Eminent US food safety scientist, Dr Robert Tauxe, will be touring New Zealand late October/early November and will give free public talks in Palmerston North (24/10), Christchurch (30/10) Dunedin (31/10), Wellington (01/11), hosted by NZFSSRC, please reserve a seat at firstname.lastname@example.org
This report is from the New Zealand Food Safety and The Food Safety Assurance and Advisory Council research report
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.
Food safety is a major concern worldwide and in New Zealand. Ensuring our food is safe to consume incorporates many facets of research from microbiology to traceability, including detection of adulterants.
An industry-led CRC launched last week is helping Australia’s farmers, food producers and food industry businesses embrace digital technologies to improve their productivity, strengthen their branding and create new jobs and export opportunities.
Hear RNZ National presenter Kim Hill discuss ‘The Future of Food…and what it means for New Zealand producers and consumers’, with four experts: Martin Cole (CSIRO), Caroline Saunders (Lincoln University), Miranda Mirosa (University of Otago) and Ray McVinnie (chef, food writer and food safety adviser)
No evidence that Mycoplasma bovis can affect humans through the food chain, and therefore is not a food safety risk
Please join us in Hamilton on Monday 02 July 2018 for our Annual Symposium that is being held in conjunction with the NZIFST Conference (3-5 July 2018).
The programme is of interest to our government, research and industry friends.
On Monday, 7 May, the Ministry for Primary Industries launched the NZ Food Safety Business Unit. NZFSSRC congratulates Paul Dansted and Allan Kinsella on their appointments.
Paul Dansted – Director, Food Regulation
Join us for this year's workshop
Welcome to the Data Analytics for Food Safety Workshop. Food safety is a major concern worldwide and in New Zealand. Ensuring our food is safe to consume incorporates many facets of research from microbiology to traceability, including detection of adulterants.
At the Department of Food Science at the University of Otago, we are finding ways to control the germination of B. cereus spores in heat sensitive foods such as egg white.
It is a huge pleasure to announce that Nigel has been awarded the title of Distinguished Professor, which is the highest honour Massey University can bestow on a member of its academic staff and reflects the importance it places on the work and achievement of the recipients.
The Ministry for Primary Industries (MPI) has launched a new Postgraduate Science Scholarship. The scholarship is open to Masters and PhD candidates who are or will be engaged in primary industry relevant research at a New Zealand tertiary education institution.
In response to concerns about the fragmented nature of research in the food safety science research area, and a possible lack of coordination, the Centre has compiled an inventory of who’s doing what in which organisation.
Ever growing public safety concerns about food safety means that New Zealand must keep pace with global food safety testing and diagnostic technologies.
The public may have many questions and concerns following the serious case of food poisoning, apparently from Clostridium botulinum, that has paralysed three people in the Waikato since mid-November. It is suspected, but not yet confirmed, that the source was the wild pork they ate just minutes before they became violently ill and collapsed.
The millions of plastic water bottles we use each year, and all other clear no 1 plastics, can now go to Flight Plastics Ltd, Lower Hutt, for recycling and rebirth as food grade packaging and other products, which can be recycled again, indefinitely. The recycling technology comes from Europe.
“The Ministry for Primary Industries (MPI) recently conducted a study on New Zealand foods that analysed 74 different packaged and takeaway foods and tested them to see whether chemicals from the packaging had been transferred onto the food.
Many infectious diseases of people, including Ebola virus, HIV/AIDS, and pandemic influenza, are of animal origin (zoonoses). New diseases are emerging as humans encroach upon wildlife habitats. Dr Hayman is trying to understand when and why these pathogens jump to humans.
Professor Charles Eason received the Thomson Medal at this year’s Research Honours Dinner in Auckland on 10 October.
ESR is researching ways to improve Yersinia laboratory methods so that potential food sources or reservoirs harbouring Yersinia can be identified.
It seems that sewage-contaminated mussels may be the culprit in an outbreak of Paratyphoid Fever in Hawke's Bay which has so far (as at 26 September) hospitalised five out of the six people infected. Three of these people ate shellfish collected from Ahuriri, Napier.
"Although many studies have demonstrated an association between raw milk consumption and lower rates of diseases such as allergies and asthma, the evidence to date is still considered inconclusive, with observed associations being prone to confounding by other exposures. In contrast, the evidence that the consumption of raw milk is associated with ill-health is indisputable - the consumption of unpasteurised milk has been associated with a large number of outbreaks of infectious disease around the world, including New Zealand."
Bringing together infectious diseases scientists and professionals from the fields of human, animal and environmental health.
13 -14 December 2017, Nordmeyer Theatre University of Otago, Wellington
Click here to view the latest news from the Australia & New Zealand Fresh Produce Safety Centre
Kathryn Ryan, Nine to Noon programme, Radio NZ National, talks to Dr Andrew Kralicek about his idea for a general purpose bio-sensor based on insects' phenomenal sense of smell. Andrew leads the molecular sensing team at Plant & Food Research.
Lynn Freeman, Radio NZ National Nine to Noon programme, talks to Dr Anne Astin about why the Centre was established and scopes its roles. Dr Astin is a member of the NZFSSRC International Advisory Board, and attended the annual meeting of the Centre on 3 July.
Ms Kim Hill. Radio NZ National, interviews Professor Arie Havelaar, about a range of food safety issues, following the Centre's annual meeting in Nelson, 3 July. Professor Havelaar is on the Centre's International Science Advisory Panel.
Who wasn't at the first annual meeting of the NZ Food Safety Science & Research Centre, held in sunny Nelson on 3 July? What a great first gathering of people from industry, government and science interested in protecting public health and the integrity and reputation of our food exports.
The team at NZFSSRC congratulate Dr Lesley Rhodes on her for her appointment as a Companion of the New Zealand Order of Merit (CNZM) “For services to science and marine farming”.
Dr Andrew Kralicek, Plant and Food Research, Auckland
Andrew Kralicek’s dream is in view. A portable, affordable, accurate device to detect tiny concentrations of volatile organic compounds. Such a biosensor could be used to indicate:
To be held in Auckland on 28 and 29 June 2017, the 2017 Food Integrity Conference will focus on how to protect the integrity of NZ food exports to the rest of the world.
Please join us in Nelson on Monday 03 July 2017 for our inaugural annual meeting that is being held in conjunction with the NZIFST Conference (4-6 July 2017).
On a wharf in Mapua, overlooking the largest estuary in New Zealand, began a company that uses brick kilns, manuka shavings, smoke, and a simple brine to turn out premium seafood.
More than 20% of fresh-cut sliced apples in the US are now processed using New Zealand technology.
Cawthron has been helping the Tasmanian seafood industry improve testing for paralytic shellfish toxins – a recurring problem for their shellfish aquaculture sector.
A food safety test recently developed by scientists at Cawthron Institute and the UK's Centre for Environment, Fisheries and Aquaculture Science (Cefas) is proving valuable to shellfish industry and consumers.