The following is the latest media release from the Food Safety Information Council and is included here with permission.

The Food Safety Information Council today released advice about how to stay food safe with the new hobbies people have started to take up during the coronavirus lockdown.

Cathy Moir, Council Chair, said that recent Omnipoll research showed that 43% of Australian adults polled reported that they have increased the time spent cooking or preparing meals and 53% have increased the time trying out or looking for new recipes.

‘It’s great to see people preparing more food and trying new recipes, especially if they are getting their kids more interested in cooking. It is also encouraging that people say they are spending 57% more time than usual cleaning. Sales of backyard chickens are also increasing. But there are some trends that could be concerning from a food safety point of view and we don’t want to put more strain on our health system than necessary during this pandemic,’ Ms Moir said.

‘Here are some useful safety tips for your new hobbies:

Keep it clean: Before you start any food preparation wipe down kitchen surfaces using detergent and warm water to remove surface dirt. You can then sanitise the surface, if necessary, with a store-bought household disinfectant product or diluted household bleach. Always follow the instructions on the product label about how it should be used, including how much it should be diluted with water, what types of surfaces it can be used on, and whether it needs to be left on the surface for a certain amount of time. Don’t mix different types of cleaning product as they may create fumes that can make you ill. Keep all cleaning products and hand sanitisers out of reach of children. After cleaning surfaces wash your hands with soap for 20 seconds and dry them thoroughly.

Pickling vegetables: Making pickles, relishes and chutneys is something that people have been doing for generations.  Ensure clean jars are used; they can be sat in hot water, then drained and left to dry upside down, or washed in the dishwasher.  Ingredients usually include salt, vinegar (acetic acid), sugar, spices and water.  Where possible, use Australian recipes as US and European vinegars are stronger than ours. The pickles should be placed in the jar, topped up with vinegar or a vinegar mixture containing at least 50% vinegar. Pickles can be stored in the fridge or, to store at room temperature they must be pasteurised.  Chutneys and relishes can be hot filled straight from the pot at a temperature greater than 85 deg C., sealed and the jars inverted to sterilise the lid. For more information on how to make and pasteurise pickles see CSIRO advice.

Making vegetables in oil: When making vegetables and herbs in oil it is really important to get the recipe correct to prevent the growth of dangerous bacteria such as Clostridium botulinum which causes botulism. Vegetables and any fresh herbs should be soaked in vinegar overnight with a ratio of 300g of vegetables and any fresh herbs to 100ml of vinegar. This ratio should provide a sufficient level of acidity to control botulism. Drain the liquid, then you can add oil. Jars are best stored in the fridge to minimise the risk of spoilage.  Dried vegetables, herbs and spices can safely be added to oil without the vinegar soak and then stored at room temperature.

Fermented food: If you fancy trying to make fermented food like kefir, kimchi, kombucha or homemade yoghurt remember to follow good hygiene practices and use clean containers so food poisoning and food spoilage bacteria don’t grow during the fermentation process. A commercial starter culture is recommended and follow the manufacturer’s instructions including fermenting at the recommended temperature. Use a new starter culture for each batch and don’t be tempted to ‘backwash’ a starter culture from an existing batch to make a new one as you could transfer undesirable microorganisms. Only use pasteurised milk for fermented dairy foods and never try to make your own fermented meats at home as this is far too risky.

Backyard chooks. It’s great to have fresh eggs and for your kids to learn about where their food comes from but backyard chooks and ducks have been linked to salmonella infections in people. Make sure you and your children wash your hands after handling poultry or cleaning their environment. If your chickens lay eggs, the eggs can also be a source of salmonella. To minimise the risk, keep the nesting materials and litter clean and dry and change it regularly. Gather eggs from their nesting places daily. Carefully check any eggs and discard if cracked or excessively dirty, wipe off any visible dirt with a dry cloth or paper towel but don’t wash the eggs in water – this can transfer the contamination into the egg contents. Always wash your hands after collecting eggs and don’t use the eggs in raw egg dishes like mayonnaise.

‘Finally, like many charities during the pandemic, we are coping with an increased workload and a reduced income so we have set up a fundraiser too help us keep going. We encourage people who can to make a tax deductable donation to us at this link,’ Ms Moir concluded.

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or  info@foodsafety.asn.au

The Food Safety Information Council is a health promotion charity which aims to address the estimated 4.1 million cases of food poisoning in Australia each year that result in 31,920 hospitalisations, 86 deaths, 1 million visits to doctors

More information:

CSIRO Vegetable preservation

Food Safety Information Council Fermented food fact sheet

Food Safety Information Council Backyard chickens and ducks

The following is a recall notice from the NSW Food Authority and is included here with permission.

The NSW Food Authority advises:

Juicy Isle Pty Ltd is conducting a recall of Pure Tassie – Organic Pure Apple Juice products. The products have been available for sale at various Coles, Woolworths, IGA and independent stores in NSW, QLD, VIC, TAS, SA, and WA.

Product details:

• Apple and Blackcurrant 1.5L, all best before dates up to and including 18/11/20
• Apple 1.5L, all best before dates up to and including 26/1/21
• Apple and Ginger 1.5L, best before 5/12/20
• Apple and Raspberry 1.5L, all dates up to and including 7/10/20
• Apple 350ml, all best before dates up to and including 17/11/20
• Apple and Blackcurrant 350ml, best before 9/7/20
• Apple and Raspberry 350ml, all best before dates up to and including 2/11/20

Problem: The recall is due to microbial (mycotoxin – Patulin) contamination.

Food safety hazard: Food products containing mycotoxin (Patulin) may cause illness if consumed.

Country of origin: Australia

What to do: Consumers should not eat these products and should return the products to the place of purchase for a full refund.

For further information please contact:

Juicy Isle Pty Ltd, Ph: +61 3 6274 5999 or visit, Juicyisle.com.au

A recall notice from Food Standards Australia New Zealand, included here with permission.

Date published: 24 April 2020

Product information

Juicy Isle Pty Ltd is conducting a recall of Pure Tassie – Apple and Blackcurrant 1.5L. The product has been available for sale in the following stores:
NSW: Coles, IGA, Original Organic Juice; QLD: Coles, IGA; VIC: Coles, IGA; TAS: Hills Street Grocer, IGA Strahan, Port Cygnet Grocer, Macquarie Supermarket, IGA Dover, Oyster Cove Fruit and Vegetable Store; SA: Coles, Drake’s, Foodland and On the Run stores; WA: IGA.

Date markings

Best Before 06 OCT 20

Problem

The recall is due to microbial (mycotoxin patulin) contamination.

Food safety hazard

Food products contaminated with mycotoxins (patulin) may cause illness if consumed.

Country of origin

Australia

What to do​

Any consumers concerned about their health should seek medical advice and should return the product to the place of purchase for a full refund.

For further information please contact:

Juicy Isle Pty Ltd
+61 3 6274 5999 www.juicyisle.com.au

A recent report shows that there have been some changes in purchasing habits by consumers when shopping in supermarkets.

The study of 1046 shoppers in Australia was done by The Toluna and Harris Interactive on 09 April.

It shows that nearly a third of Aussies have substituted alternative brands on their favourite products. Some of this change is likely to be due to the significantly reduced number of brands of essential products like toilet rolls and paper towel which are now available in the supermarkets.

The study also shows that more than half (52 %) of those surveyed were willing to pay more for products than they did before this pandemic. Price was one of the main factors influencing the decision before COVID-19, but it would appear that now the main driver in the purchase may actually be the presence of the product, eg; toilet paper, on the shelf regardless of the cost or brand.

Thankfully the insane panic buying of ceratin products has eased and the supermarkets are reinforcing this through buying limits and reduced brands.

The report shows that it would appear that over two thirds (68%) of those surveyed have had to leave the supermarket without purchasing specific products. This would reflect the period when panic buying was happening and what has been implemented since.

41% of those surveyed have had to do what many of us had to do at the beginning of this pandemic, the having to go to several stores to try to find specific products.

Sales figures for the supermarkets are showing that even with most of us staying at home most of the time, we are getting our groceries personally . This report shows that of the 1046 surveyed 79% have been out to get their groceries over the two weeks before the survey and only 20% have done it on line. Whether this is due to getting out of the house for a little while or because of restrictions on online delivery and click and collect, is not obvious.

With much discussion now happening about what path to take to try and return us all to a normal life, this report does raise a few important questions, which need to be considered, including;

If people have been prepared to change brands during this pandemic, will they do so when it is over?

How does that impact on the multiple brands which were on our shelves?

If people have been prepared to pay more for products, what does that mean once the pandemic is over?

How can food businesses use this information to set themselves up in the future?

The following is a Product Recall update from the New South Wales Food Authority and is included here with permission.

UPDATE: New product details (200g product) and additional date markings (050520, 120520, 190520, 260520)

Choi’s Mushrooms is conducting a recall of Green Co. Enoki Mushrooms 200g and 300g due to microbial (Listeria monocytogenes) contamination.

The product has been available for sale at Asian supermarkets and grocers in NSW, ACT, QLD, VIC and SA.

Product details & date markings:

• Green Co. Enoki Mushrooms, 200g, plastic wrap
• Green Co. Enoki Mushrooms, 300g, plastic wrap

Date markings: 220420, 050520, 120520, 190520, 260520

Problem: The recall is due to microbial (Listeria monocytogenes) contamination.

Food safety hazard: Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin: South Korea

What to do: Any consumers concerned about their health should seek medical advice and return the product to the place of purchase for a full refund.

For further information please contact:     Choi’s Mushrooms     02 9826 1532

The following is a Recall Notice from the New South Wales Food Authority and is included here with permission.

Recall: Green Co. Enoki Mushrooms 300g

10 April 2020

The NSW Food Authority advises:

Choi’s Mushrooms is conducting a recall of Green Co. Enoki Mushrooms 300g due to microbial (Listeria monocytogenes) contamination.

The product has been available for sale at Asian supermarkets and grocers in NSW, ACT, QLD, VIC and SA.

Product details & date markings:

• Green Co. Enoki Mushrooms, 300g, plastic wrap
• Date marking: 220420

Problem: The recall is due to microbial (Listeria monocytogenes) contamination.

Food safety hazard: Listeria may cause illness in pregnant women and their unborn babies, the elderly and people with low immune systems.

Country of origin: South Korea

What to do: Any consumers concerned about their health should seek medical advice and return the product to the place of purchase for a full refund.

For further information please contact:

Choi’s Mushrooms

02 9826 1532

The following is from the latest COVID-19 updates from the Food Industries Association of Queensland and is included here with permission. More can be found at the website https://foodindustries.com.au/april-9th-covid-19-update-for-food-manufacturing-industry/

1. Queensland border restrictions have tightened again as of 3rd April.
2. The person must get a border pass. We have been advised to tick Specialist critical to maintaining key government services and FIFO, which is the 5th tick box.
3. Your company must have lodged a Health Plan and must have received an approval / acknowledgement. There is one email for all health plans to be submitted to covid.plans@health.qld.gov.au From what we have been told they have quite quick turnaround times. You must provide the health plan to the person that will be crossing the border.
4. Your company must provide a letter for the person (service technician etc.) stating that they will conduct services / work for you for a specified period of time and ensure that the person complies with the health plan. This may also include details around accommodation if required.
5. Also attached to the webpage are AFGC guidelines that are quite well written. Also refer to FIAQ protocol. As that has been amended for QLD jurisdiction.
6. Safe Food QLD together with DAF have developed guidelines and a checklist. Whilst this has been developed for agribusinesses, it can be applied to food manufacturing to some extent.
7. For those who export and use air freight, effective FROM TODAY for a period of 4 weeks – totaling 540 flights for the month have been added. To access flights – please utilise your standard freight operations channels. You can also have your say on the link above regarding this which is a federal government initiative.
8. And lastly, just a reminder if you are facing difficulties to obtain materials or supplies, there is a link available for you to register your details with, also on the FIAQ webpage.

The following is a link which FIAQ has developed to assist fgood businesses dur4ing the COVID-19 outbreak;

https://foodindustries.com.au/wp-content/uploads/2020/04/CoVID19_GuidelinesForIndustry_APR20.pdf

With Easter upon us, it is well worth considering what should be done to ensure that there is no food poisoning to add to the issues associated with needing to stay home this year.

The following is from the Food Safety Information Council website.

Seafood, especially shellfish, has had bad food safety press in the past. However, Australia has a well-deserved reputation for high quality and safe seafood and commercially produced seafood sold in Australia must adhere to strict quality controls.

Do not consume shellfish you have harvested yourself unless you know the water it is grown in is safe. For example, not near sewage outlets or septic systems runoff. Check with the State or Territory authorities for banned fishing or shellfish harvesting areas or fishing seasons. If you catch your own fish ensure you consume it or refrigerate it as soon as possible. If you’ve been lucky enough to catch more than you can eat in a day or two, or have caught large fish, gut or fillet them and place in the freezer. These can then be defrosted and cooked later as needed. Fish fillets can be cooked to around 69°C or when flesh flakes easily.

If seafood is cooked most common food poisoning bacteria and viruses will be killed; however, cooking won’t remove all toxins and chemical pollutants in shellfish and fish. To avoid these risks, seafood should only be harvested from safe waters, chilled and stored correctly and purchased from licensed suppliers. There are additional risks if the seafood is consumed raw, for example raw oysters and raw fish used for sashimi. Precooked prawns, bugs or crabs can be contaminated by your hands when they are peeled or shelled. You will need to be particularly careful and hygienic in preparing these and don’t handle pre-cooked food if you have exposed infections on your hands or have gastro. Raw seafood including oysters aren’t recommended for people at risk like pregnant women, people with reduced immune systems, the elderly or young children.

Here are 6 tips to reduce your risk of food poisoning from seafood you purchase to help keep it safe:

1. Only purchase your seafood from a registered seafood supplier and check it is visibly fresh and is displayed chilled
2. Transport your seafood home from the retailer in a cooler with enough ice blocks or ice to keep it chilled
3. Once home put seafood in the fridge in a covered container and make sure your fridge is running at 5°C or below. Live shellfish, such as oysters, should be kept on ice and consumed as soon as possible after shucking.
4. If the seafood is going to be cooked this will kill most bacteria but there could be a slight risk if it is consumed raw, for example raw oysters, sushi, sashimi. You will need to be particularly careful and hygienic in preparing these raw foods and also handling pre-cooked seafood such as cooked prawns.
5. Seafood eaten raw or cold cooked prawns are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.
6. Consume prawns and live shellfish as soon as possible after purchase when they are at their best and use other refrigerated seafood within 2 to 3 days.

The website also gives information about toxins and other issues which can be associated with seafood – https://foodsafety.asn.au/seafood/?fbclid=IwAR07BFt5aUr3nyxsLX8j6-Kx_XLf9XzKViH78jVnYHrd_qD6EkTH4tZeKo0

As has been heard many times over the last few weeks, the COVID-19 outbreak is not just about health but the economy as well. So many retail food businesses are having to make decisions about how to keep their businesses going until they are able to have dining in happening again.

This logically means that there is an increase in takeaway and delivery.

So what needs to be considered in turning a primarily dine in operation to a full takeaway / delivery business?

1. Delivery – you can do it or you can use a third party delivery service

• If doing it yourself, consider – staff skills and licenses, delivery area, what vehicle to use and does it meet food safety  and other requirements, what to use to transport the food, how to let your customers know, pricing to allow for the extra costs with the vehicle usage, deals for regulars, how are customers going to order, what to do if something goes wrong
• If using a third party – consider if the costs charged are worth the advantages, they have apps which can be used for ordering and marketing, guaranteed delivery time, no staff or vehicle issues to worry about

2. What should be on your take away menu?

• Not every food on a dine in menu is going to work for takeaway / delivery so think about what on your menu will travel and keep it’s heat / cold for around 20 minutes on leaving your place.
• To get your regulars involved and committed to helping your business through this outbreak, ask them what foods from your menu they would like and what other foods you might be able to make for them. Maybe even name that menu item after them and make the whole thing into a way of ensuring that they order every week – this is a simple way of generating some regular income.
• Talk to your staff and regulars and set up a pack of several meals which they can buy and put into their fridge / freezer and heat up during the week – a simple way of once agin generating regular income and helping your self isolating regulars with something yummy.
• Don’t just think about mains and desserts as the only options, consider what snacks and sides you can add in to give variety for your regulars and other customers and extra income for the business.
• With takeaway – consider offering a 10 percent income if the regulars come and pick up the food themselves as a way of supporting them in still having contact with other people whilst maintaining social distancing.

3. Packaging is as important as the food

• No matter how good the food is and how good a price it might be, if the containers don’t keep it hot / cold, stop contamination and looking good, people will not come back.
• Paper / Cardboard – good temperature retention, strength and ventilation. Can be good food safety but some potential for issues. If wet can cause problems. Ensure chips are ventilated to ensure crispiness
• Plastic – Strong, OK temperature retention, good food safety, but generally poor ventilation, Best for wet dishes.
• Styrofoam – Great temperature insulation, environmentally controversial and not good for crispy foods.
• Other sustainable materials – depending upon what they are as to the properties.

4. What to think about when packing the food

• Put heavier and hot foods at the bottom
• Pack cold foods with cold foods and hot with hot and never in the same bags / containers
• Chips need to be in their own container with space for ventilation to help maintain crispiness
• Seal the packed container with a sticker or staples to show your customers that there has been no tampering after leaving your place

Food safety still matters

The following is the latest media release from the Food Safety Information Council and is included here with permission.

The Food Safety Information Council today released information about coronaviruses, COVID-19 and food safety.

Cathy Moir, Council Chair, said that consumers have been in contact asking questions about food safety during the pandemic.

‘The good news is that Food Standards Australia New Zealand states that there is no international evidence so far that the virus causing COVID-19 is transmitted through eating food. Spread of respiratory droplets from person to person and close personal contact are known to be the most common ways to spread coronavirus.  Touching surfaces and objects and then your eyes, nose or mouth may also be a way to transfer the virus.

‘At the moment we have to radically change our lifestyles. We have to stay at home as much as possible and increasing numbers of people are being required to home isolate for 14 days or more. Someone will have to go out and buy food periodically and it is possible you are buying up and preparing a little extra food to last 2 weeks.

‘There are two important messages on handling food and food safety at this time.  One is about preventing COVID-19 spread and shopping for food and the other is about keeping your food safe and preventing food poisoning at home.

‘The elderly and those with compromised immunity are at greatest risk from both COVID-19 as well as food poisoning. We know less about COVID-19 risks for children and pregnant women. All these groups are at highest risk for food poisoning.

‘Even though the risk of transmission of coronavirus via food surfaces is small, remember everyday food safety measures help prevent food poisoning, caused by viruses as well as other microbes, so will help to keep you safe. This advice not only helps now but also helps reduce the rate of food poisoning in Australia which, in a normal year, results in a considerable burden upon our health system with an estimated 4.1 million cases resulting in 31,920 hospitalisations and 1 million visits to doctors.

‘Here are some food safety tips based on your questions about coronavirus and COVID-19:

Handwashing. It’s great to see everyone focussed on washing their hands often with soap and running water for 20 seconds (especially as our survey last year found 40% of respondents admitted that they didn’t always wash their hands before touching food). Soap is important as it breaks down the fats and grime on our hands and helps remove viruses and bacteria. Both liquid soap and bar soap are fine. The running water helps further by washing the grime, viruses and bacteria away. Use alcohol gel if handwashing facilities aren’t available.

Hand drying. Do this for 20 seconds too as dry hands are less likely to pick up viruses and bacteria. If you are using a public washroom use either paper towel or an electric hand dryer but you may need to dry a little longer with the electric dryer depending on its power. Use a clean, dry towel at home and you will need to replace wet towels more often with increased handwashing.

 Shopping. Follow the instructions provided by your supermarket or food retailer about hand hygiene and social distancing to protect yourself and others. Many supermarkets offer to wipe trolley handles with sanitizer when you enter the store. Don’t put unpackaged fresh fruit and veg directly into your trolley but use the plastic bags provided for your fresh produce. Don’t handle produce items and put them back for others or taste test the grapes as you touch your mouth with your hands. Shopping bags should not be placed on any food preparation benches to prevent contamination. Wash your hands immediately when you return home from shopping and again after putting away groceries.

Home deliveries. These deliveries can offer some protection by reducing contact with others. There is no evidence to date that coronavirus has been transferred by food packaging whether for groceries or take away. As with all you do at present, take precautions and wash your hands after handling the delivery.

‘Here are some general tips about safe handling of food at home:

If you are ill.  Do not prepare food for other people if you are unwell, with a respiratory illness or gastro, as you risk passing the illness on to them. Cover all coughs and sneezes so you don’t contaminate the kitchen environment and food. Wash hands regularly and clean benches and utensils. If you are the only available cook, eg a single parent, cook a frozen meal or something simple that requires minimal handling, or order a home delivered takeaway.

Fresh produce. Fresh fruit and vegetables should be washed under running water before you eat them. Don’t use hand sanitizer or body soap to clean produce as these may contain chemicals you don’t want to consume (and it will taste nasty!) if you grow your own food, don’t water it with ‘grey’ water from washing machines, baths, showers or handwashing.

Storing food and date labels. Food must be used or frozen by its use by date. Check any storage instructions on packaging such as “store under 4°C“, “keep frozen” or “use within 3 days of opening package”. Food can still be sold or eaten after its best before date but may have lost some nutrition or quality. Put newly purchased items at the back of the pantry shelf or fridge so you use older items first. If you and the kids are stuck at home you might want to tidy out the pantry, freezer and fridge and see who can find the most out of date item!

Cooking. A lot of people have asked about bulk cooking soups, casseroles and stews for freezing. If you do this divide the food into small containers like take away containers so that it cools faster, label with the date, and refrigerate or freeze. Don’t let the food cool to room temperature as bacteria can grow and dangerous toxins can form. Use any refrigerated food within 2 to 3 days or freeze it. If you are new to cooking, especially while you are home more, try simple dishes at first and follow the recipe.

Home delivered food. We will be likely to eat more home-delivered food in coming times, whether it is online grocery deliveries or takeaway from your favourite restaurant. Make sure hot food, or food that needs refrigeration or freezing isn’t left more than an hour on the doorstep.

Refreezing food. It is safe to refreeze food that has been defrosted, for example if you defrosted too much meat for dinner, as long as it hasn’t been left on the bench to defrost. Refrozen food may be slightly watery and lose a little quality as freezing breaks down the food structure.  You can also defrost food to cook into a dish and then refreeze the dish. You can usually find out how long various foods will last in the freezer from information on the lid or door of your freezer.

Don’t take food poisoning risks. Finally reduce your risk of food poisoning by always washing your hands, chopping boards and utensils after handling raw meat, raw poultry and egg shells. Use a meat thermometer to cook riskier foods such as sausages, hamburgers, rolled roasts, minced meat and leftovers to 75°C in the centre. Eggs are nutritious and convenient but raw or slightly cooked egg dishes such as mayonnaise, eggnog, health shakes, steak tartare and mousses are a food poisoning risk and best avoided. Use a fridge thermometer to check your fridge is always running at 5°C or below. If you don’t have a meat or fridge thermometer order one next time you do some online shopping.

‘There is plenty of food safety information on our website www.foodsafety.asn.au and we can also answer your enquiries if you email us from the website. Finally, don’t forget to keep supporting food charities like Foodbank and OzHarvest who are feeding those who need it in these difficult times. We are also a health promotion charity that does not receive any Federal Government funding and you can make a tax-deductible donation to us here. We hope you all stay safe,’ Ms Moir concluded.

Further information:

Australian Government COVID-19

CSIRO COVID-19

FSANZ COVID-19 and food

Media contact:

Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety information.