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| NEW ZEALAND FOOD
SAFETY NEWS: |
 Food safety top of the menu for new joint venture
(28 Jul 10) New Zealand’s first food safety centre will soon be serving up a smorgasbord of courses catering for the needs of the country’s food producers.
The Food Safety Centre, a joint venture between the University of Canterbury and Lincoln University, has been established to respond to the needs of the food industry to create courses to support and aid the development of New Zealand’s food products. It was set up with funding support from the Tertiary Education Commission.
Canterbury University academic Professor Ian Shaw, who is Director of the new centre, said courses on the menu could cover a range of topics – from bacterial and chemical contamination and the effect on consumers, to safety issues relating to the development of new food products.
“What we want to do is work with the food industry to find out what they want and tailor what we do to meet their needs,” said Professor Shaw.
“We want industry to be involved in developing the programmes it wants. We can train new staff, help make people more aware of the issues involved in food production and keep the industry up-to-date with the latest research.”
Professor Shaw said the centre, which is based at Lincoln University, would have two lecturers to deliver and develop the courses but would also draw on the knowledge of food safety experts from other organisations.
Lincoln University academic Associate Professor Jim Morton, who is working with Professor Shaw on the new initiative, said it was “a really exciting opportunity for industry and the two universities to work together towards a common goal”.
In the long-term, Professor Shaw said the centre would develop a research programme and planned to offer a masters degree in food safety.
 Banned
chemical found in bok choy
(27 Jul 10) A study by the New Zealand Food Safety Authority (NZFSA) has found
concerning levels of chemical residues in the vegetable bok
choy.
The study, by the Food Residue Surveillance Programme, found
a number of bok choy samples exceeded the maximum residue limits (MRL) for agricultural
chemicals, with 10 out of 23 examples containing the fungicide chlorothalonil
or the insecticide thiamethoxam over the allowable limit.
Some samples also contained traces of endosulfan which was banned last year because
of the risk it poses to human health.
Traces of endosulfan were also found in cucumbers and although the levels detected
in both vegetables were compliant with MRLs and deemed not a food safety concern.
Investigators were following up on the detections, NZFSA adviser Paul
Dansted said today.
While the levels of chemicals found in bok choy were not a safety risk they were
still a concern, he said.
"Although our safety assessments show that an average-sized adult weighing 70kg
could eat 1.7 kilos a day of the bok choy with the highest residue for the whole
of their life with no effect, this level of non-compliance is concerning," he
said.
Chemical standards had been breached because growers had been confused over how
to classify bok choy and many had mistakenly considered bok choy as brassicas
instead of leafy vegetables, which have a much lower MRL.
More at www.stuff.co.nz.
 Recall:
Gregg’s Rich Steak Sauce
(22 Jul 10) Cerebos Gregg’s has issued a recall of a batch of it's Gregg’s Rich
Steak Sauce 575g carton product due to the possibility that it may contain
small metal fragments.
Gregg’s Rich Steak Sauce; Package Description & Size:
575g block pack/carton;
Identification:
Best Before: 25 June 2011.
Distribution:
Supermarkets and small retail stores throughout the North Island, New Zealand
only.
Reason for Recall:
Small metal fragments may potentially be present in a small number of packs
Cerebos Gregg’s Limited is conducting a voluntary consumer level recall of Gregg’s
Rich Steak Sauce 575g block pack as a precautionary measure. This recall has
been initiated due to the possibility that small metal fragments may potentially
be present in a small number of packs. All Gregg’s Rich Steak Sauce 575g block
packs with the best before date of 25/06/11 should not be consumed.
This recall applies only to the above product with the identified best before
date, which has been distributed through supermarkets and small retail stores
throughout the North Island. No other Cerebos Gregg’s Limited products are affected
by this recall.
Customers are encouraged to check in their homes to ensure they do not have any
of the affected product. If found, do not consume, retain the product packaging
and contact our customer service centre during business hours on 0800 467 226
or email csc@cerebosgreggs.co.nz to arrange reimbursement.
For further information please call our toll free customer service number 0800
467 226.
Cerebos Gregg’s Limited
291 East Tamaki Road, East Tamaki, Manukau 2013.
 Top
overseas speakers headline food safety conference
(21 Jul 10)
The world’s big guns of food safety will be in Auckland for two days in September for the New
Zealand Food Safety Authority’s 2010 conference.
Highlights of the conference include top US food safety lawyer Bill Marler who has taken many successful class action lawsuits against food businesses. He has represented victims of nearly every large foodborne illness outbreak in the United States, securing over half a billion dollars for his clients.
From the UK, Alyson Smith will tell the fascinating tale of Michelin-starred celebrity chef Heston Blumenthal’s ‘Fat Duck’ restaurant and how more than 500 diners were struck down with norovirus, making headlines around the world.
Dr Bob Brackett is at the top of food safety in the United States and will be looking at how everyone from the farm to fork has a food safety role to play making. Until recently with the US Grocery Manufacturers Association, he is now Vice President and Director at the National Center for Food Safety and Technology, a major US research consortium.
Food packaging consultant, expert witness, author and University of Queensland professor Gordon
Robertson delves in food packaging and its impact on food safety hazards. While packaging removes some hazards and makes food safer can it introduce other, new problems? Issues examined include printing inks, heavy metals, plasticisers and the use of recycled materials.
The many top local speakers at the conference will cover challenges to reputation, the importance of food safety to our food exports, food forensics, what statistics about foodborne illness really tell us, what works and what doesn’t when teaching young Kiwis to cook, kitchen horrors through the eyes one of the country’s top chefs, what motivates New Zealanders to think about food safety at home, how new technology has given us outcome-based food practices that outstrip the bounds of old prescriptive food rules, what the future holds for nanotechnology, and what’s ahead for food safety and science-based food innovation.
NZFSA’s 2010 Food Safety Conference is at the Crowne Plaza in Auckland on 13
and 14 September and costs just $650 plus GST for both days. The programme is online at www.nzfsa.govt.nz
 FGC
pays tribute to retiring NZFSA Chief Executive Dr Andrew McKenzie
(2 Jul 10) The Food and Grocery Council (FGC) today marks the retirement of Dr
Andrew McKenzie, Chief Executive of the New Zealand Food Safety Authority (NZFSA) and pays tribute to his contribution to the wider food industry during his 40-year career, says FGC Chairman, Mr George
Adams.
“Under his leadership NZFSA has developed excellent working relationships with all parts of our sector and has become an internationally respected organisation working on New Zealand’s behalf.”
“Dr McKenzie has always put major emphasis on good communication with stakeholders. Our members have appreciated his upfront approach to dealing with industry issues and his willingness to engage.”
Mr Adams says that under his leadership NZFSA has built a strong and respected team with a proactive culture. We are hopeful that this approach will be preserved within the new Ministry of Agriculture structure.
“Dr McKenzie’s departure will be a loss to the public service, but we have no doubt that despite his love of golf, his skills will continue to be called upon elsewhere within the food industry.”
“His public service has made a difference to the sector and we wish him well with the future.” Mr Adams said.
 3rd
Australian Food Safety Conference, Melbourne, 7-9 September 2010
(3 Jun 10) REGISTRATION NOW
OPEN!
The 3rd Australian Food Safety Conference organising committee
is pleased to advise that conference registration is now open.
A premier event bringing together food industry professionals involved in food
safety from around the globe, the event attracts a loyal following
together with a growing number of delegates involved in the food
safety arena. This is a fantastic opportunity to meet with your
industry peers and colleagues from around the world to exchange
knowledge and best practice.
The conference theme for the 2010 event is ‘From Red Tape to Real
Value’.
The theme explores a variety of issues that affect food safety and examines the
relationship
between regulatory agencies and the food industry in reducing risks associated
with the food supply.
The conference will present a high calibre of International and National presenters
including the following keynote and international speakers:
Keynote Speakers:
Tim Smith, Chief Executive Officer, UK Food Standards Agency, United Kingdom
Food 2030 – UK Government’s Vision for the Food System, Bill Marler,
Attorney, Marler Clark, USA Industry Responsibility for the Food it Produces,
Dr
Robert Brackett, Senior Vice President, Grocery Manufacturers of America Industry-Regulator
Interactions: Driving Change Across the Industry. Invited International
Speakers:
Professor John Humphrey, University of Sussex, United Kingdom;
Professor Junshi Chen, Chinese Centre for Disease Control and Prevention, China;
Dr Marion Koopmans, National Institute of Public Health and Environment (RIVM),
Netherlands;
Alyson Smith, Centre for Radiation Chemicals and Environmental Hazards Health
Protection Agency, United Kingdom.
 Click here to download the full draft program:
www.afsc2010.com.au
The Australian Food Safety Conference website provides an
excellent overview of the conference and includes information regarding registration,
the conference
program and partners to date.
Alternatively, please contact the conference managers, WALDRONSMITH Management
via email or tel. +61 (03) 9645 6311.
 Energy
Shots: NZFSA assesses caffeine risks and industry launches Code
(3 June 10) Both the New Zealand Food Safety Authority and the New Zealand
Juice & Beverage Association have acted this week to send the message that
energy drinks and energy shots containing caffeine are not for children and young
teenagers. The NZFSA is confirming its advice
to parents and caregivers, following completion of a risk profile on caffeine.
“The report has not found anything we didn’t already know: children and teenagers
get caffeine from tea, kola drinks and coffee, and if they consume too much they
could have effects like dizziness, rapid heartbeat, irritability, anxiety, tremors
and insomnia,” public health principal advisor Donald
Campbell says.
“These products are labelled with their caffeine content, and just as you wouldn’t
hand a child a double long black, you shouldn’t give them energy shots,” Dr Campbell
says.
A single shot espresso coffee has around 80 mg of caffeine and a cafe latte 99
mg. Energy shots can have twice this level or more. A cup of tea has about 55
mg. A 50g milk chocolate bar has about 10mg.
NZFSA’s risk profile indicates that the temporary adverse effects can occur in
some people when they consume about 3 mg of caffeine per kilogramme of body weight
a day, which most adults would exceed if they had two single shot lattes or four
cups of tea. There is no evidence of long-term harm in the general healthy adult
population from caffeine consumption up to 400 mg per day.
Ministry of Health healthy eating guidelines say that children should avoid energy
drinks and limit intake of kola type soft drinks, and that teenagers have them
only once in a while. Pregnant women should limit their caffeine intake and avoid
energy drinks and energy shots. People who are sensitive to caffeine should also
avoid energy drinks and energy shots.
Energy drinks sold under the Australia New Zealand Food Standards Code must
carry an advisory statement that the product contains caffeine and is not recommended
for children, lactating women or individuals sensitive to caffeine. The level
of caffeine must also be stated on the label. Energy shots sold under the New
Zealand Food (Supplemented Food) Standard 2010 must carry the same information.
 The New
Zealand Juice and Beverage Association has developed
an Industry
Code
for the Manufacturing and Marketing of Energy Shots, launched this week:
click here.
All members of the New Zealand Juice and Beverage Association (NZJBA) together
with members of its sister organisation, the Australian Beverages Council
(Beverages Council), that manufacture or distribute energy shot products, have
made a voluntary undertaking to commit to a range of best practice standards
over and above legislative requirements.
“NZFSA
supports
the New Zealand Juice and Beverage
Association’s
Code of Practice
to minimise marketing of these products to children,” Dr Campbell says.
He adds that it is difficult to determine what the levels of consumption of energy
drinks and energy shots are in New Zealand. “We had to make some conservative
assumptions because many of these caffeine drinks are relatively new on the market
and the market is constantly changing.”
NZFSA assistant director of international policy Trish Ranstead says
that the risk profile has been shared with trans-Tasman food standards-setter
Food Standards
Australia New Zealand (FSANZ).
The risk profile can be downloaded from the NZFSA website: www.nzfsa.govt.nz/science/risk-profiles/
 Recall:
Bluebird Light Plus Potato Chips
(3 Jun 10)
Snackfood manufacturer Bluebird has recalled
a batch of its Bluebird Light Plus Sea Salt Potato Chips, 150g packs, Best
Before: 25 August 2010.
Package Description & Size:
150g bag.
NZ Distribution:
Supermarkets and Dairies throughout New Zealand.
Reason for Recall:
Undeclared Allergens - Milk, Soy & Gluten.
Comments:
Bluebird Light Plus Sea Salt Potato Chips (150g bags) displaying Best Before
date 25 August 2010 should not be consumed due to the presence of undeclared
allergens – milk, soy and gluten.
There have been no reports of illness, however any person concerned about their
health should seek medical advice.
Customers should return this product to their retailer for a full refund or phone
Bluebird Foods Ltd on 0800 762 324 with any queries.
 Putting
an end to kitchen crimes
(26 May 10)
New Zealanders spend far too much time in the bathroom from food poisoning, and they blame the wrong person, according to new consumer research commissioned by the New Zealand Food Safety Authority (NZFSA).
To help people avoid food poisoning, NZFSA has launched Kitchen Crimes
Week on 24-28 May, to give consumers the information they need to keep their kitchens crime-free.
NZFSA’s survey shows that one in four Kiwis say they have had a bout of food poisoning in the past two years, and the vast majority believed the cause was a meal bought outside the home.
“But that’s not necessarily the case,” says NZFSA’s principal adviser Roger
Cook. “We’re holding Kitchen Crimes Week to remind people that about 40 percent of food poisoning is from kitchen crimes at home.
“The most common crimes are not washing your hands properly and not cleaning your chopping boards between preparing raw meat or poultry and ready-to-eat foods.”
Food poisoning costs New Zealand $86 million each year, mostly due to lost productivity from 5.3 million days off work.
“Most people probably think they are squeaky-clean in the kitchen, but if you take a closer look many of us have to plead guilty to unknowingly committing food crimes in the kitchen,” Roger says.
The key to avoiding nasty foodborne bugs is to clean, cook and chill food properly. It is also imperative to have good hand hygiene.
Top 10 ways to fight kitchen crimes:
 Always wash and dry your hands thoroughly before, during and after preparing food.
Use separate cloths for wiping hands and dishes – and make sure they are clean.
Change your sponge and dishcloth regularly. For a quick clean, rinse well in warm soapy water and then microwave for 2-4 minutes on high…that’ll kill most bugs.
Keep raw and cooked foods, and the utensils and plates used for each, separate at all times.
After cutting raw meat and poultry, wash your chopping board and knives thoroughly in hot soapy water or in the dishwasher.
Cook chicken, mince and sausages right through. If in doubt, use a meat thermometer to check that these meats are cooked to the safe internal temperature (75°C).
Perishable food can be left covered at room temperature for up to two hours. Then it should be eaten, refrigerated or thrown out.
Make sure your fridge temperature stays in the 2°C to 4°C safe zone.
Cover food before putting it in the fridge.
Cover raw meat and store on the bottom shelf of the fridge so juices don’t drip onto other food.
Giant Food Smart sponges will be invading downtown Auckland, Wellington and Christchurch on Friday, May 28 to promote Kitchen Crimes Week, making for an excellent photo opportunity. These friendly invaders will be handing out Scotch-Brite sponges and food safety tips to people walking by. You will find the sponges in:
• Auckland, 210 Queen Street, from 8.15am-8.45am
• Wellington, 312 Lambton Quay, from 12.15pm-12.45pm
• Christchurch, corner of Cashel and Colombo streets, from 12.15pm-12.45pm
 New Zealand seafood safety on show
(12 May 10)
The way New Zealand works to keep our seafood safe to eat by the world’s consumers has been showcased during a high-level Chinese delegation’s two-week visit with the New Zealand Food Safety Authority (NZFSA).
Six Chinese senior government officials took part in the second study programme to look at how New Zealand manages food safety risks, this time those associated with seafood. Along with a series of seminars in Wellington, they also saw how food safety standards are put into practice by seafood businesses with visits to shellfish farms and sites where fish and shellfish are processed.
Market access counsellor Neil McLeod says the delegation appreciated the chance to see in detail why New Zealand takes the approach it does in managing risks.
“Obviously the Chinese situation is different from ours, but they were interested in looking at ways that the philosophies and some of the methods might be applied back home. It's always useful when trading partners understand each other's processes or share similar ways of doing things as it smoothes the way for a closer trading relationship.”
A free trade agreement between China and New Zealand came into force in October 2008. The idea for the food safety study programme came out of this agreement to provide for the exchange of food safety knowledge between the two countries.
According to seafood industry figures, New Zealand seafood exports to China are worth about NZ$175 million a year.
Neil says the food safety study programmes have deepened New Zealand and China’s relationship and mutual understanding, in line with the aims of the FTA. “The Chinese have a saying something like ‘one look is worth a hundred lectures’; and it’s clear that any regulatory relationship will function best when it’s based on personal contact that engenders trust and confidence.”
The Chinese delegation was particularly interested to see fish that had originally been caught in New Zealand waters, processed in China and then brought back to New Zealand for further processing. This brought to life the links that exist between New Zealand and Chinese businesses and showed that the relationship between our countries is successful on many levels.
Officials from NZFSA and MAF will visit Beijing this month to conduct seminars on New Zealand’s experiences with the World Trade Organization concept of equivalence, which is when two systems are different but are accepted because they both work to achieve the same food safety outcome. This allows each country to tailor their systems to their own environments, and keep compliance costs for businesses down, while still ensuring that consumers have access to safe food.
Photo: Chinese delegates inspect freshly harvested oysters at Pakihi Marine Farms in Clevedon, Auckland
 Make
Mum's Day a safe food day
(6 May 10) Breakfast in bed, a day off kitchen duty, and multi-generational family
gatherings are often parts of a great Mother’s Day. To answer all Mum’s wishes,
the Food
Safety Information Council is highlighting the need to make the day
a safe food day. “Those wanting the perfect day for Mum may be creating kitchen
treats without much experience so it’s important for them to carry out the food
safety basics,” Juliana
Madden, Council Executive Officer says. “A day of pampering shouldn’t
result in Mum, or any family or friends, becoming one of the more than 5 million
Australians estimated to suffer from food poisoning each year,” Juliana says. “Just
following the Council’s simple food safety tips help avoid this.” The Council’s
basic food safety tips are:
Clean: Wash hands with soap and warm, running water for 20 seconds
and dry for 20 seconds, before, during and after cooking. This not only decreases
the risk of food poisoning, but also curbs the spread of flu and other illnesses.
Keep cooking utensils and all surfaces your food will touch scrupulously clean
to avoid contamination with food poisoning bacteria and viruses. Also avoid cooking
for others if you are unwell.
Choose: The best meals come from the freshest ingredients. Choose
ingredients with use-by dates that will be on or after the day food will be used.
Eggs should be clean and uncracked to minimise the salmonellosis risk.
Avoid soft cheeses and cold cut delicatessen meats if gatherings include people
in vulnerable populations such as the elderly, the pregnant, the very young,
or those who are immune suppressed – these groups may be susceptible to Listeria infection.
Chill: Keep perishable foods out of the temperature danger zone
of between 5 and 60°C, where food poisoning bugs multiply rapidly. Refrigerate
food as soon as possible after cooking or buying. Ask for ice when buying seafood.
Serve hot food steaming hot. Put leftovers into the fridge as soon as they stop
steaming.
Cook: Chicken, sausages, minced meat dishes, hamburgers, rabbit,
and rolled and stuffed meats must be cooked right through, until the juices run
clear. Campylobacter and E. coli are major causes of food poisoning,
but are killed by cooking. Separate: Raw chicken, meat, fish, unpeeled root vegetables,
and other foods which may be sources of contamination should be kept separate
from ready to eat foods such as salads, fruits and cooked meats. Make sure raw
chicken and meat are stored below other foods in the fridge to avoid cross contamination.
 Dried
fruit to be tested following chemical finding
(4 May 10) Food safety officials say an annual survey of imported foods has shown
excessive levels of lead in five dried plum products.
The New Zealand Food Safety Authority (NZFSA) said it is carrying out a wider
survey of heavy metals in dried fruit, in the wake of tests which showed the
high lead levels.
New Zealand food rules allow for 0.1mg of lead in 1kg of fresh fruit - the equivalent
of 0.1 parts per million.
NZFSA officials found that even if they allowed for 0.35mg in dried fruit - accounting
for the shrinkage in drying the fruit - five imported products exceeded the
threshold, with the range between 0.023mg/kg-1.3mg/kg. A total of 13 samples
were tested.
The authority said it had contacted importers of the products directly. "It is
possible that the drying process for these products concentrated the levels of
lead," it said.
Additional testing of the fruit with excessive levels to determine if the level
of lead was concentrated in the flesh or the skin of the plums was inconclusive.
Even the higher lead levels were not considered a public health concern "and
therefore no compliance action was taken", the authority said.
More at www.stuff.co.nz.
 Food
manufacturers - new tool to control hazards
(3 May 10)
Thousands of food manufacturers worldwide stand to benefit from
a newly published document in the ISO 22000 series
designed to prevent and
control food safety hazards. Prerequisite programmes on food safety -
Part 1: Food manufacturing, ISO technical specification ISO/TS
22002-1:2009, available from Standards New Zealand, sets out requirements
for
prerequisite
programmes
needed
to realise safe products and provide food that is safe for human
consumption.
ISO/TS 22002-1:2009 is intended to be used in conjunction with, and to
support, ISO 22000:2005 Food safety management systems - Requirements
for any organization in the food chain.
"As the introduction of food safety hazards can occur at the
manufacturing stage of the food supply chain, a hygienic environment is
essential," says Jacob Faergemand, Chair of the subcommittee
responsible
for the ISO 22000 series. "That is why this ISO technical specification
is very useful to reduce the likelihood that products will be exposed to
hazards, that they will be contaminated, and that hazards will
proliferate."
ISO/TS 22002-1:2009 has a huge potential impact since at least 8206
organisations in 112 countries were independently certified to ISO
22000:2005 at the end of 2008. (This is an increase on the figure
announced in The ISO survey of certifications - 2008 as fresh
information has allowed the total for France to be updated from 18 to
122.)
ISO/TS 22002-1:2009 specifies requirements for establishing,
implementing, and maintaining prerequisite programmes designed to help
food manufacturers to be able to control:
- the likelihood of introducing food safety hazards to the product
through the work environment
- biological, chemical, and physical contamination of the product,
including cross contamination between products
- food safety hazard levels in the product and product-processing
environment.
ISO/TS 22002-1:2009 applies to all organisations involved in the
manufacturing step of the food chain, regardless of size or complexity.
"ISO/TS 22002-1:2009 is the first technical specification in a series
planned for relevant food sector prerequisite programmes (PRP)," says
Jacob. "It is expected that other parts of the food chain will over time
ask for specific PRP based on the same model. This proves that ISO has
now established the structure to help and facilitate the future needs
for the worldwide food industry."
Order
ISO/TS 22002-1:2009 or ISO 22000:2005 from www.standards.co.nz (enter "22002-1" in
search panel and select ISO button), email
enquiries@standards.co.nz, or
call 0800 782 632. To order PDFs of ISO Standards email enquiries@standards.co.nz or
call 0800 782 632 during
business hours.
 Reformulated
Bonsoy soy milk without kombu seaweed to return to shelves
(28 Apr 10)
Food Standards Australia New Zealand (FSANZ) today confirmed that Bonsoy soy milk, reformulated without kombu seaweed extract, could return to sale.
On the 24 December 2009, FSANZ coordinated a national food recall and issued a media release advising people not to consume Bonsoy soy milk with all best before dates. This followed a cluster of nine adults aged from 29 to 47, and one child, who presented in NSW with thyroid problems.
A national medical reporting system has been established in Australia. Between 23 December 2009 and 15 March 2010, there were 38 cases of thyroid dysfunction reported to public health units in Australia that are suspected to be associated with the consumption of Bonsoy soy milk.
Bonsoy soy milk was enriched with kombu which is a seaweed product. Upon testing, the Bonsoy milk with added kombu was found to be the only product with excessively high levels of iodine. This product was also recalled in the UK, Ireland, Singapore and Hong Kong.
The levels of iodine in the Bonsoy soy milk were at a level that is likely to exceed the safe limit for iodine when as little as 30ml (one eighth of a cup) is consumed per day by an adult. The only soy milk product identified through testing to have high levels of iodine was Bonsoy soy milk.
FSANZ is also coordinating further testing of a range of beverages enriched with seaweed and other seaweed containing products. Any found to have unsafe levels of iodine will be recalled.
Food and Health Authorities remind anyone with 1 litre tetra packs of the original Bonsoy soy milk with kombu, with all best before dates, that they should not consume them and should safely dispose of them or return same to place of purchase. Anyone who has consumed the earlier batches of Bonsoy with kombu over a prolonged time who feels generally unwell should consult their doctor.
Common
Kiwi foods no chemical risk
(20 Apr 10)
With the full set of results from this year’s Total Diet Study in hand, the New
Zealand Food Safety Authority (NZFSA) says the average Kiwi diet poses no safety
concerns from chemical residues or contaminants.
The five-yearly study has tested residue levels in 123 commonly eaten foods as
a first step towards estimating New Zealanders’ dietary exposure to chemical
residues, contaminants and selected nutrients.
NZFSA project manager Cherie Flynn says all the foods have been sampled and tested
twice, with all results from the fourth quarter as expected.
“We are finding traces of pesticides and other chemical contaminants, and we
expected that because laboratory equipment is getting more sophisticated and
tests more sensitive. We can pick up residues at levels well below those that
would have been detected in the past,” Cherie says.
“After carrying out more than 250,000 analyses on food samples in this year’s
Total Diet Study, there have been a very small number of issues that required
further investigation, and none of those posed a health risk to consumers. These
were addressed by reminding growers and manufacturers of the need to follow good
agricultural and manufacturing practices.”
With the full set of analytical results available, work will start on dietary
assessments to estimate different age-sex groups’ exposure to chemical residues,
contaminants and selected nutrients from simulated diets.
“This is the real purpose of the Total Diet Study as it gives us a picture of
the exposure of different categories of consumers to these substances,” Cherie
says.
Sampling for the fourth quarter of the study was carried out after if became
mandatory for bakers to replace ordinary salt with iodised salt in bread. “Our
dietary exposure estimates will give us an early indication of whether people’s
iodine intake has improved because of this fortification effort.”
In addition, given both NZFSA and the Ministry of Health have been encouraging
consumers to decrease salt in their diets in a bid to combat heart and blood
vessel disease, Cherie says it will also be interesting to see how much salt
people get through their diet.
“We will be looking at whether our messages are starting to impact people’s sodium
intake.”
Simulated or typical diets have been developed for eight age-sex groups using
the representative foods sampled and analysed over the last year. The proportion
of each food in the simulated two-week diet is based on actual consumption data.
The simulated diets are now available from the NZFSA website.
The full Total Diet Study report is expected to be released in late 2010.
For the 2009 Total Diet Study fourth quarter results, as well as results from
the other three quarters, see:
2009 New Zealand Total Diet Study:
www.nzfsa.govt.nz/science/research-projects/total-diet-survey/2009.htm
 Preparing
food safely when you’re sick
(16 Apr 10)
With winter approaching, the Food Safety Authority has issued a set of guidelines
for those of us with winter bugs to help minimise re-infection through food handling.
Ideally,
sick
people
should
avoid
preparing food for others, but when this isn’t possible there are steps you can
take to reduce the risk of spreading infection.
Personal hygiene is always the most important thing for anyone preparing food.
Wash and dry hands thoroughly before touching food or after coughing, sneezing,
blowing your nose or touching your face.
Avoid coughing or sneezing over food. Turn away and cough into the inside of
your elbow.
Cook food and serve it piping hot, as cooking generally kills viruses and bacteria.
If possible, have someone who isn’t sick plate up food individually rather
than having everyone in the family touching shared serving spoons used in communal
dishes.
Make sure kitchen and dining surfaces are kept clean.
Wash dishes and utensils in the dishwasher or with hot soapy water and dry
with clean tea towels.
If you live alone, are a single parent or are responsible for the care of someone
who is frail or disabled, you may need to get someone to help you until you are
feeling better.
Plan ahead. Think of someone who could help you with food and other supplies
if you and your family are sick and can’t leave the house.
Emergency food supplies are useful to have on hand when the caregiver is too
unwell to shop or if there is a need to quarantine a family who may have been
exposed to a virus.
Regularly restock and refresh your emergency food supplies.
Check use-by dates and make sure cans and packaging are not damaged or rusty.
Throw away any item that is not in good condition.
More at www.nzfsa.govt.nz.
 Recall: The
Happy Baby Cookbook
(31 Mar 10)
A recall is underway for a cookbook containing recipes for pregnant women made
with ingredients the New Zealand Food Safety Authority (NZFSA)
considers could be harmful in pregnancy.
The publisher of The Happy Baby Cookbook is conducting a voluntary recall and offering customers a full refund.
NZFSA principal public health advisor Donald Campbell says some foods that we normally think of as healthy and nutritious can be risky for pregnant women and their unborn baby.
“Because a woman’s immune system is less robust than usual when pregnant, it makes her more at risk of getting diseases carried by food, and her illness may be worse than it would normally have been. Also her baby may get an infection either before or during delivery”
One of the bacteria pregnant women and their babies are particularly susceptible to is Listeria, which is common in the environment and therefore can be present on raw food and contaminate prepared food. Listeria infection generally results in mild flu-like symptoms, but can in rare circumstances cause premature labour in pregnant women and life threatening infections in newborn babies. As a result, NZFSA advises expectant mothers not to eat foods that have been linked to Listeria contamination, such as shaved ham and soft cheeses.
Dr Campbell says while it is vital for expectant mothers to eat a nutritious and varied diet, it is important that they know which of the foods they might normally eat may require extra care or be avoided altogether during pregnancy.
“Hummus for example is packed with protein, but because most hummus is made with tahini which has been associated with Salmonella outbreaks, we recommend that pregnant women don’t eat it.”
Other foods that are unsuitable for pregnant women to eat include soft cheeses, ready-to-eat foods from delicatessens or smorgasbords, raw fish and shellfish, cold cuts, deli salads, sushi and foods containing raw eggs.
NZFSA has produced a Food safety in pregnancy booklet, which can be obtained free from lead maternity caregivers or by phoning our consumer helpline on 0800 NZFSA1 (0800 693 721).
Customers wanting to return their copy of The Happy Baby Cookbook (ISBN 978-1-86396-959-8), which was on sale from 4 August 2009, can send it to the distributor, Southern Publishing Group, PO Box 8360, Symonds Street for a full refund plus postage costs.
 Recall:
Home brand Jasmine Rice
(29 Mar 10)
Progressive Enterprises is recalling packets of its Home Brand Jasmine
Rice because of contamination with metal shavings, following a recall
of the same product in Australia. Woolworths Australia and the manufacturer Thai
Ha
Public Company Limited, which supplied he rice, are apologising to customers
for inconvenience
caused by the recall. Name of Product: Home Brand Jasmine Rice 1kg;
Package Description & Size:
1kg;
Identification:
All Best before dates;
NZ Distribution:
Food town, Countdown, SuperValue and FreshChoice supermarkets throughout New
Zealand.
Reason for Recall:
Foreign body contamination – metal shavings.
Comments:
This recall is the result of consumer complaints. There has been no reported
cases of illness/injury is associated with this recall. However any person concerned
about their health should seek medical advice.
Customers should return the product to their retailer for a full refund or phone
0800 404040 with any queries.
Progressive Enterprises Ltd,
80 Favona Road, Mangere, Auckland
 Recall:
liquorice confectionery contaminated with lead
(24 Mar 10)
Family-owned Australian confectioner Darrell Lea has issued
a
recall
notice
for all 185g
bags of the company's Darrell Lea Yoghurt Coated Mango Liquorice
185g and Darrell Lea Yoghurt Coated Raspberry Liquorice 185g
(all Best Before dates)
in at least 1100 Australian shops, after the products
were found to be contaminated with lead.
The company advised customers
not
to
eat these products, which are
also
sold
in
New
Zealand
through supermarkets
and specialty stores. A recall notice has now been issued here in New Zealand.
There have been no reported cases of illness/injury is associated with this recall.
However any person concerned about their health should seek medical advice.
Customers should return the product to their retailer for a full refund or phone
0800 101 046 with any queries.
Darrell Lea Chocolate Shops Pty Ltd,
New Zealand; Agent:
House of Fine Foods (NZ) Ltd
Castor Bay, Auckland,
New Zealand.
More at TVNZ.
World
keeping an eye on melamine
(23 Mar 10)
A New Zealand Food Safety Authority (NZFSA) toxicologist is working with a group
of experts from around the world to set an internationally-accepted limit for
melamine in foods that will harmonise global efforts to detect any deliberate
adulteration in the future.
This follows the 2008 event in China when infant formula laced with melamine
killed at least six children and made many thousands sick.
NZFSA principal toxicologist John Reeve will attend the Codex
Committee on Contaminants in Foods in Turkey next month, where he expects the committee will consider a limit that will not only protect the health of consumers all over the world, but also ensure that governments can take action against the deliberate and unnecessary adulteration of products.
It will also avoid unnecessary barriers to trade in products that contain trace levels of melamine that are not from adulteration.
A New Zealand action level for the presence of melamine was put in place in September 2008.
Many other countries have set their own limits at the same levels, but others who have no set limits take action to prohibit imports of products if any presence of melamine is detected. Melamine mimics protein, artificially bumping up protein measurements when a product is tested.
“Essentially the committee’s job will be to formalise a standard, removing the variations that exist from country to country,” John says.
“There has been international backing within Codex for taking action and New Zealand has had a significant input into setting this internationally-accepted limit.”
Small amounts of melamine inadvertently get into products either through migration from the equipment food is processed on or because it’s common in tiny amounts in the environment.
“Our testing methods are getting much more sophisticated, so we can detect melamine at miniscule levels that are harmless. Because these miniscule levels are not the result of deliberate adulteration, it is appropriate that an internationally agreed limit is set,” John says.
“A zero limit for the compound would not be practical and could be used as a technical barrier to trade. Therefore the committee’s work is focussing on striking a balance between acknowledging the ‘natural’ occurrence of the compound while protecting the health of consumers and making it difficult for those willing to use unethical practices in food production.”
The Codex Alimentarius Commission (Codex) sets international standards and related documents for use by the 183 member nations to protect consumer health and international trade. These standards are recognised as international benchmarks for many developed and developing countries.
Internationally-accepted standards are vital for countries exporting and importing food. About 80% of the food New Zealand produces is exported, bringing in more than half of our overseas earnings – more than $20 billion a year.
 Food
inspection company under the microscope
(19 Mar 10)
Government owned food inspection company AsureQuality Ltd was grilled in a select committee hearing yesterday about why it did not get a review done into how it operates.
Farmers needed assurance that fees for meat inspection were fair and a review of would have helped, Labour MP Damien O'Connor said when AsureQuality representatives appeared before Parliament's primary production select committee.
"How can you assure farmers that indeed they are... getting a good deal through your services?" he asked.
AsureQuality chief executive Tony Egan said the company charged competitive meat inspection rates and had only a 5 percent margin.
He said a suggested $300,000 Commerce Commission review was decided against because of the cost and the Meat Industry Association (MIA) was satisfied with a more transparent process around fee setting.
The company had reduced its own costs.
"We've assisted the industry to be more competitive by lowering our cost structure."
Mr O'Connor said a thorough review would have given farmers more confidence.
"I guess there was probably hope that there would be an independent assessment of the real costs, and the fact that that comprehensive assessment was foregone because you came up with a deal with the companies means that there's still this uncertainty about what are the real costs, because, as you said in your report, even through an economic recession you've done quite well."
More at National Business Review.
 Recall:
Healtheries Simple Berry Light Cereal
(24 Feb 10)
Vitaco Health has recalled a batch of its Healtheries Simple Berry light
Cereal, a gluten-free product that has in this case been inadvertently
filled with a Bircher Muesli product. Package
Description & Size: 320g box. Identification: Best
before
date
05 02 11 107.
NZ Distribution: Supermarkets and Health food Stores throughout North
Island.
Reason for Recall: Bircher Apple and Raisin Muesli which contains gluten has been wrongly packed
into Healtheries Simple Berry light Cereal boxes. Healtheries Simple Berry Light
cereal is a wheat and gluten free product. If you are wheat or gluten
intolerant
or a celiac, the product must not be consumed. There have been no reports
of
illness, however any person concerned about their health should seek medical
advice.
Customers should return the product to their retailer for a full refund or phone
0800 848 254 with any queries.
This recall does not affect any other Vitaco Health (NZ) Limited or Healtheries
products.
 Recall:
Hellers Sensational Chinese Honey Sausages
(12 Feb 10)
Sausage, bacon and ham manufacturer Heller have recalled a batch of sausages
labelled
Hellers
Sensational
Chinese Honey Sausages that actually contain Chunky Cheese sausages.
Package
Description & Size:
1kg.
Identification:
Use by date 180310, on sale in supermarkets throughout the
North Island since 05
February 2010.
The reason for the recall is incorrect labelling and the fact that the product
contains dairy allergens.
The
product is actually Chunky Cheese sausages which have been incorrectly packaged
as Chinese
Honey.
There have been no reports of illness, however any person concerned about their
health should seek medical advice.
Customers should return the product to their retailer for a full refund or phone
0800 HELLERS with any queries.
This recall does not affect any other Hellers products.
 Traceability
to give NZ exporters competitive edge
(8 Feb 10)
A visiting European expert in food chain verification says Kiwi exporters are
going to face increasing levels of auditing and testing in order to get their
goods into global markets.
Jeff Newell of Geneva based verification agency SGS
Agricultural Services says the change is all about food chain transparency. Consumers are increasingly demanding to know what they are eating, where it came from and how it got there.
"It's about food safety, it's about using resources to the best way possible, it's about worker safety so that we know that what ends up on our plate is grown in a sustainable way, and has been verified," he says.
He says the demand for transparency will rise as consumers become more interested in the origins of their food. And, he says those companies undertaking voluntary auditing will have a competitive advantage.
"It is and it will continue to be part of marketing food products all over the world," he says.
Newell says increased transparency and choosing to audit products will help New Zealand boost its export markets.
More at TVNZ.
 Fonterra
warns online milk powder buyers
(19 Jan 10)
First it was baby formula - now it appears New Zealand-sourced Fonterra milk
powder is also being sold online in China.
Fonterra's general manager for marketing and innovation, Brett Charlton, said
the company was aware of the unofficial online trade of its products in China.
He said it was unclear whether or not the suppliers were getting export certificates
for their products.
"Our advice to consumers, wherever they are in the world, is to always buy from a legitimate source, as the producer can not ensure the quality of products once the products are in the hands of unknown third parties," said Charlton.
Advertisments for New Zealand-sourced Anchor milk powder can
be found on both the alibaba.com and taobao.com Chinese trading websites.
One trader on alibaba.com promises a "supply ability" of 10,000 bags of Anchor
milk powder a month, delivered to any address in China.
.
In order to protect domestic supplies, New Zealand supermarkets have introduced
limits on the amount of baby formula any one customer can buy.
The New Zealand Food Safety Authority has said it will investigate if the online
traders are gaining correct certification for their exports.
More at NZ
Herald.
 Food
Safety Authority probes online Chinese baby formula trade
(15 Jan 10)
The New Zealand Food Safety Authority says it will be investigating the online
trade in China of Kiwi-made baby formula.
Thousands of tins of baby milk powder are being bought from New Zealand supermarket
shelves and sold to parents in China through online shopping sites.
NZFSA senior programme manager McLeod said all food products exported from New
Zealand to China required a certificate from the NZFSA, and the authority would
be investigating whether New Zealand-based
online traders in baby formula were acquiring food safety certificates for their
products.
"If it's a commercial venture and they are not getting certification from us,
then it's something we'll look at it," said McLeod.
He said he was surprised the Chinese authorities were allowing such trading to
take place.
The trade is also worrying the local makers of baby formula, who say they have
no control over the online exporting of their products to China.
Traders are taking advantage of the fact that - 16 months on from the San Lu
contaminated baby milk scandal - many Chinese parents are still wary of feeding
Chinese-made baby formula to children.
Many advertisements for New Zealand-made Karicare baby formula can be found on
the Chinese online trading website taobao.com.
Bruce Liu, who runs a warehouse in Manukau, has sold Karicare baby formula by
the boxload, since April 2009.
Each of Liu's boxes contains six tins of formula, and are priced between NZ$164
and NZ$284 per box, depending on the type of formula inside.
Liu said he sold one hundred boxes of Karicare baby formula to China each week,
netting him $6000 profit each month. More at NZ
Herald.
Soymilk
recall: high levels of iodine found
(4 Jan 10)
Bonsoy soy milk is being recalled after 10 people, including a child, suffered
thyroid problems after drinking the product.
The milk, which is sold in New Zealand, has been recalled after the adults from
New South Wales, aged between 29 - 47 and a child, reported health problems.
Subsequent testing found unusually high levels of iodine in the Australian-made
product. The brand of soy milk was enriched with "Kombu" which is a seaweed product,
FSANZ said.
The levels of iodine in the soy milk were at a level that was likely to exceed
tolerable daily intakes by an adult.
Iodine was needed for the thyroid gland to produce thyroid hormones. A healthy
daily iodine intake is about 80 - 150 micrograms with a recommended safe upper
limit of 1100 micrograms per day for adults, and from 200 micrograms for 1 -
3-year-olds to 900micrograms for 14-year-olds.
Daily consumption of a cup of Bonsoy soy milk could lead to a daily iodine intake
of more than 7500 micrograms at the levels tested, FSANZ said.
Chronic consumption of high levels of iodine could affect the thyroid and cause
people to feel generally unwell.
Anybody who had the soy milk product over a prolonged time and who felt generally
unwell should consult their doctor. More at www.stuff.co.nz.
 Comprehensive
health check on fresh fruit ‘n’ veg (22 Dec 09)
Results from three New Zealand Food Safety Authority (NZFSA) studies reaffirm the safety of New Zealand food. None of the chemical residues detected were of health concern and one instance of bacterial contamination has been investigated.
Nevertheless, NZFSA principal advisor for chemicals Dr Paul Dansted says he is disappointed with results from this year’s Food
Residue Surveillance Programme (FRSP), which targets food likely to show up problems. This year’s focus was on spinach, celery, ginger and garlic. “A significant number of samples had levels over the maximum residue limit (MRL) which is used for monitoring purposes, but it’s important to stress that dietary intake assessments on the non-compliant food showed none posed a health or food safety concern.”
Eight out of 27 celery samples and four out of 24 spinach samples had residues that were over the limit. There were none over the limit in 50 samples of garlic, but ginger had 11 samples out of 39 over the limit.
“Celery and spinach can be more vulnerable to persistence of chemical residues,” Dr Dansted says. “Because of their shape, residues that wash off in the rain can collect in the base of the plant. We expected to find some problems, but this is not good enough. We will take regulatory action to ensure better compliance in future.”
NZFSA also conducted a survey on illness-causing bacteria in fresh fruit and vegetables after several high-profile international outbreaks of foodborne illness related to contaminated produce. Only two out of 900 samples tested positive, both from lettuces from the same grower and contaminated with Salmonella.
NZFSA microbiologist Dr Roger Cook says: “Leafy vegetables can easily pick up bacteria of animal origin, and this is a reminder to growers that they need to have controls in place to prevent contamination. And despite the low risk associated with fresh produce, people should remove outer lettuce leaves and thoroughly wash the rest before eating to get rid of any bacteria that might be present.”
Finally, quarterly results from the five-yearly Total Diet Study continue to show the wider New Zealand food supply presents no health concern. Over the year, the study puts more than 120 commonly eaten foods into the lab to assess New Zealanders’ dietary exposure to chemical residues, contaminants and selected nutrients.
This quarter, 61 foods bought in Auckland, Napier, Christchurch and Dunedin were prepared for eating before being tested. Senior programme manager Cherie Flynn says new testing equipment used for the 60,000 analyses turned up more traces of pesticides and other chemical contaminants than previously, but not in terms of being above MRLs or other monitoring limits.
“The lab is now able to detect residues at a much lower level than in previous studies. It’s like using a newer digital camera to get a clearer, more detailed picture,” she says.
There were a small number of samples where a compound was over the maximum residue limit, but were not a health risk. Two related to imported grapes, five to bread which was highly likely to be made with imported grain or flour, and one to celery.
Cherie says there were 9 detections of very low levels of endosulfan, a chemical withdrawn for use in New Zealand in January 2009. Reasons for its detection include presence on food being imported from countries where it is allowed, and lingering environmental presence. It is not necessarily due to New Zealand growers using endosulfan.
More at NZ
Food Safety Authority.
 "Dirty
Dozen": selective use of the facts (15 Dec 09)
Several media yesterday carried an item about The Safe Food Campaign's warning
that many fruit and vegetables and other food products in New Zealand contain
pesticide residues that could be dangerous. An almost identical media release
was issued the same day by Organics Aotearoa New Zealand (OANZ) "'Dirty
Dozen'
Exposed". Celery is quoted as top of the list of 'dirty'
foods, with many others also said to have pesticides in or on them. However,
the facts presented in support of the headline don't tell the full story. In
the original media
release,
entitled "The Dirty
Dozen - Foods to
avoid", Safe Food campaigner Alison White lists foods with the most
pesticide residues ranked according to number of pesticides detected in total
samples, and percentage with pesticides detected.
The release also claims that "every mouthful of non-organic food we eat
is also a cocktail of pesticides." However, no actual residue levels are
quoted, nor any mention of levels of detectability of individual pesticides,
despite the list having been sourced from the NZ Food Safety Authority's 2003/2004
Total Diet Survey and Food Residue Surveillance Programmes. "Detectable" levels
using modern methods can be miniscule. To the extent
that pesticides
have been detected
in organic
foods. At least pesticides are tested, and residual levels tested for: what
about other natural, un-tested toxins? For the full story on pesticide residues
in
New
Zealand
food,
with
supporting
data,
go
to www.nzfsa.govt.nz.
For expert comment, see www.sciencemediacentre.co.nz
 Restaurant & Tavern
Industry Guide to Safety - 7th edition out now (8
Dec 08)
Pro-Visual Publishing has released the 7th edition of Restaurant & Tavern
Industry Guide to Safety. Distributed to the owners of restaurants,
taverns, bars and cafes throughout New Zealand, the Guide offers practical and
easy-to-understand workplace health, safety and hygiene for employers and employees.
This year, the free Guide focuses on food control plans, food safety tips, and
hazard identification and management. The information is presented is an easy-to-read,
large wall chart format. “The Restaurant & Tavern Industry Guide to Safety is
an easily accessible, practical health and food safety resource for members of
the hospitality industry. This Guide provides managers and employees with up-to-date
information and procedures on how to stay healthy and safe in the workplace.
I would like to extend a thank you to the sponsors of the Guide who have made
it possible for this Chart to be distributed free of charge to everyone in the
hospitality industry. HANZ are proud to support the Guide and its development
over the past seven years. We will have additional Charts available to members
who wish to attain more copies of the Guide for their workplace.” Said Scott
Necklen, National Operations Managers for the Hospitality Association
of New Zealand (HANZ). The Guide is compiled in consultation with the Hospitality
Association of New Zealand as well as the New Zealand Food Safety Authority to
ensure information is appropriate and relevant to the industry. Over 3,400 charts
have been distributed. Additional copies are available and all Guides are produced
and distributed without cost thanks to sponsorship. For further information please
call Pro-Visual Publishing at enquiries@provisual.co.nz,
fax 09 353 1911 or visit www.provisual.co.nz
 Recall:
Sesame sauce with undeclared allergen (3 Nov 09)
The NZ Food Safety Authority is advising NZ importers that Food Standards Australia
New Zealand (FSANZ) have issued voluntary recall notices for various brands
of Sesame sauce. The
recalls
in Australia
are the result of routine testing by the New South Wales Food Authority, showing
traces of peanuts that are not declared on the packaging. Consumers
who are allergic to peanuts should not consume these products. Consumers
who are not allergic to peanuts can safely consume these products.
The sesame sauces have been imported into Australia and may also have been imported
into New Zealand.
The affected products are:
Punchun Sesame Sauce Hong Kong
Pun Chun Sauce & Preserved Fruit Fty Ltd
362, Tan Kwi Tsuen, Hung Shui Kui
Yuen Long, New Territories, Hong Kong,
Glass jar, 290g
All dates up to and including Best Before: 20-06-2011;
Sesame Sauce,
China
Tongfaxiang
Hebei Province, east Xiaoyuan Cangxian
Glass jar, 450g
All dates up to and including Best Before: 30-08-2011;
Original Sesame Jam,
Taiwan
Grand Spark Enterprises Co Ltd
1F 11 Lane 660 section 1, Fulin Road, Caotun Township
Nantou County, 542, Taiwan
Glass jar, 369g
All Best Before dates;
Sesame Sauce China
Beijing Aujia Huashu Trading Co Ltd,
Liaocheng Wholesale Market, Nanyuan, Fengtai District, Beijing
Glass jar, 300g
All dates up to and including Best Before: 25-04-2010.
 Scientific
evidence on safety of 'energy' drinks weighed (28 Oct 09)
The safety of energy drinks containing caffeine is under review. Food Standards
Australia New Zealand's (FSANZ) ministerial council is considering the scientific
evidence on caffeine and its use in energy drinks. The New Zealand Food Safety
Authority (NZFSA) is also updating its risk profile of caffeine, with results
due this year. FSANZ said it was responding to community concerns over the number
of energy drinks containing caffeine, and reports of incidents involving youngsters
who had been drinking the products. Canterbury public health nutritionist Bronwen
King said manufacturers were using a law loophole to market drinks and shots
with high caffeine levels. Food and drinks must not have more than 320 milligrams
of caffeine per litre. However, companies got around this by labelling energy
products as "dietary supplements". King said dietary supplements should be sold
in pharmacies, health-food shops or the supplements section of the supermarket,
rather than beside sweets at the checkout. Children regularly having energy drinks
and shots were at risk of nutritional deficiencies, becoming overweight or obese,
and bone problems, she said. "While saying on the label `not suitable for children',
these products are clearly designed to hook kids in so they keep buying the product," she
said.
More at The
Press.
No
concerns over chemical residues in food - Food Safety Authority (30 Sep
09)
New Zealand consumers have no need to worry about chemical residues
in their diet, further test results from the New Zealand Food Safety
Authority (NZFSA) show.
NZFSA yesterday released the second quarter results for the Total Diet
Study
(TDS). The five-yearly study puts more than 120 commonly eaten foods
into the lab to assess New Zealanders’ dietary exposure to residues of chemical
residues, contaminants and selected nutrients.
“Now that we have looked at all the 123 foods we will be sampling in this year’s
study, it reinforces initial indications that the average New Zealand diet poses
no health concerns from chemical residues,” project manager Cherie
Flynn says.
The second quarter of the study looked at 62 nationally available foods that
were prepared for eating – for example meat cooked and bananas peeled – before
being tested. Of more than 60,000 analyses, only two areas will be investigated
further.
One was a non-compliant tomatoes-in-juice product made from New Zealand and Italian
tomatoes, which had residues of the insecticide methamidophos slightly above
the maximum residue limit of 0.1mg/kg.
The other was higher than expected levels of lead in domestically produced bran
flakes. Cherie Flynn says the products in question don’t pose any health concerns. “Even
if the bran cereal was the only cereal a person was eating it would only amount
to between three and 12% of the provisionally tolerable weekly intake for lead.”
However, as higher than expected lead levels were found in breads in the first
quarter and in bran flakes this time, Cherie Flynn says it is an area that will
be further investigated. “Because lead was detected in two grain-based products,
we will be including wheat in the Food
Residues Surveillance Programme (FRSP) that we carry out towards the
end of this year.” The FRSP is an annual study that assesses the effectiveness
of chemical residue controls on imported and locally-produced foods.
NZFSA has notified the manufacturers of the bran flakes products and the tomatoes-in-juice
so they can check their quality controls.
As with the first quarter results, fish and seafood showed the expected higher
levels of arsenic and mercury than other categories of food. Cherie Flynn says
this is because some species of fish are inherently higher in those compounds
because of their long life and diet. “Even at the levels we have detected, these
foods would pose no health concerns.” The results for arsenic and mercury are
comparable to what was found in the last TDS.
Of the foods sampled for the second quarter, Cherie Flynn says it is pleasing
to see that none had residues of the now banned insecticide endosulfan. “From
the sampling that we are doing, it appears that endosulfan is not being used
in New Zealand since ERMA New Zealand prohibited its use in January.”
The 2009 Total Diet Study second quarter results are available on our website:
2009 New Zealand Total Diet Study
 Risks
of drinking raw milk highlighted (15 Sep 09)
With the dairy season in full swing the New Zealand Food Safety Authority is highlighting the dangers of drinking unpasteurised or raw milk.
NZFSA’s principal adviser for public health Dr Donald Campbell says drinking unpasteurised milk is risky because it hasn’t been heat treated to kill any harmful bacteria that might be in the raw product, such as Salmonella,
E. coli, Campylobacter and Listeria monocytogenes.
“Everyone can get sick from drinking milk contaminated with these bugs, especially if it is not properly refrigerated as this provides the perfect conditions for them to grow. However, more vulnerable groups such as babies and toddlers, the frail elderly, expectant mothers and people with weakened immune systems, are at greater risk of getting sick and the consequences for them can be more severe.”
The general retail sale of raw drinking milk is not permitted in New Zealand, though under the Food Act 1981 people are allowed to purchase up to five litres from the farm gate if they intend to drink it themselves or provide it to their family. It is important to note that such milk must have been harvested in accordance with an approved Risk Management Programme (which is appropriate for milk for direct human consumption) under the Animal Products Act 1999.
Outbreaks of foodborne disease such as salmonellosis, campylobacteriosis and E.
coli infection have been attributed to drinking raw milk.
While illness caused by harmful bacteria in raw milk can be a mild bout of vomiting or diarrhoea, people sometimes develop symptoms that are chronic, severe or even life-threatening. Dr Campbell emphasises that the only completely safe way to avoid getting food poisoning from raw milk is not to drink it and opt for pasteurised milk instead.
Collaboration
boosts food safety on both sides of the Tasman (2 Sep 09)
Food safety on both sides of the Tasman will be boosted by the renewal of an agreement signed by the New Zealand Food Safety Authority (NZFSA) and the New South Wales Food Authority (NSWFA).
NZFSA chief executive Andrew McKenzie says the two parties have long had a strong working relationship, but a revised Memorandum of Understanding (MoU) signed recently will rejuvenate the existing ties.
“Collaboration provides cost effectiveness as we can share knowledge and work together on specific issues,” Andrew says.
In the past NZFSA has learnt a great deal from NSWFA’s approach to working with councils who inspect food businesses in New South Wales. In this regard, NZFSA has borrowed NSWFA’s approach of creating regional council groups, the so-called clusters. NZFSA meets regularly with the New Zealand cluster groups in order to ensure good communication, standardised inspection audit practices and to train council staff.
Both authorities have a consumer-focused, science-based approach to food safety and plan to work closely on developing policy, standards, systems and science. They will also share information on communications, operations, compliance and enforcement.
Andrew says collaborating in these areas could have a significant impact on the delivery of a safe and suitable food supply in each country. ”Our working relationship will benefit consumers both here and across the Tasman.”
NSWFA chief executive Alan Coutts said both agencies were unique in their scope as they were responsible for ensuring food safety from primary production through to consumers.
“Food safety goes beyond national and state borders, so it makes sense to work closely with our neighbours to share knowledge and intelligence to combat the threat of foodborne illness,” Mr Coutts said.
Australia is New Zealand’s biggest trading partner and New South Wales is Australia’s most populated state.
NZFSA has similar agreements with the United Kingdom Food Standards Agency, Health Canada and Food Standards Australia New Zealand.
 Recall:
Valley Sausage Company Sausage Meat (25 Aug 09)
Goulds Fine Foods is recalling its The Valley Sausage Company 500 gram
Sausage Meat tubes after discovering a small number of the sausage meat
tubes
(sold fresh in butchery chillers) contain
small metal flakes. Batches affected are Batch 3395, Use By Date 24 August 2009,
but all 500g tubes are being recalled.
There have been no reports of illness however any consumer concerned about their
health should seek medical advice.
The product is sold in Foodstuffs supermarkets (Pak’n Save and New World) in
the lower North Island and Wellington region. All stores have been notified and
all remaining product has been destroyed. Customers should return the product
to their retailer for a full refund or phone 0800 246 853 with any queries.
 School
pupil collapse spurs energy drinks warnings (19 Aug 09)
Demon Energy, the company which distributes the high-powered energy drinks NOS
and Demon shots, is considering
upgrading warnings on its bottles
after
a 15-year-old
girl collapsed at school and needed to be treated by paramedics.
The Heretaunga College pupil collapsed last week after drinking several high-powered
shots on an empty stomach before going to school. Paramedics wanted to take the
girl to hospital, but her mother refused and instead took her to a GP.
The Food Safety Authority has stepped in and warned the company that it is keeping
a close eye on the situation, especially if the drinks classed as dietary supplements
were being marketed at children.
Its comments came as the New South Wales Government called for energy drinks
to be banned. A consumer group, Australia Consumers Association, also wants the
drinks banned from sale to those aged under 16. It also wanted them removed from
vending machines and school canteens.
The drinks contain more than twice the amount of caffeine of an average cup of
coffee. People are warned not to drink them if they want to sleep within six
hours, and told that the drinks can increase heart rates.
Food Safety Authority spokesperson Geoff Allen said though the drinks were not
illegal, he would be concerned if they were being targeted at people aged under
18.
More at www.stuff.co.nz.
Residues
in food still low, study shows (19 Aug 09)
Tests on locally produced food show the average New Zealand diet presents no chemical residue food safety concerns.
The New Zealand Food Safety Authority (NZFSA) today released the first quarter results for the Total
Diet Study (TDS). The five-yearly study tests more than 120 commonly eaten foods to estimate New Zealanders’ dietary exposure to chemical residues, contaminants and selected nutrients.
Foods tested for the study are split into two groups - those from the regions and those available nationally. The first quarter tested 61 regional foods from supermarkets and shops in Auckland, Napier, Christchurch and Dunedin in January and February. They were prepared ready for consumption by ESR in Christchurch before being sent to RJ Hill Laboratories in Hamilton for analysis.
While the survey is not intended to be a compliance survey, any issues of non-compliance with allowable limits for residues or contaminants are acted upon.
“So far, the results are extremely pleasing and reaffirm that residues in food are not a problem in New Zealand,” project manager Cherie
Flynn says. “From 60,000 analyses, there were just two areas we had another look at.”
One was a non-compliance in tomatoes from Napier, where the pesticide azaconazole was found at slightly above the maximum residue limit of 0.05 mg/kg.
“Maximum residue limits are not safety limits – which are in most cases hundreds of times higher – but rather an indicator of good agricultural practice. The level found in the tomatoes does not pose a food safety or health concern but it does highlight the need for growers to ensure they follow good agricultural practice.”
The other was higher than expected levels of lead in breads from Napier.
“Again, the levels did not pose a health concern. Our assessments showed that even a large daily bread eater would only be exposed to around 10% of the safe weekly intake of lead,” Cherie says.
“New Zealand has one of the lowest exposures to lead in the world and it is important we keep it that way. We will be keeping an eye on lead compliance in the next quarter results and, if it seems to be an issue that needs more investigation, we will consider including grains in the next round of the Food
Residues Surveillance Programme (FRSP).”
The FRSP is an annual study that assesses the effectiveness of chemical residue controls on imported and locally-produced foods.
In January, the Environmental Risk Management Authority prohibited the use of the insecticide endosulfan. As this was during the first quarter food collection period, Cherie says they found traces of the insecticide in some produce. However, the low levels found indicate the insecticide was highly unlikely to have been used after the prohibition date.
Cherie said it was good to see the high standards observed in earlier surveys and monitoring programmes continuing.
“Once again New Zealand food producers have proven, almost without exception, to have high regard for good agricultural practice and are taking care to meet all regulatory requirements.”
Sixty-three foods available nationally were tested in the second quarter and these results will be available shortly. Test results will be released regularly throughout the analysis period with a final report expected in late 2010.
For the 2009 Total Diet Study first quarter results see www.nzfsa.govt.nz/science/research-projects/total-diet-survey/2009.htm
 Apple
grower employs traceability technology (17 Aug 09)
One of New Zealand's largest apple growers has adopted Dunedin-designed
traceability technology to ensure its fruit was not subjected to
food fraud.
Taylor Corporation sells one million cases of apples a year and has employed
Oritain Global to independently certify the origin of its fruit.
Oritain's manager of New Zealand operations, Mike Darling, said his technology
allowed food producers to support brand promises of quality and
excellence with proof of origin.
"Food fraud is a pervasive global issue for all producers who have worked hard
to earn a good reputation," he said.
Labels could be tampered with but Oritain used chemical properties in food which
it linked to the region where product was grown to prove its origin, preventing
fraud, brand tampering or false claims.
Mr Darling said Taylors, a Hawkes Bay company, was the first apple grower in
the world to use its technology.
"Taylor Corporation will no longer be dependent solely upon the integrity of
the supply chain or the actions of other players in the market to protect the
integrity of their fruit."
More at Otago
Daily Times.
 Tip
Top recalls four products (7 Aug 09)
Tip Top is voluntarily recalling four ice-cream products after a maintenance
check found abnormal wear in a metal component in an ice-cream churn.
Managing Director Alastair de Raadt says no evidence of metal contamination has
been found in any product, but they are erring on the side of caution.
The products are Weight Watchers Double Chocolate Ice Cream Sundae Cup(125ml
twin pack) BEST BEFORE 23/07/11;
Weight Watchers Toffee Pecan Ice Cream Sundae Cup (125ml twin
pack) BEST BEFORE 30/07/11;
Weight Watchers Berry Mudslide Ice Cream Cup (145ml twin pack)
BEST BEFORE 24/07/11; and
Moritz Dolce Vita Ice Cream Cup single serve and 4 x 145ml multi pack BEST BEFORE
27/07/11.
The recall affects the North Island products only.
Customers should return the product to their retailer for a full refund or phone
0800 838 181 with any queries. More at NZ
Herald.
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