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National approach to managing meat safety in Australia
National approach to managing meat safety in Australia (April 2009) Food Standards Australia New Zealand (FSANZ) is an Australian Government Authority responsible for setting food standards for Australia and New Zealand. These food standards are contained in the Australia New Zealand Food Standards Code (the Code). This fact sheet describes a new Proposal to develop a standard for the primary production and processing of meat and meat products. The Proposal will examine the meat supply chain with a view to including through-chain measures for meat safety in the Code. Download the National approach to managing meat safety in Australia (pdf 96 kb) Key points The basis of food safety is to ensure it is managed as early in the food…
Published 21 May 2013
New Plant Breeding Techniques - 2013 workshop report
New Plant Breeding Techniques - 2013 workshop report (June 2014) Executive Summary Food Standards Australia New Zealand (FSANZ) hosted a technical workshop to discuss a number of new plant breeding techniques that have come to the attention of regulators. This was the second workshop to be hosted by FSANZ on this topic. A number of scientists with expertise in plant breeding and biotechnology were invited to participate in the workshop. The objectives of the workshop were to: enhance FSANZ's scientific knowledge and understanding of each of the techniques; and to discuss scientific, technical and regulatory issues, including whether derived food products should be regarded as genetically modified (GM) food. The scientific conclusions of the workshop may constitute a relevant consideration to which FSANZ may…
Published 6 March 2018
New plant breeding techniques
New plant breeding techniques (July 2013) Executive Summary Food Standards Australia New Zealand (FSANZ) convened an expert scientific panel to provide advice on a number of new plant breeding techniques that have come to the attention of regulators. Appendix 1 provides details of the membership of the panel. The techniques discussed were:
- Pioneer Hi-Bred International's proprietary seed production technology (SPT) - developed for use in corn to improve the efficiency of hybrid seed production. It involves using a genetically modified (GM) plant line to propagate a male-sterile plant line which is then used as one of the parents to produce hybrid seed. The genetic modification is not inherited by the hybrid plant line.
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Reverse breeding - a novel…
Published 6 March 2018
Nutritional impact of phytosanitary irradiation of fruits and vegetables
Nutritional impact of phytosanitary irradiation of fruits and vegetables Executive Summary Low level ionising irradiation can be used as a phytosanitary treatment for insect pest control on fruit and vegetables. FSANZ has previously assessed the safety and nutritional impact of using ionising irradiation for phytosanitary purposes on various tropical fruits as well as tomatoes and capsicums, and found that doses of ≤1 kGy do not present a safety or nutritional risk to Australian and New Zealand consumers. It is expected that in the near future FSANZ will receive a number of applications to irradiate a variety of other fresh fruits and vegetables for quarantine purposes. The objectives of this review were to:
- assess the impact of phytosanitary doses of irradiation on the nutritional…
Published 7 March 2014
On-farm food safety practices survey of strawberry growing in Victoria
On-farm food safety practices survey of strawberry growing in Victoria (July 2016) Executive summary In 2013, Food Standards Australia New Zealand (FSANZ) proposed a primary production and processing standard (PPPS) for horticulture. However, after consultation in February 2014, FSANZ assessed the Proposal and decided to abandon it in favour of a non-regulatory approach. In abandoning the Proposal, FSANZ undertook to further investigate food safety initiatives in horticulture with a view to developing a non-regulatory approach. Non-regulatory industry-based food safety schemes have been developed for the horticulture sector in Australia and implemented widely. However there are no nationally consistent food safety regulatory requirements on the primary production of horticultural…
Published 8 July 2016
Potential Health Risks Associated with Nanotechnologies in Existing Food Additives
Potential Health Risks Associated with Nanotechnologies in Existing Food Additives (June 2016) This report was commissioned by Food Standards Australia New Zealand and prepared by ToxConsult Pty Ltd. Introduction Throughout the world nanotechnologies are increasingly being used, or are proposed to be used, to advance various aspects of food production. Included is direct addition to food of nano-substances to improve desirable attributes during manufacture, use and/or storage. This review, commissioned by FSANZ, examines the scientific literature to determine whether there is currently objective evidence for determining if adverse health effects may be associated with nano-forms of insoluble inorganic food additives. In this review such nano-substances are called engineered…
Published 2 June 2016
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 whenconducting 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 thepurposes of estimating dietary exposure.
Published 18 December 2024
Public health and safety of eggs - explanatory summary of the risk assessment
Public health and safety of eggs - explanatory summary of the risk assessment Explanatory summary of the risk assessment (2009) This explanatory summary provides a concise plain-English summary of the background, approach and main findings of the Risk Assessment of Eggs and Egg Productsundertaken by Food Standards Australia New Zealand (FSANZ). In order to gain an in-depth understanding of the scientific evaluation, it is recommended that you read the full document which is available on the FSANZ website (see Useful Links at the end of this document). Summary of main findings Food Standards Australia New Zealand (FSANZ) has conducted a scientific assessment of the risks to public health and safety that may arise from the consumption of eggs and egg products in Australia. The assessment considered chemical and microbiological hazards and…
Published 21 May 2013
Report on food handling practices and microbiological quality of sushi in Australia,July 2008
Report on food handling practices and microbiological quality of sushi in Australia,July 2008 Report on food handling practices and microbiological quality of sushi in Australia, July 2008. 26pp, pdf KB Background A national coordinated survey from June 2006 to June 2007 determined the food handling practices and microbiological quality of retail sushi products. Sushi is normally regarded as a potentially hazardous food yet is often displayed and sold out of temperature control. Samples in the survey were tested for:
- chemical aspects - pH & water activity - of acidified rice
- microbiological quality indicators and pathogens present in sushi
- histamine levels in raw seafood
Published 21 May 2013
Report on survey of cyanogenic glycosides in plant-based foods
Report on survey of cyanogenic glycosides in plant-based foods (17 April 2014) Cyanogenic glycosides, found in a range of plant-based foods, can pose potential risks to consumers. Food Standards Australia New Zealand (FSANZ) and the New Zealand Ministry for Primary Industries (NZ MPI) coordinated a survey of foods containing cyanogenic glycosides between 2010-13 in consultation with Australian states and territories. Key findings Almost 300 samples of plant-based foods were collected and analysed. The survey identified that cyanogenic glycosides (measured as hydrocyanic acid or HCN) are present in a wide range of Australian and New Zealand plant-based foods at levels consistent with or lower than those reported in the scientific literature. Raw apricot kernels with skin contained HCN…
Published 18 April 2014