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Chemicals in food
Chemicals in food In this section
Norovirus in food
Norovirus in food What is it?
- Norovirus is a group of viruses that can be found in the gut of people
- Norovirus can get into water and food from the faeces (poo) or vomit of infected people, for example from unwashed hands
- Norovirus can stay infectious in the environment for a long time and might not be destroyed by common disinfectants
- Norovirus can cause gastro illness and is highly contagious
- Anyone can get gastro from norovirus even if they have had it before
- Very young children, the elderly and people with weak immune systems (e.g. cancer patients) can get seriously ill from dehydration
- Foods at higher risk of contamination include shellfish (e.g. oysters)…
Published 23 December 2020
Wholegrain food
Wholegrain food (June 2016) Wholegrain food is any food which uses every part of the grain including the outer layers, bran and germ. This definition applies even if these parts are separated during processing and regardless of whether the grain is in one piece or milled into smaller pieces. Under the Food Standards Code Standard 2.1.1 the term wholegrain refers to: the term wholegrain refers to:
- whole and intact grains as found in some bread and crisp breads
- puffed or flaked grains in some breakfast cereals
- coarsely milled or kibbled wheat found in breads such as pumpernickel
- ground grains such whole wheat flour used to make wholemeal bread.
Published 24 June 2016
ByAsia Food-O'Food Marinade Products 280ml
ByAsia Food-O'Food Marinade Products 280ml HAN YANG IMPORT & EXPORT PTY LTD T/A ByAsia Food is conducting a recall of the above products. The products have been available for sale at Woolworths and Coles nationally. The product has also been supplied to Asian Grocers and Independent retailers including IGA in NSW. Date Marking: O'Food Korean Bbq Bulgogi Beef Marinade 280g-All dates up to and including a Best Before marking of 2025.04.16 O'Food Korean BBQ Spicy Pork Marinade 280g- All dates up to and including a Best Before marking of 2025.04.22 Problem: The recall is due to Labelling (Incorrect Gluten Free Claim). Food safety hazard: Any consumers…
Published 25 May 2024
Analytical survey of mineral oil hydrocarbons in food and food packaging
Analytical survey of mineral oil hydrocarbons in food and food packaging (August 2018) In 2014, FSANZ commissioned a survey to investigate the potential migration of certain mineral oil hydrocarbons from food packaging into foods. Mineral oil hydrocarbons are organic chemicals often used in printing inks and adhesives and are an approved food processing aid in the Food Standards Code. We selected 61 packaging samples and 56 food samples (including their associated packaging) for analysis from a range of common foods common (pasta, cereals, sugar, packet powders and cake mixes, and frozen items such as fish and chicken). We looked at two common types of hydrocarbons in food packaging; mineral oil aromatic hydrocarbons and mineral oil saturated hydrocarbons. Key findings…
Published 3 August 2018
Food Standards News
Food Standards News Food Standards News is the online newsletter of Food Standards Australia New Zealand. The newsletter is published regularly throughout the year for stakeholder groups. It covers issues of specific interest to the food industry, consumers and professional groups. Subscribe to Food Standards News by visiting our Subscription Service page. 2025 2025 Editions
Food additive labelling
Food additive labelling Food additives in most packaged food must be listed in the statement of ingredients on the label. Most food additives must be listed by their class name followed by the name of the food additive or the food additive number, for example, Colour (Caramel I) or Colour (150a). Enzymes and most flavourings (or flavour) do not need to be named or identified by a food additive number and can be labelled by their class name only. The class name indicates what the food additive does (i.e. its purpose). Read a list of the most common class names of food additives. Food additive numbers (based on an internationally-accepted numbering system) can be used as an alternative to names which can be long and confusing. The lists below…
Published 1 December 2021
How to recall food
How to recall food 1. Contact your food enforcement agency First, seek advice from a recall action officer from the food enforcement agency in the state/territory where your head office is located. These officers can assist with determining if a recall is necessary and what type of recall (consumer or trade).
2. Follow your food recall plan Your food recall plan should cover the procedures, records and staff responsibilities you'll need to have in place to recall the product. All food manufacturers, importers and wholesale suppliers…Published 1 December 2021
Food allergen portal
Food allergen portal Food allergies can be life threatening. For people who have a food allergy the only way to manage the allergy is to avoid the food allergen. For this reason there are laws in place, for example mandatory labelling to help people who have a food allergy avoid food allergens. Card Manufacturers, retailers & importers The food industry is required to comply with the allergen declaration requirements in the Food Standards Code. …
Food allergies and intolerances
Food allergies and intolerances Food allergies A food allergy occurs when a person's immune system reacts to allergens that are harmless to other people. Most food allergies are caused by peanuts, tree nuts, milk, eggs, sesame seeds, fish and shellfish, soy, lupin and wheat. These must be declared whenever they are present in food as ingredients (or as components of food additives or processing aids), however small the amounts present. Read more about the requirements on the allergen labelling page. Food intolerances Adverse reactions to foods occur in a small proportion of the population. These reactions are not the same as allergies, but may include:
- rashes and swelling of the skin, asthma, and stuffy or runny nose
- irritable…
Published 22 July 2022