The 12 May is National Steak Sandwich Day. So this year, with COVID restrictions eased, we all need to think about heading out and celebrating it.

The steak sandwich is a popular staple at pubs all over Australia and is a cheaper way to enjoy a steak.

So what makes a great steak sandwich? Obviously the type of steak and how it is cooked, but is it the caramelised onions, pineapple, mustard, BBQ sauce, type of cheese, toffee onions, tomato, mayonnaise, type of lettuce, beetroot or any of the other ingredients found in steak sandwiches across the country?

It could be the bacon, or the prawns, or the egg, or aioli, or the halloumi, or the onion rings, or the relish, or pickle either on the sandwich or on the side. The bread or roll used is definitely  important, with Turkish bread being very popular.

Like the Chicken Parmigiana and the burger, other popular pub staples, steak sandwiches vary depending upon the Chef and the people ordering it.

In 2019, the best steak sandwich in the country was awarded to The Oaks in Neutral Bay by the Australian Hotel Association (AHA).

The AHA in Western Australia is has just announced the finalists for that state’s 2021 Best Steak Sandwich. The winner will be announced after a cook off this month in front of a judging panel. This is particularly exciting as there was no award last year due to COVID restrictions, so having the competition back this year is a way of showing that things are returning to normal.

60 venues across the state battled it out to get to the finals, and thousands of votes were cast by the public to determine who will face the judges this coming week.

So we will shortly know what those in WA think should be on a steak sandwich, what do you like on yours?

There are at least 17 cases in an outbreak across eight states in the USA. The strain has been identified as one of Salmonella typhimurium.

The cases range from a 2 month old baby to an 89 year old, and has been ongoing since 26 December 2020, thankfully there have been no deaths so far.

It is expected that the number of cases will significantly increase due to the lag in reporting.

It has been found that the source of this outbreak is likely to be wild birds as there has been a noted increase of wild birds dying and on testing it has been found to be due to the same genomic strain as that causing the human outbreak.

Of the 17 current cases, 13 have a bird feeder and 10 have pet birds either with access to or in contact with wild birds.

It is being highly recommended that bird feeders be taken outside to be  thoroughly cleaned and disinfected at least weekly or when even slightly dirty.

Handwashing is , as always, essential as a way of prevent outbreaks.

Pets should be kept away from outside bird feeders to reduce the likelihood of spread.

For more information on this very interesting Salmonella outbreak –https://www.foodsafetynews.com/2021/04/salmonella-outbreak-sickens-people-in-8-states-birds-dying-from-same-strain/?utm_source=Food+Safety+News&utm_campaign=0b6251de1c-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_f46cc10150-0b6251de1c-40232899

Each year the Food Safety Information Council sends out advice on seafood at Easter, which is just as applicable at other times in the year. So following is the seafood media release from the Food Safety Information Council, which is included here with permission.

The Food Safety Information Council today reminded Australians to take an insulated container with ice packs or ice when picking up their Easter seafood

Cathy Moir, Council Chair, said that 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 that only goes as far as the checkout. As consumers we also need to our part to keep it safe after purchase.

‘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 an insulated container with ice packs or ice. This will not only keep your seafood fresher, it will prevent the growth of bacteria that can make you sick.

We have issued 6 simple 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 reputable registered seafood supplier and check it is visibly fresh and is displayed chilled.
2. Try to get your seafood home as quick as possible in an insulated container with enough ice packs 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. Consume prawns as soon as possible after purchase, while they are at their best and use other refrigerated seafood within 2 to 3 days.
5. If the seafood is going to be cooked this will kill most bacteria. If you choose to consume seafood raw, there could be a slight food safety risk. For example raw oysters or lightly cooked oysters, sushi, sashimi have all caused illnesses. You will need to be particularly careful and hygienic when preparing these raw foods and also handling pre-cooked seafood such as cooked prawns. Any fish which will be eaten raw should be frozen first to kill any parasites that might be present.
6. Seafood eaten raw or ready-to-eat cold cooked prawns or cold smoked salmon are not recommended for pregnant women, people with reduced immune systems or the elderly because of the risk of Listeria.

See more information of seafood safety and remember including 2 to 3 serves of fish or seafood each week in your diet is an excellent advantage to health and longevity.

Media contact: Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

Genetically modified  (GM) foods  are those which are derived from genetically modified organisms. These cannot be used unless thay have been approved. All of the GM foods approved in Australia  to date are plants. The majority of these are used as animal feed.

The Office of the Gene Technology Regulator (OGTR) is the body responsible for the regulation and approval of GM foods in Australia.

Food Standards Austarlia new Zealand has recently reviewed and released a series of fact sheets about Genetica modification and GM foods.

The following link is to the main page on the Food Standards website about GM food; https://www.foodstandards.gov.au/consumer/gmfood/gmoverview/Pages/default.aspx

Food Standards Australia new Zealand have just released the updated statistics for the 10 years from 2011 to 2020. The full breakdown can be found at https://www.foodstandards.gov.au/industry/foodrecalls/recallstats/Pages/default.aspx

The following are just some of the statistics now available;

There were 109 food recalls in 2020, which means that the 10 year average has increased to 76 per year.

Between 2011 and 2020 there were 655 consumer level recalls, which is 86 percent of the total for that 10 year period.

In 2020 there were;

• 51 undeclared allergens recalls
• 27 microbial contamination recalls
• 11 foreign matter recalls
• 10 other types of recalls
• 6 chemical contamination recalls
• 2 labelling related recalls

Between 2011 and 2020 there were 321 allergen related recalls, which was 42 percent of the total for that 10 year period.

Of those allergen recalls, milk was the dominant food allergen involved with 93 recalls. The dominant food involved in these allergen recalls were mixed / processed foods with 100 recalls in that 10 year period, more than twice the next food, confectionery.

Although much work is done by food authorities in the event of a foodborne illness outbreak to identify the source, there are occasionally times when  that work proves fruitless.

Knowing the source helps prevent further potential outbreaks from there.

The Center for Disease Control (CDC) in the USA has just declared that a third E. coli outbreak in the last year is over without a cause being identified.

In this outbreak 22 cases were identified across seven US states, with 11 people going to hospital and one person has died.

Whole genome sequencing has identified that all of the cases had closely related strains of E. Coli O157:H7, so it was from the same cause, but even with thorough investigation a common source has not been found.

Three of the cases developed hemolytic uremic syndrome (HUS),  a type of kidney failure.

The first unknown source outbreak of E. coli had 40 cases across 19 states and 20 of those people were hospitalised. It was linked to leafy greens but no definitive source was identified.

The second unidentified outbreak had 32 cases across 12 states and 15 needed hospitalisation.

E.coli symptoms include severe stomach cramps and diarrhea, which are often bloody, and possible fever. Although this pathogen can cause long term and life threatening complications, most people recover within  five to seven days.

According to the CDC around five to 10 percent of those with a E. coli infection can develop HUS, which includes symptoms of fever, abdominal pain, feeling very tired, decreased frequency of urination, small unexplained bruises or bleeding, and pallor.

Most will recover in a few weeks from HUS but in some death is a potential result. It is the High Risk groups which are most susceptible to HUS.

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

Warning not to pick or eat wild mushrooms because of poisoning risk Wild mushrooms are springing up around Australia after a wet Summer, so today the Food Safety Information Council warned people to be extremely careful around wild mushrooms because of the deadly deathcap mushroom poisoning risk. Cathy Moir, Council Chair, said that foraging for wild food is becoming a popular activity especially during Autumn but gathering wild mushrooms can be life-threatening. ‘The poison in one deathcap mushroom, if eaten, is enough to kill a healthy adult. In 2012 two people died after eating the deadly mushrooms at a New Year’s Eve dinner party in Canberra and in 2014 four people also in the ACT were seriously poisoned. ‘Deathcap mushrooms can appear any time of year but are more common during Autumn a week or two after good rains. They have been found in the Canberra region, in and around Melbourne, in Tasmania and in Adelaide. They are not native to Australia and are often found near oak trees growing in warm wet weather. The similar native marbled deathcap mushrooms have been found in WA, although they may not be as toxic. While no cases have been reported in other States it is possible that they also grow there. ‘Deathcap mushrooms are difficult to distinguish from some other wild mushrooms so we recommend you play it safe and only eat mushrooms that you have purchased from a supermarket, greengrocer or other reputable source. People born overseas, especially in Asian countries, should be aware that these deadly mushrooms can look like edible mushrooms they may have gathered in their home countries. “The toxin in deathcap mushrooms is not destroyed by peeling, cooking or drying. Symptoms of poisoning include vomiting, diarrhoea and stomach cramps and usually appear 10 to 16 hours after eating. These symptoms may ease for 2 to 3 days before a terminal phase of 3 to 4 days begins. Without early, effective medical intervention people may go into a coma and die after 2 or 3 weeks of liver and kidney failure. ‘While rare, most of the deaths from mushroom poisoning in Australia result from deathcap mushrooms. However there are other wild mushrooms in Australia that have caused fatalities or can make you seriously ill with abdominal pain, vomiting and diarrhoea. These include the Cortinarius (webcap) and Galerina species, the ghost mushroom (commonly mistaken for oyster mushrooms), and the yellow stainer which resembles a field mushroom and is the most commonly ingested poisonous mushroom in Victoria and New South Wales. ‘The NSW Poisons Information Centre, which receives enquiries from NSW, the ACT and Tasmania as well as after hours enquiries for all of Australia, received 549 calls during 2020 regarding exposures to mushrooms with another 133 recalls about these cases. 23% of calls were intentional recreational or foraging exposures in adults. ‘More than a third of these calls were accidental exposure in children under 5 years, so remember that small children have a natural inclination to put things in their mouths so keep an eye on them when outdoors. Parents, schools and childcare workers should regularly check outdoor areas and gardens for mushrooms and remove them to reduce the risk of accidental poisoning. This will also protect your pets. ‘If you suspect you may have eaten a deathcap mushroom don’t wait for symptoms to occur but go to a hospital emergency department taking the mushroom with you if you can. You can also contact the Poisons Information Centre on 13 11 26 (24 hours a day 7 days a week),’ Ms Moir concluded. Further information: If you have concerns about possible wild mushroom poisoning contact the Poisons Information Centre on 13 11 26 ACT Health: If you think you see any possible Deathcap mushrooms growing in Canberra do not touch but report them contact Access Canberra on 13 22 81 see more information Queensland see more information Better Health Channel (Victorian Government) see more information Australian National Botanic Gardens see more information WA Health:  see more information Tasmania more information SA more information  Pets –  Australian Animals Poisons Centre (AAPC)    1300 TOX PET (AU) Media contact: Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

The following is from the Australian Institute of Food Science and Technology website about two upcoming Allergen webinars and is include here with permission

Plain English Allergen Labelling – Webinar #1

PEAL updates – what you need to know

On February 25th Food Standards Australia New Zealand (FSANZ) announced new requirements for allergen labelling on packaged foods.

The changes to the Australia New Zealand Food Standards Code (the Code) will help ensure mandatory food allergen declarations are clear and consistent so that consumers have the information they need to make safe food choices.

The requirements include:

• the declaration of allergen information in a specific format and location on food labels
• the use of simple, plain English terms for allergen declarations.

Join AIFST, the Allergen Bureau and the AFGC for the first of a 2-part webinar series on PEAL.

This first webinar will cover the changes with presentations from FSANZ and Provenance Legal.

Join us to grow, learn and connect.

Presenters:

Derek Castles, Labelling and Information Standards, FSANZ

Julie Cox, Provenance Legal

When

23 March 2021

12:00 PM – 1:30 PM

Location

Via Zoom

To register – https://www.aifst.asn.au/event-4197479

 Plain English Allergen Labelling – Webinar Part 2

PEAL updates to your essential industry allergen guidance

Join AIFST, the Allergen Bureau and the AFGC for the second part of our webinar series on PEAL.

Our industry best practice guidance resources are designed to help food industry to approach allergen management and labelling in a consistent manner. In these three talks, we will take you through our new updates to these resources that address Plain English Allergen Labelling.

Presenters:

Food Industry Guide to Allergen Management and Labelling – Lisa Warren, Allergen

The VITAL Program & VITAL Online – Georgina Christensen, Allergen Bureau

Product Information Form – Fiona Fleming, AFGC

When

27 April 2021

12:00 PM – 1:30 PM

Location

Via Zoom

To register https://www.aifst.asn.au/event-4197493

Food Standards Australia New Zealand (FSANZ) has announced new requirements for allergen labelling on packaged foods. The following is from a recent media release and is included here with permission.

The changes to the Australia New Zealand Food Standards Code (the Code) will help ensure mandatory food allergen declarations are clear and consistent so that consumers have the information they need to make safe food choices.

The requirements include:

• the declaration of allergen information in a specific format and location on food labels
• the use of simple, plain English terms for allergen declarations.

FSANZ CEO Mark Booth said the new requirements take effect from today following gazettal in the Code.

“The Code requires certain foods or substances to be declared on labels when they are present in food.

“These foods or substances can cause severe allergic reactions including anaphylaxis in some people.

“The changes will help consumers to read and interpret allergen information more quickly and easily.

“This is good news for anyone with a food allergy and will assist people to make informed and safe food choices.

“From today, businesses have a 3 year transition period to comply with the new requirements.”

During the transition period, food businesses can comply with either the existing allergen declaration requirements in the Code, or the new requirements.

Any food packaged and labelled before the end of the transition period under existing allergen declaration requirements may be sold for up to 2 years after the end of the transition period.

More information:

Read more about Proposal P1044 – Plain English Allergen Labelling at www.foodstandards.gov.au

Media contact:

• 0401 714 265 (Australia)
• +61 401 714 265 (from New Zealand)

The following are Recall Notices from Food Standards Australia New Zealand and are included here with permission.

Shelby’s Healthy Hedonism Cookies   

Date published: 26 February 2021

Product information

Rousche Group Pty Ltd is conducting a recall of Shelby’s Healthy Hedonism Chocolate Chip Cookies 120g and Double Choc Hazelnut Cookies 120g. The product has been available for sale at independent food retailers including IGA in NSW, ACT, Qld, Vic & SA, Woolworths nationally, and online.

Date markings

All best before dates up to and including 09/02/2022.

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.

Country of origin

Australia

What to do

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

For further information please contact:

Rouche Group Pty Ltd

1800 126 626 or 0401 027 370

www.shelbyshh.com

 

Lauria Specialty Sweets Biscuit Products              

Date published: 26 February 2021

Product information

Lauria Specialty Sweets is conducting a recall of nine biscuit products. The product has been available for sale at independent food retailers including IGAs in QLD, NSW, ACT, VIC, TAS, SA and WA.

Date markings

All Best Before dates up to and including 22/09/2021

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 these products are consumed.

Country of origin

Australia

What to do

Consumers who have a milk allergy or intolerance should not consume these products and should return the products to the place of purchase for a full refund.

For further information please contact:

Lauria Specialty Sweets

Ph: 03 9357 6677

Website: www.lauriaspecialtysweets.com.au

 

Bright Brewery Pineapple Dream Nitro Milkshake Ale 355ml              

Date published: 1 March 2021

Product information

Bright Brewery is conducting a recall of their Pineapple Dream Nitro Milkshake Ale 355ml. The product has been available  individually, as a 4 pack, as a 24 pack and as part of a mixed beer pack. The product has been available for sale direct from Bright Brewery, at independent liquor retailers in NSW, ACT, Qld, Vic, Tas, SA & WA, and online.

Date markings

Best Before 05 11 21

Problem

The recall is due to potential for alcohol to exceed marked alcohol content and possibility for can to rupture due to a secondary fermentation.

Food safety hazard

Food products containing excess alcohol and carbonation may cause illness/injury if consumed.

Country of origin

Australia

What to do

Consumers should not drink or open this product, and should dispose of it safely. Please contact Bright Brewery for safe disposal instructions and to arrange reimbursement.

For further information please contact:

Bright Brewery

03 5755 1346

https://brightbrewery.com.au/