Search
Search results 2331-2340 of 2447
Microbiological limits for food (Standard 1.6.1 and Schedule 27)
Microbiological limits for food (Standard 1.6.1 and Schedule 27) NOTE: This standard applies to both Australia and New Zealand. Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. These can be accessed in our…
Published 23 July 2025
How FSANZ ensures the safety of food additives
How FSANZ ensures the safety of food additives Food Standards Australia New Zealand carries out safety assessments on food additives before they can be used. FSANZ checks whether:
- the food additive is safe (at the use levels being proposed)
- there is a good technological reason for using the additive.
Copyright
Copyright Food Standards Australia New Zealand (FSANZ) supports and encourages the dissemination and exchange of information. Unless expressly noted otherwise, material presented on this website is provided under a Creative Commons Attribution 4.0 Australia (CC BY 4.0) licence, except for:
- the Food Standards Australia New Zealand logo; and
- third party material.
Published 17 November 2023
Food safety for vulnerable people
Food safety for vulnerable people Vulnerable people have a greater risk of getting sick because their immune system is weakened (or still developing). These people include pregnant women, their unborn and newborn babies, the elderly and people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone). Keeping food safe To reduce the chance of illness from food, it is important to always practice good food safety. Everyone should follow these food safety basics:
- keep things clean
- separate raw food from ready-to-eat food
- cook food thoroughly
- keep cold food cold, and hot food hot. …
Published 29 July 2025
Call for comment on a GM purple tomato
Call for comment on a GM purple tomato Food Standards Australia New Zealand (FSANZ) is calling for comment on an application to permit the sale and use of food derived from genetically modified (GM) tomato lines. The GM Purple Tomato has been modified to contain the Del and Ros1-N genes from the snapdragon plant (Antirrhinum majus), which enable it to produce natural blue pigments (anthocyanins) as it ripens, resulting in both purple skin and flesh. If approved, the GM Purple Tomato will be sold fresh, as a whole tomato, or used as an ingredient in processed food products such as sun-dried tomatoes or pastes. Our safety assessment found no public health or safety concerns with food derived from purple tomato lines containing event Del/Ros1-N. It is as safe as food from conventional tomato varieties. FSANZ CEO Dr Sandra Cuthbert…
Published 30 July 2025
Contact us
Contact us Food Standards Australia New Zealand (FSANZ) develops food standards using the best available scientific evidence, monitors food safety, helps consumers make informed choices and coordinates food incidents and recalls in Australia. Food regulatory agencies The following enquiries should be directed to other agencies:
- Enforcing food standards in New Zealand - Ministry for Primary Industries
- Complaints about food quality, safety or contamination - food regulatory…
Preventing foodborne illness
Preventing foodborne illness In this section
Notification Circular - 351-25
Notification Circular - 351-25 This Notification Circular includes notices that are required to be given to the public, submitters and appropriate government agencies, under the Food Standards Australia New Zealand Act 1991 (FSANZ Act). For information about progress on all current applications and proposals, including anticipated consultation opportunities, see the Food Standards Work Plan. Previous Notification Circulars and Gazettes are available on the FSANZ website. Call for submissions FSANZ invites written submissions on the assessment of the following…
Published 30 July 2025
Raw fish dishes
Raw fish dishes Fish is an important part of a nutritious diet. However, eating raw fish can have food safety risks and precautions need to be taken when preparing dishes such as sushi, sashimi, ceviche, gravlax and cold smoked salmon. Top tips for safe raw fish dishes: Buy the best Selecting fish that has been commercially prepared and marketed to eat raw is safest.
- Only buy raw fish labelled as sashimi grade from a reputable supplier.
- Do not use fish labelled with cooking instructions for raw fish dishes.
- If you’re not sure, you should cook the fish rather than eating it raw.
Published 29 July 2025
National surveillance of antimicrobial resistant bacteria in retail food
National surveillance of antimicrobial resistant bacteria in retail food FSANZ looked at antimicrobial resistant bacteria in the Australian food supply Food Standards Australia New Zealand (FSANZ) was funded by the Australian Government Department of Disability, Health and Aging to undertake a project looking at antimicrobial resistant bacteria in the Australian food supply, with the support of all jurisdictions. Surveillance of raw retail meats was undertaken from September 2022 to July 2023. The analysis was completed in 2024 and the report will be released in 2025. Food samples from three raw retail meats – beef, chicken and pork – were purchased nationally by state and territory regulators. Murdoch University tested all bacteria…
Published 4 August 2025