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Survey of nitrates and nitrites
Survey of nitrates and nitrites Nitrates and nitrites occur naturally in plant foods as part of the nitrogen cycle between air, land and water environments. Most of our dietary exposure to nitrates and nitrites is through fruit and vegetables. Eating fruit and vegetables is widely recommended due to the strong evidence of beneficial health effects against a range of diseases. Nitrates and nitrites have also been used as food additives in cured meats and some cheeses for many years, primarily to prevent the growth of Clostridium botulinum.Adding nitrites or nitrates improves the microbiological safety of these foods and extends their safe shelf life. In the past, some concerns have been raised about possible health risks associated with nitrates and nitrites in foods. To estimate…
Published 22 March 2013
Plant sterols
Plant sterols Plant sterols (phytosterols, phytostanols and their fatty acid esters) are cholesterol-like substances that occur naturally at low levels in fruits, vegetables, nuts and cereals. When eaten at the recommended amount, between 2 and 3 grams a day, plant sterols can reduce low-density lipoprotein (LDL) cholesterol levels in our blood. Most people obtain between 150 and 360 milligrams of plant sterols daily, depending on diet. Eating more than 3 grams per day does not reduce your LDL cholesterol any further. Use in food The Food Standards Code (Schedule 25 - Permitted Novel Foods) permits the use of plant sterols in margarine, low fat milks, low fat yoghurts and breakfast cereals, lower fat cheese and processed cheese. Advice for…
Published 24 June 2016
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
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
Application A413 -Permission to irradiate herbs and spices
Application A413 -Permission to irradiate herbs and spices Clarification of Issues Raised by Canberra consumers Incorporated Page last updated: 13 February 2025
Published 23 March 2013
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
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
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
Application A416 Final Assessment Report Exec Summary
Application A416 Final Assessment Report Exec Summary 8 May 2002 Final Assessment Report Page last updated: 13 February 2025
Published 23 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