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Food complaints

Food complaints In Australia, investigation of food complaints is undertaken by state and territory authorities or your local council. This is because the Food Standards Code is enforced and implemented in each state and territory by the relevant body. You can find contact details for each state and territory food enforcement agency here. Problems with food can include things like foreign material e.g. a bit of plastic in food or glass in cereal; or you might think a meal has made you sick. Thankfully problems like this are relatively uncommon but when they do occur Australia has a food recall system in place to deal with them. What should I do if I suspect a problem? Don't eat the food…

Published 29 January 2019

Sports foods

Sports foods (October 2020) Sports foods are specially formulated to help people achieve specific nutritional or sporting performance goals. They are intended to supplement the diet of sports people rather than be the only or main source of nutrition. These products are regulated under Standard 2.9.4 - Formulated supplementary sports foods of the Food Standards Code (the Code). To meet the specific dietary requirements of sports people, this Standard allows the addition of substances that are not permitted or are restricted in other foods including higher levels of some vitamins and minerals. This means sports foods are not suitable for children or pregnant women. To help people make informed choices when it comes to sports foods…

Published 8 September 2021

Food allergies

Food allergies A food allergy occurs when a person's immune system reacts to allergens in food. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared on the food label, whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. On 25 February 2021 the Australia New Zealand Food Standards Code (the Code) was amended to introduce new requirements for the labelling of allergens in food. The changes will make allergen information on food labels clearer and more consistent for food-allergic consumers by requiring simple, plain English allergen declarations in a specific format and location on food labels.  More information…

Published 1 December 2021

Acrylamide and food

Acrylamide and food What is acrylamide? Acrylamide is a chemical that can form when certain starchy foods are cooked or processed. While there's no direct evidence that acrylamide can cause cancer in humans, there is evidence it can cause cancer in laboratory animals. Read more about this evidence. Therefore, FSANZ believes that it is prudent to reduce our exposure to acrylamide in food. How are Australians and New Zealanders exposed to acrylamide? Acrylamide has been detected in a range of foods including fried or roasted potato products, cereal-based products (including sweet biscuits and toasted bread) and coffee. Estimated dietary exposures of Australian consumers to acrylamide in food were investigated as…

Published 1 November 2018

Glutamates and food

Glutamates and food (July 2017) Glutamic acid is an amino acid, naturally produced in humans and occurring in free form, for example, in tomatoes, soy sauce or certain cheeses. Glutamates are added to a wide range of foods to enhance their flavour by giving them a “savoury” or “meaty” taste. Current permissions in Australia and New Zealand Food additives are approved for use in Australia and New Zealand only if it can be shown no harmful effects are likely to result from their use.FSANZ conducts pre-market safety assessments on all food additives and monitors relevant scientific developments. Glutamic acid and glutamates (E 620-625) are authorised food additives in the EU and Australia and New Zealand in line with good manufacturing practice (GMP). This means that a food manufacturer can…

Published 16 April 2018

Food fortification

Food fortification In this section

• Vitamins and minerals added to foods
• Folic acid fortification
• Thiamin fortification
• …

  Published 4 December 2023

Salmonella in food

Salmonella in food What is it?

• Salmonella is a type of bacteria that is typically found in the gut of pets, livestock and wild animals
• It is usually transferred to food through contaminated soil or water from the faeces (poo) of animals or people, for example from animal manure, sewerage or dirty hands

• Salmonella can cause severe gastro illness called salmonellosis
• Anyone can get salmonellosis but young children, the elderly and people with a weakened immune system are most at risk
• Foods that are at higher risk of contamination include meat, chicken, eggs, raw fruits and vegetables and spices

• Symptoms usually start 12-36 hours after…

  Published 28 June 2021

Campylobacter in food

Campylobacter in food What is it?

• Campylobacter is a type of bacteria that can be found in the gut of pets, livestock and wild animals
• It is usually transferred to food and water from the faeces (poo) or organs of animals, for example during milking and poultry processing

• Campylobacter can cause a severe type of gastro called campylobacteriosis
• Anyone can get campylobacteriosis but vulnerable people (i.e. very young children, the elderly) and people with weak immune systems (e.g. cancer patients) are more likely to get ill.
• Foods at higher risk of contamination include poultry (chicken, turkey and duck) products including paté, meat, seafood, unpasteurised…

  Published 22 December 2020

Yersinia in food

Yersinia in food What is it?

• Yersinia is a type of bacteria that can be found in the gut of pets, livestock and wild animals
• Yersinia can get into soil, water and food from the faeces (poo) of animals, for example from grazing animals or manure fertiliser

• Yersinia can cause a type of gastro called yersiniosis
• Anyone can get yersiniosis but young children, the elderly and people with weak immune systems are at highest risk
• Foods at higher risk of contamination are pork, unpasteurised milk and raw vegetables

• Symptoms usually start 4-7 days after eating contaminated food
• Common symptoms are fever, diarrhoea (often bloody in young…

  Published 24 December 2020

Shigella in food

Shigella in food What is it?

• Shigella is a type of bacteria that can be found in the gut of humans and other animals
• Shigella can get into food from the faeces (poo) of an infected person or animal, for example from poor hand washing or contact with sewerage or manure

• Shigella can cause a type of gastro called shigellosis
• Shigellosis is contagious
• Sometimes illness can cause seizures and longer-term problems such as arthritis
• Anyone can get shigellosis but it is more likely that very young children and the elderly could get seriously ill
• People with poor personal hygiene may be more likely to get shigellosis
• People traveling to countries with poor…

  Published 23 December 2020