Newsletter | Foodwise volume 8 Spring - NSW Food Authority

More documents

Recommendations

Info

Poultry and Eggs Specialty eggs survey leads to prohibition order for one processor The NSW Food Authority conducted a survey from July to December 2006 of specialty egg products sold in NSW (as reported in last December’s Foodwise). Specialty eggs analysed in this survey included salted and century or ‘thousand year old’ eggs. The purpose of this survey was to gain a greater understanding of the microbiological and chemical status of these products, as well as the processing methods and food handling practices employed. Except for one processor, all chemical results were within acceptable limits. High lead levels were detected in century eggs from one processor. Testing of the processing brine used by this processor also revealed high levels of lead. Further investigation revealed the use of lead oxide, which is not permitted as a food additive or processing aid under the Food Standards Code (FSC). Immediate action was taken against the processor, resulting in the issuing of a prohibition order. All the facts on egg food safety The NSW Food Authority recently prepared a fact sheet on egg food safety for egg producers to enable these businesses to meet their legislative requirements. Egg businesses are required to comply with the NSW Food Act 2003 and the requirements set by Food Standards Australia New Zealand (FSANZ) under the Food Standards Code (FSC) to prevent the sale of unsafe and unsuitable food. Of salted eggs produced domestically, 37% yielded Standard Plate Counts (SPC) greater than 10 6 cfu/g and 5% were found to contain E.coli levels > 10 MPN/g. Results for imported product were acceptable, with all samples yielding SPC
National egg summit attracts delegates from around Australia Over 100 delegates, all involved in some way with the 3.5 billion eggs sold in Australia each year, participated in the first National Egg Summit, convened by the NSW Food Authority on 22 August and held in Sydney. The Summit was sponsored by the NSW Food Authority, Food Standards Australia New Zealand (FSANZ), SafeFood Queensland and the Australian Egg Corporation Limited (AECL). Various state jurisdictions (the Authority, SafeFood Qld and WA Health), national agencies (OzFoodNet, Department of Agriculture, Fisheries and Forestry and FSANZ) and the egg industry (AECL, PEIC, NSW Farmer’s Association) all contributed to the program. The objectives were to identify issues relating to current levels of foodborne illness attributed to eggs and egg products in Australia, and to map possible industry and government solutions to those key issues. It included lively workshops on reducing foodborne illness associated with eggs, and improving risk communication for the egg industry. Three information packed sessions addressed the egg food products safety risks in Australia, risk assessment and risk management strategies, and risk communication. Each session incorporated a detailed overview, case studies and facilitated workshops. Presentations from regulators, producers, industry bodies and others gave participants an in-depth, 360 o perspective on key issues, which were then workshopped in smaller groups. Attendees included researchers, laboratory personnel, small producers, processors and retailers. Gerard Fitzsimmons from OzFoodNet told delegates that there had been 75 egg related outbreaks of foodborne illness reported from January 2001 to April 2007. Of the 1222 individuals involved, 361 were hospitalised and three died. Major challenges identified were the use of cracked and dirty eggs, cross contamination, inadequate traceability and increased use of unpasteurised raw egg in restaurants, bakeries and homes. AECL’s James Kellaway, in his address on Non-regulatory approaches to managing egg food safety, remarked that he expected to see action that is commercially realistic as an outcome of the day. Follow up to the summit Outcomes of the day will be distributed to all participants and will be used in various forums to advise on future regulatory and non regulatory approaches to egg food safety and industry education. For example, FSANZ will use outcomes to inform the development of the national Egg Primary Production Standard. At the National Egg Safety Summit, from left: Paul Pace (Pace Farm), Ivy Inwood (Queensland Free Range Egg Industry Association), James Kellaway (AECL), Peter Sutherland (NSW Food Authority), Tenille Fort (Qld Health), Frank Pace (Pace Farm), Fay Jenkins (Dept of Health SA), Michelle Keygan (NSW Food Authority) 7
Page 1 and 2: foodwise A NSW FOOD AUTHORITY NEWSL
Page 3 and 4: Meat Meat Standards Committee wraps
Page 5: Dairy Controlling Bovine Johne’s

Newsletter | Foodwise volume 8 Spring - NSW Food Authority

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?