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)

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.

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).