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Perfluorinated compounds
Perfluorinated compounds Perfluorinated compounds and their derivatives are man-made chemicals that have been used in a wide range of products, including garments and textiles, fabric protection, furniture, and some types of fire-fighting foam. There are three principal contaminants that may be found in contaminated food: PFOS; PFOA and PFHxS. The scientific literature on the effects of these chemicals on people is inconclusive. However, testing on animals has shown some effects at low doses. National Heath Measures Survey The National Heath Measures Survey (NHMS) 2022–24 measured 11 different types of per- and polyfluoroalkyl substances (PFAS) in the blood of Australians. The key findings were: Three out of the 11 types PFAS tested (PFOS, PFHxS and PFOA) were detected in…
Published 3 June 2025
Application A436 - Insect Protected Cotton
Application A436 - Insect Protected Cotton 18 July 2001 01/02 Page last updated: 13 February 2025
Published 23 March 2013
Information for health professionals
Information for health professionals Health professionals (including allied health professionals) have an important role in helping people manage their food allergies. The Allergen Collaboration has agreed to a number of key messages on food allergy for health professionals and these are listed below. Key messages Anaphylaxis is a medical emergency and requires immediate treatment with adrenaline (epinephrine) People at risk of anaphylaxis need to be referred to a clinical immunology/allergy specialist or doctor with experience in food allergy management General practitioners or specialists should complete and provide ASCIA Action Plans and prescribe adrenaline autoinjector scripts if needed. In Australia, authorisation by a specialist for the…
Published 22 August 2022
New plant breeding techniques
New plant breeding techniques (July 2013) Executive Summary Food Standards Australia New Zealand (FSANZ) convened an expert scientific panel to provide advice on a number of new plant breeding techniques that have come to the attention of regulators. Appendix 1 provides details of the membership of the panel. The techniques discussed were: Pioneer Hi-Bred International's proprietary seed production technology (SPT) - developed for use in corn to improve the efficiency of hybrid seed production. It involves using a genetically modified (GM) plant line to propagate a male-sterile plant line which is then used as one of the parents to produce hybrid seed. The genetic modification is not inherited by the hybrid plant line. Reverse breeding - a novel plant breeding technique that involves…
Published 6 March 2018
Vibrio parahaemolyticus and raw Pacific oysters from Coffin Bay, SA
Vibrio parahaemolyticus and raw Pacific oysters from Coffin Bay, SA Latest update: As of 15 December 2021, South Australian authorities are permitting some oyster farmers in the Coffin Bay growing area to recommence harvesting and sale of oysters. For more information refer to the PIRSA and SA Health websites below. Commonwealth, state and territory food regulators and health authorities are investigating an increase in cases of Vibrio parahaemolyticus linked to the consumption of raw Pacific oysters (Magallana gigas) produced in Coffin Bay, SA. On 19 November 2021, SA Health issued an emergency order to recall raw Pacific oysters produced in Coffin Bay, including fresh and frozen products. Consumers are advised not to eat…
Published 20 December 2021
Intense Sweeteners
Intense Sweeteners Intense sweeteners are many times sweeter than sugar which means they can be used in much smaller amounts. They are classed as food additives and added to foods to replace sugar to provide low or lower energy/kilojoule foods or foods that are reduced in sugar or sugar-free. Some intense sweeteners occur naturally in some plants and can be extracted to produce a highly concentrated extract. Examples are steviol glycosides extracted from the South American plant Stevia rebaudiana Bertoni (stevia) and monk fruit extract (also called luo han guo extract) which is derived from the fruit of a perennial vine native to southern China. FSANZ, together with the Ministry for Primary Industries in New Zealand recently conducted a review of all the intense sweeteners permitted for…
Published 5 April 2023
A443 FAR exec summary
A443 FAR exec summary Page last updated: 13 February 2025
Published 23 March 2013
Proposal P1055 - Definitions for gene technology and new breeding techniques
Proposal P1055 - Definitions for gene technology and new breeding techniques On 2 September 2025, changes to the Australia New Zealand Food Standards Code (the Code) were gazetted to update definitions for genetically modified (GM) food. The new definitions maintain strong food safety protections while ensuring regulatory oversight remains proportionate to risk and supports safe innovation. They have been developed with input from stakeholders and the public to provide clarity and certainty for food businesses, regulators and consumers. The definitions apply across the Code and are designed to support consistent application of GM food assessment and labelling requirements. …
Published 2 September 2025
A360 Final Assessment Report- Exec Summ
A360 Final Assessment Report- Exec Summ FINAL ASSESSMENT REPORT [ INQUIRY - s.17 ] Page last updated: 13 February 2025
Published 23 March 2013
National approach to managing meat safety in Australia
National approach to managing meat safety in Australia (April 2009) Food Standards Australia New Zealand (FSANZ) is an Australian Government Authority responsible for setting food standards for Australia and New Zealand. These food standards are contained in the Australia New Zealand Food Standards Code (the Code). This fact sheet describes a new Proposal to develop a standard for the primary production and processing of meat and meat products. The Proposal will examine the meat supply chain with a view to including through-chain measures for meat safety in the Code. Download the National approach to managing meat safety in Australia (pdf 96 kb) Key points The basis of food safety is to ensure it is managed as early in the…
Published 21 May 2013