According to an article recently published in Nutrition & Dietetics, the journal of the Dietitians Association of Australia, up to 70percent of those in aged care facilities are malnourished. This means that these people are not getting the right amount and level of the nutrition they require for a healthy life.

Malnutrition results in more visits to doctors, more hospital stays and more health issues.

The research also found that people living at home have a malnutrition (or risk of it) rate of more than 40 percent. In a country that has an abundance of food and natural resources, it is shameful to think that a lot of the people over 65 in our community are not getting the nutrition they require or at risk of it.

The study was done over three months in Melbourne and involved 235 people between the ages of 65 and 100, and generally had incomes of less than AU$30 000.

The recently released Federal Government Aged Care Plan has a focus on community care and keeping people in their homes for as long as possible. This research is frightening indeed, and shows that part of this focus must be on improving the nutrition of our elderly citizens.

The question really is why is this happening? Is it that the people are unable to get good food due to lack of transport, lack of money or lack of knowledge, or is it that their families and centres are not paying enough attention? It is a national health issue that must be addressed, and it will most likely only get worse as our population increases.

In centres, it is the responsibility of both the nursing staff and those in the support services area to ensure that residents are eating properly and well. Menus need to be reviewed regularly utilising the services ofa nutritionist.

It is more difficult within the community as there are many people who are living alone and not receiving support from their families or community nurses. We all need to keep an eye on our neighbours.

Study leader Georgie Rist, an Accredited Practising Dietitian said; “Community nurses are ideally placed to pick-up nutrition issues in older people as they are at the forefront of client care in the home.”

The following are the latest Proposals and Application from the Food Standards Australia New Zealand (FSANZ) newsletter and are included here with permission. To find out more about each of these go to Food Standards Australia New Zealand – subscriptions@foodstandards.gov.au

FSANZ has published a fact sheet on how to cook poultry liver safely following outbreaks of Campylobacter food poisoning in Australia and overseas. The outbreaks were linked to dishes such as paté or parfait, where poultry liver was undercooked.

FSANZ has approved a proposal (P1011) to extend country of origin labelling to unpackaged beef, sheep and chicken.

FSANZ has approved a proposal (P1007) recommending permission be given for the sale in Australia of raw milk hard to very hard cooked curd cheeses.

FSANZ has approved a proposal (P242) to develop a new food standard to govern food for special medical purposes. These are specially formulated foods used by health professionals to manage the diets of people with ongoing chronic medical conditions or during acute phases of illness or injury.

Application A1071 – Food derived from herbicide-tolerant canola line MON88302. FSANZ has completed an administrative assessment of an application from Monsanto Australia for permission for food derived from genetically modified canola. There will be an opportunity for public comment later.

Proposal P1019 – Carbon Monoxide as a Processing Aid for Fish. This proposal is to ensure that carbon monoxide is not permitted for use as a processing aid for fish. There will be an opportunity to comment on this proposal soon.

Proposal P1021 – Code maintenance XI: to correct minor typographical errors or inconsistencies, update references, correct formatting issues and correct cross references.

Application A1068 – FSANZ invites written submissions by 5 June on an application from Fonterra Cooperative Group Ltd, which is seeking permission to use hydrogen peroxide as a processing aid to maintain a stable pH in the manufacture of fermented dairy ingredients and products.

Proposal P1018 – FSANZ invites written submissions by 13 June on the proposal to remove restrictions on the presence of campanion dogs in outdoor dining areas of food premises.

Proposal P1020 – FSANZ invites submissions by 15 May on its proposal to permit the use of the preservative auroyl arginate as a preservative for sausage and sausage meat containing raw, unprocessed meat.

It has been an Australian icon for years – Tomato Sauce. It has been on our tables for as long as we can remember. We have even had tomato sauce flavoured crisps!!! We now have lots of other choices and Tomato Sauce is no longer the confirmed king of condiments.

In Australia, the favourite sauce rotates around a list of four; tomato, satay, BBQ and sweet chilli. You only have to look at the ads for the quick service chains to realise that sweet chilli is well and truly a favourite. BBQ is an interesting one, because there are as many different types as there are types of sauces.

Some research by international research body Innova Database found that we are looking for spicier and more complex flavour in our sauce. The research was based on the product releases over the last five years around the world.

There are basically two sauce categories; table sauces used primarily on food once it has been served and cooking sauces used as an ingredient when cooking. The table sauces category also includes salad dressings. The trend has been found in both.

It is the BBQ sauces that have had the most interesting changes, with new varieties being regularly released as special or limited editions.

Another innovation being seen is the individual pouches or sachets, more suited for single person households.

Lu Ann Williams, Innova Market Insights’ Research Manager, said, “Increasing use of unusual ingredients has already been in evidence for 2012, including wasabi and tequila, following on from 2011 launches featuring flavourings such as raspberry vodka, bourbon whiskey and blackberries.”

With health related issues, like wholegrain etc, being better known by the public, companies are developing and releasing products targeting this area. According to the research, about 45% of the sauce launches in 2011 has some health claim.

The clean label issue has also made an appearance with 30% of the sauce launches in 2011 having some wording on their label showing this. Clean label is about “natural” and minimising additives in the food.

There was a competition last year to come up with a flavour for crisps, it may not be long before a similar contest may happen for your favourite tomato sauce.

The foodservice industry is crucial to retail and hospitality. It is the supplier for nearly every restaurant, café and aged care centre in the country. It is who these businesses call to get whatever they need.

The industry is comprised of manufacturers, distributers and wholesalers. They either make products, or store and deliver them.

It is a key part of any product recall run by a business and this is one of the aspects that a new group will be working on.

The GS1 Australasian Foodservice Industry Steering Group (or FSIG) has been formed to give a voice to this important industry and to work together to develop common methods for dealing with recalls, and other issues.

FISG members include PFD Food Services, GS1 Australia, McCain, Bidvest, Snap Fresh, NAFDA, Food SA, Countrywide Australasia, Simplot, Foodservice Suppliers Association of Australia, National Foods and Nestlé Australia.

The FSIG will also work on improving cost efficiencies and traceability, as well as developing standards for all in the industry.

The Chairman of the group is Mandeep Sodhi, Nestlé’s Supply Chain Technology Manager.

GS1 Australia’s CEO, Maria Palazzolo said, “The business of food is changing fast. There are many cost reductions, efficiency gains and improved traceability available to foodservice businesses through supply chain best practice. With the industry working together, these standards will drive measurable improvements in efficiency, product information, and safety for foodservice businesses individually and the industry as a whole.”

The most popular shows in Australian television over the last two years are food related. The giant event that is Masterchef had huge ratings and is still doing well when on.

Whether it is because of the Global Financial Crisis and people watching their dollars or a return to the pleasure of cooking good food well at home, these food shows have found a strong place on our televisions.

According to a survey by Roy Morgan Research of 18,935 Australian consumers over the age of 14 between January 2011 and December 2011, we are not only watching food related TV shows we are also really busy on line looking at food and recipe sites.

The research shows that since 2006 and until the end of the survey, the number of people visiting one of the five top food or recipe websites in a four week period went from 138 000 to 1.51 million.

Based on the results from the survey, the following are the most popular food or recipe related websites;

• Taste.com.au
• Allrecipes.com
• NinmsnFood
• Cuisine.com.au
• GourmetTravller

The Industry Director for Roy Morgan Research, George Pesutto, said, “The growth of these websites demonstrates the growing demand for food content. Consumers are embracing the convenience of access to huge archives of recipes, advice and information on food. As a communications channel, food/recipe websites like Taste.com.au are important to marketers because these sites are attracting highly valuable consumers. This represents an important opportunity for new products launching in this category and wanting to generate product trial, and also in terms of reaching those highly influential consumers who also guide other consumers via ‘word of mouth’ recommendations and advice.”

When standing in front of the egg shelves in a supermarket, the variety of product now available is very daunting.

Some years ago, the space given to free range, barn laid and organic would have been significantly less that we see now. Supermarkets have realised that the public is looking for free range eggs and is prepared to pay for it.

Producers have also realised that there is a growing demand for free range. Unfortunately this can lead to some misleading labelling and advertising.

The problem is, that it is not exactly clear what free range actually means. The public have a different idea to industry. Now there is a call to change the recognised definition in the Model Code of Practice for the Welfare of Animals.

The definition relates to the number or density of hens per hectare, and currently that is 1500, with a proviso that any higher bird density is acceptable only where regular rotation of birds onto fresh range areas occurs and close management is undertaken which provides some continuing fodder cover.

The Australian Egg Corporation Limited (AECL) has recently released figures showing that about a third of the eggs labelled as free range do not meet the Code’s definition.

As a result the AECL is pushing to increase the density in the definition to 20 000 hens per hectare, which more closely reflects what is actually happening in the industry. To meet the increasing demand for free range eggs, this is the density that is actually in place in many farms.

In the release, the AECL said, “AECL believes there is no economic, scientific or consumer research supporting or justifying the suggested density of 1,500 hens per hectare. This figure was created in 2001 at a time when the free range egg market was in its infancy (8 per cent market share in 2001) compared to the growth it is experiencing today (25 per cent market share in 2011) and therefore does not represent the reality of the market today and into the future.”

Interestingly, the Free Range Farmers Association is calling for the density to be reduced to 750 hens per hectare, and said that “The FRFA believes that it is essential for the free range sector of the egg industry to ensure that the AECL is not successful with its plans for intensive production standards to be adopted in place of the extensive requirements of the current code.”

It will be interesting to see what happens.

Potential research projects are about to be assessed by the Australian Pork Co-operative Centre (PCRC) to find suitable beneficiaries of up to $50 000 per project. The aim is to expand knowledge about the benefits of eating Australian pork.

The following are the priorities for the successful project applicants;

• To determine the role of pork as part of a balanced diet and lifestyle on weight management and weight maintenance to address health issues, including Type 2 diabetes, obesity and cardiovascular disease in Australia.
• To demonstrate the use and form of pork in the diet of elderly Australians to preserve muscle mass and cognition.
• To demonstrate the inherent benefits of consuming pork in diets of Australian children, with a particular focus on innovative methods to incorporate pork into children’s meals.
• The effect of pork on protein digestion and amino acid metabolism.

The projects may work on nutrition, production improvements or even other related health issues.

The CEO of PCRC, Dr Roger Campbell said, “Applications will be judged on the impact of the proposed outcomes on the Australian pork industry, the novelty of the research, the potential of the project to develop IP, the quality of the science and experimental approach, the budget and the history of the researcher/research team to deliver outcomes, on time and within budget.”

Australians are well aware of the key words of “get some pork on your fork” from the ads on TV to encourage us to eat more pork. The projects will hopefully show that this meat also has distinct health benefits.

Food Standards Australia New Zealand recently released information about the importance of cooking of poultry livers correctly.

These livers are often used to make pate. This is a potentially very hazardous food as it is not cooked and therefore ensuring that the livers are fully cooked before use is vital.

The article explains how to cook the livers and shows what a cooked liver should look like compared to one that is not. It can be found here

One of the main reasons that FSANZ has released the information is that there have been recent outbreaks of food poisoning from Campylobacter. This is a very common food poisoning bacteria and is found in poultry liver.

The Campylobacter article on the Department of Health and Aging website gives a good description of food poisoning from Campylobacter and includes a breakdown of the recent cases.

Foodbank is the largest supplier of food to charities and community groups across the country. It is a growing enterprise with Food Pantries and Food Canteens (or similar) appearing at an increasing rate throughout Australia. These would struggle without Foodbank, and it would struggle without the support of food businesses and producers.

Some food companies like Goodman Fielder actually make product every day specifically to give to Foodbank, on top of other donations they may make.

Others use Foodbank as a way of reducing waste in their business, by donating safe product that may not be first grade or past it’s best before. The businesses can also list the product given as donations.

Nigella, a famous Australian Chef has a great article on her website about Foodbank, where it’s food comes from and what is done with that food.

Most of the produce at Foodbank is not first grade and much of the fruit and vegetables have blemishes or are misshapen. All are still safe and tasty.

The amount of this second grade produce that goes to Foodbank and other charities is no-where near what is actually grown. Hundreds of tonnes of produce is thrown away in Australia (and in other countries) because it has skin blemishes or is the wrong shape. It is all perfect inside and it is therefore a shame to see it being thrown away.

What is not clear, is whether it is the public that are demanding perfect looking fruit and vegetables or if it is the supermarkets that are setting this wasteful (and often near impossible) standard?

If we can all deliberately buy the fruit and vegetables with the marks and odd shapes, we can all make a difference and can help save money, fuel, energy and water. It is all about being sustainable.

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

EASTER EGGS – RAW AND RISKY

With time for brunch and entertaining not all eggs consumed during the Easter break will be foil wrapped so many of us will have to lift our egg handling skills to avoid food poisoning.

According to a national Newspoll survey conducted for the Food Safety Information Council, almost one in five Australians are taking risks by not handling eggs and foods containing raw egg correctly.

Council Chairman, Dr Michael Eyles, says this creates potential for major food poisoning risks. Food Standards Australia New Zealand estimates there are about 12,800 cases of egg-related salmonellosis per year in Australia, costing $44 million, and that the number of cases is rising.

‘Australian eggs are a convenient, cost effective, safe and nutritious food we should all enjoy. Unlike some overseas countries, Australia does not have the type of salmonella that get into the egg as it is formed by the hen. However, there is still a risk that salmonella on the shell can be transferred to the raw eggs through cracks and poor handling,’ Dr Eyles says.

‘While it is illegal to sell cracked or visibly dirty eggs in Australia, they can become cracked after purchase. It is also becoming popular for people to keep their own laying hens.

‘Cracked and dirty eggs have been a key cause of contamination and many cases of illness have also been associated with uncooked or lightly-cooked foods containing contaminated raw egg such as sauces and desserts. Following simple tips released by the Food Safety Information Council today will keep you and your family safer,’ Dr Eyles concludes.

You can reduce your risk of food poisoning by following these simple tips:

• Check your eggs for visible cracks, if cracked it is safest to discard them or cook thoroughly, for example in a baked cake.
• Wash your hands after handling eggs so you don’t contaminate other food.
• If you are not going to cook the eggs further, don’t separate the yolk from the white using the shell as that can contaminate it. Invest in a plastic egg separator.
• Don’t prepare food containing raw egg for those vulnerable people at greater risk from food poisoning such as small children, pregnant women, the elderly and people with compromised immune systems. Eggs can be cooked for these vulnerable people until the yolk has started to become firm or if in an omelet or scrambled has set.
• Prepare raw egg foods (for example uncooked desserts such as mousses, sauces, fresh mayonnaise, egg nogs, health shakes with added raw egg, steak tartar) just before you are going to consume them. Refrigerate immediately at 5°C or under to impede bacteria growth. Raw egg foods should only be made in small portions which can be eaten at one sitting as the risk of food poisoning increases each time it is removed from refrigeration.
• If you have your own hens, gather eggs from their nesting places daily. Carefully check any eggs for cracks and wipe off any visible dirt with a dry cloth or paper towel before washing your hands with soap and water and drying thoroughly. Don’t wash the eggs with water as this can increase the risk of bacteria entering the egg through fine cracks or pores, and may contaminate your sink and kitchen area.

The national Newspoll survey found that:

• A total of 18% of Australians would not handle raw egg mayonnaise safely (9% would refrigerate after 30 minutes, 2% would leave overnight and 7% did not know).
• Six in ten people (61%) correctly believed homemade whole egg mayonnaise should be put in the fridge straight away, and a further two in ten (21%) believe it should be left out for no more than half an hour.
• Females and those living in the warmer regions (Qld & NT) were the most conscious of the need for prompt refrigeration.
• In contrast, those with higher education levels are more likely to take a relaxed attitude, with 14% of those with a university degree considering it would still be OK after a few hours.
• A small but significant group were unsure, notably among those aged 50+.

Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion.

The Food Safety Information Council is Australia’s leading disseminator of consumer- targeted food safety information. It is a non-profit entity supported by the Australian Department of Health and Ageing, state and territory health and food safety agencies, local government, and leading professional, industry and community organisations.

CONTACT: Juliana Madden, Executive Officer: 0407 626 688

www.foodsafety.asn.au

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