Australia and New Zealand Irradiated Food Regulatory System
By: Date: 2021-02-26 Categories: Internationalfood Tags: ,
  Food Partner Network News The previous issues of the Food Partner Network introduced China Hong Kong, Macao and Taiwan, the European Union, Canada, and the United States of radiation Food regulatory system, this issue will bring you the final chapter of the Australia and New Zealand irradiated food regulatory system of mainstream countries. This issue mainly introduces Australia and New Zealand irradiated food regulatory agencies, irradiated food safety, irradiated food testing and labeling regulations, etc., for reference by related companies.

  1. Regulatory agency for irradiated food

   Food Standards Australia and New Zealand (FSANZ) is responsible for the formulation of general standards for irradiated foods in Australia and New Zealand; in Australia, state/regional authorities are responsible for standard enforcement and monitoring Food is supervised and inspected. The Department of Agriculture and Water Resources (DAWR) is responsible for the inspection and sampling of imported food; in New Zealand, the supervision of food is mainly handled by the Ministry of Primary Industries (MPI).

  2. Regulatory requirements for irradiated food

  ”Irradiated Food” (Standard 1.5.3) stipulates the definition of irradiation, the purpose of food irradiation, the radiation source used for food irradiation, and the allowable Types of irradiated food, maximum absorbed dose of irradiated food, irradiation dose of re-irradiated food, record, label information, etc.

  2.1 Usable radiation sources

  ①γ-rays produced by 60Co radionuclide;

  ②X-rays whose energy level does not exceed 5MeV produced by mechanical sources;

  ③The energy level of the mechanical source does not exceed 10MeV electron rays.

  2.2 irradiation requirements

Table 1 Australia and New Zealand allowable types of irradiated food, irradiation dose and irradiation purpose
Types of irradiated foods
Allowed radiation dose
Purpose of Irradiation
Fruits and vegetables (apple, apricot, blueberry, breadfruit, pepper, carambola, cherry, sugar apple, cantaloupe, lychee, longan, mango, mangosteen, nectarine, papaya, peach, persimmon, plum, rambutan, Raspberry, watermelon, scallop, strawberry, table grape, tomato, zucchini)
Using radiation to exterminate insects to meet plant quarantine requirements
Herbs and spices (including but not limited to the herbs or spices described in Schedule 22)
Control germination and insecticide (including control of weeds)
2 kGy~30 kGy
Radiation sterilization
Plant raw materials processed by herbal medicine refer to fresh, dried or fermented leaves, flowers and other parts of plants (not including tea) used to make beverages.
Control germination and insecticide (including control of weeds)
2 kGy~10 kGy
Radiation sterilization

  2.3 Repeated irradiation

  Foods that meet the following conditions can be irradiated repeatedly:

  ①Food made with raw materials irradiated at a dose not exceeding 1 kGy;

  ②Foods containing less than 5g/kg irradiated ingredients;

  ③In order to realize the special process purpose, divide all the required absorbed dose into multiple irradiation foods.

  2.4 Other requirements

   Unless expressly approved by the Australia and New Zealand Food Standards Agency, it is forbidden to irradiate food. The official safety assessment of irradiated food is mainly based on the following risk analysis principles:①Technical needs of irradiation treatment; ②Safety of irradiation treatment; ③Influence on food ingredients; ④Changes in food nutrition quality. In addition, Australia and New Zealand prohibits the use of irradiation to treat food that is unsafe or unsuitable for human consumption.

  3. Safety of irradiated food strong>

   Since the late 1950s, irradiation has been used as a method to ensure food safety and is one of the most widely studied food processing methods. The Australia and New Zealand Food Safety Authority and other international food safety agencies, the World Health Organization, the Food and Agriculture Organization of the United Nations and the European Food Safety Authority have all conducted a comprehensive evaluation of irradiated food and concluded that radiation does not make food radioactive. It is different from non-irradiated food. The food is just as safe and healthy. In fact, irradiation at the level permitted by standard regulations will not change the taste, texture or appearance of the food, and the change in nutritional quality is negligible.

  4. Detection of irradiated food

   The current detection methods for irradiated food can detect whether the food has been irradiated, but it cannot accurately detect the absorbed dose. However, the detection can help the regulatory authorities identify the source of the irradiated food. Enforce labeling requirements. The technologies that Australia and New Zealand can use for irradiated food testing are consistent with the list of irradiated food testing methods listed in CXS 231-2001″General Testing Methods for Irradiated Foods”.

   5. Labeling and record keeping requirements for irradiated food

  5.1 label identification

   For retail prepackaged and non-prepackaged irradiated food, if the food has been irradiated or contains irradiated ingredients, the label must be accompanied by the following statement :”Treated with ionising radiation”.

   If retail irradiated foods or foods containing irradiated ingredients (for example, bulk fresh fruits and vegetables, ready-to-eat foods) are exempted from labeling, they must also be placed close to The food position displays the irradiation information.

  5.2 record keeping

  The personnel who irradiated food must keep the following records:①the nature and quality of the irradiated food; ②batch; ③the minimum durability of the irradiated food; Process used; ⑤ Follow the procedures used; ⑥ The minimum and maximum doses absorbed by the food; ⑦ Indicate whether the product has been irradiated before, and if it has been irradiated, explain the details of such treatment; ⑧ Date of irradiation.

   In addition, the records must be kept in the facility where the food is irradiated and the record retention period must exceed the minimum durability life of the irradiated food by 1 year.

The original sharing series of    irradiated food from mainstream countries will end this issue. Follow-up Food Partner Network will continue to bring you original articles on irradiated food from Southeast Asian countries. Stay tuned!

   This article is the original article of the Food Safety Compliance Division of FoodPartner Network. Please contact us for reprinting. The Food Safety Compliance Division provides domestic and foreign food standards and regulations management and consulting, food safety information monitoring and analysis and early warning, product registration and filing services, label review and compliance consulting, conference training services, etc., for detailed inquiries:, email:[email protected]