This risk profile on ciguatoxins in seafood is an update of the 2007 risk profile. Although there is no evidence that ciguatoxic fish is currently being caught for consumption in New Zealand, climate change might change the geographic distribution of the ciguatoxin producing organism.

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. A case-control study involving 39 cases revealed that 56% of cases had consumed raw blueberries, as compared with 14% of controls (odds ratio 7.6; 95% confidence intervals 2.6 – 22.4).

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, ranking of a particular food safety issue.

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 are part of the Risk Management Framework
(http://www.nzfsa.govt.nz/about-us/risk-management-framework/index.htm) approach taken
by the New Zealand Food Safety Authority (NZFSA).

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, quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.

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.

This document updates the 2007 Risk Profile considering STEC in raw milk. The purpose of this update is to critically review new information to answer the following risk management question: Has the public health risk from STEC in raw milk consumed in New Zealand changed since the 2007 Risk Profile?

A survey of the caffeine, theobromine and theophylline content of guarana-containing foods available for sale in Australia and New Zealand.

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from C. jejuni/coli in raw milk consumed in New Zealand?

Describes the risk of foodborne illness in New Zealand associated with Clostridium botulinum in ready-to-eat smoked fish and shellfish in sealed packaging

This risk profile was commissioned to address the following risk management questions:
• What are the potential public health and food safety risks associated with the
emergence of Campylobacter ST 6964 in New Zealand?
• What are the significant data gaps which, if filled, would allow a more comprehensive
assessment of public health risks attributable to the emergence of Campylobacter ST
6964 and its associated antimicrobial resistance in New Zealand?

The risk of foodborne illness in New Zealand associated with non-typhoidal Salmonella in and on eggs.

The significance in terms of introduction into food animal species and human health of Salmonella (non-typhoid) in animal feeds.

This risk profile concerns Campylobacter in offal (liver and kidney). In New Zealand, the prevalence of Campylobacter in offal in general is high. External contamination of poultry livers in one study was 100%, while internal contamination was 90%. Sheep liver has a contamination prevalence of approximately 38.9% to 66.9%. Bovine and porcine offals appear to be less commonly contaminated (<10%).

The significance in terms of human health of Salmonella (non-typhoid) in poultry (whole and pieces).

Describes the risk of foodborne illness in New Zealand associated with Campylobacter Jejuni/Coli in Poultry (Whole and Pieces)

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from L. monocytogenes in raw milk consumed in New Zealand?

Risk profiles provide background information on combinations of foods and hazards, to help risk managers in their decision-making. Risk profiling may result in a range of activities, such as immediate risk management action, quantitative risk assessment, or a programme to gather more data. This risk profile covers Listeria monocytogenes in low-moisture cheeses.

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, ranking of a particular food safety issue.

This Risk Profile considers Listeria monocytogenes in cheese. This is an update of two Risk Profiles published in 2005, one addressed L. monocytogenes in low moisture cheeses and the other L. monocytogenes in soft cheeses. The two categories of cheese are now covered in this updated Risk Profile and a revised classification of cheeses has been adopted. Extra-hard cheeses (e.g. parmesan) are excluded from this Risk Profile as these are considered to present a very low risk of causing listeriosis.

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.

This Risk Profile addresses the risk from exposure to caffeine from energy drinks and energy shots available in New Zealand against a background dietary exposure from naturally occurring caffeine in foods and beverages and kola type soft drinks.

The significance for human health of Salmonella (non-typhoid) in cereal grains.

The risk of foodborne illness in New Zealand associated with non-typhoidal Salmonella in and on eggs.

Describes the risk of foodborne illness in New Zealand associated with Escherichia coli in red meat and meat products.

MPI Technical Paper No. 2015/33. This Risk Profile considers Toxoplasma gondii in red meat and meat products. This is an update of a Risk Profile “Toxoplasma gondii in red meat and meat products” published in 2008 (Lake et al., 2008).

This Risk Profile (RP) considers Bacillus cereus in dairy products intended to be consumed as whole foods, including milk (raw, processed, concentrated, powder), cream, butter, yoghurt, cheese, ice cream and foods where dairy is the main ingredient (e.g. custard). The purpose of the RP is to critically review available information to answer risk management questions related to the ways of contamination and levels and behaviour of B.cereus in dairy products.