The following information is provided by Food Stanadrds AustraliaNew Zealand, and is included here with permission.

Please find below information on a recent Australian consumer level food recall. This information is also available on our website at www.foodstandards.gov.au

Spring Bay Seafoods Pty Ltd (Marine bioxtin contamination – PST)

Spring Bay Seafoods Pty Ltd has recalled four blue mussels products from Coles and other retail outlets in VIC, QLD, NSW, TAS, SA, ACT due to naturally occurring marine biotoxin Paralytic Shellfish Toxin (PST). Food products contaminated with Paralytic Shellfish Toxin (PST) may cause illness if consumed. Children and people with weakened immune systems may be more susceptible.

Date notified to FSANZ – 2 November 2012

Food type – Live and cooked blue mussels

Product name

• Spring Bay Live Blue Mussels (vacuum plastic packed) 500g and 1Kg- Use by dates between 31 October 2012 10 November 2012
• Spring Bay Live Blue Mussels (net bag packed) 1 Kg and 2 Kg – Use by dates between 29 October 2012 – 06 November 2012
• Spring Bay Live Blue Mussels (Bulk packed to be sold loose) 10Kg and 15 Kg -Packed on dates between 22 October 2012 – 31 October 2012
• Coles Cooked Tasmanian Mussels with cream white wine 500g – 12 November 2012

Package description & size – Various- see above

Date marking – Various-see above

Country of origin – Australia

Reason for recall – Presence of naturally occurring marine toxin- paralytic shellfish toxin (PST)

Distribution – Available at retail outlets including Coles in VIC, QLD, NSW, TAS, SA, ACT

Consumer advice – Food products contaminated with Paralytic Shellfish Toxin may cause illness if consumed. Children and people with weakened immune systems may be more susceptible. Customers should return the product to the place of purchase for a full refund

Contact – Spring Bay Seafoods Pty Ltd -03 6257 3614

Woolworths Homebrand Choc Eclairs (Undeclared allergens – peanut and gluten)

Woolworths Ltd has recalled Homebrand Choc Eclairs from Woolworths, Safeway, Food for Less and Flemings supermarkets nationally due to undeclared allergens (peanut and gluten). Consumers with a peanut and or gluten intolerance or allergy should not consume this product and should return it to the nearest Woolworths, Safeway, Food for Less or Flemings supermarket for a full refund.

Date notified to FSANZ – 6 November 2012

Food type – Confectionery

Product name – Woolworths Homebrand Choc Eclairs

Package description & size – 300g – Individually wrapped Eclairs in blue and gold wrapping sold in white plastic packaging with a clear window on the front.

Date marking – All best before dates currently in the marketplace

Country of origin – China

Reason for recall – Undeclared allergens (peanut and gluten)

Distribution -Nationally at Woolworths, Safeway, Food for Less and Flemings supermarkets

Consumer advice – Consumers with a peanut and or gluten intolerance or allergy should not consume this product as it may cause a reaction. Customers should return it to the nearest Woolworths, Safeway, Food for Less or Flemings supermarket for a full refund.

Contact – Woolworths Toll Free Customer Service number 1800 103 515

It seems to be the season for awards and award dinners in the food industry.

Recently the Australian Association of Convenience Stores (AACS) presented it’s annual awards. There have also been a few top restaurant awards being presented lately as well.

Australia’s leading convenience retailer, 7-Eleven, scooped the pool at the AACS awards, with a store that has been operating for only six years tying for the Major Retail Franchised Store of the Year award. The 7-Eleven Mickleham Road Tullamarine jointly won the award for the outstanding customer service and impeccable store.

The second major award to 7-Eleven was the Major Retailer Head Office of the Year. This was awarded after reviewing the results of supplier surveys. It shows that food suppliers are really pleased with their relationships with this Franchise operation.

This award reinforces the importance of building and keeping strong relationships with suppliers. It is a key part of the sustainability of a business.

A District Manager at 7-Eleven, Lilian Mikhail, will now be the Australian representative at the Global Convenience Industry Achievement Awards in Las Vega in October. She won the Peter Jowett Industry Award for the retailer category.

Foot and Mouth (FMD) is a disease that causes the loss of significant numbers of livestock, especially cattle. Although posing no food safety risks, it is probably one of the major threats to Australia’s food security.

The animals with the disease must be killed and the carcases destroyed, and this creates a major reduction in the available meat amongst other issues. The increased price of meat is just one of the flow on effects from a FMD outbreak. An outbreak will also result in the loss of export dollars as customers overseas stop buying Australian livestock.

Australia has a very well founded reputation for being very tough in terms of FMD control and prevention, and we have very few outbreaks as a result. However, if the eye is taken off the ball, or investment reduced, this reputation could easily be destroyed and it would take some time to regain it.

A forum was recently held in Sydney to review where we are in terms of the long term preventing, managing and controlling an FMD outbreak. Attending were representatives of all the stakeholders, including; governments, industry, livestock producers, and scientists, as well as a representative of one of the major supermarkets.

Australia’s Chief Veterinary Officer Dr Mark Schipp said “The FMD Forum, hosted by the Department of Agriculture, Fisheries and Forestry (DAFF), marks the first time we have seen a truly national approach to addressing the threat of FMD. Constant vigilance and awareness about the risks, and determination to protect the livestock industry is the only way to ensure we do not suffer dire economic consequences. Last year, the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) estimated that an outbreak of FMD could cost the Australian economy billions of dollars. Over a ten year period following an outbreak there would be severe direct economic losses to the livestock and meat processing sector. These losses ranged from $7.1 billion for a small three month outbreak, to $16.0 billion for a large 12 month outbreak (expressed in current dollar terms). It was only a decade ago that an outbreak of FMD in the United Kingdom cost their economy the equivalent of AUD$19 billion, and it was only last year that South Korea experienced multi-billion dollar losses from this disease.”

The forum recognised that it is only by all stakeholders, and especially governments, working together can the long term prevention and management of FMD be achieved. It discussed such issues as; vaccination, scanning, strategic intelligence and strengthening emergency response capabilities.

One of the outcomes was the agreement to basically run a test exercise to determine the effectiveness of current arrangements and the subsequent ongoing testing.

Australia and Canada have more in common than simply being two of the largest countries in the Commonwealth, they also have similar tastes and cultures. Therefore studies done about the food industry in Canada are of significant interest to those in our food industry, particularly in the fast food sector.

A specific part of that sector is what is known as Limited Service Restaurants(LSRs). These are the food businesses where customers / patrons order and pay for their food at the register or counter.

The well known fast food chains are part of this group, as are the local fish and chip shop and “fast casual” restaurants.

A recent report released in Canada, the Technomic’s Top 200 Canadian Chain Restaurant Report, has shown that in 2011 the LSRs make up 85 percent of the Top 200 in terms of sales, this amounts to $19.6billion.

This makes these fast restaurants the driving force in this food industry sector. If this also applies to Australia, we are seeing a major growth of the chains.

You only have to look at the advertising seen on our TVs and other locations to see that the chains are continuously finding new ways to encourage us to buy. The menus are becoming more upmarket or even a little gourmet, whilst the ambience is also improving. The prices are being kept affordable and the service has to be fast.

There was a time when you would go into a chain and just take the food that was already cooked, whereas now more and more food is being made to order. This is essentially about reducing wastage but is seen by customers as being done “just for them”.

The Executive Vice President at Technomic Information Services, Darren Tristano, says; “Most of the “hot concepts” have broad consumer appeal. Consumers are seeking out locations that offer something unique, which is often delivered through fresh, better quality ingredients, a contemporary décor and ambiance, and interactive service formats,”

It is important to remember there is a difference between fast food and fast casual businesses; the first is about convenience and value, whereas the second is food being distinct and in a pleasant environment.

The problem is that the line between them is becoming less obvious, as both aim to be fast whilst providing higher quality healthier food and pleasant environments.

The Technomic report shows that;

– Breakfast is increasing becoming an important part of the day for these businesses with significant increase in sales since 2009

– 30 percent of consumers visit fast-casual restaurants at least once a week, nearly twice as many (59 percent) patronize fast-food concepts weekly

– Lunch is the best time of the day for this sector

– Eating healthy is the movement, including meals for kids

– People are looking for new flavours

The following is a media release from Food Standards Australia New Zealand and is included here with permission.

2 November 2012

Food Standards Australia New Zealand (FSANZ) today urged consumers to check their fridges for recalled mussels that may be contaminated with a naturally occurring marine biotoxin (paralytic shellfish toxin).

The presence of a paralytic shellfish toxin arising from a naturally-occurring algal bloom in Tasmania has forced the closure of Spring Bay Seafood’s shellfish farm and the business has initiated a recall of its mussels from the market.

The products recalled are branded Spring Bay live blue mussels (with use by dates of between 22 October 2012 – 10 November 2012) and Coles Cooked Tasmanian mussels (use by date 12 November 2012) have been supplied by Spring Bay Seafoods Tasmania and have been distributed to TAS, VIC, NSW, ACT, SA, QLD and some Asian countries.

The affected mussels were supplied in shell and supplied in the quantities of 500g and 1kg vacuumed packed bags (Spring bay seafood), 500g (Coles branded – the tomato and herb-based sauce and cream white wine sauce varieties) and 1kg and 2kg net bags (Spring bay seafood). They may also be supplied loose in shell/ per kg.

FSANZ Chief Executive Officer, Steve McCutcheon, said consumers should check the brand of mussels in their fridge and if the product has been recalled they should either dispose of any remaining product or return packets to the place of purchase for a full refund. If consumers have mussels in their fridge and are unsure of the source then they should consider disposing of the product.

No cases of illness linked to the recalled products have been reported.

Symptoms of paralytic shellfish poisoning generally appear 10 to 30 minutes after ingestion and may include nausea, diarrhoea, vomiting, abdominal pain, and tingling or burning mouth and extremities. Children and people with weakened immune systems may be more susceptible to the toxins affects.

If you think you or your family might have become ill from eating affected shellfish, you should consult your doctor.

More information

Media contact: 0401 714 265 (Australia) or +61 401 714 265 (from New Zealand)

Fonterra Proud to be a Chef 2013 competition is open for entries from apprentice chefs following a recent announcement by the large dairy and food service group.

It is a mentoring program across Australia and New Zealand which has been running for 14 years, and the winning apprentice chef receives a tailored international culinary scholarship.

Sonja Dawson who was the last winner is off to New York to work at Per Se, which is ranked as the sixth top restaurant in the world. She said; “Fonterra Proud to be a Chef was an incredible experience. It was so much fun to meet 31 other chefs who are just as interested in doing this work as I am. I learned so much from the mentor chefs and I am certain that winning the program has made me more employable. I am very excited for my upcoming trip to New York. For me the hospitality industry is about more than just working in the kitchen. I am interested in learning about the overall dining culture in New York – how people eat, how they socialise – I just want to soak up as much as I can.”

There will be 32 apprentices picked to attend Master Classes in Melbourne at the end of February 2013 and one winner will be chosen by a selection panel comprised of some of the best known names in the restaurant industry.

Selection of the winner is done by assessing their demonstrated passion for food servicing as well as their aspirations, goals and commitment to chefing, and their performance in the master classes.

Fonterra Proud to be a Chef coordinator, Carolyn Plummer, says “Fonterra Proud to be a Chef is pleased to provide passionate apprentice chefs with a unique opportunity to learn, be inspired and work with some of Australia’s best chefs. Fonterra encourages apprentice chefs to take pride in their culinary passion and is happy to provide a platform to recognise their hard work.”

Entries close on Wednesday 31 October 2012 and will only be open to those 18 or older, enrolled in a culinary course (at the time of the master classes) and be either a citizen of Australia or New Zealand, or be holding a valid work visa.

People can enter at www.fonterrafoodservices.com.au or by going to www.facebook.com/proudtobeachef

Recently the Royal Agricultural Society of Victoria (RASV) announced the winners of their annual awards for fine foods at the Royal Melbourne Show Fine Food Awards

The Best Victorian Product award (the top award) went to Red Hill Cheese’s “Mountain Goat Blue” – which beat 33 other award winners.

The following are the winners of the many categories;

CHAMPION BUTTER: Fonterra Australia – Spreyton, Duck River Premium 500g Butter

CHAMPION FRESH CHEESE: Florida Cheese Pty Ltd, Vannella Byrrate

CHAMPION MOULD SURFACE RIPENED CHEESE: Lion Dairy & Drinks – Burnie, Tasmanian Heritage White Pearl

CHAMPION SOFT WASHED RIND CHEESE: King Island Dairy, Stormy

CHAMPION BLUE CHEESE: Berrys Creek Gourmet Cheese, Tarwin Blue

CHAMPION SEMI HARD AND EYE CHEESE: Lion Dairy & Drinks – Burnie, Heidi Farm Raclette

CHAMPION CHEDDAR: Lion Dairy & Drinks – Allansford, Cracker Barrel Special Reserve

CHAMPION HARD CHEESE: Mamma Lucia Pecorino Romano, The Provedore Group

CHAMPION YOGHURT: Melbourne Convention And Exhibition Centre, Vanilla Yoghurt

CHAMPION CREAM: Bulla Dairy Foods, Bulla 35% Thick Cup Cream

CHAMPION MILK: Elgaar, Elgaar Organic Cream-On-Top Milk

CHAMPION SHEEP, GOAT AND BUFFALO CHEESE: Red Hill Cheese, Red Hill Cheese “Mountain Goat Blue”

CHAMPION SHEEP, GOAT AND BUFFALO MILK: Drysdale Cheeses, Drysdale Cheeses

CHAMPION LARGE BEEF PRODUCER: Certified Australian Angus Beef Pty Ltd, T&R Pastoral Certified Australian Angus Beef

CHAMPION SMALL LAMB PRODUCER: Lyndale Park Texel, Lyndale Park Branded Lamb

CHAMPION DELICATESSEN: Alberto’s Delicacies, Alberto’s Eggplant Agrodolce

CHAMPION SMALLGOODS: San Jose Smallgoods, Pancetta Flat

CHAMPION UNCOOKED SAUSAGE: Princi Butchers, Casalingo Sausage

With obesity rapidly becoming perhaps the biggest health related issue in western countries, there is massive research going into all sorts of methods and foods that can reduce consumption.

A recent development at the University of Tokyo has gone to new levels in this quest.

Virtual Reality (VR) is a process that uses specially designed googles or glasses, linked to a computer and program, to create any world or place we like.

Now we have “diet googles”. The researchers at the University have used the world of VR to develop a method that makes people not want to each as much as they may normally.

It makes the food appear to be 50% bigger and can distort food to make it look like something else. It seems to not only reduce the amount people eat but also makes them want to eat food they may not know they are eating. If someone doesn’t like vegetables, this can make the food look like something the person likes, eg; chocolate.

So it has the potential to reduce food consumption whilst also increasing the consumption of healthier foods.

It all relies on the human being’s preference to believe what their eyes are saying than what their stomach may be telling them.

It makes you wonder, what next?

Further testing is being done. For more information – http://www.rcast.u-tokyo.ac.jp/en/research/profiles/002/

Cavendish bananas are the main banana type in Australia. They are a common part of many lunchboxes and if these bananas were affected by a disease it could devastate the industry. The Tropical strain 4 of Panama Disease is a real problem for this banana type.

The Northern Territory government has recently lifted the restriction on Quarantine areas in that region. These were believed to be effective barriers for the spread of Panama Disease.

The Australian Banana Growers Council’s (ABGC) President, Mr Dour Phillips, said “The decision by the Northern Territory’s Department of Resources to abandon the quarantine areas is outrageous and totally unacceptable. The quarantine areas were protecting the nation’s banana industry from the spread of Panama Tropical Race 4. This opens up a totally unacceptable threat to the $450 million national banana industry and banana farming in Queensland, Western Australia and New South Wales. This disease can easily be spread through the movement of soil carried on clothing and boots and on equipment, machinery and trucks,”

The ABGC is not the only one calling for the quarantine areas to be reinstated.

The Agriculture Minister for Queensland, Mr John McVeigh, said “This decision could crush Queensland’s banana industry. I’m calling on the Northern Territory Government to change its mind and reinstate the quarantine for the sake of common sense.”

The Director of Biosecurity for the Northern Territory government, Dr Andrew Tomkins, says that it believes that the disease has been spreading regardless of the quarantine areas and therefore has lifted the restriction. The Government says that the best defence against this disease is the breeding of resistant banana strains.

As a kid I remember being told that “an apple a day keeps the doctor away”. Coming from the Apple Isle, Tasmania, I religiously ate at least one daily. Then I heard that there was research showing that apples were bad for you because of some chemical that was being sprayed on them to stop insects. I stopped eating them.

I now know that you should always wash all fruit and vegetables before eating them, so I’m now eating apples again – every day.

I am now really happy to find out that the saying I heard when young actually has some scientific backing.

Apples have now been called a miracle fruit by the researchers at Florida State University, who have just finished a study showing that they are very beneficial to postmenopausal women.

By eating two apples a day the test group of 45-65 year old women were found to have 25 percent lower cholesterol than when they started the study.

Dr. Bahram H. Arjmandi of Florida State University said “They experienced a 23% decrease in LDL cholesterol, which is known as the “bad cholesterol.I never expected apple consumption to reduce bad cholesterol to this extent while increasing HDL cholesterol or good cholesterol by about 4%.”

There were 160 women of that age group in the study and half were randomly given 75 g of dried apples per day for a year and the other half were given the same amount of prunes. Blood was taken at three, six and 12 months and tested for cholesterol and other components.

The women consuming the apples showed a marked improvement in cholesterol at the six month stage. This group also found an average weight loss of 3.3pounds (approximately 1.5kg). Dr. Bahram H. Arjmandi believes this was due to the pectin in the apples having a satiety effect.

Although this is the first study to look at the effects apples might have on cardio health, it is not the first to study the health benefits of this common fruit.

It has been found that some apples, and particularly Granny Smiths, contain salicylic acid, which has been linked to blood-thinning and cardioprotective improvements. Another recent study has shown that the polyphenols in apples have health benefits.