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Mercury in fish
Mercury in fish (Last reviewed December 2020) Fish is an excellent source of protein, essential omega-3 fatty acids, iodine, important vitamins and is low in saturated fat. Although mercury is present at low levels in most fish, there is no need for anyone (including pregnant and breastfeeding women) to stop eating fish altogether. Mercury occurs naturally in the environment and builds up in fish over time. All fish contain some mercury with most fish having low levels. Only a few species have higher amounts. The amount of mercury depends on the age of a fish, the environment in which it lives and what it eats. Big fish that have long lifespans and predatory fish such as swordfish and shark/flake tend to have higher levels of mercury than other smaller, younger fish. Most people only eat moderate amounts of…
Published 13 December 2020
Aluminium
Aluminium (June 2019) Aluminium is the most abundant metallic element found in the Earth's crust and occurs naturally in soil, water and air. Occurrence in foods can occur naturally, for example, through uptake from soils or water, or from aluminium-containing food additives. Food additives containing aluminium are commonly used in baked products as leavening agents and also as emulsifiers and anti-caking agents. Standard 1.3.1 of the Food Standards Code lists the additives and levels permitted for use in Australia and New Zealand. Health effects The Food and Agriculture Organization/World Health Organization Joint Expert Committee on Food Additives (JECFA) established a health based guidance…
Published 25 June 2019
Chemicals in food
Chemicals in food In this section
Glyphosate
Glyphosate (August 2019) Key points
- Food Standards Australia New Zealand (FSANZ) is aware of recent international concerns about the use of glyphosate.
- Glyphosate is a herbicide which is widely used in Australia and many other countries to control weeds.
- The Australian Pesticide and Veterinary Medicines Authority (APVMA) regulates the use of glyphosate.
- The APVMA, in collaboration with FSANZ, sets Maximum Residue Limits for pesticides, including glyphosate, to limit the level of residue that can be legally present in Australian and imported foods.
- We undertake routine monitoring of glyphosate and other agricultural chemicals in the food supply as part of the…
Published 24 February 2021
Pyrrolizidine alkaloids in foods
Pyrrolizidine alkaloids in foods (November 2022) Pyrrolizidine alkaloids (PAs) are naturally occurring plant toxins which may cause adverse health effects when consumed at high enough levels. There are more than 600 different PAs which are produced by about 6000 types of plants. PAs have been found in some foods, including honey, tea, herbs, spices, grains, and animal products such as meat, milk and eggs. Pyrrolizidine alkaloids in honey PAs may be present in honey when bees forage on PA-containing flowers such as Paterson's Curse, also known as Salvation Jane. In 2001, FSANZ established a safe level of dietary exposure for PAs of one microgram per kilogram bodyweight per day based on known toxicity in humans.…
Published 9 January 2023
Allergen Collaboration
Allergen Collaboration FSANZ established the Allergen Collaboration in 2011 to strengthen engagement and collaboration among a range of stakeholders involved in managing food allergens. Members of the Collaboration include food industry, consumer and government representatives who meet to explore non-regulatory measures that can improve the management of food allergens. The Collaboration's activities mainly involve the development and sharing of education and communication initiatives including the food allergen portal. The food allergen portal provides access to best practice food allergen resources and key messages to promote in different sectors. Read more about the food allergen portal…
Published 22 June 2023
Allergy information for food manufacturers, retailers and importers
Allergy information for food manufacturers, retailers and importers The food industry is required to comply with the allergen declaration requirements in the Food Standards Code. This means that food manufacturers, retailers and importers are required to provide food allergen information that helps consumers manage their food allergy. Food manufacturers and food retailers (e.g. a supermarket that has its own bakery) are also responsible for managing the unintentional presence of food allergens which may occur due to cross contamination. The Food Standards Code does not regulate for unintentional presence of food allergens. Food manufacturers, retailers and importers are responsible for ensuring their imports are properly labelled and for providing clear, up-to-…
Published 16 September 2022
Allergy information for the food service industry
Allergy information for the food service industry When consumers disclose their food allergy, the food service industry has a responsibility to help the customer with food menu choices by providing information about food allergens that may be present directly and/or indirectly in food menu items. The Allergen Collaboration has agreed to a number of key messages for the food service industry in regard to food allergens. These are listed below. Key messages
- Implement an effective food allergen management program
- Train all staff in food allergen risks, management and communication
- Provide clear, up-to-date and accurate information on the food allergen status of the foods you provide
- When consumers disclose…
Published 23 June 2020
Food allergens - information for consumers
Food allergens - information for consumers Food allergies can be life threatening. The only way to manage a food allergy is by avoiding the food allergen. If you suspect you or someone you care for has a food allergy, you should contact a doctor so you can be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for diagnosis and ongoing management. The Allergen Collaboration has agreed to a number of key messages for consumers in regard to food allergy. These are listed below. Key messages
- You should be referred to a clinical immunology / allergy specialist or doctor with experience in food allergy for accurate diagnosis and ongoing management
- Always check food labels for food…
Published 23 June 2020
Information for childcare centres and schools
Information for childcare centres and schools Like any food service provider, early childhood education centres and schools have a responsibility to help parents and children by providing information about food allergens that may be present directly and/or indirectly in food menu items. The Allergen Collaboration has agreed to a number of key messages for early childhood education services and schools in regard to management of food allergy and these are listed below. Key messages
- Implement an effective food allergen management program
- Provide clear, up-to-date and accurate information on the food allergen status of the foods you provide
- Make sure your staff are trained by appropriately qualified people in food…
Published 24 May 2023