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Review of titanium dioxide as a food additive

Review of titanium dioxide as a food additive FSANZ has completed a review of the safety of titanium dioxide (TiO2) as a food additive. Our review found there is currently no evidence to suggest dietary exposure to food-grade titanium dioxide is a concern for human health. Titanium dioxide is a natural pigment that has been used for decades as a colouring agent to make foods whiter or brighter. In Australia and New Zealand it is allowed to be added to a wide range of foods. Its long history of use in food has not given rise to reports of adverse effects. Multiple reviews of titanium dioxide by FSANZ and regulators overseas have concluded that there are no safety concerns from its use in food. In 2021 the European Food Safety Authority (EFSA) published a new report which…

Published 28 September 2022

Skills and knowledge

Skills and knowledge If you’re a grower or primary processor of berries, leafy vegetables or melons, you must ensure your staff and supervisors have the knowledge and skills in food safety and hygiene to keep produce safe What are food safety and hygiene skills and knowledge?

• Food hygiene means the things done during growing and processing that prevent produce becoming contaminated and keep it safe to eat – for example, using safe water and clean equipment.
• Food safety is the guarantee the produce will not harm consumers who eat it – it’s the result of practicing good food hygiene.
• Skills means being able to do a task in a way that ensures the produce stays safe – for example, people…

  Published 21 October 2023

Listeria in food

Listeria in food What is it?

• Listeria monocytogenes (Listeria) is a type of bacteria commonly found in soil, water, sewage and the gut of animals
• Listeria can grow in cold conditions, even in refrigerated food

• Listeria can cause an illness called listeriosis
• Listeriosis is rare but for pregnant women, the elderly and people with weak immune systems the illness can be serious and fatal
• Listeria may cause pregnant women to miscarry or the baby can be born prematurely or stillborn
• Even a small amount of Listeria in food can cause illness
• Eating foods contaminated with Listeria is the most common way of contracting the illness. Listeria is tolerant…

  Published 22 December 2020

Looking to the future of food safety

Looking to the future of food safety Food Standards Australia New Zealand (FSANZ) is staying ahead of changes in the rapidly evolving food sector.  FSANZ is guided by 3 strategic objectives, outlined in the Corporate Plan 2024-25.  The first objective - ‘Food you can trust’ – is about ensuring the food supply in Australia and New Zealand is safe, both now and into the future.  As part of its work to support a safe food supply, FSANZ proactively identifies and responds to emerging challenges and opportunities within the joint Australia and New Zealand Food Regulation System.  In 2021, we introduced a new emerging issues framework - Vigilance and Intelligence Before food issues Emerge, otherwise known as the VIBE - to identify, triage and respond to…

Published 21 January 2025

Thermometers and using them with potentially hazardous food

Thermometers and using them with potentially hazardous food Chapter 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. Who needs a thermometer? If your food business stores, transports, prepares, cooks or sells potentially hazardous food, then you must have a thermometer so you can measure the temperature of this food. Potentially hazardous food includes food that contains meat, fish, dairy products and eggs. It also includes cooked rice and pasta. The thermometer must be kept at your food premises. If you have several premises, you will need a thermometer at each place. …

Published 11 February 2016