MPI Technical Paper No: 2016/04. This report reviews minimum growth data for the foodborne pathogens Campylobacter jejuni, Campylobacter coli, Staphylococcus aureus, Salmonella, STECs, Clostridium perfringens, Listeria monocytogenes and Yersinia entercolitica.

MPI Technical Paper No.: 2016/05. This report analysed more recent data sets (1384 values) for raw meat with the intent of updating information for specific pathogen/meat combinations if appropriate.

NZFS commissioned a project to inform risk models by providing estimates on expected bacterial growth for different scenarios of

chiller failure. This was to facilitate faster decisions around acceptance/rejection criteria for raw milk, and so limit the quantity of

milk discarded. The outcome of this work is guidance on the potential micro-organism growth during chiller failure, enabling a

robust estimate on if milk is not fit for purpose.

Vessel biofouling is a major pathway for the introduction and spread of non-indigenous marine species. The purpose of this review is to identify and review potential in-water systems for cleaning biofouling in sea chests and internal pipework. The review will also inform the requirements of the standard to be met.

Mycoplasma bovis clean and disinfect information poster

An acoustic survey of spawning hoki abundance in Cook Strait was carried out from the research vessel Ikatere from 25 July to 27 August 2017 (IKA1701). The average abundance estimate over the six snapshots was 102 000 t, with a total CV of 36%. This was half of the equivalent estimate from 2015. Ikatere is not capable of mark identification trawling, so the only biological data available were from at-sea observers and land-based sampling of the commercial catch.

Blue moki (Latridopsis ciliaris) in MOK 1 and MOK 3 is caught in inshore set-net fisheries while a substantial proportion of the catch from MOK 1 is also taken as a bycatch of inshore trawl fisheries. Most of the catch is taken from the along the central east coast of the North and South Islands encompassing East Cape, Wairarapa, Cook Strait and Kaikoura.

Since April 2007, a testing programme has been in place at New Zealand poultry primary
processing plants to determine the Campylobacter spp. status of birds entering primary
processing, and carcasses at the end of processing. The end of processing testing includes
rinsing of carcasses taken after the immersion chiller, plating of a rinse subsample, and
counting of Campylobacter colonies, if present.

The main objective of this work was to identify means that could be employed to minimise
risk and reduce the burden of campylobacteriosis in the New Zealand population by reducing the numbers of Campylobacter on fresh poultry meat. An assessment was to be made of the effectiveness of temperature controls by freezing or chilling in the reduction of
Campylobacter numbers achieved under standard industry practice, and under potential new chilling regimes.