Salmonella research
The following project reports for Salmonella include attribution, baseline food and environmental surveys, growth and inactivation kinetics, and control measures.
The bacterial pathogen Salmonella, the illness it causes, and ways to control it.
Experimental studies were undertaken to fill the gaps in knowledge and better inform on the question of whether storage at 15°C or less for a shelf life of 35 days is necessary to protect consumers of New Zealand eggs from salmonellosis. The study identifies that internalisation of salmonella into eggs does not increases over storage time. No Salmonella was detected in egg contents (albumen or yolk) during 35 days storage at both 15°C and 22°C
To better understand the risk posed by Salmonella on eggs in New Zealand, and allow comparisons with Australian data, this study performed a baseline survey of Salmonella prevalence in the egg production environment. Overall prevalence of Salmonella in New Zealand layer environment was lower than found in studies testing similar samples in Australia. The most prevalent serotypes in this survey are rarely associated with human infections.
Report of a microbiological survey of foodborne pathogens in pre-packaged (bagged) fresh-cut ready-to-eat leafy salads.
The risk of foodborne illness in New Zealand associated with non-typhoidal Salmonella in and on eggs.
Results of multilocus sequence typing and source attribution modelling of campylobacterisolates in the Manawatu culture bank 2009–10.
Report on the microbiological quality of hydroponically grown vegetables from throughout 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.
A report to determine what scientific evidence was available to support sous vide cooking of meat, poultry, seafood, and eggs.
Update of a report made in 2011, with surveillance data for the 2013 year and updated estimates.
The significance in terms of human health of Salmonella (non-typhoid) in poultry (whole and pieces).
Report of a microbiological survey of foodborne pathogens in ready-to-eat (RTE) packaged seed sprouts and shoots.
Work undertaken to examine the ability of Salmonella on eggshells to penetrate the shell and grow during storage.
Evaluation of viable but not culturable (VNC) state of various foodborne pathogens.
The incidence of Salmonella in sheep meat through the food chain from the farm to the consumer.