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

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

Industry Membership

Current NZFSSRC Industry Members include organisations from the dairy, meat, poultry, seafood and horticulture sectors. Their membership provides them with access to world-class, industry-focused research capability in the area of food safety. For information on the benefits of becoming a member of the Centre, click here.

Researchers

The NZFSSRC is a collaboration of seven research organisations, Massey University, the University of Auckland, The University of Otago, ESR, Plant & Food Research Ltd, AgResearch and the Cawthron Institute. The NZFSSRC science strategy is based on a capability matrix. Further information about our science can be found here.

Research | News:

Juliet Gerrard: Science in Dark Times, NZIFF film, Wgtn 7-9 November

Covid-19 got in the way of many events this year, including the Centre’s annual symposium. However, some of the action from the 2019 meeting features in a documentary about the PM’s Chief Science Advisor, Professor Dame Juliet Gerrard. It is screening in Wellington as part of the NZ International Film Festival.

Study of Campylobacter transmission on-farm

Although the proportion of poultry-associated cases of campylobacteriosis decreased by half 15 years ago following changes to slaughter and processing practices and other interventions, poultry remains an important source of human infection.

Potential for foodborne transmission of SARS-CoV-19? - updated literature review

Joanne Kingsbury and Rob Lake at ESR have been on constant watch for any evidence from overseas pointing to food as a transmission route for SARS-CoV-2.