collected in all Australian states and territories in 2021 and 2022 as part of a previous national Patulin survey. What was tested? Most of the sampled products were apple juice, including not from concentrate, reconstituted and freshly squeezed varieties. Several solid apple products including infant foods, apple puree, apple sauce, canned apple, and dried apple were also included in the survey. All samples were analysed for metal contaminants including total arsenic, cadmium, lead and mercury. Samples with…
Published 4 March 2025