Australia's honey poisoning report has been controversial.

Recent studies have reported high levels of the toxic substance pyridoxine alkaloids in Australian honey, and the Food Standards Agency of Australia and New Zealand has responded that the consumption of the relevant honey does not normally lead to health risks, but pregnant and lactating women should be aware of it.study published in the academic journal Food Additives and Contaminants reported that 59 Australian honey samples were analysed and 41 of them were found to contain pyridoxine alkaloids. This substance referred to as PA, if ingested in large quantities by the human body, can damage organs such as the liver, in serious cases may cause liver cancer and other consequences.data collected by the study showed that the average daily PA intake of the honey consumers involved was 0.051 micrograms per kilogram of body weight for adults and 0.204 micrograms for children. This is lower than the 1 microgram safety line set by Australia, but significantly higher than the 0.007 microgram
proposed by some
food safety agencies in Europe.Australia and New Zealand Food Standards Agency recently responded on its official website that PA is a natural toxin found in more than 600 plants, so it is also found in many foods. Certain types of honey, such as lynappy honey from blue flowers, do contain higher levels of PA, which can affect health.the agency set a safety line of no more than 1 microgram per kilogram of body weight per day, a standard based on the body's toxicity, and there is no evidence that normal honey consumption causes health problems. Don't worry if the honey you eat isn't just from the blue herring. In fact, blue-flower honey is unusual, the agency said, and most honey processing plants mix blue-flower honey with other honeys to lower the PA level to a safe level.the agency also cautions pregnant and lactating women to be careful not to eat only blue herring honey if they consume more than two teaspoons of honey per day.As for Australia's less stringent safety standards for PA than in Europe, ANZ food standards say PA is a general term for a class of substances that are less toxic than THEA substances commonly found in Australian and New Zealand honey compared to those used by some agencies as reference standards. Taking into account average honey intake levels in Australia and New Zealand, this standard does not create a health risk.an ANZ Food Standards Agency said it was working with honey producers to resolve the issue of PA in honey and was awaiting the publication of the findings of the World Health Organization's international expert group assessing food contamination.
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