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Risk communication (January 2014) Risk communication involves the interactive exchange of information about risk between risk assessors and risk managers, and among FSANZ staff, news media, interested groups and the general public. It is one component of the FSANZ risk analysis framework, the other two being risk assessment and risk management. Risk communication, begins at the earliest stages of a potential food-related health and safety issue. This is to ensure that appropriate strategies can be…

Published 28 March 2014

Risk management

Risk management Risk management at FSANZ is a consultative and decision-making process that identifies the problem; considers the risk assessment, social, economic and other factors; and develops, weighs and selects the option of greatest net benefit to the community. The process may also involve evaluation of the implemented decision. It is one component of the FSANZ risk analysis framework, the other two being risk assessment and risk communication. Risk management begins before risk assessment, runs concurrently with it and continues beyond it. Risk managers work in a team along with others with expertise in risk…

Published 30 May 2014

Analytical survey of total and inorganic arsenic in apple and pear juice

Analytical survey of total and inorganic arsenic in apple and pear juice (April 2014) In 2012 Food Standards Australia New Zealand (FSANZ) conducted a small analytical survey examining total arsenic and inorganic arsenic levels in apple and pear juice. In total, 96 apple juice samples and four pear juice samples were analysed. The survey found a quantifiable amount of arsenic in 34 apples juice samples and inorganic arsenic in 20 samples. None were at a level that, based on present knowledge, would cause a safety concern over a lifetime of consumption. The range of concentrations reported for inorganic arsenic were similar to concentrations observed in other countries for apple juice. There were no detections of arsenic…

Published 23 April 2014

Baseline survey on the prevalence and concentration of Salmonella and Campylobacter in chicken meat on-farm and at primary processing

Baseline survey on the prevalence and concentration of Salmonella and Campylobacter in chicken meat on-farm and at primary processing FSANZ was the coordinating agency for a baseline survey to obtain information on the likelihood of live chickens being contaminated on-farm with Salmonella and Campylobacter and also the likelihood of the chicken being contaminated after it has been slaughtered. Salmonella and Campylobacter are the two main bacteria that can be present on raw chicken and cause illness if the chicken isn't cooked or handled correctly. Salmonella and Campylobacter are killed by cooking. To handle chicken safely:

cook it thoroughly, until there is no pink visible and juices run clear
after handling raw chicken, wash and dry hands thoroughly

Published 28 February 2014

Combined survey and risk assessment for cyanogenic glycosides

Combined survey and risk assessment for cyanogenic glycosides (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.…

Published 17 April 2014

Ethyl carbamate in Australian foods (2007)

Ethyl carbamate in Australian foods (2007) (Survey sampling and analysis conducted 2007) Ethyl carbamate (EC), or urethane, is a chemical contaminant that occurs naturally in foods undergoing fermentation during processing or storage. Foods such as bread, soy sauce and yoghurt; as well as alcoholic beverages such as whisky, fruit brandies, beer and wine have been found to contain quantifiable levels of EC. In 2007 FSANZ decided to undertake an analytical survey to quantify actual levels of EC in foods and alcoholic beverages in Australia. This was necessary to quantify levels of EC in the Australian food supply and to accurately estimate dietary exposure and assess potential risk to human health for Australians. This survey was undertaken as part of the surveillance program…

Published 22 March 2013