 |
 
|
Research Projects and Reports
NZFSA Science Contracts
The New Zealand Food Safety Authority (NZFSA) Food Safety Programme contributes to the assurance of safe food for the New Zealand population by providing a broad project-based work programme to address food safety issues. Its aim is to minimise food born illness in New Zealand by carrying out studies to help our understanding of food safety issues, assess their risk to the consumer, and to investigate food safety incidents both relating to New Zealand-produced food and imported food.
Issue reports
A Systematic Review of the Aetiology of Salmonellosis in New Zealand
This is a systematic review of the available evidence around the aetiology of human (non-typhoidal) salmonellosis in the New Zealand setting.
NZFSA Scientific Interpretive Summary
Options for a National Salmonella Surveillance Programme for New Zealand
This report was commissioned to determine how a comprehensive national Salmonella surveillance programme could be established in New Zealand.
NZFSA Scientific Interpretive Summary
National Microbiological
Database Poultry Monitoring for Campylobacter: Investigation of Not Detected
Reinstates
This project aimed to determine whether a proportion of "not
detected" (ND) results in the National Microbiological Database (NMD)
database represents positive but low count carcasses.
NZFSA Scientific Interpretive Summary
Quantifying the reduction of Campylobacter jejuni on skin-on chicken breast
portions frozen and stored for up to 10 weeks at -12oC
The objective of this project was to quantify the reduction of two
Campylobacter jejuni strains on skin-on chicken breast portions frozen to a
defined internal temperature followed by frozen storage
NZFSA Scientific
Interpretive Summary
Handwashing and Drying Duration - Evidence for Efficacy
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
hand washing 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.
NZFSA
Scientific Interpretive Summary
Annual
report concerning foodborne disease in New Zealand 2008
This report for the calendar year 2008 is intended to be part of a
series providing a consistent source of data and method of presentation to
allow monitoring of foodborne illness in New Zealand
Potential
dissemination of Campylobacter by farmers' overalls in broiler
farms [
PDF
115K
]
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
NZFSA Scientific
Interpretive Summary
Resuscitation of
Putative Viable but Non-Culturable (VNC) Foodborne Bacteria of Significance to
New Zealand [PDF
1.0M
]
The goal of this project was to assess the ability of foodborne pathogens to
enter into, and emerge from, a putative viable but non culturable (VNC) state.
The following bacteria of importance to New Zealand public health were selected
for the study: Salmonella enterica serovar Brandenburg (one strain)
and serovar Typhimurium (one strain), two strains of Listeria
monocytogenes, two strains of Campylobacter jejuni and one strain of
Shiga-toxin producing Escherichia coli.
NZFSA Scientific
Interpretive Summary
Quantification of Campylobacter from Internal and External Carcass
Rinses
This study was conducted in order to quantify the distribution of Campylobacter
on various sites of the poultry carcass.
NZFSA
Scientific Interpretive Summary [PDF
16K
]
Fortification Overages
of the Food Supply: Folate [PDF
212K
]
The aim of this project is to measure the levels of folate in a range of
fortified food types and compare these levels to those of levels claimed in the
nutrition information panel (NIP) on product labels.
NZFSA
Scientific Interpretive Summary [PDF
15K ]
Allergens
in Food Processing: Industry Case Studies [PDF
244K
]
Two case studies were conducted, with two rounds of sampling carried out for
each case study. The first sampling (stage one) aimed to define the potential
for cross-contact, while the second (stage two) aimed to determine the impact
on final product of the cross-contact.
NZFSA
Scientific Interpretive Summary [PDF
14K
]
Enhancing
surveillance of potentially foodborne enteric diseases in New Zealand [PDF
1.5M
]
This project was commissioned from the Public Health Service, MidCentral
District Health Board as part of the 'Manawatu studies' to measure the
quality, timeliness and completeness of data collected by public health
services for notified cases of enteric diseases and to examine alternative data
collection approaches. It showed the effectiveness of utilising telephone
interviews and telemarketing techniques for gathering timely and complete data
within a public health service and that a short 2 page pre-screen questionnaire
can be effective in collecting quality data.
The Report has been passed on to the Ministry of Health and public health services for their information and action.
PFGE Typing of
Meat Isolates of E. coli O157:H7 in New Zealand [PDF
175K
]
Due to ongoing occurrences in ground beef in the United States and outbreaks of
human gastroenteritis, the US market is very sensitive to detection of E. coli
O157:H7 in beef including veal from very young calves. This study reports on
the molecular typing of 557 E. coli O157:H7 isolates from New Zealand adult
cattle, young calves, beef, veal and human cases from 1998 until mid 2008. Only
one NZ profile has been reported in the US; the NZ isolates detected three
years prior to those in the US. It is therefore unlikely that E. coli O157:H7
from NZ has caused outbreaks of human gastroenteritis in the US. The library of
molecular profiles now held by PulseNet Aotearoa New Zealand will enable New
Zealand to provide more robust assurances to overseas markets.
NZFSA
Scientific Interpretive Study [PDF
16K
]
A systematic review of
the human disease evidence associated with the consumption of raw milk and raw
milk cheeses [PDF
593K
]
The objective of the review was to identify primary studies describing human
diseases associated with the consumption of unpasteurised dairy products, and
to evaluate evidence presented in these studies .
NZFSA
Scientific Interpretive Summary [PDF
9.7K
]
Front of Pack
Labelling: Perspectives of the New Zealand Food Industry [PDF
714K
]
This project involved qualitative analysis on information and opinions
collected from the food industry in relation to front of pack labelling on
packaged foods and beverages.
NZFSA
Scientific Interpretive Summary [PDF
20K
]
SIGnposting Nutrition Study
(SIGNS)Final report [PDF
233K
]
The aim of this work was to determine the potential for front-of-pack labels in
New Zealand and the feasibility of a supermarket-based trial to determine their
impact on consumer purchasing behaviour in a real-life setting.
- SIGNS:
Literature review [PDF
506K
]
- SIGNS
Consumer Response [PDF
702K
]
- SIGNS:
Stakeholder Views [PDF
268K
]
Enhancing
Surveillance of Potentially Foodborne Enteric Diseases in New Zealand: Human
Campylobacteriosis in the Manawatu [PDF 5.9M
]
This study was undertaken as part of the NZFSA foodborne illness surveillance
strategy to further inform the aetiology of human campylobacteriosis, using
novel approaches to food source attribution in a particular geographical
location.
NZFSA Scientific
Interpretive Summary [PDF
15K ]
Preparation
of powdered infant formula in New Zealand [PDF
252K
]
A series of focus groups were run to examine aspects of the preparation of
powdered infant formula. Participants in the focus groups were caregivers
currently engaged in the preparation of infant formula.
NZFSA Scientific
Interpretive Summary [PDF
16K ]
On-farm factors for contamination of broilers
This project investigates on-farm risk factors for Campylobacter infection of
poultry flocks in New Zealand. This will assist the risk management of
Campylobacter in poultry by identifying risk factors for on-farm contamination
of poultry flocks.
- Survey of broiler farms
in New Zealand [PDF
910K
]
This report describes the results from a survey of broiler farms in New Zealand intended to capture detailed information relevant to biosecurity practices. A total of 60 of the approximately 160 broiler farms in New Zealand were visited. - Literature review and
overview of broiler farming in New Zealand [PDF
323K
]
This reports includes a review of the scientific literature regarding on-farm risk factors for Campylobacter infection in broilers and an overview of broiler farming in New Zealand, a national perspective collated from information supplied by major poultry producers. - NZFSA Scientific Interpretive
Summary [PDF
14K ]
Domestic
food practices in New Zealand - Quantifying the reduction of Campylobacter
jejuni on skin-on chicken breasts commercially frozen and stored for up to 10
weeks in a domestic freezer [PDF
403K
]
This project quantifies the reduction of two Campylobacter jejuni strains,
STu48 and ST474, following commercial freezing (-30C), commercial frozen
storage (-21C) for two weeks and domestic storage (-18C) for a further eight
weeks.
NZFSA Scientific
Interpretive Summary [PDF 13K
]
Domestic food
practices in New Zealand - Freezer survey [PDF
1.2M
]
This project provides baseline information on: (i) domestic freezer types
commonly in use in New Zealand; (ii) typical domestic freezer temperatures; and
(iii) freezing and thawing temperature profiles for chicken samples, with a
view to generating information to support a more quantitative assessment of the
effects of freezing.
NZFSA Scientific
Interpretive Summary [PDF 13K
]
Annual report concerning
foodborne disease in New Zealand 2007 [PDF
1.0M
]
This report for the calendar year 2007 is intended to be part of a series
providing a consistent source of data and method of presentation to allow
monitoring of foodborne illness in New Zealand.
Annual report concerning
foodborne disease in New Zealand 2006 [PDF
1.3M
]
This report for the calendar year 2006 is intended to be the first of a series
providing a consistent source of data and method of presentation to allow
monitoring of foodborne illness in New Zealand.
Risk Ranking
Estimates of the cost of foodborne disease for New Zealand [PDF 247K
] ]
This project developed annual estimates for the burden of various foodborne
diseases caused by microbiological hazards.
NZFSA Scientific Interpretive Summary
[PDF
12K ]
Consumer
knowledge, attitudes and beliefs with respect to Campylobacter, and
Campylobacteriosis and poultry [PDF
421K
]
The aim was to gather information on consumer knowledge, attitudes and beliefs
with respect to Campylobacter, campylobacteriosis and poultry from a sample of
1000 consumers nationally across New Zealand.
NZFSA Scientific
Interpretive Summary [PDF 13K
]
Campylobacter spp. enumerated from drips trapped in leak-proof packaged retail
poultry [PDF
128K
]
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 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.
NZFSA Scientific
Interpretive Summary [PDF 16K
]
Review of Yersiniosis Notifications in New Zealand 2002-2006 [PDF
202K
]
Yersiniosis is a potentially food borne disease with relatively high
notification rates in New Zealand. The rates notified in New Zealand have been
higher than those in other comparable countries. In light of this disease
burden and its consequent implications for trade an examination of the
notification data was carried out to validate the human yersiniosis disease
notification data held in the national notifiable disease database and to
validate an agreed sample of yersiniosis notifications utilising notification,
clinical, clinical laboratory and reference laboratory information.
The report identifies a series of recommendations, most of which relate to enhancements of surveillance and laboratory investigation. NZFSA has forwarded copies of the report to the agencies responsible for these activities; for their information, comment and appropriate action
Modelling of Exposure of New Zealand
consumers to Salmonella [PDF 1.0M
]
This document contains an evaluation of:
- The relative likelihood of New Zealanders becoming ill from Salmonella transmitted via food compared with Salmonella being transmitted via other pathways such as direct contact with animals and overseas travel
- Changes in relative likelihood of foodborne salmonellosis that may eventuate from importation of poultry products from overseas according to specific import scenarios.
Clostridium botulinum in New
Zealand marine sediments [PDF
368K
]
Clostridium botulinum and related organisms are bacteria that can grow in food
and produce an extremely potent neurotoxin (BoNT) causing a food poisoning
syndrome known as botulism. Internationally BoNT-producing organisms are of
particular concern to seafood producers because one group of these organisms
(Type E) naturally occurs in the marine environment and can grow and produce
toxins at refrigerated temperatures. Research was commissioned to determine the
prevalence of BoNT-producing organisms in the New Zealand marine environment.
This required the development of new analytical methods. Five hundred and one
samples of marine sediment were collected from selected harbours and inshore
coastal areas around New Zealand and no BoNT Type E was detected. We conclude
that there is minimal risk that chilled seafood from New Zealand would cause
botulism.
See also: Selecting methods for determining
the presence of BoNT genes in New Zealand marine sediments [PDF
1.2M ]
Survey of
Retail eggs for Salmonella [PDF
105K
]
This survey assessed the presence of Salmonella in and on eggs available
through retail outlets in Auckland and Christchurch. A total of 514 sample
units of eggs were tested over a twelve-month period.
Acute
Gastrointestinal Illness (AGI) Study [PDF
184K
]
This report utilises the results from three study elements
(Population, General Practise and Laboratory) to describe the under
ascertainment of AGI at each stage of the reporting pyramid, and provide an
overview of the illness in the New Zealand population. The report also compares
the AGI study results with those from previous studies conducted in New Zealand
on individual components of the reporting pyramid, and selected aspects of
overseas studies.
-
Laboratory Survey Report [PDF
949K
]
- General
Practice Survey Report [PDF
881K
]
-
Community Survey Report (updated sept 2009) [PDF
625K
]
- Final
Report (updated sept 2009) [PDF
184K
]
Domestic Food practices in New Zealand [PDF
1.1M
]
During the 2005-2006 period covered by this report, the project has principally
investigated temperature profiles for meat and poultry during simulated
transport home, and transfer rates of Campylobacter under simulated domestic
handling conditions.
Produce Safety in New
Zealand
NZFSA and its predecessors have over several years evaluated the potential risk
of fresh produce to the New Zealand consumer. Only two outbreaks of foodborne
illness attributed to fresh produce have been reported. Surveillance
information suggests that exposures to pathogens in fruits and vegetables in
New Zealand are not responsible for as high a proportion of outbreaks as
overseas. Sporadic incidents have not been unequivocally associated with fresh
produce. Current industry controls appear sufficient at this time to mitigate
any risks.
Risk
Ranking: Estimates of the Burden of Foodborne Disease for New Zealand [PDF
642K
]
This report describes the further development of a single metric for risk
ranking of foodborne disease in New Zealand. The chosen metric is the
disability adjusted life year (DALY). The report provides DALY estimates of the
burden of disease for illnesses caused by microbiological pathogens in food in
New Zealand.
The effect of
refrigeration on Campylobacter survival on poultry meat (ESR Food, 2005)
[PDF
766K
]
Possible control of Campylobacter in poultry by deep chilling or partial
"crust" freezing of chilled product was considered to be an
attractive risk management option. Crust freezing procedures currently used by
industry to enhance shelf life (-2oC for
150 minutes with subsequent thawing to chilled temperatures) do not have a
significant effect on the levels of Campylobacter on the final product.
Experimental crust freezing to various temperatures as low as -10oC
similarly did not achieve any reduction in bacterial numbers or induce cellular
damage in chicken broth. In contrast, freezing at -10oC on
chicken skin did lower numbers, although the freezing period was longer than
legally and commercially viable. Freezing at temperatures less than standard
temperatures (-12oC to
-18oC) at this
stage does not appear to be a viable risk management option.
Quantitative
Risk Model: Campylobacter spp. in the Poultry Food
Chain
This report describes the development of a quantitative risk model to
investigate Campylobacter spp. contamination in the processing and consumption
stages of the New Zealand poultry food chain. It covers work during the period
2003-2006. The output of the model is intended to describe the exposure of New
Zealand consumers to Campylobacter from poultry, in terms of probability that
an exposure (e.g. a poultry meal) will be contaminated, and if so, the numbers
of bacteria involved. The purpose of the model is to assess the effect of
changes in the poultry food chain on that exposure. This is intended to support
the development of risk management measures by the New Zealand Food Safety
Authority.
A Review of Factors
that Influence Cooked Meat Colour [PDF
319K
]
Adequate cooking of meat, especially ground or diced meat products, is
necessary to inactivate microbial pathogens. Consumers have traditionally
assessed cooking status by the color of the meat or juice - "brown"
is cooked (safe), "red" is uncooked (unsafe). This report casts doubt
on this method of determining whether meat is cooked by reviewing the factors
that can influence the final color of cooked meat. Many factors prolong the
pink "uncooked" color in meat (e.g. high pH, modified atmosphere
packaging, rapid thawing, low fat content, nitrite) and may lead to overcooking
and loss of food quality. More importantly, factors that cause "premature
browning", hence undercooking of meat (potentially unsafe), include use of
pale, soft exudative meats, packaging under oxygenated conditions, bulk
freezing or thawing over long periods, and addition of salts or lean finely
textured beef. In summary, the color of cooked meat is not a good indicator of
adequate cooking, and the use of a food thermometer is recommended.
J. Food Sci. (2006), 71:4, R31-40
Detection and
Enumeration of Yesinia Enterocolitica from Raw Pork: Pilot Survey [PDF
355K
]
Development of a New Rapid and Sensitive Method to Detect and
Enumerate Pathogenic Yersinia Enterocolitica from Raw Pork: A Preliminary
Report (June 2006) In 2005, the incidence of yersiniosis in New Zealand was
10.9 cases per 100,000 people and was the third most notified foodborne enteric
pathogen. Most human infections are caused by a small number of pathogenic
biovars and serotypes of Yersinia enterocolitica carrying the virulence plasmid
pYV which is more commonly isolated from pork than other meats. Determining the
prevalence and concentration of Y. enterocolitica in the New Zealand food
supply has been difficult because it is often present at very low numbers and
masked by the background microflora. This report describes development of a new
rapid and sensitive method to detect (presence/absence) and enumerate
pathogenic Y. enterocolitica, and a pilot survey of retail pork for
validation.
Scoping a New Zealand
antimicrobial resistance surveillance programme in food. [PDF
88K
]
The Expert Panel on Antibiotic Resistance established by NZFSA in 2004
recommended that an antimicrobial resistance surveillance programme be set up
in food-producing animals. This was endorsed by the agency's Antibiotic
Steering Group. To assist NZFSA take this forward a report was commissioned to
examine and summarise a range of the international initiatives in countries
with similar agricultural production systems that have been designed and
implemented to provide ongoing, permanent, national surveillance system to
monitor antimicrobial resistance trends among selected enteric organism from
animals and animal-derived food sources.
PFGE Typing of Human Case
and Food Isolates of E. coli O157:H7 in New Zealand [PDF
743K
]
A potential common source outbreak of a specific genotype of E. coli O157:H7
was tentatively linked to ground beef containing a mix of US and New Zealand
(NZ) beef. Even though the genotype is common in the US, the US-CDC and
USDA-FSIS requested information on its occurrence in NZ. ESR, funded by NZFSA,
has genotyped NZ human (203) and beef (229) E. coli O157:H7 isolates
(2003-2006) held by their Enteric Reference Laboratory and by NZ research
institutes. The study has shown that all are genotypically dissimilar to those
isolated in the US and it is therefore improbable that NZ beef is the original
source of the US ground beef or human case isolates.
Salmonella in Uncooked Retail Meats in New Zealand
A national quantitative survey of Salmonella in five types of uncooked retail
meats in New Zealand was undertaken from August 2003 to May 2005 to establish
baseline proportionality data
Prevalence, Numbers, and Subtypes of Campylobacter jejuni and Campylobacter
coli in Uncooked Retail Meat Samples
A national quantitative survey of Campylobacter jejuni and
Campylobacter coli in 1,011 uncooked retail meat samples (beef, unweaned veal,
chicken, lamb and mutton, and pork) was undertaken from August 2003 to June
2004 to establish baseline proportionality data.
Lamb carcass examination
in New Zealand [PDF
545K
]
New carcass presentation requirements to complement the hands off examination
procedures for lambs.
Level of Trans Fatty Acids
in the New Zealand Food Supply [PDF 1.1M ]
The principle objective of this project was to provide data on the
trans fatty acid content of selected New Zealand foods. These data
will be used to support decisions relating to the risk management of the level
of trans fatty acids in foods.
Survey of Salt in Processed
Foods [PDF
147K ]
The purpose of this survey was to provide data on the sodium concentration of
processed foods available in New Zealand. These data will be used in the Food
Standard setting process for Proposal P230 "Iodine
Fortification".
Transmission Routes for
Camplylobacteriosis in New Zealand [PDF 784K
]
The objective of this project is to prepare a review document identifying, to
the greatest extent possible, the identity and relative importance of different
transmission routes for Campylobacter infection in New Zealand.
Fortification overages of
the food supply: Folate and iron [PDF 188K
]
The purpose of the research was to measure the actual levels of
folate and iron in a selection of fortified foods, and to compare actual levels
to levels claimed on product labels.
Fortification overages of the food supply: Vitamin
A, Vitamin D and Calcium [PDF 505K
]
The purpose of the research was to measure the actual levels of vitamin A,
vitamin D and calcium in a selection of fortified foods, and to compare actual
levels to levels claimed on product labels.
Fortification overages of the food supply:
Vitamin C, Zinc and Selenium [PDF 167K
]
The purpose of the research was to measure the actual levels of vitamin C and
zinc in a selection of fortified foods and actual levels of selenium in infant
formulae, and to compare actual levels to levels claimed on product labels
Technological Issues with Iodine
Fortification of Foods [PDF 2.2M
]
This report looks at the stability and retention of iodine in a number of food
matrices when varying levels of iodine are added, and the reactivity and
possible interactions of iodine with other food components. The report also
summaries international experience relating to the addition of iodine and its
salts to processed foods. The results of the research will feed directly into
the food standard setting process for Proposal P230 “Iodine
Fortification”.
Report -
'Mycobacteria paratuberculosis - a public health
issue?'
There has been ongoing debate about a possible association between the bacteria
Mycobacterium avium subspecies paratuberculosis (MAP) and Crohn's disease
in humans, however evidence for MAP being a causative agent for Crohn's
disease is inconclusive.
Report -
Evaluation of Foodborne Disease Outbreaks//Human Health Surveillance
Interface [PDF
171K
]
An evaluation of current foodborne disease surveillance in New Zealand as part
of a programme to improve the quality of epidemiological information that is
gained from foodborne disease surveillance, investigation and reporting
Report - A Systematic Review of the Aetiology
of Human Campylobacteriosis in New Zealand [PDF 419K
]
A systematic review of available evidence around the aetiology of human
campylobacteriosis in the New Zealand setting and a consideration of the
scientific quality of the evidence (particularly concerning foodborne
transmission).
Review: Pasteurisation of Dairy
Products: Times, Temperatures and Evidence for the Control of
Pathogens
NZFSA is continually reviewing the science upon which New Zealand Standards are
based. As such a report was commissioned to review the scientific basis upon
which the current time and temperature parameters for pasteurisation are based.
In addition, the review identifies those pathogens that may be present in raw
milk and evaluates the control of these pathogens that is achieved by
pasteurisation.
Vitamin K in Milk
– Anlene Risk Assessment:
Vitamin K occurs naturally in two forms; phylloquinone (plants) and menaquinone
(bacteria). There is no recommended daily intake for Vitamin K (phylloquinone)
as no dose response relationship has been established1. Vitamin K as
menaquinone is synthesized in the lower bowel by bacteria. Adequate intake data
is set from average dietary intakes from healthy individuals. Vitamin K
deficiency occurs rarely, usually in individuals with fat malabsorption
disorders. Deficiency has been induced in individuals fed less than 10µg
per day1. No upper limit of intake has been set due to the absence
of adverse effects of consuming large amounts of vitamin K in healthy
populations2. Vitamin K was investigated for the possibility of
being carcinogenic in large doses, but no relationship has ever been
established.1These investigations mainly concerned administration of
intra-muscular vitamin K for prevention of vitamin K deficiency bleeding in
newborns.
Key projects
Acrylamide
in New Zealand Food [PDF
1.3M
]
The objective of this project in the 2004/05 year was to identify the foods
most likely to contribute significant amounts of acrylamide to typical New
Zealand diets using the simulated diets from the 2003/04 Total Diet Survey and
use this as the basis of selecting New Zealand foods for further testing.
How
does NZFSA respond to situations where a low-level presence of an unapproved
substance in food is identified?
The purpose of this report is to explain how NZFSA applies a risk management
framework to its response and standard setting activities to ensure they are
proportional relative to the issue under consideration, using the Liberty Link
Rice 601 (LLRICE 601) incident as a case study.
Food
Residues Surveillance Programme
The New Zealand Food Safety Authority (NZFSA) is undertaking a Food Residues
Surveillance Programme (FRSP) as part of its science strategy. The
purpose of the FRSP is to provide preliminary information on levels of
chemical residues and foods not covered by existing residues monitoring
programmes.
Food Safety and
the New Zealand public- a Quantitative Study
In 2003, and again in 2005, NZFSA commissioned a study undertaken by UMR
Research on the perceptions of the New Zealand general public on food safety
issues, providing a benchmark on food safety public perception.
National Typing
Database
A standardised, national, pulsed-field gel electrophoresis (PFGE) microbial
sub-typing database is being implemented to allow more effectively detection of
clonal linkages between human case isolates and food/environmental isolates of
Campylobacter, Salmonella, shiga-toxigenic E. coli
(STEC) and Listeria.
New Zealand Total Diet
Study
The primary focus of the New Zealand Total Diet Study (NZTDS) is to assess
dietary exposure to chemical residues, contaminant elements and selected
nutrients, from approximately 120 representative foods, across the average diet
of different age-sex groups within the New Zealand population.
Projects for specific foodborne pathogens
- Campylobacter
- Salmonella
- Salmonella Brandenburg
- Shiga-toxin producing Escherichia coli (STEC)
- Listeria
- Yersinia
- Noroviruses
New Zealand Food Safety Authority
68-86 Jervois Quay
PO Box 2835
Wellington
NEW ZEALAND
Phone: +64 4 894 2500
Fax: +64 4 894 2501
Contact
NZFSA about this page