Protecting and enhancing New Zealand’s reputation for world-leading food safety

The New Zealand Food Safety Science & Research Centre (NZFSSRC) was established to harness the best of scientific expertise from across industry, government and research providers.

Our aim is to provide an internationally credible science base for decision-making in public health and the food industry. Our work focuses on better ways of detecting hazards in the food production chain and reducing the risk of food-borne illness to consumers.

Consumers
Consumers

As the Centre develops over time, research outcomes and news items will become available. Advice on food safety can be found here.

Industry
Industry

Current NZFSSRC Industry Investors are Dairy Companies Association of New Zealand (DCANZ), Meat Industry Association (MIA) and Zespri. Their investment provides them with access to world-class, industry-focused research capability in the area of food safety. We welcome enquiries from interested industry sectors. The NZFSSRC also undertakes fee-for-service research. Contact us to discuss your research needs.

Research | News:


The first cases of Paralytic Shellfish Poisoning (PSP) from eating shellfish were reported in New Zealand in the mid-1990s.  Shellfish accumulate the biotoxin through filter-feeding on dinoflagellates containing the poison saxitoxin.  The shellfish are not harmed by it.  The Cawthron Institute has developed very fast and effic

Kim Hill discusses The Future of Food and what it means for NZ producers and consumers, with Professor Martin Cole, Professor Caroline Saunders, Dr Miranda Mirosa, and Masterchef, Ray McVinnie.  Recorded for broadcast by RNZ National in association with the NZFSSRC, as part of its annual meeting in Hamilton on 2 July.

5 July 2018

Last night at the NZIFST conference dinner in Hamilton, Minister Damien O’Connor announced that Director Nigel French has won the annual MPI Award for Significant Contribution to Food Safety. 

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