A bulletin for the Australian Food Industry February 1999
Contents: Preventing meat-borne contamination | Safe food supply for Australia | Tainting of foods | Fresh Cuts industry guidelines | Labelling genetically modified food | Mycobacterium paratuberculosis in milk
Fresh Cuts industry guidelines
Agriculture Victoria's Institute for Horticultural Development (AVIHD) has recently produced safety guidelines for the Australian Fresh Cut Produce Industry. The guidelines, which are based on research conducted by the Cooperative Research Centre (CRC) for International Food Manufacture and Packaging Science, are similar to those developed by the International Fresh-Cut Produce Association.
As most fresh cuts are eaten raw, are handled frequently, and do not undergo a heating process prior to distribution they may be subjected to microbial contamination leading to foodborne disease. The guidelines are an industry-led initiative to assist food businesses which handle this type of product to develop food safety plans that will meet the requirements of the Australia New Zealand Food Authority's proposed food hygiene standards.
Contact: Anita Chennell
Institute for Horticultural Development, Knoxfield
Telephone 03 9210923
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au