Production, processing, and handling research
Find project reports on the hazard status of specific foods and the means to monitor and control these hazards.
Project reports on production, processing, and handling
Browse project reports relating to the following topics:
- evaluation of meat hygiene
- the safety of dairy
- UCFM and produce products
- domestic food handling
- innovative processes and procedures
- antimicrobial resistance
- laboratory systems, including the National Typing Database.
The reports for production, processing, and handling projects provide knowledge about:
- hazard levels and performance relating to specific foods
- control measures for specific foods
- systems to monitor the hazard status of those foods.
MPI identified a lack of standardisation and uniformity with respect to temperature/time advice given by regulators (including MPI) to consumers and the food industry for cooking, hot-holding, and refrigerated storage of meat and seafood. Much of the advice had been modified to include supposed safety margins or to simplify application. But some had the result of lessening product quality – for example, through over-cooking – or inhibiting innovation. MPI therefore commissioned Environmental Science and Research Limited (ESR) to review and evaluate the scientific literature in these areas and to recommend to MPI standardised parameters for each that could be used to assist with the formulation of validated alternative processes.
Read the reports:
- Factors influencing heat inactivation of bacteria in foods – final report [PDF, 482 KB]
- Standardising d and z values for cooking raw meat – final report and SIS [PDF, 1.1 MB]
- Maximum pathogen growth and recommended hot holding temperatures – final report and SIS [PDF, 814 KB]
- Minimum pathogen growth and recommended chiller temperatures – final report and SIS [PDF, 975 KB]
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.
- Scientific interpretive summary - Chlorine and poultry [DOCX, 14 KB]
Chlorine has a long history of use for the microbial disinfection of potable waters and use in
water for food processing. However, in addition to its biocidal activity, chlorine is known to
form disinfection by-products (DBPs) of public health concern during the chlorination
The poultry industry and supermarkets in New Zealand have recently introduced leak-proof packaging for retail sale of whole birds and a proportion of packs of portions. This is intended to eliminate the risk of leaking drip fluid from these products contaminating the retail environment, and provided the products are properly handled by consumers, provides the potential for preventing cross contamination in the home. This study had the aim of providing basic data on the amount of drip retained within this type of packaging, and the numbers of Campylobacter spp. in the liquid.
A report to determine what scientific evidence was available to support sous vide cooking of meat, poultry, seafood, and eggs.
This report describes the results of a microbiological survey to determine compliance with E. coli, Salmonella, and CPS microbiological limits as specified in the Food Standards Code.
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.
The aims of this study were to show whether overall garments worn by broiler farmers into
sheds housing Campylobacter positive flocks could be contaminated, and if so, could loose
debris shaken from these overalls transfer infection to other sheds.
Hand hygiene is considered to be a key component of infectious disease control. The New Zealand Food Safety Authority and the Ministry of Health recommend that handwashing is carried out according to the ‘20+20 rule’. This involves washing of hands for 20 seconds with soap and hot water and drying for 20 seconds with a clean, dry towel or paper towel.
A survey of finished animal feed to determine the prevalence of several important zoonotic foodborne pathogens.
Project to assess the relative safety of analogous cheeses made from raw or pasteurised milk.
This project was undertaken to evaluate the effect of current harvest, transportation, storage and processing on the efficiency of carcass cooling, and consequential microbiological quality of New Zealand feral venison.
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