The following are the two latest recall notices from Food Standards Australia New Zealand and are included here with permission. More information can be found atwww.foodstandards.gov.au/recalls

 Crumbed Pork Schnitzel 

SunPork Fresh Processing Pty Ltd has recalled CHILLER 2 Crumbed Pork Schnitzel from IGAs, SPARs and Foodworks in QLD and northern NSW due to the presence of an undeclared allergen (milk). Consumers who have a milk allergy or intolerance should not consume the product and may have a reaction if the product is consumed. Consumers should return the products to the place of purchase for a full refund.

Date notified to FSANZ – 28/07/2015  

Food type – Schnitzel

Product name – CHILLER 2 Crumbed Pork Schnitzel

Package description and size – Clear plastic tray with clear film overlid; varying weights

Date marking – All best before dates from 10/05/2015, up to and including 11/08/2015

Country of origin – Australia

Reason for recall –The presence of an undeclared allergen (milk)

Distribution –IGAs, SPARs and Foodworks in QLD and northern NSW

Consumer advice

Consumers who have a milk allergy or intolerance should not consume the product and may have a reaction if the product is consumed. Consumers should return the products to the place of purchase for a full refund.

Contact – SunPork Fresh Processing Pty Ltd07 3908 1400 (business hours) 0404213452 (after hours)

www.sunporkfreshfoods.com.au

Buchi Kombucha 500ml 

Buchi Kombucha (Roots in Nature Pty Ltd) is recalling all of its kombucha due to it containing alcohol at levels that may be potentially intoxicating. Consumption of this product may be potentially intoxicating. Consumers should not drink this product and should return the products to the place of purchase for a full refund.

Date notified to FSANZ – 29/07/2015

Food type – Fermented tea (refrigerated).

Product name

1. Buchi Mama (The Original) Kombucha

2. Buchi Ginger & Turmeric Kombucha

3. Buchi Hibiscus, Galangal and Lime Kombucha

4. Buchi Deep Greens Kombucha

Package description and size – Single bottles – 500ml

Date marking – All Best Before dates

Country of origin – Australia

Reason for recall – Contains alcohol at levels that may be potentially intoxicating.

Distribution – Wray Organics, IGA, Flannerys, independent cafes and farmers markets.

Consumer advice

Consumption of this product may be potentially intoxicating. Consumers should not drink this product and should return the products to the place of purchase for a full refund.

Contact – Roots in Nature Pty Ltd   Ph 1300 160 890

The following is a summary of the Safe Food System in Australia and New Zealand. It is from the Food Standards Australia New Zealand website, and more information can be found athttp://www.foodstandards.gov.au/about/safefoodsystem/Pages/default.aspx?utm_source=June2015FoodStandardsNews&utm_campaign=2dbd00477d-Food_Standards_News_June_2015&utm_medium=email&utm_term=0_d56e60a112-2dbd00477d-309816893

Food policy

Australia and New Zealand Ministerial Forum on Food Regulation

The food policy framework for Australia is set by the Australia and New Zealand Ministerial Forum on Food Regulation which consists of health and agriculture ministers from the states and territories, and the Australian and New Zealand governments. Food standards are developed to reflect this policy framework.

Department of Agriculture

The Department of Agriculture is responsible for Australian Government policy and programs that support a globally competitive and sustainable Australian food industry.

Food standards

Food Standards Australia New Zealand

FSANZ develops the food standards in the Food Standards Code with advice from other government agencies and input from stakeholders.

Food standards cover the use of ingredients, processing aids, colourings, additives, vitamins and minerals. They also cover the composition of some foods, such as dairy, meat and beverages as well as new technologies such as novel foods. We are also responsible for labelling for both packaged and unpackaged food, including specific mandatory warnings or advisory labels.

Public input is an important part of our decision-making process. Get involved and have your say or read about how we engage with the public in our Stakeholder Engagement Strategy.

Enforcement

Food standards are enforced by the states and territories (usually their health or human services departments) or, in some cases, by local government. These authorities regularly check food products for compliance with the Food Standards Code.

You should contact your local state or territory heath authority if you think there is a problem with a food. The food industry also regularly monitors food production to ensure our food supply continues to be high quality and safe.

The Imported Food Inspection Scheme is administered by the Department of Agriculture. The department is responsible for inspecting and sampling imported food.

Imported food must comply with the Imported Food Control Act 1992 which also requires imported food to comply with the Food Standards Code.

The Implementation Subcommittee for Food Regulation

Australian state and territory and New Zealand government agencies are responsible for implementing, monitoring and enforcing food regulation through their individual food Acts and other food-related legislation. These agencies vary between jurisdictions. The Department of Agriculture enforces the Food Standards Code at the border in relation to imported food.

Food regulation authorities in Australia and New Zealand work together to ensure food regulations are implemented and enforced consistently. This work is done through the Implementation Subcommittee for Food Regulation (ISFR), through face-to-face meetings, out-of-session business and separate collaborations. ISFR was set up by the Food Regulation Standing Committee (FRSC) to foster a consistent approach across jurisdictions to implementing and enforcing food regulation. Read more about ISFR 

Surveillance

FSANZ, along with other government agencies in Australia and New Zealand, monitors the food supply to ensure it is safe. FSANZ routinely conducts targeted surveys and Australian Total Diet Studies to collect analytical data on the levels of chemicals, microbiological contaminants and nutrients in food. FSANZ also plays a leading role in surveillance activities conducted through the Implementation Subcommittee for Food Regulation.

Communicable Disease Network Australia (CDNA) and OzFoodNet

The Communicable Disease Network Australia and OzFoodNet monitor incidents and outbreaks of foodborne disease which can lead to the detection of an unsafe food product or unsafe food practice.

Genetically modified crops

The Office of the Gene Technology Regulator regulates genetically modified (GM) organisms. If GM crops or animals are to be used in food then they must be approved by FSANZ.

Pesticides and veterinary medicines

The Australian Pesticides and Veterinary Medicines Authority (APVMA) places strict limits on agricultural and veterinary chemicals that can be used on crops and animals in Australia. The APVMA also sets withholding periods for when chemicals are used and when plants or animals can become part of the food supply. The APVMA can also make amendments to the FSANZ MRL standard for MRLs that are currently registered for use in Australia, following consultation with FSANZ about dietary exposure assessments. ​

The new Country of Origin Labelling has just been announced. There are actually three levels of labelling which manufacturers will now be required to use as of 2016. The first two levels contain the Green and Gold Kangaroo symbol.

The first level is to show the amount of a food is made from Australian ingredients. This will be done on a label showing a bar which is shaded to identify the amount of Australian ingredients.

The second level is about food grown in this country and it will have contain the words “Grown in Australia”.

The third level of labelling is for those foods which are grown in another country and then packed in Australia.The label doesn’t contain the Kangaroo and shows the statement “Packed in Australia Grown in _______________”

Although these labels will be mandatory for foods depending upon their content and the claims by the companies, the Government is encouraging more information to help consumers make their purchasing decisions. In general the new labels have been well received but it will only be after they have been use for some time that it will be clear if they have helped address the cry by the public for information about Country of Origin, particularly since the recent Hepatitis outbreak

For more information go tohttp://ausfoodnews.com.au/2015/07/22/pm-announces-final-version-of-australias-country-of-origin-law.html .

Rachelle Williams, The Green Food Safety Coach.

So there has been another well publicized food poisoning. This one has as yet no specific cause but it seems likely that at least 34 of the people who ate the very popular High Tea at the Langham Hotel in Melbourne on 11 and 12 July have ended up with food poisoning and it looks like it is Salmonella, once again. This brings the total number of Salmonella cases in Victoria so far this year to over 3000. This is significantly higher than the same time last year.

Earlier in the year, there were several outbreaks around Brisbane – all of them Salmonella. The same trend of increasing amounts of salmonella cases is also happening in the Sunshine State.

So this increase in Salmonella food poisoning cases appears to be across the country.

So what is happening?

To make it worse, the time of year when the number of cases of Salmonella food poisoning is at it’s highest has not even hit us yet in 2015, so what have we to look forward by the time we get to the end of this year?

So, once again, what is going on?

Only about half of the cases so far this year come from commercial food businesses, so the food industry cannot take the full responsibility. A significant number of the cases to date this year had no identifiable source.

It is important that we all remember that of the estimated 4.1 million cases of food poisoning each year in this country, at least 3 million of them do not have a source or cause identified.

In this High Tea outbreak, the actual food involved has not yet been determined, but it is, as always, suspected that eggs will be the “culprit”. We can only hope that the source and cause can be identified as we all learn from that knowledge.

Interestingly, the Hotel involved in this outbreak and the Convention Centre with the two outbreaks earlier this year in Brisbane, both
had food safety programs in place and were following the usual expected food safety procedures.

Salmonella does not like cold temperatures and is easily killed by heating, but it is one of the most common pathogens, so is likely to be found in most food businesses.

Microbiologists and health departments across the country are frantically trying to work out what is happening right now that is making this one of the worst years for Salmonella related food poisoning.

Rachelle Williams, The Green Food Safety Coach.

In a recent article on this site, I wrote about Cheese, cheese and more cheese. The consumption of cheese is increasing worldwide, primarily as a result of increasing wealth in many countries and a desire by those with the money to eat more western diets, including cheese in increasing amounts.

This sudden increase in consumption of higher fat western diets seems to be having a negative effect on those who are partaking.

According to the findings in ‘Multigenerational Undernutrition and Diabetes’, a paper published in Cell Metabolism, it is projected that by 2030 more than 70 percent of worldwide Diabetes Type 2 will be in these developing countries.

The research was done by University of Sydney’s NHMRC Clinical Trials Centre, the National Centre for Cell Science and the DYP Medical College, Pune, India.

For generations the people of these countries ate relatively low fat diets, which even bordered on undernourishment. With increasing wealth has come an increase in higher fat diets in a relatively short time. This study and others are indicating that their bodies have not caught up with the increase in kilojoules and so the people of these countries are putting on weight.

Although this in itself may not be a bad thing, it is the increase in resulting medial conditions and diseases that is becoming an issue.

It seems that if a person has ancestors who have eaten a traditional diet, and then that person starts eating a western based diet, their bodies are genetically not programmed to accept the changes and they become significantly more susceptible to obesity, Type 2 Diabetes and cardiovascular disease.

Associate Professor Hardikar, Australian Future Fellow (ARC) at the NHMRC Clinical Trials Centre, University of Sydney and one of the senior researchers, said; “Their adverse metabolic state was not reversed by two generations of nutrient recuperation through a normal diet. Instead this newly prosperous population favoured storage of the excess nutrients as fat leading to increased obesity, cardiovascular disease and metabolic risk for diabetes when compared to their ‘developed world’ counterparts.”

Rachelle Williams, The Green Food Safety Coach.

Most people eat cheese as part of their everyday diet, and there are some who truly love it. There are hundreds of different types of cheese. Although it has been traditionally a food more associated with western diets, it is rapidly making it’s way into the fridges and homes of people across the whole world.

Brazil is an example of this growing market. Since 2009, the consumption per person of cheese in Brazil has risen from 3.4 kg to 5.4kg in 2014. It is expected that if that growth continues, the consumption per person will be near 8.6kg per person by 2019, according to Canadean Research.

Interestingly, there are five big brands of cheese in the world, and they only hold less than 10% of the total market. Cheese is ideally suited to be a gourmet food, and this obviously accounts for a large part of the market.

The global value of cheese in 2014 was US$216.3 billion and according to Canadean Research, that figure is set to exceed US$237 billion by 2019.

The global cheese market is growing strongly, driven by emerging countries such as Brazil, where cheese consumption is expected to triple in less than a decade. However, the top five global brands hold less than 10% of the market.

Dhara Badiani, analyst at Canadean, said; “With rising competition, top players in the market are building unique strategies, such as new product traits and uses, to differentiate themselves from other brands.”

So what is driving this massive increase in the consumption of cheese?

People with an increasing disposable income in Brazil and the other emerging countries are looking hungrily at pizza and other foods containing cheese, and then buying them. This includes the fast food chains.

Dhara Badiani said; “Western foods such as pizza, pasta and sandwiches have become more popular in many emerging markets in recent year.”

The French may eat the most cheese per person but it is the Italian cheese Mozzarella which holds the place as the number one cheese in the world. The increasing popularity of pizza would certainly be helping this.

For interest, based on sales, this is the top ten list of most popular cheeses;

1. Mozzarella
2. Brie
3. Parmigiano – Reggiano
4. Sharp Cheddar
5. Gruyere
6. Feta
7. Provolone
8. Swiss
9. Monterey Jack
10. Gouda

I thought it might also be fun to check out what are the most expensive cheeses in the world;

1. Pule (or “donkey’s pet” in Serbian) – US $600/pound – made from the milk of 100 donkeys which must be milked by hand.
2. White Stilton Gold (English) – US $420/pound – dessert cheese which contains real gold. Made by Clawson, the producer of White and Blue Stilton.
3. Moose Cheese (Swedish) – US $300/pound – made from the milk of just three moose cows and only between May and September.
4. Bitto storico (Italian) – US $150/pound – a rare Italian cheese
5. Caciocavallo Podolico (Italian) – US $42/pound – made from milk from a rare breed of cows, which only lactate from May to June.

Rachelle Williams, The Green Food Safety Coach.

The following is from The Bug Bible – http://www.safefood.net.au/AudienceHierarchy/TheBugBible/Default.htm

Many strains of E. coli are harmless and are found naturally in the gut of humans and animals. Traditionally its presence in foods has been an indication of faecal contamination however, a number of serotypes are now known to be pathogens. Humans are known to be the major if not the only source of some strains. Other strains can be present in the intestinal tract of cattle and sheep. They have also been detected in pigs, buffalo, goat, deer and various birds and dogs and cats.

These strains are described by their pathogenicity action:

          EIEC Enteroinvasive E coli

          ETEC Enterotoxigenic E coli

          EPEC Enteropathogenic E coli

          EHEC Enterohaemorrhagic E coli

The infective dose varies however, for some serotypes this appears to be very low.

Dairy products, vegetables, salads and contaminated water have all been implicated in human illness.

These organisms may enter the kitchen on raw meats and also from domestic pets. If animal manures are used for fertilization this can also result in the transfer of these organisms to vegetable and fruit tissues. Similarly contaminated water can become a vehicle for transfer of the organism from a faecal source to other foods.

Human and animal faecal material is the primary source and a point of entry of E. coli into the food chain. It is important to note that vegetables and fruits may be contaminated internally and externally. If the organisms attach to the internal tissues during development or through damaged tissue, it is difficult to remove these by washing.

E. coli are not heat resistant and will be destroyed by normal cooking temperatures. Mincing meat increases the surface area and also increases the bacterial load. Therefore, it is very important that mince meat is thoroughly cooked prior to consumption. Improperly cooked hamburgers have been implicated in a number of food poisoning outbreaks.

It is also important to keep foods properly chilled below 5ºC.

Many foods will support the growth of these strains of E. coli. So good hygienic practices should be adopted to minimize the possibility of cross-contamination.

•          Obtain food from safe sources and ensure as far as possible that unprocessed animal manures are not used on fruits and vegetables.
•          Store perishable foods either chilled or frozen.
•          In the refrigerator store cooked foods above raw foods.
•          Wash vegetables and fruit well and do not use vegetables and fruits showing obvious tissue damage.
•          Cook mince meat to an internal temperature of 75ºC for 2 minutes.
•          If cooked food is not eaten immediately cool rapidly to 5ºC.
•          Prevent cross-contamination from raw to cooked foods.
•          Ensure that cleaning equipment such as sponges and dishcloths are disinfected.
•          Wipe up meat juices with disposable paper towel.
•          Wash your hands with soap after visiting the toilet, handling raw food and storing raw foods.

Coeliac Australia has introduced a new logo for it’s gluten free endorsed foods. The new logo was introduced in May 2015 and includes the words “Gluten Free”. This is only allowed after the change to the Food Standard Code in the new edition. The crossed grains, which are internationally recognised as showing gluten free, are still part of the new logo.

The 2015 list of endorsed foods has also just been released by Coeliac Australia. The list is intended to give Coeliacs a list of foods which are assured to be gluten free and safe for consumption.

Manufacturers of the foods on the list are entitled to use the logo on their labels as long as the products comply with the following;

• Have no detectable gluten by the criteria set out by Food Standards Australia New Zealand (FSANZ). Prior to changes in Standard 1.2.7 of the Food Standards Code, a certification logo could not contain the name of a disease or serious health ailment.
• Are tested for gluten traces every year and can be randomly audited
• Are Independently approved
• Support those who eat a gluten free diet.

The July 2015 list can be found at http://www.coeliac.org.au/crossed-grain-logo/.

If a company would like to apply for endorsement as gluten free by Coeliac Australia, the following guidelines must be met;

• Food products must be tested      to have no detectable gluten.
• The product must have      multiple ingredients and/or be processed. This means single ingredient      unprocessed foods are not endorsed.
• Not contain Oats or Malted      Barley (in line with FSANZ)
• Not have a Cross Contact      Statement
• Be packaged and sealed for      sale
• Have a Nutritional      Information Panel and complete ingredient list (on the product packaging      or at point of purchase)
• Each food product is subject      to laboratory testing annually at the cost of the manufacturer.
• Acceptance is at the discretion of Coeliac      Australia.

Rachelle Williams, The Green Food Safety Coach.

Festivals always include food as it is a key part of our lives and celebration. Often this food is eaten away from home, either taken or purchased there. This food is also usually made specifically for that festival, for example; Mooncakes or Egg Nog. Often the on site food is provided from temporary facilities.

These may or may not have running water or have other potential food safety risks and the food is usually only made for that specific time and may include ingredients or processes not used often.

In short, festivals naturally have a heightened food safety risk and as such people providing and serving the food involved must be especially careful.

Each year for a month, those of the Islamic faith fast during daylight hours. This means no food or drinking, not even water, during the day. It is called Ramadan. Those doing it can eat after the sun goes down but not during the day. At the end, there is a huge feast to celebrate. It is a very important part of being Islamic.

This year in several countries, it is creating a very large problem as there is a heatwave in those countries and people are not drinking during the day. This is resulting in a huge number of cases of heatshock and multiple deaths.

However during a normal Ramadan and, in fact, other festivals in some Asian countries there is a greater risk of food poisoning than at other times.

Even though in Indonesia, as an example, food bills actually go up during the fasting month, many street vendors are being found to use food that is not safe as it is past it’s expired date or damaged or even contaminated. Food law enforcement is not as strong on food safety as on other issues according to The National Agency of Drug and Food Control.

According to the Indonesian Consumers Organisation, the capital Jakarta recorded the highest number of cases of expired, damaged or tainted foods – nearly twice the national average of 12 per cent.

The Agency is pushing for more collaboration with regional governments, and Customs is needed to effectively crackdown on hazardous food items. More than $2.5million in dangerous foods were seized last year, and there is more out there, especially during festivals and events like Ramadan.

Dr Roy Sparringa, head of The National Agency of Drug and Food Control said; “The institutions (Police, Customs, Attorneys and Judges) are not strong enough and the human resources are not enough to control, to inspect the premises.”

Food safety is a long term investment in a country’s future by government and business, regardless of where that country is, and will prevent much illness and death. It has to be a priority in every business and in every country’s government.

Rachelle Williams, The Green Food Safety Coach.

My mother was a nurse, in fact she ended her nursing career as an Acting Director of Nursing for a large public hospital.

So why am I telling you this?

One thing she has always said, based on her years working with patients, is that the brain is connected to the bowel. If there are problems or things aren’t just right in the bowel, then there are going to be brain problems. She didn’t mean that the brain was broken but that there would be emotional or social issues.

She would sometimes come home and tell us about a poor patient who had depression or some other mental illness and she always told us that they also had problems in the nether regions.

So that has had an influence on all of us, we eat well, get fibre, drink lots of water and exercise regularly to keep things moving smoothly. Sounds all a bit too much, huh???

Whether it is the water, eating enough fibre and keeping active that works for us, it is what most people believe is necessary for good bowel health.

However a study done by the University of Maryland in the USA, has found that it may also be the eating of high probiotic foods that can help with the brain issues.

The study was led by Matthew R. Hilimire and was published in Psychiatric Research journal (Volume 228, Issue 2).

It found that of the 700 American university students in the study, those who ate fermented foods, and particularly pickled foods, had less social anxiety symptoms.

Matthew Hilimire said; “It is likely that the probiotics in the fermented foods are favorably changing the environment in the gut, and changes in the gut in turn influence social anxiety,” said researcher about the study results. I think that it is absolutely fascinating that the microorganisms in your gut can influence your mind.”

There is obviously a lot more study required and especially in the area of probiotics and it’s effect on Autism.

So it looks like my Mother’s years of “gut feel” that the brain is connected to the bowel is now being confirmed through scientific studies.

It may seem like a strange thing to be writing about in a food safety related article, but it would seem that with this sort of evidence now starting to appear, there is a significant potential for many more pickled / fermented foods to be appearing in our supermarkets and homes as people pick up on the health effects.

There are food safety implications to this, as this is not a big market right now, and most of these foods are made by small gourmet operators. Those who eat such foods as kimchi and sauerkraut have usually grown up with them. They are like Vegemite – usually an acquired taste. So it will be interesting to see what happens with this market.

Rachelle Williams, The Green Food Safety Coach.