A significant proportion of foodborne illness is thought to be caused by unsafe food handling practices in the home. Data on the food handling practices of New Zealanders is limited. This project was initiated to provide more, and better targeted information on domestic handling of meat and poultry in New Zealand. The information is needed to support risk assessment by the New Zealand Food Safety Authority, particularly the development of quantitative risk models to assess potential interventions.
Food Safety, Food safety and suitability research, Campylobacter