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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
Infant formula products
Infant formula products Infant formula products are breast milk substitutes that are formulated to provide infants with optimal nutrition for growth and development. Although breastfeeding is the recommended way to feed infants, a safe and nutritious substitute for breast milk is needed for infants who are not breastfed. Infant formula products are the only safe and suitable alternative to breast milk. Infant formula products include infant formula (for use from birth), follow-on formula (for use from 6 – 12 months) and special medical purpose products for infants (for use under medical supervision). Use Infant formula is formulated for healthy infants for use as the sole source of nutrition from…
Published 4 September 2024
Very low energy diets (VLED)
Very low energy diets (VLED) Very low energy diets (VLED) are food for special medical purposes specially formulated for the dietary management of overweight and obesity. VLED are total diet replacements that can be used as the sole source of nutrition for up to 12 weeks. They are to be used under the supervision of a medical practitioner and dietitian. Regulation Standard 2.9.5 of the Food Standards Code regulates the composition, labelling and sale of food for special medical purposes, including VLED. The label of a VLED is required to carry the following statements:
- name or description (e.g. ‘Very Low Energy Diet’’ or ‘Very Low Calorie Diet’)
- the…
Published 5 September 2024
Sports foods
Sports foods Sports foods are specially formulated to help people achieve specific nutritional or sporting performance goals. They are intended to supplement the diet of sports people rather than be the only or main source of nutrition. These products are regulated under Standard 2.9.4 - Formulated supplementary sports foods of the Food Standards Code (the Code). To meet the specific dietary requirements of sports people, this Standard allows the addition of substances that are not permitted or are restricted in other foods including higher levels of some vitamins and minerals. This means sports foods are not suitable for children or pregnant women. To help people make informed choices when it comes to sports foods, the label…
Published 8 October 2020
Common food safety terms
Common food safety terms We have put together a list of common food safety terms and what they mean. Contaminant Something that shouldn't be in food and can make the food unsafe to eat. Examples are harmful chemicals, physical objects (e.g. glass, metal fragments) and microorganisms ('germs', bacteria, viruses, parasites - see definition below). Cross contamination When harmful microorganisms or chemicals spread between food, surfaces, hands or equipment. For example, if a cutting board used to prepare raw chicken is then used to prepare salad vegetables, microorganisms from the chicken juice on the board will spread to the salad. Because the salad won't be cooked, the microorganisms will not be killed before it is eaten. Environmental sample A small…
Published 22 December 2020
Food for special medical purposes
Food for special medical purposes Food for special medical purposes is used to manage the diets of people with certain diseases, disorders or medical conditions. These special foods are intended for people whose nutritional requirements cannot be met by normal foods. Food for special medical purposes can include formulated dietary products intended for use as the only source of nutrition, and also some formulated products that can supplement a person's food intake. Some of these products can be taken orally, whereas others need to be taken through a feeding tube (e.g. a naso-gastric tube). They are to be used under the supervision of a medical practitioner and other appropriate health professionals. Regulation Standard 2.9.5 of the Food Standards…
Published 5 June 2016
Product exemptions from allergen labelling
Product exemptions from allergen labelling The Food Standards Code has exemptions from mandatory allergen labelling requirements for some foods and ingredients derived from allergenic sources. The following foods and ingredients have been assessed by FSANZ as safe for food allergies, because they are processed in a way that makes them suitable for consumers who are allergic to wheat, soy or dairy:
- glucose syrups made from wheat starch (exempt from declaring wheat)*
- fully refined soybean oil (exempt from declaring soy)
- the soy derivatives tocopherols and phytosterols (exempt from declaring soy)
- distilled alcohol from wheat or whey (exempt from declaring wheat or milk).
Published 7 February 2022
Food allergies and intolerances
Food allergies and intolerances Food allergies A food allergy occurs when a person's immune system reacts to allergens in food. Most food allergies in Australia and New Zealand are caused by peanuts, certain tree nuts (almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut), milk, eggs, sesame seeds, fish, crustaceans, molluscs, soy, lupin and wheat. These must be declared on the food label, whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. Read more about the requirements on the allergen labelling page. Food intolerances Adverse reactions to foods occur in a small proportion of the population. These reactions are not the…
Published 24 November 2025
Food allergies
Food allergies In this section
Thiamin fortification
Thiamin fortification Standard 2.1.1 of the Australia New Zealand Food Standards Code requires mandatory fortification of wheat flour for making bread with thiamin. This requirement was first mandated in January 1991 to minimise the incidence of Wernicke-Korsakoff syndrome, a potentially fatal neurological disorder caused by thiamin deficiency. Thiamin fortification of bread had not been formally monitored on a national basis since the standard was implemented in 1991. As part of ongoing activities to monitor the impact of implementing the mandatory folic acid and iodine fortification standard, surveys of bread in 2010 and 2012 analysed the thiamin content of the samples as well as their folic acid and iodine content. The analyses indicated that the breads contained added thiamin…
Published 28 June 2016