Fresh produce research
Report of a microbiological survey of foodborne pathogens in ready-to-eat (RTE) packaged seed sprouts and shoots.
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 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
Report on the microbiological safety of fresh produce in New Zealand.
The consumption of watercress infected with enteric pathogens could potentially cause
serious gastrointestinal illness (e.g. Campylobacteriosis) and people gathering watercress
could also be at risk of infection from contact with contaminated surface waters. Excessive
heavy metal contamination of watercress may also cause adverse health effects.
Report of a microbiological survey of foodborne pathogens in pre-packaged (bagged) fresh-cut ready-to-eat leafy salads.
A total of 307 products were collected from January to December 2012 from retailers in three major cities.
Report of a microbiological survey of ready-to-eat, intact and fresh-cut vegetables and fruits.
Report of a microbiological survey of pathogens on fresh produce of export importance (lettuces and apples).
A report to determine what scientific evidence was available to support sous vide cooking of meat, poultry, seafood, and eggs.
The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. The place of a risk profile in the risk management process is described in “Food Administration in New Zealand: A Risk Management Framework for Food Safety” (Ministry of Health/Ministry of Agriculture and Forestry, 2000). Figure 1 outlines the risk management process.
The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. Risk Profiles include elements of a qualitative risk assessment, as well as providing information relevant to risk management. Risk profiling may result in a range of activities e.g. immediate risk management action, a decision to conduct a quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.
Identification and establishment of the levels of food safety pathogens on fresh produce.