G’day mate and how’s it going?
Every country has it’s own slang and even across a country there is different slang in different areas. Experts in language often use this to determine where a person actually comes from.
Australia has it’s own slang as well and it is always evolving. What was commonly used years ago may no longer be in the common tongue. There are many who think this is sad and that the character of a country’s language is very much influenced by it’s slang, and when the slang changes, the language is reduced and is no longer unique.
So why am I talking about slang and language in a food safety related article?
A well known pie company in Australia has just launched a quest to get the public to let it know their favourite Aussie slang words.
The top 70 of these are going to be seen on the Company’s pie packaging from mid May.
This is another of the marketing campaigns which personalize or characterize the packaging of food. The campaign in December 2016 to have your name on well known food products as a Christmas present was very successful or the campaign run by Vegemite to find a name from the public for a new product some years ago.
These campaigns are fun and help develop and reinforce brand and product loyalty.
This Slang word campaign has the added benefit of linking a favourite Australian food to something which is uniquely ours – our slang.
Four’N Twenty’s Marketing Manager, Mario Matchado said; “It’s time to honour our rich and varied vocabulary of slang expressions.”
Who knows what words we will see on these pies, but it sure will be good to see some of them back and maybe this campaign will help save some of our slang and keep our language unique.

Hemp has long been used for clothing, ropes and food in many countries. Some types are also used as a drug.
It is also used medicinally for pain relief in those with long term or terminal illnesses, it also has other properties which help those with some medical conditions. This medical Marijuana has very low THC and is now slowly being accepted legally across the world and is grown for that specific purpose.
After much work by the Hemp Industry, this crop is now going to also be allowed to be grown commercially for use in food.
The Australia and New Zealand Ministerial Forum on Food Regulation has just approved the sale of low THC hemp as food.
NSW Minister for Primary Industries, Niall Blair said; “This is exciting news for the existing hemp industry which will now continue to thrive, producing a healthy and sustainable product for consumers. Low THC hemp is a healthy choice for consumers, containing a near perfect ratio of Omega 3 and Omega 6 and high levels of protein.”
The Food Standards Code will be amended to include the allowance for Low THC Hemp in foods but will set strict requirements on the levels of THC and cannabidiol (CBD).
Marketing of foods with low THC hemp foods will have to be done according to strict guidelines to prevent any psychoactive or therapeutic effects being promoted.

The following are just two current research projects results ;
Saturated fats may not clog up arteries
For a long time now, it has been said by experts that eating saturated fats will clog up your arteries and cause all sorts of heart and other health issues.
It seems that a good walk each day and eating “real” food whilst minimising stress are the things which will stop heart disease.
An article in the British Journal of Sports Medicine states evidence from academic reviews is showing that there is now no association between heart diseases and other health issues and eating saturated fats.
There has been mixed reactions to the editorial but all agree that reducing the consumption of deep fried food can only be good for us. All also agree that a healthy lifestyle with good food, minimal stress and exercise is how we should all live.
Dr Yutang Wang from the Federation University said; “Frequent consumption of deep fried food using fat (both saturated and unsaturated) has been reported to be linked with worse health outcomes, including coronary artery disease, heart failure, diabetes, and hypertension, etc.”

Macular Degeneration can be reduced by your diet
Macular degeneration results in blurred or no vision in at least one eye. Most people will develop it and it is increasing.
Research done at the University of Sydney is showing that eating green leafy vegetables and other foods like; Broccoli, eggs, pistachio nuts, pumpkin, corn and avocado may help reduce it’s likelihood.
Professor Vicki Flood from the University’s Faculty of Health Sciences said; “Two carotenoids Lutein and Zeaxanthin (L/Z) are highly concentrated in the retina of the eye and are responsible for the main part of our vision. They have been shown to play a role in reducing the risk of age-related macular degeneration and may also slow its progression. Lutein and Zeaxanthin are found in dark green leafy vegetables like spinach and kale, and in other foods such as broccoli, eggs, pistachio nuts, pumpkin, corn and avocado.”
The research can be found in Volume 9, Issue 2 of Nutrients journal.

The following is notice of a current recall and is included here with permission from Food Standards Australia New Zealand.

Roberts Confectionery Dark Chocolate Melting Buttons 300g
All best before dates up to and including April 2018

Roberts Confectionery is conducting a recall. The product has been available for sale at Spotlight stores nationally
Problem: The recall is due to the presence of an undeclared allergen (milk)
Food safety hazard: Any consumers who have a milk allergy or intolerance may have a reaction if the product is consumed.
What to do: Consumers who have a milk allergy or intolerance should not consume this product and should return the product to the place of purchase for a full refund.

For further information please contact:
Roberts Confectionery
03 9706 6675
www.robertsconfectionery.com.au

Even though the CSIRO’s Fruit, Vegetables and Diet Score Report shows that Aussies are not eating enough fruit (and vegetables), we sure do love chocolate.
A recent Roy Morgan Research survey shows that over 68 percent of us are eating chocolate of some type in an average four week period.
This is an increase of nearly three percent since 2013.
Our preference is chocolate bars with more than 53 percent of Australians eating them.
Over 19 percent of us are buying and eating chocolate boxes, with most of them being given as gifts.
It seems that our “Favourite” box of chocolates is the one with a wide selection of different types of chocolates, so there is plenty of choice for those eating them or offering them to others.
Chief Executive Officer of Roy Morgan Research, Michele Levine, said “And it is this act of sharing that gives boxed chocolate its special appeal: not only do those buying it for others experience the satisfaction of brightening someone’s day, but they’re frequently rewarded for their efforts when the receiver offers them their pick of the box! Naturally, this is not always the case: some people buy boxed chocolates for themselves, while others (especially around Easter and Christmas) may buy a box for a friend or loved one and receive their own box from someone else—but there’s no doubt that sharing these chocolates adds to the enjoyment.”

The CSIRO has recently released a new Fruit, Vegetables and Diet Score Report, and the results are not good.
With nearly 146000 participants over 18 months, it is now the largest survey on diet done in Australia.
The Fruit, Vegetable and Diet Score Report was done by CSIRO and commissioned by Horticulture Innovation Australia looked at adult dietary habits across the country.
The basic findings are that two out of three Aussies are not eating enough vegetables, and one out of two are getiing enough fruit.
Professor Noakes, CSIRO Research Director and co-author of the CSIRO Total Wellbeing Diet, said; “Many Aussies believe themselves to be healthy, yet this report shows the majority of those surveyed are not getting all the beneficial nutrients from fruit and vegetables needed for a healthy, balanced diet.”
John Lloyd, CEO Horticulture Innovation Australia “For a country with an abundance of high-quality, locally-grown fruit and vegetables available all year round, it’s disappointing so many Australians are missing out and not enjoying enough variety in their diets.”
Therte were some interesting results from the survey; women eat more fruit and vegetables than men (24 percent compared to 15 percent), construction workers and those in science and programming have the worst eating habits, and the Dietary Guidelines are most likely to be followed by those in the health industry.
“Increasing the amount of fruit and vegetables we eat is one of the simplest ways Australians can improve their health and wellbeing today as well as combat the growing rates of obesity and lifestyle diseases such as heart disease, Type 2 diabetes and a third of all cancers. Diets high in fruit and vegetables have been shown to improve psychological and physical markers of wellbeing. In particular, phytochemicals from fruit and vegetables reduce systemic inflammation which can lead to chronic disease,” Professor Noakes explained.

We all know that the term “red tape” means layers of bureaucracy that get in the way of businesses getting things done in an efficient time.

I read somewhere that the actual term “red tape” came about because there was red tape holding documents together in government departments after World War Two. These documents were needed to get the returned service people their entitlements for serving the country. Unfortunately there were many delays in those entitlements being received because of government bureaucracy – so the whole thing became known as Red Tape. The term survives until today, even if the documents are no longer held by red tape.

Governments have long recognised that easing or removing some regulations from businesses can make doing business much easier, so there are regularly reviews to remove the “red tape”.

In March the Agriculture Minister released the draft of the proposed imported food reform law. The intention of the refomed laws is to significantly reduce the red tape on food businesses, whilst still maintaining Australia’s high food safety reputation. Everyone from businesses to the public are now invited to have their say about the changes by going to http://www.agriculture.gov.au/about/commitment/suggestions-compliments-complaints

But you only have until 04 may 2017 to say what you think.

Minister Barnaby Joyce said; “The Coalition Government is committed to keeping Australia’s borders strong and has set about amending the imported food laws, the changes include giving the government greater scope to hold food at the border if there are reasonable grounds to suspect food poses a serious risk to human health.They [the new draft laws] address limitations with the current regulatory framework for the management of imported food safety risks, which were uncovered following the frozen berries linked to the hepatitis A outbreak in February 2015.”

This is not a food safety issue but is still very interesting and certainly health related.

It is sometimes really hard to know if a person is having a heart attack or simply indigestion. It could even be a panic attack with shortness of breath and a tight chest.

One of them is potentially life threatening and needs immediate medical attention, whilst the other two need other solutions.

The Australian Heart Foundation estimates that there are around 54 000 heart attacks each year and that more than 400 000 Aussies will have a heart attack in their life times.

There has, until now, been no easy way to work out which it is. Traditional testing for heart attacks can take as long as six hours, with the person attached to an Electrocardiogram (EKG) and multiple blood tests to check chemical levels.

In Israel, a new test has been developed which saves time and money and potentially a lot of lives. A single drop of blood and a special test kit will now give Doctors the ability to determine if the person has suffered a heart attack, within 15 minutes. The kits are small, portable and they have been in use in Israel since March 2017.

So the question that I am often asked when running community based food safety training is “ if I cut the mould off the cheese can what’s left still be eaten”?

The answer is  simple – NO.

The reason is that like trees, mould have “roots” which go down into the food. These filaments cannot be easily seen by the human eye so when you cut the visible mould off, there are still these mould filaments inside the cheese (or whatever food).

So we end up throwing food away and we don’t like doing this. So the myth that it is Ok just to cut the mould off is created so we don’t throw food away.

Well the good news is that there may be  some light at the end of the tunnel.

Moulds are present all around us and like to grow on foods which are lower in moisture and in cool places. Products like hard cheeses, breads, fruits and spreads are perfect for them.

A method which is commonly used in medicine and by Dentists has been trialled on foods and it has been found to stop mould growth.

Plasma and electrical currents are the key.

A plasma flame is created with an electrical charge and this is applied to the food.

“That plasma coats the surface of the food, and what you do when you treat that surface is kill the mould spores on the surface so they can’t infect the fruit. It seems to be stimulating the resistance response in the fruit as well so it’s actually defending itself against infection — it’s really clever and completely chemically free,” Dr Kirsty Bayliss, from Murdoch University, said

The plasma flame was also found to kill food poisoning bacteria.

It is simple and effective but will not stop other mould or bacteria getting onto the food, so if it is to become commercial, it will need to be used with packaging or other methods to prevent post treatment contamination.

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

The Food Safety Information Council today released research that shows more Australians are more worried about the safety of seafood (96%) than chicken meat (95%), minced meat (90%) raw eggs (83%), pasteurised milk (71%), cooked rice (58%) and bean sprouts (47%).
Food Safety Information Council Chair, Rachelle Williams, said that seafood sold in Australia is less likely to give you food poisoning compared with high risk foods such as raw eggs, bean sprouts and poorly handled poultry or minced meat.
‘Australia has a well-deserved reputation for high quality and safe seafood. Commercially produced seafood in Australia and imported seafood must adhere to strict quality controls but we also need to keep it safe and good quality after purchase,’ Ms Williams said.
‘Easter sees the greatest quantity of seafood sold in Australia so, at this busy time, consumers need to remember to transport their seafood home from the retailer in a cooler with ice block or ice. This will not only keep your seafood fresher, it will prevent the growth of bacteria that can make you sick.’
The Council has issued 6 tips to reduce your risk of food poisoning from seafood you purchase to help keep it safe this Easter:
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.