Two projects are being undertaken in conjunction with the University of Adelaide, in South Australia, on improving either the quality of wheat for making pasta products or in enhancing the health benefits of durum wheat.

The work is being done at ARC Centre of Excellence in Plant Cell, with support and collaboration with the Universities of Bari and Molise in Italy.

Durum wheat is Australia’s premium hard wheat and is commonly used to make pasta in this country. With Australia’s consumption of pasta only reaching about four kilograms per person per year, it is hoped that by improving it’s health benefits, this consumption will increase.

In the first project, the researchers are studying the levels of fibre and starch in durum wheat with the aim of determining a method to increase the fibre content.

The second project is also looking at dietary fibre but from the perspective of improving the quality of the dough made from the durum wheat.

The pasta produced from these projects is already picking up the name “Super Spaghetti”.

Program Leader with the ARC Centre of Excellence in Plant Cell Walls, Associate Professor Rachel Burton, said “In simple terms, ‘super spaghetti’ means that it contains a range of potential health benefits for the consumer, such as reducing the risk of heart disease or colorectal cancer. Our research – in collaboration with our Italian colleagues – is aimed at achieving that, but we’re also looking to improve the quality of pasta as well as its health properties.”

Caviar is the eggs from specific types of fish – particularly certain species of salmon.

Due to the process and limited amount of eggs available from each fish, it is an expensive food and is therefore not found in most shopping baskets. It is a special dish and has a reputation of quality.

Australia is rapidly developing an international reputation for extremely high quality caviar.

Recently a salmon farm and business in Victoria picked up yet another internationally recognised award for it’s caviar.

The Yarra Valley has a perfect environment for the production of both high quality salmon and the caviar. Combined with the clear, fresh water and no antibiotic or chemical use , it is the ideal place to raise salmon and harvest the eggs. The fish are treated carefully and once the eggs are collected, they are returned to the ponds.

This environment and sustainable practices make Yarra Valley Caviar a world renowned product.

The business was also recently recognised for it’s outstanding sustainability by being awarded with a Banksia Environmental Foundation Award.

There are many people who believe that fish farming is not a sustainable practice, however this company is an example of how when done properly this industry is not only good for the fish, and the business but has little or no impact on the environment.

Food Standards Australia New Zealand (FSANZ) has released a risk assessment showing that there may be a risk of contaminated food imported from the Japanese areas of Chiba, Fukushima, Ibaraki, Miyagi, Saitama, Tochigi, Tokyo and Yamagata.

As a result the Department of Agriculture, Fisheries and Forestry (DAFF) has begun testing food that previously identified levels of radioactive caesium.

FSANZ still believes that the risk is negligible, the new risk assessment has prompted further Radionuclicide testing by DAFF and new documentation requirements on all foods from these areas.

The following foods have previously been found to have positive results (although very low) for radioactive caesium, and will require further testing to ensure that all testing is consistent with that from other countries;

• Tea (fresh and dried)
• Dried mushrooms
• Fish (fresh, frozen or dried.)

The test results for all future imports of these foods will need to be “well below” the internationally accepted levels. Full Import Declarations will also be required for each of them.

These Declarations will be required to include the address of manufacturing, production and packing

Radionuclicide level testing is to be done by a nominated approved analyst and be paid by the importer. The results must be reported directly to DAFF.

For more information, go to www.foodstandards.gov.au

Fenthion is a chemical used in the fruit and vegetable industry to control fruit fly. This pest can make a crop unsaleable and therefore significantly impact on a farmer’s livelihood and that of the industry. Queensland has a statewide eradication program that has until now been in part funded by the Victorian government.

The Australian Pesticides and Veterinary Medicines Authority (APVMA) is calling for this commonly used agricultural chemical to be suspended from use.

The APVMA has just published it’s residues and dietary exposure report, which shows that children up to six years old may be exposed to unacceptable levels of residue of this chemical.

The new APVMA report recommends removal of a number of uses such as pre-harvest uses of fenthion on apples, pears, citrus, loquats, quince, stonefruit, pepinos, eggplant and tomatoes as well as post-harvest uses on fruiting vegetables such as tomatoes.

The APVMA Pesticides Program Manager, Dr Raj Bhula, said that “APVMA had a duty to ensure the safe use of agricultural chemicals. These findings are a trigger to take action to ensure that consumers remain protected.”

Going alongside this call to action by the APVMA, is a criticism of the Victorian Government by the Victorian Farmers Federation. That government is planning to reduce it’s funding of the Queensland eradication program, saying that it has blown out to $9 million last year and that as this pest is now endemic in that state there will be less spent in trying to control it.

Foodservice Industry Australia held it’s annual awards recently. The Awards of Excellence were established in 2006.

The highest award is the “LEGEND of the Foodservice Industry” and was awarded for the eighth time this year to recognise someone who has made a significant long term commitment to the industry.

The following were the awards presented this year;

Legend of the Foodservice Industry- Brian Byrns, Conga Foods

Foodservice Representative of the Year – Manufacturer

Winner – Arran Mason-Blake, Nestle Professional

Foodservice Representative of the Year – Distributor

Winner – Jessica Carroll, Superior Food Services

Highly Commended – Jim Hare, Natures Cargo

Foodservice Representative of the Year – Service

Winner – Paul Dale, Cookers

Highly Commended – Vivienne Golabek, Chef’s Hat

Highly Commended – Mark Sweeting, Comcater

Distributor of the Year – Regional

Winner – Natures Cargo

Distributor of the Year – Tasmanian

Winner – PFD Food Services – Launceston

Highly Commended – Bulk Frozen Foods

Distributor of the Year – Metropolitan

Winner – PFD Food Services

Highly Commended – Del-Re National Food Group

Distributor of the Year – Service

Winner – Commercial Food Machinery

Highly Commended – Chef’s Hat

Highly Commended – Phoeniks

Highly Commended – Transplumb Group

Foodservice Product of the Year – Shelf Stable

Winner – Passionfruit Shortbread Creams, Charlies Cookies

Highly Commended – Zafran Red Curry Mix, Custom Culinary

Highly Commended – Bacio Perugina Semifreddo Mix, Nestle Professional

Foodservice Product of the Year – Frozen

Winner – Smoothie Cube, Patties Food

Supplier of the Year

Winner – Simplot Australia

Highly Commended – Kraft Foods

The food safety in retail food businesses has vastly improved in New South Wales since 2008, with compliance to the Food safety Standards doubling in that time.

Katrina Hodgkinson, the New South Wales Minister for Primary Industries said; “Businesses are making more of an effort to ensure their workplaces are clean and hygienic which is great news for consumers. With improved compliance, food being served to customers is generally safer, resulting in an overall decreasing trend in foodborne illnesses over the past five years. It is great to see the partnership between the NSW Government’s Food Authority and local councils is well on track. The partnership ensures the responsibility to inspect food premises is shared between the authority and local councils.”

The Minister also announced that; “Around 60,000 inspections are carried out Statewide each year for retail food outlets. Inspection targets are now being met by 95 per cent of councils, compared to 43 per cent in 2008. Inspectors have been out in force ensuring food businesses are adhering to the NSW food safety laws.”

Retailers are generally pleased to see this increased surveillance and improved food safety across the industry.

Ms Hodgkinson said; “The boost in food safety standards can be attributed to increased surveillance and activity of council inspectors, and programs such as the Government’s ‘Scores on Doors’ scheme, the Name and Shame register and Food Safety Supervisor Program which assist in getting the food safety and hygiene message out to food businesses.

The following is provided with permission from Food Standards Australia New Zealand.

Food Standards Australia New Zealand (FSANZ) has called for submissions on the following proposals;

1. To review existing limits for Listeria monocytogenes in the Food Standards Code.

FSANZ Chief Executive Officer Steve McCutcheon said that since the limits were first set, preventative food safety requirements had been introduced and new limits had been established internationally.

“These changes mean it’s time for FSANZ to review the limits in the code to ensure we are providing a nationally consistent approach and where possible, harmonising our standards with those set by international standard-setting bodies,” Mr McCutcheon said.

“FSANZ is also exploring what tools would need to be developed to help industry and enforcement agencies apply any new approach.”

L. monocytogenes causes the serious illness, listeriosis, in some people. People particularly at risk of listeriosis include pregnant women, their unborn and newborn babies, the elderly, and other people whose immune systems have been weakened by illness or immuno-suppressant drugs.

The review of the limits for L. monocytogenes is the first stage of a broader review of microbiological limits in the Code.

The closing date for submissions on Proposal P1017 is 16 November 2012.

2.  Application to permit the irradiation of tomatoes and capsicums.

FSANZ Chief Executive Officer Steve McCutcheon said the application was seeking permission to use irradiation to destroy pests on tomatoes and capsicum to allow increased domestic and international trade.

“Irradiation is often used as an alternative to chemicals, particularly when previously permitted chemicals can no longer be used,” Mr McCutcheon said.

“FSANZ has reviewed the scientific evidence on the safety of irradiated tomatoes and capsicums and found they are safe to eat.

“During assessment, FSANZ also received advice from quarantine agencies in Australia and New Zealand that irradiation is a valid treatment for quarantine purposes on tomatoes and capsicums.”

The application was submitted by the Queensland Department of Employment, Economic Development and Innovation in association with the New Zealand Fresh Produce Importers Association.

The closing date for submissions is 7 November 2012.

3. Consultation paper on the regulation of infant formula products in the Food Standards Code.

FSANZ Chief Executive Officer Steve McCutcheon said products covered by the review included infant formula (for infants aged 0 to 12 months); follow-on formula (for infants aged from 6 to12 months); and infant formula products for special dietary use.

“FSANZ has committed to reviewing infant formula regulations and will undertake this work in 2013, but we first want to seek the views of stakeholders on the current regulatory arrangements,” Mr McCutcheon said.

“The consultation paper covers a range of issues including how the current standards operate; composition of products and labelling and advertising.

“The feedback we get as a result of this consultation will help inform the preparation of a formal proposal to review the relevant standards. There will be further opportunity to comment and provide feedback when a proposal is developed in 2013. ”

Submissions on the consultation paper close 7 November 2012

For more information please call the FSANZ media phone on 0401 714 265 or email media@foodstandards.gov.au

The following is a media release for the 2012 Australian Food Safety Week.

AUSTRALIAN FOOD SAFETY WEEK 12 – 18 NOVEMBER 2012

The Food Safety Information Council today released worrying national survey data that shows 60% of home cooks in Australia are putting themselves at additional risk of food poisoning by washing whole poultry before it is cooked which spreads bacteria around the kitchen. A further 16% of those surveyed incorrectly tasted chicken to see if it is cooked properly rather than use a safe and accurate meat thermometer.

Food Safety Information Council Chairman, Dr Michael Eyles, says 6 in 10 home cooks in a national Newspoll survey washed whole chicken before they cooked it, with 5 in 10 washing chicken pieces with skin on and 4 in 10 washing skinless chicken pieces.

“Chicken is a healthy, convenient meal and is Australia’s most popular meat with over 8 out of every 10 cooks choosing chicken. Other poultry is also becoming popular with just under half of those surveyed cooking whole turkey and 37% whole duck but these, too, are being washed before cooking, with 68% washing turkey and 74% duck,” Dr Eyles says.

“According to a Food Standards Australia New Zealand survey 84% of raw chicken carcasses tested positive to the food poisoning bacteria Campylobacter and 22% to Salmonella. This is similar to the findings of other surveys overseas. Notified cases of illness from Campylobacter and Salmonella in Australia have almost doubled over the last 20 years. OzFoodnet estimates there are approximately 220,000 cases of Campylobacter infection each year with more than 75% transmitted by food and 50,000 cases of Campylobacter infection each year can be attributed either directly or indirectly to chicken meat.

”Home cooks are probably following what their parents or grandparents did in the past by washing poultry, not to mention probably patting it dry with a tea towel. Washing poultry splashes these bacteria around the kitchen cross contaminating sinks, taps, your hands, utensils, chopping boards and foods that aren’t going to be cooked like salads or desserts.

“Cooking poultry right through kills these bacteria, making it safe. However, 16% of those surveyed, rather than using a meat thermometer or checking if juices run clear and are no longer pink, say they eat some chicken to see if tastes cooked, with males significantly more likely to do this than females,’ Dr Eyles concludes.

The theme of Australian Food Safety Week for 2012 is cross contamination. You can reduce the risk of cross contamination from raw poultry by following these simple tips:

• Do not wash raw poultry before cooking as this will spread any bacteria throughout your kitchen. You can mop up any excess moisture with paper towel.
• Always wash and dry hands and clean surfaces after contact with raw poultry.
• Defrost poultry in the fridge or microwave in a container which prevents juices dripping on other food.
• Make sure the raw poultry juices do not contaminate other food, especially food like desserts or salads that won’t be cooked again.
• Always use clean plates and utensils and wash and dry thoroughly between using for raw and cooked poultry. Never place cooked food back on the same plate or cutting board that previously held raw poultry.
• Also cook any poultry meat to 75°C using a meat thermometer in the thickest part or until the juices run clear and are no longer pink. Make sure frozen poultry is defrosted right through to the centre before cooking.

Here are some other tips about reducing your risk of food poisoning through cross contamination:

• When shopping, ensure raw meat, poultry, and seafood are in plastic bags and kept apart from other foods in your super market trolley, at check out and in your shopping bags.
• Place raw meat, poultry, and seafood in containers or sealed plastic bags in the fridge to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
• Store eggs in their original carton and refrigerate as soon as possible.
• Wash and dry hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops.
• Wash hands with soap and hot water and dry thoroughly before and after handling food, and after using the bathroom, changing babies, or handling pets.
• Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
• Wash cutting boards, dishes, and counter tops with hot, soapy water and dry thoroughly after preparing each food item and before you go on to the next item.
• Always use a clean and dry cutting board and, if possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
• Marinade used on raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled just before using.
• Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Because bacteria can grow well on the cut surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cutting board.

CONTACT: Juliana Madden, Executive Officer: 0407 626 688, foodsafety@ozemail.com.au

NOTE: Pronunciation of ‘Eyles’: as for ‘British Isles’, or ‘supermarket aisles’.

FURTHER INFORMATION:

www.foodsafety.asn.au

Food Standards Australia New Zealand survey

www.ozfoodnet.gov.au

The Australian Senate has had a Select Committee examining the Food Processing Industry and it’s report was released in August.

In Committee was to review the following areas;

• the competitiveness and future viability of Australia’s food processing sector in global markets
• the regulatory environment for Australia’s food processing and manufacturing companies
• the impact of Australia’s competition regime and the food retail sector, on the food processing sector, including the effectiveness of the Competition and Consumer Act 2010;
• the effectiveness of anti-dumping rules;
• the costs of production inputs including raw materials, labour, energy and water;
• the effect of international anti-free trade measures;
• the access to efficient and quality infrastructure, investment capital and skilled labour and skills training.

The report includes 35 recommendations, including;

• recommendations for government to monitor how big carbon emitters pass on the costs of the carbon price into the supply chain
• The government initiate an independent review of the competition provisions of the Competition and Consumer Act 2010
• a food supply chain ombudsman within the ongoing roles of the ACCC
• the major Australian supermarkets voluntarily establish benchmarks within their corporate social responsibility policies to measure and improve satisfaction of suppliers in dealing with the supermarkets
• country of origin labelling, and the labelling of products in general

The full report can be found here

When doing health related advertising, there are really only two ways they can be done – negative or positive. The positive ads show the advantages of doing whatever is being advertised, as an example, the advantages of stopping smoking and the good things that will happen as a result.

The negative ads are more about what will happen if a person does not do what is being advertised, once again using smoking ads as an example, the negative ones will have horrible pictures and statistics whilst emphasising death and sickness.

No-one has ever really agreed as to which type of advertising is more effective, as both have their place in enforcing a message. The negative Grim Reaper ads about AIDS prevention were considered to be extremely effective, but it has also been found that if only negative ads are used to spread a message, people literally switch off and don’t see the ad.

With this in mind, the Western Australian government has recently released a whole advertising campaign and supporting website in an attempt to reduce our increasing obesity rate. The campaign contains very negative clips which are designed to lead people to the positive website, which then has a whole program to encourage people to change their lifestyle and improve their health.

The campaign is called Livelighter and one of the clips can be found at http://www.youtube.com/watch?v=fx8Nvmgxu68

There are groups that are raging against the new campaign and say that it is just using shock tactics to get people to change behaviour to get thinner.

The campaign is being done in conjunction with both the Heart Foundation, and Cancer Council Western Australia. Approximately $6 million is spent annually in Western Australia on advertising of junk food. The LiveLighter campaign has cost $900,000.

Heart Foundation (WA Division) chief executive Maurice Swanson said “The important information contained in public health advertisements is at risk of being swamped by the unhelpful messages promoted by the junk food giants. That’s one of the reasons why we’ve taken a harder-hitting approach with the LiveLighter campaign. We need people to sit up, take notice and do something positive for their health. Eat more fruit and veg, cut back on foods high in sugar, salt and saturated fat, move your body more – these are simple things. We need to make a concerted effort to achieve a healthier weight.”