Foodborne Illness

Advice for food growers, processors and retailers on reducing levels of micro-organisms in food. These may include bacteria, fungi, parasites and viruses.

Campylobacter and poultry production

It has been scientifically established that poultry meat is a primary exposure pathway in New Zealand. NZFSA's Campylobacter risk management strategy aims to reduce Campylobacter levels in chicken meat through scientifically robust interventions at appropriate points in the food chain.

Salmonella and food production

Salmonella bacteria are found on the gut of warm and cold-blooded animals and are often found on food. NZFSA is working with industry to identify appropriate controls to reduce the incidence of Salmonella in food.

Listeria and food

Listeria is found widely in nature and can be transmitted through food. NZFSA is working with industry and other experts to reduce the reported incidence of foodborne listeriosis.

Foodborne Illness

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