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Notified food-health relationships

Notified food-health relationships Notified food-health relationships are available below.

• Notified food-health relationships to make a health claim

Published 30 November 2023

E. coli and STEC in food

E. coli and STEC in food What is it?

• E. coli (short for Escherichia coli) is a type of bacteria that can be found in the gut of people as well as many animals
• Most E. coli are harmless, but some can cause illness; for example STEC, which is short for shiga-toxin producing E. coli
• STEC can get into soil, water and food from the faeces (poo) of animals, for example from livestock or animal manure

• STEC can cause a type of foodborne illness called gastroenteritis or 'gastro'
• In some cases (about 10%) it can cause a life-threatening illness called haemolytic uraemic syndrome (HUS). For some people this can…

  Published 22 December 2020

Australian Food Composition Database

Australian Food Composition Database The Australian Food Composition Database (AFCD) provides detailed nutrient information for 1,588 foods commonly available in Australia, covering up to 268 nutrients per food. You can search the AFCD to find data on specific foods or nutrients, from cereals to seafood. Title Explore AFCD Card Searchable database …

Published 23 December 2025

Statement on egg food safety

Statement on egg food safety The information on this page is no longer current and will be reviewed and updated.  Page last updated: 25 February 2025

Published 17 June 2021

Iodine in food and iodine requirements

Iodine in food and iodine requirements Iodine is in many foods, but much of the Australian and New Zealand food supply is now low in iodine, which has led to widespread iodine deficiency. The table below is a guide to the iodine content of various foods. However, the actual iodine content of food will vary depending on where it is grown and how it is made. Approximate iodine content of various foods Food Micrograms of iodine per 100 g Micrograms of iodine per serve Serve size Oysters 160 144 6 oysters - 90g Sushi (containing seaweed) 92 92 1 sushi roll - 100g Canned salmon 60 63 1 small tin - 105g Bread (except organic bread) 46 28 2 slices bread -60g Steamed snapper 40 50 1 fillet - 125g Cheddar…

Published 24 June 2016

Call for comment on permitting steviol glycosides as a food additive in Foods for Special Medical Purposes

Call for comment on permitting steviol glycosides as a food additive in Foods for Special Medical Purposes Date: 17/11/2023 Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to amend the Australia New Zealand Food Standards Code (the Code) to permit steviol glycosides as a food additive in Food for Special Medical Purposes (FSMP).  FSANZ CEO Dr Sandy Cuthbert said a number of intense sweeteners were already permitted to be used in the manufacture of FSMP, but not steviol glycosides.  “Steviol glycosides are food additives, with the technological purpose of an intense sweetener," Dr Cuthbert said. “FSANZ's safety assessment concludes that the proposed use of steviol glycosides in FSMP is consistent with its typical function as an intense sweetener." FSANZ previously assessed an extensive toxicological database on steviol…

Published 18 November 2023

A1236 - Low-THC hemp leaf, seed sprout and root as food and food ingredients

A1236 - Low-THC hemp leaf, seed sprout and root as food and food ingredients   Page last updated: 13 February 2025

Published 16 October 2021

Health and hygiene responsibilities of food businesses

Health and hygiene responsibilities of food businesses Food Safety Standards - Health and hygiene: Responsibilities of food businessesChapter 3 (Australia only) Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements food businesses are expected to ensure, as far as they can, that their food handlers and anyone else on the premises do not contaminate food. Food businesses also have specific responsibilities relating to the health of people who handle food, the provision of hand washing facilities, telling food handlers of their health and…

Published 21 October 2021

Allergy information for the food service industry

Allergy information for the food service industry When consumers disclose their food allergy, the food service industry has a responsibility to help the customer with food menu choices by providing information about food allergens that may be present directly and/or indirectly in food menu items. The Allergen Collaboration has agreed to a number of key messages for the food service industry in regard to food allergens. These are listed below. Key messages

• Implement an effective food allergen management program
• Train all staff in food allergen risks, management and communication
• Provide clear, up-to-date and accurate information on the food allergen status of the foods you provide
• When consumers disclose…

  Published 23 June 2020

Genetically modified (GM) food labelling

Genetically modified (GM) food labelling GM food labelling helps consumers make informed choices about the food they buy. It allows them to identify a GM food or a GM ingredient used in a food for sale in most cases.  GM food labelling is not about safety. All GM foods and ingredients must undergo a safety assessment and be approved before they can be sold in Australia and New Zealand.  In 2001, ministers for food regulation decided how approved GM foods must be labelled. Ministers reconfirmed these labelling requirements following an…

Published 2 September 2025