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 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 food/hazard combination addressed by this risk profile is Salmonella (non-typhoidal) in pork and pork products.

There are two pathogenic species of the Cryptosporidium parasite that infect humans; C.
parvum and C. hominis. C. parvum can also infect bovines. When excreted by the host, the
environmental form of Cryptosporidium is the oocyst, which contains four sporozoites, and is
a very resilient organism that can withstand many environmental stresses including
chlorination.

The Clostridium botulinum types involved in infant botulism belong to Group I and produce
type A, B and to a lesser extent type F toxins. When spores of the organism are ingested by
infants (who have an incomplete intestinal microflora) they may become established and
grow.

Ciguatera fish poisoning is solely caused by the consumption of seafood contaminated with
toxins produced by dinoflagellate microalgae, particularly Gambierdiscus toxicus. While
there are isolated reports of ciguatera fish poisoning resulting from consumption of nonfinfish
species, the disease is usually caused by the consumption of large finfish species from
circumtropical regions.

This Risk Profile concerns B. cereus in rice, as this food has often been associated with food
poisoning outbreaks where B. cereus has been identified as the causative agent. B. cereus
bacteria may produce either or both of diarrhoeal and emetic toxins. The disease caused is
generally considered to be mild and of short duration.

This paper is part of the New Zealand Food Safety Authority’s scientific evaluation of foodborne hazards. The focus is the bacterium Mycobacterium avium subspecies paratuberculosis (MAP), which has been reported as a possible food contaminant, particularly in dairy products.

This report was prepared to provide scientific advice to food safety risk managers in New Zealand Food Safety Authority on the feasibility of defining a "short shelf life" for ready-to-eat (RTE) foods that can support the growth of Listeria monocytogenes, but during which growth might be so low as to cause no significant threat to public health.

Clostridium botulinum and related organisms are anaerobic bacteria that can grow in food and produce an extremely potent neurotoxin (BoNT) causing a food poisoning syndrome known as botulism. Internationally BoNT-producing organisms are of particular concern to seafood producers because one group of these organisms (Type E) naturally occurs in the marine environment and can grow and produce toxins at refrigerated temperatures. The aim of this research was to determine the prevalence of BoNT-producing organisms in the New Zealand marine environment.