A seed that is a declared allergen under the Food Standards Code, found in foods such as tahini, hummus, breads and oils, and capable of causing severe…
A seed that is a declared allergen under the Food Standards Code, found in foods such as tahini, hummus, breads and oils, and capable of causing severe allergic reactions. Sesame is a seed used widely in food, both as whole seeds and in forms such as tahini paste, sesame oil, and as an ingredient in hummus, breads, crackers and many prepared dishes. Under the Australia New Zealand Food Standards Code, sesame is one of the declared allergens, so its presence in food must always be declared. Sesame allergy is an immune reaction and can be severe, including anaphylaxis in sensitive people. Sesame is on the declared list because it is an established cause of serious food-allergic reactions. It can be present in less obvious forms, such as sesame oil used in cooking or tahini within a sauce or dip, which makes it important to trace through recipes and sub-ingredients. As with other declared allergens, even small amounts can trigger a reaction in a highly sensitive person, so accurate declaration matters. For an Australian food business, managing sesame means identifying it across ingredients and sub-ingredients, including pastes, oils and seasonings, and declaring it wherever it is present. Because sesame is common in breads, dips, dressings and Middle Eastern and Asian dishes, it can appear in many menu items, so checking supplier specifications and recipes carefully is important. On packaged food, sesame is declared like other allergens under Plain English Allergen Labelling, and for unpackaged food, allergen information about sesame must be available to customers. Controlling cross-contact also matters, as sesame seeds and residues can transfer via shared surfaces and equipment, for example from seeded breads, so both accurate declaration and separation are part of good practice. A cafe serves a salad dressed with a tahini-based dressing but lists it only as salad dressing without mentioning sesame. A customer with a sesame allergy orders it assuming it is a plain vinaigrette and reacts. The tahini clearly contained sesame, but because it was hidden inside a sub-ingredient, the declared allergen was not traced through to the allergen information given to the customer.
Frequently asked questions
Is sesame a declared allergen in Australia?
Yes. Sesame is one of the declared allergens under the Australia New Zealand Food Standards Code, so its presence in food must be declared. Sesame allergy is an immune reaction and can be severe, including anaphylaxis in sensitive people.
Which foods commonly contain sesame?
Sesame appears as whole seeds and in forms such as tahini paste and sesame oil, and is common in hummus, breads, crackers, dressings and many Middle Eastern and Asian dishes. It can be hidden within sub-ingredients, so recipes should be checked carefully.
Can sesame cause a severe allergic reaction?
Yes. Sesame is an established cause of serious food-allergic reactions and can trigger anaphylaxis in sensitive people, even from small amounts. This is why it must be declared and why cross-contact should be controlled in food preparation.
How must sesame be declared on packaged food?
Sesame must be declared when present, and on packaged food it is declared like other allergens under Plain English Allergen Labelling, including in bold in the ingredient list and in the Contains summary statement using its plain-English name.
How can a kitchen manage sesame cross-contact?
Sesame seeds and residues can transfer via shared surfaces and equipment, for example from seeded breads. Managing cross-contact involves separation, careful handling and thorough cleaning, alongside accurate declaration of sesame wherever it is a deliberate ingredient.
