Biological hazard research
Find project reports associated with microbial hazards that are the primary cause of foodborne illness.
Biological causes of foodborne illness
Biological hazards, usually microbiological, are the predominant causes of foodborne illness. Projects described in this section encompass the following:
- reservoir and source attribution
- analytical and molecular typing methods
- baseline food and environmental surveys
- growth and inactivation kinetics
- predictive microbiological models
- development and evaluation of control measures
- assessment of risk for biological hazards.
MPI and other stakeholders are developing a national action plan to address antimicrobial resistance. Find out about the action plan and read background research and discussion papers:
Biological hazard research
Browse project reports relating to Campylobacter, Salmonella, Listeria, E. coli (STEC), foodborne viruses, and other bacterial micro-organisms.
Report of a microbiological survey of foodborne pathogens in ready-to-eat (RTE) packaged seed sprouts and shoots.
Methods for detecting viruses (norovirus and Hepatitis A) which are increasingly associated with foodborne illness are lacking for foods commonly implicated in outbreaks. This paper documents the development of a suitable method, the direct Trizol method with short column–based RNA purification. Further work to validate and establish limits of detection and reproducibility will be required before the method can be used for routine analysis.
Findings from a baseline survey of antimicrobial resistance in bacteria in selected New Zealand food animals, 2009-2010.
MPI Technical Paper No: 2016/10. MPI commissioned this review to provide an overview of good agricultural practice and good hygienic practice in the horticulture industry and supply chains in New Zealand.
NZFSA commissioned Cawthron Research Institute to conduct a microbiological survey to determine the levels of total and pathogenic Vibrio parahaemolyticus (Vp) and Vibrio vulnificus (Vv) in Pacific oysters (Crassostrea gigas) collected from commercial growing areas in the North Island of New Zealand.
Literature review of evidence around the aetiology of human campylobacteriosis in New Zealand, including evidence around foodbourne transmission.
Literature review and assessment of the morbidity and mortality evidence associated with consumption of raw milk and raw milk cheese
Scientific Interpretive Summary
Aeromonas are Gram negative bacteria common in water and soil. The role of some Aeromonas species in rare but serious conditions including wound infections, necrosis, septicaemia and meningitis is well accepted. The role of Aeromonas in food and waterborne gastroenteritis remains hotly debated (Janda and Abbott, 2010).
This study was undertaken at the request of the New Zealand Food Safety Authority/Ministry of Agriculture and Forestry to update the raw milk cheese component of a previous study of human disease associated with raw milk and raw milk products, titled ‘A systematic review of the human disease evidence associated with the consumption of raw milk and raw milk cheeses’ (Jaros et al. 2008)
The aim of this report is to describe the epidemiology, investigation and control of a hepatitis A (HAV) outbreak in New Zealand. Descriptive and analytical epidemiology, virology, product traceback and an orchard investigation were carried out
Arcobacter is a member of the Epsilobacteria group, which also includes Campylobacter and Helicobacter spp. It is distinguished from Campylobacter by being able to grow in the presence of oxygen (aerotolerant) and at 15ºC.
Summary of a study that analysed New Zealand human salmonellosis surveillance data with the aim of determining the proportion of non-typhoid salmonellosis that can be attributed to specific foods, animal feeds, and other pathways.
Applying an epidemiological approach to human salmonellosis source attribution.
Has this been useful? Give us your feedback