Sweeteners spark surface concerns
At its August meeting, FSANZ approved the use of steviol glycosides produced through enzymatic conversion, creating a pathway for a new generation of high-intensity sweeteners in food and drink.
Claire Bird, technical and managing director at LITMAS, says cleaners must recognise the ripple effects. “The main concern around food additives and processing aids is the residues they can leave behind,” she says. “These substances may interfere with disinfectants or build up on surfaces, which could create safety issues if not properly removed.”
Bird stresses that even where regulatory exemptions apply, the cleaning load can be significant. “Some additives may not appear on labels, yet in large-scale production, they still accumulate in meaningful quantities. Cleaning teams need to understand the Food Standards Code to know exactly what they’re dealing with.”
Sweeteners, in particular, demand close attention. “Artificial sweeteners can accumulate on surfaces if cleaning is inadequate,” Bird says. “That may not only create sensory impacts but could also contribute to antimicrobial resistance, which is emerging as a wider health concern.”
Egg reforms raise the bar
The board also examined proposed changes to primary production standards for eggs and egg products, aimed at reducing the risk of Salmonella outbreaks.
Bird says the reforms are a direct response to the spread of Salmonella enteritidis (SE), which has triggered outbreaks in Australia since 2018. “SE can spread from the surface of eggs, on packaging and contaminated surfaces, to humans. Because it is a notifiable disease, only accredited laboratories can conduct official testing, and all positives must be reported,” Bird advises.
She warns that the burden on cleaning and hygiene teams will be heavy. “More rigorous audits will demand stronger documentation of cleaning records, temperature logs, laboratory reports and corrective action plans. Staff training in cross-contamination prevention will become essential. More frequent cleaning and testing may also affect workflows and delivery schedules, requiring extra staffing, equipment or infrastructure.”
Yet Bird also sees potential upside, saying the shift in standards opens doors for cleaning specialists, laboratory services and pest management providers. “Those who prepare early by stress-testing their hygiene processes and sourcing eggs from suppliers with robust biosecurity measures will be well placed when the new standards take effect,” she adds.
AMR puts cleaning under the microscope
FSANZ also reviewed Australia’s first national antimicrobial resistance (AMR) survey, part of the One Health initiative. Bird describes AMR as one of the defining challenges of the decade. “Simply relying on surfaces appearing clean is not enough. Properly executed cleaning must inactivate or remove harmful microorganisms before they spread. Biofilms are a particular concern because they allow microbes to multiply, evolve and even share resistance genes.”
Ventilation and water are also critical factors that are often overlooked, she adds. “Regular cleaning of HVAC systems is critical because biofilms adhere strongly and are difficult to remove. Products also need to be made up with safe water, otherwise we risk introducing pathogens into the cleaning system itself.”
The AMR survey results, due later this year, are expected to guide national policy, but Bird sees an immediate mandate for cleaning professionals to act as frontline defenders.
Future risks on the horizon
With an eye on the future, Bird says new risks are already reshaping the food hygiene landscape. “Antimicrobial resistance remains an expanding threat, but we also need to prepare for climate-driven changes in agriculture, more uncertain global supply chains, the rise of novel foods such as plant and insect proteins and the adoption of robotics and AI in cleaning. Each of these will demand fresh approaches to contamination control.”
Claire Bird, PhD, is an innovative director, author and researcher who advances healthier buildings by guiding clients with targeted testing, laboratory services and risk reduction strategies, while also developing products that cut costs, save time and remove uncertainty.
