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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). What microorganisms cause foodborne illness? Some microorganisms are more common than others in food. For example: raw chicken and eggs are…
Published 2 October 2025
A444 Draft Assessment Exec Summary
A444 Draft Assessment Exec Summary 8 May 2002 Page last updated: 13 February 2025
Published 23 March 2013
Sulphites
Sulphites Sulphites are naturally occurring minerals that have a long history of use in foods. They naturally occur in some foods but are widely used as a food additive to prevent microbial spoilage and preserve colour. Cordials, dried fruit, sausages and wine are some of the foods that commonly contain sulphites. International scientific committees and FSANZ have thoroughly investigated the safety of sulphites and concluded that for most people sulphites are safe. However some sulphite-sensitive people, many of whom also have asthma, may react to sulphites with allergy-like symptoms. Following surveys of levels of sulphites in foods in Australia and New Zealand, FSANZ evaluated whether there were any issues with those levels and exposure. We concluded that there was a potential for…
Published 15 February 2019
Palm oil
Palm oil What is palm oil? Palm oil is a vegetable fat obtained from the fruit of the African oil palm tree. Palm oil contains a high proportion of saturated fat. This is unusual as most vegetable fats do not contain high proportions of saturated fats; however there are exceptions such as palm oil and coconut oil. The Dietary Guidelines for Australians and the New Zealand Food and Nutrition Guidelines, recommend that we limit our intake of saturated fats. What are the current regulations for labelling palm oil? There have been calls for palm oil to be identified in the ingredient list due…
Published 3 November 2023
Bovine spongiform encephalopathy (BSE)
Bovine spongiform encephalopathy (BSE) Bovine spongiform encephalopathy (BSE) is a transmissible and fatal neurodegenerative disease that affects cattle. Variant Creutzfeldt - Jakob disease (vCJD), a rare and fatal human neurodegenerative condition, results from exposure to BSE through eating contaminated beef or beef products. BSE has never been detected in cattle in Australia or New Zealand. The World Organization for Animal Health recognises both countries as having a negligible BSE risk status. What causes BSE? Most scientists think that BSE is caused by a protein called a prion. For reasons that are not completely understood, the normal prion changes into an abnormal prion that is harmful. Both vCJD and BSE are not contagious. A person (or a cow) cannot catch vCJD or BSE from being near a sick person or cow.…
Published 30 September 2025
Animals and pests
Animals and pests If you are a grower or primary processor of leafy vegetables or melons, you must control animals, vermin and pests to minimise their presence and the risk of contaminating produce. What are animals and pests? Animals, vermin and pests include livestock, pets and working dogs, rats and mice, birds, wild animals (e.g. kangaroos, possums and deer), flies, cockroaches and other insects. Animals and pests are known to carry harmful microorganisms that can contaminate produce and make it unacceptable. They can directly contaminate crops through their faeces and urine, hair/feathers or carcasses left on growing sites. They can also indirectly contaminate crops through contaminating buildings, equipment and inputs such as water. What are the requirements? Primary producers…
Published 1 October 2025
Pesticides
Pesticides If you grow or process produce, make sure you use pesticides correctly during growing, harvesting, packing and storage. What are pesticides? Pesticides are agricultural chemicals used to treat pests and diseases during production, growing and storing your produce. These include insecticides, fungicides and herbicides (weed control) you may use during growing of produce; and also insecticides, fungicides or fumigants that may be used during or after packing produce. What is an MRL? MRL stands for maximum residue limit. An MRL is the highest amount of an agricultural or veterinary (agvet) chemical residue that is legally allowed in a food product sold in Australia. MRLs help regulatory agencies check whether a chemical has been used correctly to control pests and diseases in food…
Published 1 October 2025
We want to hear from you: review of young child formula
We want to hear from you: review of young child formula Public consultation is now open on Proposal P1066 – Review of young child formula. The proposal is considering whether regulatory requirements in the Australia New Zealand Food Standards Code (the Code) for young child formula, commonly referred to as toddler milk, should be updated. Young child formula products are currently regulated as formulated supplementary foods for young children aged 1–3 years. The review follows a request from the Food Ministers’ Meeting in November 2024 in response to market developments. FSANZ has considered the role of these products, available scientific evidence, international regulatory approaches and current market practices. Early findings indicate there is…
Published 3 June 2026
National Recall of Poppy Seeds
National Recall of Poppy Seeds Food Standards Australia New Zealand (FSANZ) is coordinating a national recall of poppy seeds due to the potential presence of the toxic chemical thebaine. Consumers are advised not to eat the products listed below and to return them to the place of purchase for a full refund. Hoyts Food Manufacturing - Hoyts Poppy Seeds Gaganis…
Published 15 December 2023
Health and hygiene of personnel and visitors
Health and hygiene of personnel and visitors You need to make sure all personnel and visitors follow good personal hygiene and health practices to keep your produce safe. Personnel (staff and contractors) and visitors can contaminate produce with harmful microorganisms, chemicals, or foreign matter from their hands, body, clothes or equipment. To reduce this risk, your business should set good personal health and hygiene practices and make sure they are followed. What are good health and hygiene practices? Good practices include: Washing hands before handling food, and after toilet and lunch breaks, or any other time hands may have become dirty. Avoiding sneezing, coughing, etc on food. Not attending work/ handling food while sick with gastro or…
Published 1 October 2025