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Appendix 6: General and scientific publications (published in 2015–16)

General publications

All general publications are available from www.foodstandards.gov.au. Limited hard copies of certain publications are available by emailing information@foodstandards.gov.au.

Please note the hard copy of the Food Standards Code and User Guides are available from SAI Global at www.saiglobal.com/information/legislation/services/food, or on +61 2 8206 6010.

Title Description
24th Australian Total Diet Study Phase 2 An analysis of Australian foods and beverages for 30 food packaging chemicals and printing inks.
Annual Report 2014–15 A report to the Australian Parliament on FSANZ's activities for the year.
Corporate Plan 2016–17 Sets out how FSANZ will achieve its vision to position it in the contemporary food regulatory system as a trusted and leading source of advice in its areas of expertise.
Enterprise Agreement 2016–19 Provides the terms and conditions of non-SES staff employed in Australia, other than employees whose salary is not paid or funded by FSANZ.
Guidance for Thermal Inactivation of Hepatitis A virus in Berries A joint FSANZ/Ministry for Primary Industries guidance on the inactivation of hepatitis A virus in berry fruits.
Guide to Submitting Requests for MRL Proposals An overview of how FSANZ considers harmonisation requests for MRL proposals.
Information on establishing food-health relationships for general level health claims A publication to assist food businesses wishing to establish a relationship between a food or property of food and a health effect (food-health relationship) by a process of systematic review for the purpose of making a general level health claim.
Imported food risk assessments Imported food risk assessments were completed for:
  • Bivalve molluscs and domoic acid
  • Bivalve molluscs and paralytic shellfish toxins
  • Fish and fish products from the families specified and histamine
  • Hijiki seaweed and inorganic arsenic
  • Peanuts/pistachios and aflatoxins
  • Ready-to-eat cooked and processed meat products and Listeria monocytogenes
  • Ready-to-eat cooked and processed meat products and Salmonella spp
  • Ready-to-eat cooked and processed meat products and Shiga toxin-producing Escherichia coli
  • Ready-to-eat cooked and processed meat products and staphylococcal enterotoxin
  • Brown seaweed of the Phaeophyceae class and iodine
  • Ready-to-eat cassava chips and hydrocyanic acid
  • Uncooked slow dry cured ready-to-eat ham and Listeria monocytogenes
  • Uncooked slow dry cured ready-to-eat ham and Salmonella spp
  • Uncooked slow dry cured ready-to-eat ham and Shiga toxin-producing Escherichia coli
  • Uncooked slow dry cured ready-to-eat ham and staphylococcal enterotoxin
  • Cheese (production includes a heat treatment step) and Brucella spp
Imported food risk assessments continued
  • Cheese (production includes a heat treatment step) and Mycobacterium bovis
  • Cheese (production includes a heat treatment step) and Salmonella spp
  • Cheese (production includes a heat treatment step) and Shiga toxin-producing Escherichia coli
  • Cheese (production includes a heat treatment step) and staphylococcal enterotoxin
  • Cheese (production includes a heat treatment step) in which growth of Listeria monocytogenes can occur
  • Cheese (production includes a heat treatment step) in which growth of Listeria monocytogenes will not occur
  • Raw milk cheese and Brucella spp
  • Raw milk cheese and Mycobacterium bovis
  • Raw milk cheese and Salmonella spp
  • Raw milk cheese and Shiga toxin-producing Escherichia coli
  • Raw milk cheese and staphylococcal enterotoxin
  • Raw milk cheese in which growth of Listeria monocytogenes will not occur
Microbiological evidence base plan 2015–19 Provides a trusted, robust and contemporary microbiological evidence base to support food safety risk-management measures in Australia and New Zealand.
Monitoring the Australian population's intake of dietary folic acid before and after mandatory fortification Results of surveys on the folic acid content of breads commonly eaten by Australians, and estimates of the population's intake of dietary folic acid following implementation of the food standard for mandatory folic acid fortification of wheat flour for making bread.
Monitoring the Australian population's intake of dietary iodine before and after mandatory fortification Results of analysis of the iodine content of breads commonly eaten by Australians, and estimates of the population's intake of dietary iodine following implementation of the food standard for the mandatory use of iodised salt in making bread.
Nanotechnologies in Food Packaging: an Exploratory Appraisal of Safety and Regulation Commissioned by FSANZ and prepared by ToxConsult Pty Ltd, to provide a literature review of the safety and regulation of nanotechnologies in food packaging.
On-farm food safety practices survey of strawberry growing in Victoria A joint FSANZ/Victorian Department of Economic Development, Jobs, Transport and Resources survey to understand if there are any gaps in on-farm food safety practices and information for managing microbiological contamination amongst strawberry growers.
Potential Health Risks Associated with Nanotechnologies in Existing Food Additives Commissioned by FSANZ and prepared by ToxConsult Pty Ltd, to look at the potential health risks associated with nanotechnologies in existing food additives.
Science Strategy 2015–19 Identifies three key strategic areas: Scientific capability, evidence and collaboration. For each of these key strategic areas, two strategic aims have been developed.
Survey of scheduled pharmaceuticals in foods intended to promote weight loss The survey was conducted in response to a national food incident and a number of international reports showing detectable levels of scheduled pharmaceuticals in foods and supplements intended to promote weight loss.
Survey of tinned fruits for tin, lead and arsenic Results of testing canned and bottled fruit products following reports of high levels of metals in some products.
Systematic Review of the Evidence for a Relationship between Pectins and Blood Cholesterol Concentrations A systematic review of the evidence for a relationship between pectins and blood cholesterol concentrations.
Systematic Review of the Evidence for a Relationship between Phytosterols and Blood Cholesterol A systematic review of the evidence for a relationship between phytosterols and blood cholesterol.
Systematic review of the evidence for a relationship between potassium and blood pressure A systematic review of the evidence for a relationship between potassium and blood pressure.
Systematic review of the evidence for a relationship between sodium and blood pressure A systematic review of the evidence for a relationship between sodium and blood pressure.
Systematic Review of the Evidence for a Relationship between Walnuts and Endothelium-dependent Vasodilation A systematic review of the evidence for a relationship between walnuts and endothelium-dependent vasodilation.
Thiamin levels in Australian breads: Results from the 2010 and 2012 national bread surveys Thiamin content data from two bread analytical surveys undertaken in 2010 and 2012 under the Implementation Sub-committee for Food Regulation National Coordinated Survey Plan.

Scientific publications

FSANZ staff regularly author or co-author articles for scientific publications. Papers published in 2015–16 are listed below:

  • Hambridge T, Baines J 2015. Using Australian Nutrition Survey Data and the NCI Method for Food Regulatory Risk Assessments, Proceedings of the International Conference on Diet and Activity Methods Conference, September 2015.
  • Jin H, Crerar S 2016. Key features of the Australian BSE food safety assessment process, Prion, 10, S114 – S115.

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