New FSANZ Microbiological Criteria

New FSANZ Microbiological Criteria Compendium Boosts Confidence in Safer Seafood

The Seafood Consumers Association (SCA) welcomes the release of the recent update to Food Standards Australia New Zealand’s (FSANZ) Compendium of Microbiological Criteria for Food—a landmark resource featuring a dedicated seafood chapter that empowers both consumers and the seafood industry with the latest science-based safety guidance.

The updated Compendium, now live on the FSANZ website, offers comprehensive process hygiene and food safety criteria for a range of food commodities. It has been specifically revised to include a full chapter on seafood, providing targeted guidance on pathogen hazards, regulatory standards, and risk management through every stage of the supply chain—from harvesting and processing to retail and the consumer’s table.

“This is a major step forward for seafood transparency, safety, and quality nationwide,” said SCA CEO, Hon Prof Roy Palmer. “Consumers expect fresh and frozen seafood to be both safe and delicious. FSANZ’s new seafood chapter means those expectations are being met—with clear criteria to ensure our seafood supply meets world-class microbiological safety standards.”

Key Highlights of the Seafood Chapter

  • Up-to-date hazard identification: Clear information on the main pathogenic bacteria and contaminants linked to seafood (including Vibrio, Listeria, Salmonella, and more), with precise guidelines on when foods move from ‘satisfactory’ to ‘potentially hazardous’.
  • Regulatory criteria and management: Alignment with the Australia New Zealand Food Standards Code, equipping producers and sellers with mandated microbiological limits and practical advice for corrective actions, recalls, or investigations when criteria are not met.
  • Best-practice process hygiene: Guidance on temperature control, environmental monitoring, risk-based sampling, and proactive testing to minimize contamination—from the ocean to your plate.

For consumers, this means more confidence when purchasing ready-to-eat, fresh, or frozen seafood. For businesses, it means a national, science-backed benchmark for safe supply, supporting trust and export readiness in the face of growing demand and new food technologies.

The SCA urges all seafood consumers, retailers, processors, and producers to familiarise themselves with this resource. The full document, including the detailed seafood chapter, can be downloaded directly from Compendium of Microbiological Criteria 2025.pdf or the FSANZ website

“Empowering consumers starts with robust standards and transparency. This compendium gives Australians further assurance that our seafood is among the safest and most rigorously checked in the world,” CEO, Roy Palmer added.

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