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

The NSW Food Authority is urging people to be aware of their responsibility when it comes to managing the growing increase of food allergies in our community ahead of this year’s national Food Allergy Week, Sunday 17 – 23 May 2015.CEO Polly Bennett said the NSW Food Authority supports the Allergy & Anaphylaxis Australia awareness initiative because it is an important reminder, to food business and consumers, of the important role they play when it comes to managing food allergies.”This years Food Allergy Week theme is “Be aware. Show you Care” and while those people living with food allergies are generally keenly aware of their condition they need the support of the wider community, both consumers and food businesses alike, in managing it safely,” Ms Bennett said.”Above and beyond caring, it’s also the law for those who sell or manufacture food to provide accurate information and labeling about food allergens that may be contained in their product.”Allergy & Anaphylaxis Australia reports that nine foods are responsible for 90 per cent of food allergy reactions, these foods must be declared:

• peanuts
• tree nuts (such as almonds      and cashews)
• eggs
• milk
• fish
• crustaceans (shellfish such      as prawns and lobsters)
• sesame
• soy
• wheat

Ms Bennett said the NSW Food Authority has a number of programs and initiatives in place to help educate and inform people and businesses about their responsibilities when it comes to food allergies.”One of those resources is for retail food businesses, in cooperation with Allergy & Anaphylaxis Australia, the Food Authority developed an information booklet Be prepared, be allergy aware, it’s worth the effort which is available online and distributed to food businesses through local councils, advising them of their responsibilities when it comes to declaring and managing allergens,’ she said.”For those individuals who live with food allergies, or parents seeking information to help a child diagnosed with food allergies, the Food Authority has produced a brochure Food Allergy and Intolerance that outlines various tips and hints for food shopping or eating out, and how the NSW Food Authority works to help people safely manage their condition.”Australia has one of the highest rates of food allergies in the world and statistics provided by Allergy and Anaphylaxis Australia show that one in ten babies born in Australia today will develop a food allergy.Further information about food allergies for food service businesses and consumers are available from the NSW Food Authority website www.foodauthority.nsw.gov.au or by calling the NSW Food Authority Helpline on 1300 552 406.

Rachelle Williams, The Green Food Safety Coach.

According to the latest research by Roy Morgan Research, alcohol is consumed by 68 percent of Australian in any four week period. The really interesting fact from this research is that in that four week period the average number of glasses consumed per person is nearly 24 glasses.

Although only slightly, it is the Australians over 30 who drink more than those aged 18 to 29 – 69 percent to 66.

The older Australians also prefer to drink at home, whereas those under 30 seem to want to drink “on premises” more.

The following is the breakdown of drink preferences from the surveyed group;

1. 30 and older
   1. Wine – 48 percent
   2. Ready to Drinks (RTEs) – eight percent
   3. Cider – eight percent
   4. White spirits – nine percent
   5. Rum – four percent
   6. Beer – 36 percent
   7. Dark spirits – 17 percent
2. 18-29 years old
   1. Wine – 32 percent
   2. Ready to Drinks (RTEs) – 20 percent
   3. Cider – 20 percent
   4. White spirits – 22 percent
   5. Rum – 10 percent
   6. Beer – 39 percent
   7. Dark spirits – 21 percent

So older Australians seem to generally prefer wine and beer and younger Australians like everything else, and beer.

The Roy Morgan Research Group Account Director, Angela Smith, said; “Young people are often portrayed as binge-drinkers in the media, but our latest data shows that slightly more Australians aged 30 and older drink alcohol in an average four weeks than their younger counterparts. However, it should be noted that this result primarily reflects the comparatively high proportion of Australians 30+ who consume wine.”

Ms Smith said; “To remain competitive in today’s crowded alcohol market, beverage marketers and licensed premises need to have a detailed knowledge of the demographics, attitudes and activities of their target market so they can tailor their communications accordingly.”

Written by Rachelle Williams, The Green Food Safety Coach.

We all know that chocolate tastes good, now we have pictures to show that it is good for us too. Well, unsweetened dark chocolate anyway!!!!!

In the first ever study using electroencephalography (EEG) after eating dark chocolate, some interesting results were found in brain activity. The study done at the North Arizona University (NAU was sponsored by Hershey and was published in the journal NeuroRegulation.

Larry Stevens, a Professor of Psychological Sciences at NAU, said; “Chocolate is indeed a stimulant and it activates the brain in a really special way.It can increase brain characteristics of attention, and it also significantly affects blood pressure levels.”

This confirms the long recognised ability of chocolate to widen blood vessels and therefore reduce blood pressure.

The study was done on 122 people aged from 18 to 25, eating a confection with 60 percent cacao.

The results of the EEGs on the study participants showed that those who ate the 60 percent cacao, were more alert and had a higher blood pressure (for a little while) and attentiveness.

As one of the five control conditions in the study, some of the participants were also given L-theanine in their 60 percent cacao confection and it was found to counteract the increase in blood pressure.

Professor Stevens said; “L-theanine is a really fascinating product that lowers blood pressure and produces what we call alpha waves in the brain that are very calm and peaceful.We thought that if chocolate acutely elevates blood pressure, and L-theanine lowers blood pressure, then maybe the L-theanine would counteract the short-term hypertensive effects of chocolate.”

Professor Stevens said; “It’s remarkable”. The potential here is for a heart healthy chocolate confection that contains a high level of cacao with L-theanine that is good for your heart, lowers blood pressure and helps you pay attention.”

Written by Rachelle Williams, The Green Food Safety Coach.

The NSW Food Authority maintains a list showing the food businesses across that state that have had breaches of the Food Standards code. It is called the Name and Shame Register and is updated regularly.

There are currently over 1300 food businesses shown on the Register.

No other Australian State or Territory currently has such a tool to help monitor and maintain food safety.

The intent is that the public can look up for themselves to see if a business they wish to visit is on the Register and can then decide whether to go or not.

The belief is that instead of imposing huge fines / penalties for breaches of the Code, the Name and Shame Register makes those non compliances very public, which is likely to affect sales. Businesses can use the money from the reduced penalties to address the identified issues.

Businesses do not stay on the Register permanently and can be removed from it once the issues have been addressed and the Authority considers that they are complying as required.

This week, 34 businesses were added to the Register and 17 were removed. Here is the link for the current Register – http://owl.li/Jap59

Would this idea be worth doing across all states and territories or will it remain as yet another of the differences between the jurisdictions.

Written by Rachelle Williams, The Green Food Safety Coach.

This is the latest food product recall and is provided with permission from Food Stanadrds Australia New Zealand

La Famiglia Kitchen Stone Baked Sourdough Garlic 

Goodman Fielder Limited has recalled La Famiglia Kitchen Stone Baked Sourdough Garlic from Woolworths, Coles, Independent Supermarkets and corner stores nationally due to the presence of foreign matter (small metal pieces). Food products containing small metal pieces may cause injury if consumed. Consumers should not eat this product and should return it to the place of purchase for a full refund.

Date notified to FSANZ – 7/5/2015

Food type  –Garlic bread

Product name –La Famiglia Kitchen Stone Baked Sourdough Garlic

Package description and size –Plastic packaging, 480g

Date marking –Use By 23 May 2015

Country of origin –Australia

Reason for recall –The presence of foreign matter (small metal pieces)

Distribution-Nationally

Consumer advice

Food products containing small metal pieces may cause injury if consumed. Consumers should not eat this product and should return it to the place of purchase for a full refund.

Contact –Goodman Fielder Limited 1800 066 592

AUSPACK 2015 has just occurred and as usual during the various meetings and discussions, trends for the next year emerge.

According to these trends, Asia is the place to be for manufacturers and particularly those in the dairy industry. So even though this trend does not focus on packaging, many companies are now looking to develop, market and sell products into Asia. Australia has a reputation for quality and freshness, so it is now up to food companies here to find ways to get their product into this huge market.

Traceability has always been a key food safety and business issue, and some businesses have been using a process called serialisation to assist them with this. It ensures authentication of the product and it’s production date / time. It is starting to be used increasing and is one of the trends for this year and beyond.

With Aldi becoming a bigger player in the supermarket game in Australia and Costco now establishing a foothold in this country, supermarkets are wielding even more power. Food companies are seeming to agree to what the supermarkets say and want, and then work out how to do it afterwards. Supermarkets are looking like the boss and this is making food companies work harder and smarter to be part of it.

Henry Ford would be pleased as the continuing trend in food companies or all sizes, including very small, is to find ways to automate their processes to reduce costs and improve efficiency.

Keep an eye out for a significant packaging trend in Europe – AR. Augmented Reality is a virtual layer added to food packaging which brings it to life, when used with a mobile phone or other device. It works really well on fun products and enhances the customer experience.

Of course the other big trend in packaging is sustainability. Packaging materials made from sustainable sources is increasing.

Written by Rachelle Williams, The Green Food Safety Coach.

The east coast of Australia has been copping some rain over the last few weeks. Recently a massive storm storm dumped a lot of rain in the Brisbane area. Thankfully it did not cause much in the way of blackouts.

The same cannot be said for the near cyclone which has just hit the areas around Sydney.Apparently up to a quarter of a million homes and businesses are without power. The electricity companies crews cannot fix wires, poles or other infrastructure until it is safe to do so. Therefore there is no certainty as to how long these many people will not have a working fridge or freezer.

So how long will the food keep in the their fridges and freezers?

I have just done an interview on the ABC radio in Sydney about exactly that, and I am sorry but it is not good news.

Fridges should operate between 0 and 5 C, it does not take long for the temperature to go above this and enter the Temperature Danger Zone. this is between 5 and 60C, which is the growth range for most food poisoning bacteria. To achieve shelf life we need to keep potentially hazardous foods (like; meats, poultry, seafood, eggs, dairy, cut fruit and vegetables, cooked rice & pasta) under 5C.

When a fridge loses power, the temperature inside it starts to increase, and after 4 hours, if the door is closed the temperature has probably gone above the all important 5C. So unless the food can be cooked and eaten or cooled and held cold afterwards, it will all need to be thrown out.

The only exception to this, are those foods that do not all bacteria to grow, like; chutneys, pickles, jams, vegemite, honey, bread, coffee, and other dry foods. Sometimes people keep these foods in their fridge and they will be safe for consumption.

But surely, food in the freezer will be OK, won’t it?

The freezer operates at -18C ideally and keeps food frozen solid. So if the door is kept closed, that food will be safe for consumption for up to 24 hours. At that point, it should be cooked and eaten straight away or cooled and held at less than 5C. If you cannot do this, the food will also have to be thrown out.

A lady I was just talking to in Sydney said that her dogs were going to eat well this week, but she would be living off stuff from the cupboard.

She is right, foods that are stored in the cupboard or pantry are what is known as shelf stable and will not allow food poisoning bacteria to grow. So everyone who is missing electricity in this or another emergency should be eating the food from the cupboard right now.

Remember to eat canned and packaged foods only if they are not damaged.

Keep safe in an emergency by staying away from power lines, dumping possibly dangerous foods (“if in doubt, chuck it out”) and drinking only boiled or bottled water.

Written by Rachelle Williams – The Green Food Safety Coach

Although not specifically about food safety, sales are an important part of any business and results from January and February 2015 show that retail food sales have increased but not by much, 1.2 percent. Food service sales on the other hand have decreased by 0.4 percent.

Cafes and restaurants have obviously been having a difficult time as sales have decreased by 0.4percent. This means that staff are working less hours and there is probably a lot of new recipe or product development going on to try and increase customer attention and therefore sales.

This does have a food safety aspect, as businesses may be tempted to introduce new products which contain food allergens, which may not previously have been in the business.

This will mean extra controls and vigilance required by all staff and management.

The following is the summary of the Australian Bureau of Statistics (ABS) report;

Monthly retail growth (January 2015 – February 2015 seasonally adjusted)

By sector

• Food retailing (1.2 per cent)
• Cafes, restaurants and takeaway food services (-0.4 per cent)
• Household goods retailing (1.8 per cent), Other retailing (1.3 per cent)
• Clothing, footwear and personal accessory retailing (-0.2 per cent)
• Department stores (-3.2 per cent)
• Total sales (0.7 per cent)                 

By State/Territory

• Northern Territory (2.3 per cent)
• South Australia (1.7 per cent)
• Australian Capital Territory (1.6 per cent)
• Victoria (0.8 per cent)
• Tasmania (0.7 per cent)
• Western Australia (0.7 per cent)
• New South Wales (0.7 per cent)
• Queensland (0.2 per cent)

Year-on-year retail growth (February 2014 – February 2015 seasonally adjusted)

• Cafes, restaurants and takeaway food services (5.1 per cent)
• Food retailing (4.1 per cent), Clothing, footwear and personal accessory retailing (2.3 per cent)
• Household goods retailing (9.2 per cent)
• Other retailing (1.3 per cent)
• Department stores (-0.6 per cent)
• Total sales (4.3 per cent).

By State/Territory

• New South Wales (5.6 per cent)
• South Australia (5.1 per cent)
• Tasmania (4.6 per cent)
• Victoria (4.4 per cent)
• Australian Capital Territory (4.3 per cent)
• Western Australia (3.0 per cent)
• Queensland (2.7 per cent)
• Northern Territory (0.7 per cent)
• Total sales (4.3 per cent)

Written by Rachelle Williams, The Green Food Safety Coach.

Recently the Australian Health Survey: Usual Nutrient Intakes report was released jointly by the Australian bureau of Statistics and Food Standards Australia New Zealand.

It is the largest survey of the dietary intake of the Australian population ever done. The survey was done by interviewing a group of more than 12000 people about what they had eaten and drunk in the previous 24 hours.

The following are a summary of some of the results;

• 73% of females and 51% of males, over two years old, are not meeting their daily calcium requirement.
• 25% of people have at least 100g of sugar daily
• 47% of males and 30% of females, between 51-70 years old, got more than 5% of their total daily recommended  energy intake from alcohol.
• Around 9% of females and 2% of males are not getting enough folate.
• 25% of females do not have enough iron in their diets.
• At least 95% of Australians are meeting their protein, Vitamin c, selenium, phosphorous and B12 dietary requirements.

A further important finding was that we all generally consume in excess of the recommended upper level of sodium, and that does not include any sodium added when cooking or at our tables. This reinforces why there is a lot of work being done in the food industry to reduce the sodium level of processed foods.

An interesting finding from the survey was that the median consumption of coffee pods is 1.5 per person per day. That is a lot of coffee and, even more importantly, a lot of waste.

This survey and it’s results have a lot of potential impact on health policies and directions for the future.

Written by Rachelle Williams, The Green Food Safety Coach.

The world’s biggest food poisoning outbreak to date was a few years ago and centred on Germany. It was caused by an antibiotic resistant strain of E.coli.

As the first cases appeared, the food that was in the firing line as the source was Lebanese Cucumbers. This resulted in massive loss of sales of this product across Europe as consumers suddenly lost confidence in the safety of the product. That industry is probably still trying to recover.

After further work by Health Authorities it was found that the actual source was sprouts, which had started out in Egypt.

Around 3000 people were ill and at least 50 died across several countries as a result of this outbreak.

Only a small percentage of food poisoning outbreaks are actually traced back to their source. Most end up with no easily identifiable source and make it hard to work out what actions are required.

Nearly everyone in Australia would have heard about how the berries from overseas contained a virus and caused a lot of people in this country to contract Hepatitis A (HAV).

A big recall happened and it was part of the conversation of many for a while. It has even made the Federal Government get heavily involved in a review of labelling of foods from overseas.

After much testing by the importer and packer of that product, it has been found that there was no Hepatitis A virus in the berries.

Patties Foods MD and CEO, Steven Chaur, said; “Extensive microbiological and viral testing conducted by Patties Foods shows no evidence of systemic failure of Patties Foods’ quality assurance programs. Our microbiological and viral testing does not confirm any link between Nanna’s Mixed Berries and HAV. However, we are guided by the epidemiology provided by the DHHS and accordingly have taken proactive and collaborative measures to ensure public safety. If our Nanna’s product was the source, the lack of laboratory findings from the testing conducted by Patties Foods for the presence of E.coli, Coliforms or HAV indicates there has been no systemic failure. Regardless, Patties Foods has significantly increased protection measures to ensure that any risk is further minimised in future.”

So although berries were a commonly consumed food by the confirmed 28 HAV cases, it is looking like they were not the source.

The importer is now going to have work very hard to get back sales as consumers have long memories. It is doing a lot of work to do so, but the industry will be impacted for some time as unfortunately, the saying “mud sticks” is very true.

So what was the source of this outbreak – the answer is who knows? Investigations will no doubt continue but the likelihood of finding it is probably low.

Written by Rachelle Williams, The Green Food Safety Coach.