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How much sodium do Australians eat?
How much sodium do Australians eat? FSANZ estimates that Australians aged two years and older eat an average of 2,150 mg of sodium per day from an average of 5,500 mg of salt (5.5 g). About 80 per cent of this would be from processed foods and 20 per cent from salt used at the table or in home cooking. This estimate of sodium intake from salt does not include the smaller amounts of sodium coming from naturally occurring sodium or sodium-containing food additives. Because this is an average, there will be a lot of Australians who eat more than this and more than the recommended maximum intakes. Read more about sodium and salt Foods that contribute the most to Australians' salt consumption are bread and bread rolls, meat, poultry and game products, including processed meat, and cereal products…
Published December 2023
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, the label …
Published December 2023
Trans fatty acids
Trans fatty acids (May 2017) Trans fatty acids (TFAs), occur both naturally in foods and can be formed or added to foods during manufacture. Naturally occurring TFAs are found in some animal products including butter, cheese and meat. Manufactured TFAs (also known as artificial TFAs) are formed when liquid vegetable oils are partially hydrogenated or 'hardened' during processing to create spreads such as margarine, cooking fats for deep-frying and shortening for baking. Some TFAs are also formed during high temperature cooking. Are trans fatty acids harmful? There is strong evidence that TFAs increase the amount of 'bad' low-density lipoprotein (LDL) cholesterol in our blood, a major risk factor for coronary heart disease. Also, TFAs may decrease the levels of 'good' high-density lipoprotein (HDL)…
Published February 2024
Vitamins and minerals added to food
Vitamins and minerals added to food Vitamins and minerals can only be added to food if permissions exist in the Food Standards Code. The Australia and New Zealand Ministerial Forum on Food Regulation has agreed that food manufacturers can add vitamins and minerals to food in response to an actual or potential population health need. This is outlined in the Fortification of Food with Vitamins and Minerals Policy Guideline. Mandatory fortification Mandatory fortification is when food manufacturers…
Published December 2023
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 December 2023
Inorganic arsenic and iodine in seaweed
Inorganic arsenic and iodine in seaweed Arsenic In 2013 FSANZ released a survey on the levels of inorganic arsenic in a range of seaweed types and products containing seaweed, available in Australia. The levels in most seaweed tested were below the regulatory limit for inorganic arsenic, with the exception of one hijiki seaweed sample. Because this sample was made up of two individual samples of the same brand of hijiki it may not be representative of all hijiki seaweed available for sale in Australia. Hijiki seaweed is also…
Published December 2023
Brown seaweeds table
Brown seaweeds table Brown algae Scientific name Common name Uses Laminaria spp Laminaria japonica Kelp, Kombu, Konbu, Suboshi kombu, Aokombu, Haidai Dashima, Oarweed, Wild kelp, Fingered tangle, Sea tangle Dashi, salads, fried, soups, sauces, added to rice, beverages, sashimi, Kombucha (seaweed tea) Undaria spp Wakame, Haiboshi wakame, Quandai-cai, Miyeok, Foug ¨re des mers, Mekabu Miso soup, salads Sargassum fusiforme Sargassum spp Hiziki, Hoshi hiziki, Deer tail grass, Sheep nest grass, Horsetail tangle Vegetable, soup, stir fries Cladosiphon okamuranus Mozuku Salads, supplements Alaria esculenta Winged kelp, Dabberlocks, Badderlocks, American wakame Salads, vegetable Eisenia bicyclis Arame, Kelp Vegetable,…
Published December 2023
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 product you are concerned…
Published December 2023
Camping
Camping Preparing food for camps can be very challenging because facilities found in the home or commercial food premises are not generally available in camping areas. You need to properly plan things to make sure the food stays safe. The main considerations for keeping food safe in camps are:
- temperature control
- water supply
- handwashing facilities
- protecting food from contamination
- disposal of rubbish and waste water to prevent the contamination of food.
Published December 2023
Health and hygiene for food handlers
Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful
- wash and dry your hands thoroughly
- stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores)
- don't touch ready-to-eat food with your bare hands - use tongs or gloves
- wear clean…
Published December 2023