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Microbiological survey of fresh horticultural produce in Australia

Microbiological survey of fresh horticultural produce in Australia Outbreaks of human foodborne illness have previously been reported in Australia and overseas and have been linked to consumption of contaminated fresh horticultural produce. Pathogenic bacteria can survive for extended periods on fresh produce and some products support bacterial growth [1]. As fresh produce is generally not cooked prior to consumption, contaminated produce presents a potential food safety risk to consumers. In 2005 - 2007, a survey was conducted under the ISFR Coordinated Food Survey Plan to determine the prevalence of microbiological contamination in fresh horticultural produce in Australia. Participating jurisdictions included ACT, NSW, NT, Queensland, SA and Tasmania. A total of 369…

Published 28 February 2014

Microbiological surveillance of raw egg products

Microbiological surveillance of raw egg products Conducted by Gippsland region, Victoria (June 2012) Raw egg products are frequently linked to foodborne illness, and the Gippsland regional sampling group aimed to assess the microbiological safety of these products in their region of Victoria. All samples were accompanied by a questionnaire, detailing egg supply, process and production controls and other food safety aspects of the premises. Samples were processed by analysts authorised under the Victorian Food Act 1984. The laboratories that processed samples are NATA accredited for the analytical methods used. Samples taken were analysed for Standard Plate Count (SPC), Escherichia coli, and Salmonella spp. The SPC and E. coli were included to provide an overall…

Published 28 November 2016

Microbiological surveillance of hot meat meals served in aged care facilities (2011)

Microbiological surveillance of hot meat meals served in aged care facilities (2011) Conducted by North Western Metropolitan region, Victoria This survey was conducted as a result of 3 food borne outbreaks at aged care facilities in the North Western Metropolitan region of Victoria being attributed to Clostridium perfringens during the 1st quarter of 2010. Samples were processed by analysts authorised under the Victorian Food Act 1984. The laboratories that processed samples are NATA accredited for the analytical methods used. Samples taken were analysed for Standard Plate Count (SPC), Escherichia coli, Clostridium perfringens and Listeria monocytogenes. Enumeration of L. monocytogenes was also included in the requested tests, to provide some background epidemiological…

Published 16 January 2019

National Coordinated Survey of Melamine in Food and Beverages

National Coordinated Survey of Melamine in Food and Beverages In 2008, Food Standards Australia New Zealand (FSANZ), in conjunction with Australian States and Territories, conducted a survey of melamine in food and beverages that were manufactured in China and sold in Australia. This survey was conducted in response to an international food incident linking the adulteration of raw milk with melamine and its analogues, to increased incidence of kidney stones in infants in China. Results from this survey were previously reported in 2008 and 2009 in the Food Surveillance News, and FSANZ has now consolidated a formal report on the 'National coordinated survey of melamine in food and beverages' including risk assessment. The survey analysed 280 foods for melamine,…

Published 22 March 2013

Sulphites survey 2012

Sulphites survey 2012 (Updated April 2012) FSANZ, together with state and territory agencies, has conducted a national coordinated food survey on the levels of sulphites in sausages, cordials and dried fruit. The survey builds on previous surveys of sulphite levels in food and is contributing to the work FSANZ is undertaking on Proposal 298, which is examining the use of sulphites and benzoates. Food for this survey was analysed in its prepared state i.e. as it would normally be eaten. The key results of the survey are:

• most sulphite levels detected in sausages, cordial, dried apple and sultanas were well below the maximum permitted levels (MPLs) in the Food Standards Code
• on average, cooked beef sausages had higher levels of sulphites than pork, lamb and…

  Published 22 March 2013

Supplementary food colours report

Supplementary food colours report (June 2012) Following the publication in 2008 of the Survey of added colours in foods available in Australia Food Standards Australia New Zealand (FSANZ) has received new information which has allowed FSANZ to update the estimated dietary exposure of children to added colours. This new information includes:

• updated food consumption data from the 2007 Australian Children's Nutrition and Physical Activity Survey
• revised Acceptable Daily Intake (ADI) from the Joint FAO/WHO Expert Committee on Food Additives (JECFA) for Quinoline Yellow and Sunset Yellow FCF and
• typical use level data from the confectionery industry on the typical usage levels of five…

  Published 28 February 2014

Survey of added colours (2008)

Survey of added colours (2008) (2008) Synthetic and natural colours are routinely added to food and beverages as a visual cue for quality, to induce the perception of flavour and to meet consumer expectations. In 2006, FSANZ commissioned an analytical survey to quantify actual levels of all permitted synthetic colours and two natural colours in foods and beverages in Australia. This was necessary to accurately estimate dietary exposure and assess the potential risk to human health for Australians. This survey was undertaken as part of the surveillance program in 2006. The survey targeted a wide range of foods and beverages that contained added colours in accordance with Standard 1.3.1 of the Australia New Zealand Food Standards Code (the Code). The foods and beverages included…

Published 22 March 2013

Survey of Alcohol Content and Labelling of Fermented Soft Drinks

Survey of Alcohol Content and Labelling of Fermented Soft Drinks Introduction The Implementation Sub-committee for Food Regulation (ISFR) nationally coordinated survey of Alcohol Content and Labelling of Fermented Soft Drinks investigated whether:

• businesses are adequately controlling alcohol production in their fermented soft drinks, and
• labelling of alcohol content of fermented soft drinks complies with the Australia New Zealand Food Standards Code (the Code).

Published 23 August 2019

Survey of beverages enriched with seaweed

Survey of beverages enriched with seaweed FSANZ has investigated levels of iodine in beverages enriched with seaweed following an increased number of reported human thyroid dysfunction cases resulting from high iodine intake. Investigation into the cause of thyroid dysfunction showed a link to the consumption of Bonsoy soy beverage, which was found to contain high iodine levels resulting from the addition of seaweed (kombu, Laminaria spp ) during the manufacturing process. On 24 December 2009, Food Standards Australia New Zealand (FSANZ) coordinated a national food recall and issued a media release advising people not to consume Bonsoy soy beverage with all best before dates. This product was also recalled in the UK, Ireland, Singapore and Hong Kong. FSANZ, in consultation…

Published 28 February 2014

Survey of chemical contaminants and residues in espresso, instant and ground coffee

Survey of chemical contaminants and residues in espresso, instant and ground coffee In Australia, existing data on chemical contaminants and residues in coffee is limited. In order to gather more data, FSANZ undertook a survey of chemical contaminants and residues in a variety of coffee types available in Australia. The survey looked for 133 chemical contaminants, including metals (e.g. aluminium and zinc), pesticide residues, ochratoxin A, acrylamide, furan and polycyclic aromatic hydrocarbons (PAHs). A total of 164 samples of coffee available from food service and retail outlets in Melbourne and Sydney, were analysed in a total of 41 composite samples of coffee. The coffee types included were: cappuccino, latte, flat white, long black, short black, mocha, instant and ground…

Published 22 March 2013