This document reports on a recent survey for pYV-positive Y. enterocolitica (YeP+) on retail raw pork using a new rapid and sensitive method developed at ESR to both detect (presence/absence) and enumerate (by most probable number method) this pathogen.

This report details the available methods for the detection of coagulase-producing staphylococci and their enterotoxins that could be applied at various stages during cheese production from the view of their possible use by small cheese makers.

Since April 2007, a testing programme has been in place at New Zealand poultry primary
processing plants to determine the Campylobacter spp. status of birds entering primary
processing, and carcasses at the end of processing. The end of processing testing includes
rinsing of carcasses taken after the immersion chiller, plating of a rinse subsample, and
counting of Campylobacter colonies, if present.