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.
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.
This work was commissioned by the NZ Food Safety Science & Research Centre and co-funded by the Ministry of Business, Innovation and Employment, and Fonterra.
Helping members (and the wider food industry) prevent food spoilage is a research priority for the Centre.
Dynamic scanning for emerging food safety risks and opportunities for the food industry:
Learning from established horizon scanning systems and proposing a way forward for New Zealand
A new refined model for understanding the source of Campylobacter infections may be a key management tool for use by public health officials around the world. It has been developed by Massey University PhD student, Ms Jing Liao.
WS1: ‘Stakeholder Perceptions’
The development and transmission of bacterial antimicrobial resistance (AMR) is a complex and multifaceted process. One of the main drivers identified for the development and spread of AMR is the use of antimicrobials in human and veterinary medicine as well as for agricultural use.
If climate patterns continue to shift in the future, it is likely that most of New Zealand’s primary industry sectors – meat and wool, dairy, arable, horticulture, viticulture, aquaculture and forestry, will experience changes in productivity and relative profitability.
Biocides are an integral component in maintaining Good Hygienic Practice (GHP) in the dairy and other food and beverage industries.
FoodSafe is a MBIE funded, University of Auckland led, research programme aimed at developing near real time devices to assess food safety in situ
Bacillus cereus is a pathogenic spore-forming bacterium that occurs naturally in a wide variety of foods. B. cereus spores remain a challenge to the food industry due to their resistance to heating and dehydration, and their ability to germinate and grow in foods held at low temperatures (Soni et al., 2016) .