Research on production, processing, and handling of food

Find project reports on the hazard status of specific foods, and how these hazards are monitored and controlled.

About the research

Project reports are on topics such as:

  • evaluation of meat hygiene
  • the safety of pasteurised dairy products
  • fermented meat and produce
  • domestic food handling
  • innovative processes and procedures
  • 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.

Advice on how to cook food safely and avoid food poisoning

We prepare best-practice advice to help consumers and the food industry cook food:

  • at the right temperature
  • for the right amount of time.

The guidance means people can be certain of how long they should cook for, and can follow the same guidelines. We use research to work out the safe levels.

Research papers on safe cooking times

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 scientific interpretative summary [PDF, 1.1 MB]

Maximum pathogen growth and recommended hot holding temperatures – final report and scientific interpretative summary [PDF, 814 KB]

Minimum pathogen growth and recommended chiller temperatures – final report and scientific interpretative summary [PDF, 975 KB]

Browse food research project reports

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Microbiological safety of reconstituted infant formula: Effect of water quality and storage temperature on risk
Review of High Pressure Processes (HPP) applied as an alternative to thermal pasteurisation
Effect of low temperature on Campylobacter on poultry meat
Chlorinated compounds in chicken meat
Campylobacter spp. enumerated from drips trapped in leak-proof packaged retail poultry - Final report 2008
Review of microbial pathogen inactivation relevant to sous vide cooking at temperatures below 55°C
Technical paper
Validation of the Food (Uncooked Comminuted Fermented Meat) Standard 2008 under commercial conditions
Technical paper
A review of the use of water and natural fertilisers during the growing, harvesting and packing of horticultural produce
Technical paper
Potential dissemination of Campylobacter by farmers' overalls in broiler farms
Handwashing and drying duration — Evidence for Efficacy
Pilot microbiological survey of processed animal feeds
Technical paper
Quantitative Assessment of Microbiological Safety of Raw Milk Cheeses Manufacturing
Technical paper
Assessment of cooling practises applied during harvesting of New Zealand feral venison
Technical paper
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