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Canned foods: purchasing and storing

Canned foods: purchasing and storing The airtight sealing of foods in containers in association with heat and/or chemical treatments is a very effective method of preserving food. Foods such as fruit, vegetables, meat, fish, or a combination of these foods (e.g. meat and vegetable condensed soup, sauces and fruit salad) can be stored safely in airtight sealed containers. How are canned foods made commercially? Canned foods are washed, prepared and filled into metal containers along with a canning fluid (e.g. water, salted water or fruit juice). The food is heat treated to produce a commercially sterile shelf-stable product with an air-tight (vacuum) seal. Heat treatment kills organisms that may spoil the food or cause food-borne illnesses. Contents remain commercially sterile until…

Published 8 July 2025

2024 food recall data released

2024 food recall data released We have released data on 2024 food recall statistics, offering key insights to support industry in managing food safety risks. FSANZ coordinated 95 food recalls in 2024, a 16% increase on 2023. Undeclared allergens remained the leading cause of recalls, mostly due to labelling errors, with milk and gluten the most commonly involved allergens. Microbial contamination and foreign matter were other leading reasons for recalls, though microbial recalls declined after rising in previous years. Mixed and processed foods were the most frequently recalled product category. The total number of recalls in 2024 is above the 10-year average of 86 recalls annually. This increase can indicate particular issues in the food supply but also shows system safeguards are working. Over time, wider regulatory oversight,…

Published 5 June 2025

Principles and Practices of Dietary Exposure Assessment for Food Regulatory Purposes

Principles and Practices of Dietary Exposure Assessment for Food Regulatory Purposes The purpose of this document is to:

• identify the principles Food Standards Australia New Zealand (FSANZ) follows when conducting dietary exposure assessments
• provide a broad overview of the process of estimating dietary exposure to food chemicals
• explain how FSANZ uses information, including that submitted in applications, for the purposes of estimating dietary exposure.

Published 18 December 2024

Bacteria, viruses and toxins that cause foodborne illness

Bacteria, viruses and toxins that cause foodborne illness

• Bacillus cereus: A bacterium that causes two types of illness: emetic (vomiting) and diarrhoeal
• Campylobacter: A bacterium that causes campylobacteriosis
• Clostridium perfringens: A bacterium that causes gastroenteritis
• E. coli and STEC: A bacterium that causes gastroenteritis and haemolytic uraemic syndrome
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Published 8 July 2025

Call for comment on phospholipase C as a processing aid

Call for comment on phospholipase C as a processing aid Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the use of the enzyme phospholipase C as a processing aid. Phospholipase C (EC 3.1.4.3) is produced using a genetically modified strain of Bacillus licheniformis. The modification involves adding a gene from another bacterium, Bacillus thuringiensis, which enables the production of phospholipase C. The application seeks approval to use phospholipase C during the refining of oils and fats. Our safety assessment found no public health or safety concerns associated with the proposed use of the enzyme. To have your say about this application, visit the FSANZ Consultation Hub. Submissions close at 11:59pm (AEST) Tuesday 26 August 2025. What…

Published 15 July 2025