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Food measures
Food measures AUSNUT 2023 is a collection of detailed data about the Australian food supply. It supports the 2023 National Nutrition and Physical Activity Study. It contains data to help the Australian Bureau of Statistics (ABS) turn information people reported about foods and dietary supplements into intakes. It also contains information to help interpret the data and compare it with previous surveys. The AUSNUT 2023 food measures data file contains 9,816 measures for the 3,741 foods. These include densities and food specific portions which reflect the portion types reported in the surveys. Sources of measures data …
Published 5 September 2025
Glutamates and food
Glutamates and food Glutamic acid is an amino acid, naturally produced in humans and occurring in free form, for example, in tomatoes, soy sauce or certain cheeses. Glutamates are added to a wide range of foods to enhance their flavour by giving them a “savoury” or “meaty” taste. Current permissions in Australia and New Zealand Food additives are approved for use in Australia and New Zealand only if it can be shown no harmful effects are likely to result from their use.FSANZ conducts pre-market safety assessments on all food additives and monitors relevant scientific developments. Glutamic acid and glutamates (E 620-625) are authorised food additives in the EU and Australia and New Zealand in line with good manufacturing practice (GMP). This means that a food manufacturer can use a food…
Published 16 April 2018
Food fortification
Food fortification In this section
Salmonella in food
Salmonella in food What is it?
- Salmonella is a type of bacteria that is typically found in the gut of pets, livestock and wild animals
- It is usually transferred to food through contaminated soil or water from the faeces (poo) of animals or people, for example from animal manure, sewerage or dirty hands
- Salmonella can cause severe gastro illness called salmonellosis
- Anyone can get salmonellosis but young children, the elderly and people with a weakened immune system are most at risk
- Foods that are at higher risk of contamination include meat, chicken, eggs, raw fruits and vegetables and spices
- Symptoms usually start 12-36 hours after…
Published 28 June 2021
Campylobacter in food
Campylobacter in food What is it?
- Campylobacter is a type of bacteria that can be found in the gut of pets, livestock and wild animals
- It is usually transferred to food and water from the faeces (poo) or organs of animals, for example during milking and poultry processing
- Campylobacter can cause a severe type of gastro called campylobacteriosis
- Anyone can get campylobacteriosis but vulnerable people (i.e. very young children, the elderly) and people with weak immune systems (e.g. cancer patients) are more likely to get ill.
- Foods at higher risk of contamination include poultry (chicken, turkey and duck) products including paté, meat, seafood, unpasteurised…
Published 22 December 2020
Yersinia in food
Yersinia in food What is it?
- Yersinia is a type of bacteria that can be found in the gut of pets, livestock and wild animals
- Yersinia can get into soil, water and food from the faeces (poo) of animals, for example from grazing animals or manure fertiliser
- Yersinia can cause a type of gastro called yersiniosis
- Anyone can get yersiniosis but young children, the elderly and people with weak immune systems are at highest risk
- Foods at higher risk of contamination are pork, unpasteurised milk and raw vegetables
- Symptoms usually start 4-7 days after eating contaminated food
- Common symptoms are fever, diarrhoea (often bloody in young…
Published 24 December 2020
Shigella in food
Shigella in food What is it?
- Shigella is a type of bacteria that can be found in the gut of humans and other animals
- Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure
- Shigella can cause a type of gastro called shigellosis
- Shigellosis is contagious
- Sometimes illness can cause seizures and longer-term problems such as arthritis
- Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill
- People with poor personal hygiene may be more likely to get shigellosis
- People traveling to countries with poor…
Published 23 December 2020
Chemicals in food
Chemicals in food In this section
Food labelling
Food labelling 2025 Key results
- Trust in and importance of all tested labelling elements increased since 2024, except the trust in and importance of the Health Star Rating (HSR), which remained stable.
- Consumers’ perceived confidence in their ability to use food labelling to make informed choices (M = 5.3) has also significantly increased since 2024 (M = 5.0). Most of the small number of participants who lacked confidence (n = 438) reported that it was difficult to use food labelling as they do not trust food label information; that information on a food label is too small/illegible; and that they do not understand what the information on labels means.
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Food additives continued to be the most looked for piece of…
Published 2 April 2026
Norovirus in food
Norovirus in food What is it?
- Norovirus is a group of viruses that can be found in the gut of people
- Norovirus can get into water and food from the faeces (poo) or vomit of infected people, for example from unwashed hands
- Norovirus can stay infectious in the environment for a long time and might not be destroyed by common disinfectants
- Norovirus can cause gastro illness and is highly contagious
- Anyone can get gastro from norovirus even if they have had it before
- Very young children, the elderly and people with weak immune systems (e.g. cancer patients) can get seriously ill from dehydration
- Foods at higher risk of contamination include shellfish (e.g. oysters)…
Published 23 December 2020