NZFSSRC Guidance for Sensitive Outcomes in Research Projects - Click here to view
NZFSSRC Publications - Click here to view
Capability Mapping (CapMap) Online Search Tool
The New Zealand Food Safety Science & Research Centre (NZFSSRC) has launched an exciting initiative to provide access to capability, resources and research projects on food safety. A searchable database is now available on the NZFSSRC website containing information for over 400 individuals, 18 organisations, 214 individual facilities, and more than 400 projects related to national food safety science and research.
The information is a valuable resource for anyone wanting to identify individuals and resources available to provide research and advice on food safety. The database will be maintained and regularly updated by the NZFSSRC.
Check out the database here: CapMap
A summary of the objectives and key findings of the Capability Mapping Project are available to view in storyboard format below.
The Centre thanks all the organisations and 421 scientists who contributed to the Project and to the report, available to view here
Ideas on how to teach kids about wild kai and food safety
NZFSSRC has sponsored a resource in the teacher magazine Starters & Strategies on wild kai and food safety. It is pitched at Years 5-10 students. But what age group isn't interested in food. It gives teachers specific ideas for things the kids can do, information to get them going, and draws on the kai blitz the Centre organised in Uawanui/Tolaga Bay this year. There's a focus on shellfish gathering because filter feeders are a common source of food poisoning. click here to view article
STEC - Shiga toxin producing E. coli (STEC), is a nasty toxin producing bacteria, also known as VTEC (Verotoxin producing E. coli)
It spreads easily and is life threatening in one in ten cases. This type of E.coli is a relatively new illness to New Zealand with the first case in 1993. Taranaki has one of the highest rates of STEC and nearly 50% of cases end up in hospital. Children under five living on and around farms are most at risk.
Preparing red meat for mincing and serving lightly-cooked or raw
Information for chefs Cooking medium rare burgers
NZFSSRC Annual Meeting 2017 - Video Presentations
It's not too late
If you missed the Centre's first national meeting in Nelson on 3 July, it's not too late to hear some of the informative, interesting and sometimes humorous, presentations by our international science advisory board members, and local industry, government and science contributors, including some brave students. We thank them for allowing us to post the videos of their presentations. We are very grateful to our special guests and colleagues from China, Professor Xianming Shi (Shanghai Jao-Tong University) and Professor Winston Duo Wu (Soochow University) for coming to this meeting and presenting to us in English.
Click here to view - PASSWORD: foodsafety
NZFSSRC Newsletter - CONSUMED
ISSUE 1 - July 2017
ISSUE 2 - November 2017
ISSUE 3 - April 2018
ISSUE 4 - September 2018
ISSUE 5 - June 2019
ISSUE 6 - December 2019
Human Health Impacts Of Climate Change For New Zealand
WHY DO WE WASTE SO MUCH FOOD?
Multi-level mathematics, social sciences, health, literacy, science and arts-based activities on a 'Love Food Hate Food' theme