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
Browse food research project reports
Reconstituted infant formula is not a sterile product. The manufacture of powdered infant formula (PIF) does not include a processing step that eliminates all microbiological hazards that may be present in the raw materials.
The Ministry for Primary Industries (MPI) commissioned a review of the scientific literature on high pressure processing (HPP) to address validation expectations for HPP as a control measure for the inactivation of food borne bacterial pathogens. The review collates information from the scientific literature, outlines the impact of product and process variables on pathogen inactivation by HPP, and provides direction on how these should be addressed during validation work.
The main objective of this work was to identify means that could be employed to minimise
risk and reduce the burden of campylobacteriosis in the New Zealand population by reducing the numbers of Campylobacter on fresh poultry meat. An assessment was to be made of the effectiveness of temperature controls by freezing or chilling in the reduction of
Campylobacter numbers achieved under standard industry practice, and under potential new chilling regimes.
- Scientific interpretive summary - Chlorine and poultry [DOCX, 14 KB]
Chlorine has a long history of use for the microbial disinfection of potable waters and use in
water for food processing. However, in addition to its biocidal activity, chlorine is known to
form disinfection by-products (DBPs) of public health concern during the chlorination
The poultry industry and supermarkets in New Zealand have recently introduced leak-proof packaging for retail sale of whole birds and a proportion of packs of portions. This is intended to eliminate the risk of leaking drip fluid from these products contaminating the retail environment, and provided the products are properly handled by consumers, provides the potential for preventing cross contamination in the home. This study had the aim of providing basic data on the amount of drip retained within this type of packaging, and the numbers of Campylobacter spp. in the liquid.
A report to determine what scientific evidence was available to support sous vide cooking of meat, poultry, seafood, and eggs.
This report describes the results of a microbiological survey to determine compliance with E. coli, Salmonella, and CPS microbiological limits as specified in the Food Standards Code.
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 aims of this study were to show whether overall garments worn by broiler farmers into
sheds housing Campylobacter positive flocks could be contaminated, and if so, could loose
debris shaken from these overalls transfer infection to other sheds.
Hand hygiene is considered to be a key component of infectious disease control. The New Zealand Food Safety Authority and the Ministry of Health recommend that handwashing is carried out according to the ‘20+20 rule’. This involves washing of hands for 20 seconds with soap and hot water and drying for 20 seconds with a clean, dry towel or paper towel.
A survey of finished animal feed to determine the prevalence of several important zoonotic foodborne pathogens.
Project to assess the relative safety of analogous cheeses made from raw or pasteurised milk.
This project was undertaken to evaluate the effect of current harvest, transportation, storage and processing on the efficiency of carcass cooling, and consequential microbiological quality of New Zealand feral venison.