Domestic food safety – project reports
Find here project reports that assess the influence of food handling practices on the incidence of foodborne illness in New Zealand.
The following project reports relate to defining the influence of domestic food-handling practices and control measures on consumer foodborne illness in New Zealand. You can also find these and other documents by searching directly in the food safety Industry eLibrary.
Does It Look Cooked? A Review Of Factors That Influence Cooked Meat Color (319 KB PDF)
Publication type: Scientific researchArticle reviews the factors that influence the final colour of cooked meat deeming colour to be not a good indicator of adequate cooking.
Domestic Food Practices In New Zealand: Freezer Survey (1 MB PDF)
Publication type: Scientific researchBaseline information on common freezer types, typical freezer temperatures, and freezing and thawing temperature profiles for chicken samples.
Domestic Food Practices In New Zealand: Quantifying The Reduction Of Campylobacter Jejuni On Skin-On Chicken Breasts Commercially Frozen And Stored For Up To 10 Weeks In A Domestic Freezer
Publication type: Multi-part documentsQuantifies the reduction of 2 Campylobacter jejuni strains, following commercial freezing and storage for 2 weeks and domestic storage for a further 8 weeks.
Domestic Food Practices In New Zealand: Quantifying The Reduction Of Campylobacter Jejuni On Skin-On Chicken Breasts Frozen And Stored For Up To 10 Weeks At -12°C Final Report
Publication type: Multi-part documentsA project to determine the effectiveness of freezing to reduce Campylobacter contamination on chicken.
Effect Of Low Temperature On Campylobacter On Poultry Meat (766 KB PDF)
Publication type: Scientific researchAn assessment of the effectiveness of freezing or chilling in the reduction of Campylobacter numbers under standard industry practice and new chilling regimes.
