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FoodSafety - New Zealand Food Safety Authority

FoodSafety - New Zealand Food Safety Authority

http://www.foodsafety.govt.nz/index.htm

Related:  Références anglophones

Canning FAQs General Can food be re-canned if the lid does not seal? If canned foods have been frozen during storage, are they safe to eat? If my recipe doesn't call for processing, do I need to do so? Do I really need to leave a certain amount of headspace in the jar? JAMA, September 27, 2000 Emergence of a New Vibrio parahaemolyticus Serotype in Raw Oysters Levine WC, Griffin PM. Vibrio infections on the Gulf Coast: results of first year of regional surveillance. J Infect Dis.1993;167:479-483. Morris JG, Black RE. Cholera and other vibrioses in the United States. N Engl J Med.1985;312:343-350.

DG SANCO 29-09-2008 Food Hygiene - Guides to Good Practice - National Guides to Good Practice: Guidelines requires javascript According to Regulation (EC) No 852/2004 the development, dissemination and use of both national and Community Guides to Good Practice must be encouraged. However, these guides may be used on a voluntary basis by food business operators. FSAI 28/04/10 Advice on the Safe Usage of Duck Eggs Thursday, 29 July 2010 The FSAI has reissued its advice on the safe consumption of duck eggs, following the confirmation of five new cases of Salmonella Typhimurium DT8. These five cases are in addition to the thirteen cases associated with duck egg consumption during an outbreak earlier this year.

BMC Public Health (2003) 3:39, December 09, 2003 Risk factors for antibiotic resistance in Campylobacter spp. isolated from raw For sampling, 122 retail stores throughout Switzerland and Liechtenstein were randomly selected. From March until July 2002, food safety inspectors of the cantonal laboratories collected 415 samples of raw poultry meat (whole chickens as well as parts such as cutlet, meat cut into strips, legs, drumsticks, wings, and breast) from selected stores. Additionally, information about housing type of the poultry (as labelled), the country of origin (as labelled), refrigeration (chilled, frozen), and packing of the samples was recorded. Of each sample, 10 g was inoculated into 100 ml selective enrichment broth (Brucella broth (211088, Becton Dickinson, Sparks, USA) with Campylobacter growth and selective supplement (SR084E, SR069E, Oxoid, Basingstoke, Hampshire, UK)) and incubated at 42°C for 24 h under microaerobic conditions provided by commercial gas packs (CampyGen from Oxoid). • foreign production vs. Swiss production

FDA 30/04/09 Low Acid Canned Food Manufacturers Part 1 - Adminstrative Procedures/Scheduled Processes We have recently redesigned the FDA Web Site. As a result, some Web links (URLs) embedded within guidance documents are no longer valid. If you find a link that does not work, please try searching for the document using the document title. Seafood Science and Technology Society of the Americas - 2000 - Proceedings of the 25th Annual Tropical and Subtropical Fisherie Proceedings of the 25th Annual Tropical and Subtropical Fisheries Technological Conference of the Americas. October 9-11, 2000 Longboat Key, Florida You can either download the Adobe PDF files and view them on your computer, or get the plug-in to view them right in your web browser from: Copyright: 2000 Seafood Science and Technology Society of the Americas All presentations found on this website are property of the Seafood Science and Technology Society (SST) and the respective authors.

FSAI – Codes of Practice : Regulation (EC) No. 852/2004 allows for the development of guides to good practice for hygiene of foodstuffs and also for guides regarding the application of HACCP principles (guides to good practice). Food business operators may use these guides on a voluntary basis as an aid to compliance with food hygiene requirements. According to Regulation (EC) No. 852/2004, two types of guides may be developed depending on the level at which they are established i.e.

Manual on fish canning - Contents Table of Contents by Darian Warne 2 Beaconsfield road Hawthorn Victoria 3123 Australia FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSRome, 1988 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division.

FRONTIERS IN MICROBIOLOGY 15/12/15 Occurrence and Antibiotic Resistance of Vibrio parahaemolyticus from Shellfish in Selangor, Malaysia 1Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia2Biomedical Research Laboratory, Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Malaysia High consumer demand for shellfish has led to the need for large-scale, reliable shellfish supply through aquaculture or shellfish farming. However, bacterial infections which can spread rapidly among shellfish poses a major threat to this industry. Shellfish farmers therefore often resort to extensive use of antibiotics, both prophylactically and therapeutically, in order to protect their stocks.

EFSA 31/07/14 Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens EFSA Journal 2014;12(7):3782[147 pp.]. doi:10.2903/j.efsa.2014.3782 Type: Opinion of the Scientific Committee/Scientific Panel On request from: European Commission Question number: EFSA-Q-2013-00400 Adopted: 10 July 2014 Published: 31 July 2014 Affiliation: European Food Safety Authority (EFSA), Parma, Italy Following a request from the European Commission, the Panel on Biological Hazards (BIOHAZ Panel) was asked by the European Food Safety Authority to deliver a scientific opinion on the public health risks of table eggs due to deterioration and development of pathogens.

INTECH - FEV 2012 Micro and Nano Corrosion in Steel Cans Used in the Seafood Industry Edited by Benjamin Valdez, ISBN 978-953-307-916-5, 488 pages, Publisher: InTech, Chapters published February 01, 2012 under CC BY 3.0 licenseDOI: 10.5772/1869 This book presents the wisdom, knowledge and expertise of the food industry that ensures the supply of food to maintain the health, comfort, and wellbeing of humankind. The global food industry has the largest market: the world population of seven billion people. The book pioneers life-saving innovations and assists in the fight against world hunger and food shortages that threaten human essentials such as water and energy supply. Appl. Environ. Microbiol. April 2015 vol. 81 no. 7 2320-2327 Long-Term Study of Vibrio parahaemolyticus Prevalence and Distribution in New Zealand Shellfish The food-borne pathogen Vibrio parahaemolyticus has been reported as being present in New Zealand (NZ) seawaters, but there have been no reported outbreaks of food-borne infection from commercially grown NZ seafood. Our study determined the current incidence of V. parahaemolyticus in NZ oysters and Greenshell mussels and the prevalence of V. parahaemolyticus tdh and trh strains. Pacific (235) and dredge (21) oyster samples and mussel samples (55) were obtained from commercial shellfish-growing areas between December 2009 and June 2012. Total V. parahaemolyticus numbers and the presence of pathogenic genes tdh and trh were determined using the FDA most-probable-number (MPN) method and confirmed using PCR analysis. In samples from the North Island of NZ, V. parahaemolyticus was detected in 81% of Pacific oysters and 34% of mussel samples, while the numbers of V. parahaemolyticus tdh and trh strains were low, with just 3/215 Pacific oyster samples carrying the tdh gene.

FSANZ - 2009 - Public health and safety of eggs and egg products in Australia Explanatory summary of the risk assessment This explanatory summary provides a concise plain-English summary of the background, approach and main findings of the Risk Assessment of Eggs and Egg Productsundertaken by Food Standards Australia New Zealand (FSANZ). In order to gain an in-depth understanding of the scientific evaluation, it is recommended that you read the full document which is available on the FSANZ website (see Useful Links at the end of this document). Summary of main findings Food Standards Australia New Zealand (FSANZ) has conducted a scientific assessment of the risks to public health and safety that may arise from the consumption of eggs and egg products in Australia. The assessment considered chemical and microbiological hazards and the main findings are:

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