Find out about the foodborne virus science programme and related research projects.
Foodborne virus science programme
The foodborne virus science programme is intended to improve methods of identifying reservoirs and sources of viruses, and to identify and implement effective control measures.
Report of a microbiological survey of foodborne pathogens in pre-packaged (bagged) fresh-cut ready-to-eat leafy salads.
There is variability in the methods used by clinical laboratories in New Zealand to isolate and
identify the pathogens (Campylobacter spp., Listeria monocytogenes, Salmonella spp.,
Yersinia enterocolitica or Y. pseudotuberculosis, and verocytotoxigenic E. coli
(VTEC)/shigatoxin-producing E. coli (STEC)) being investigated in this study, but the
methods do not appear to have changed significantly over the last five years.
This document updates the 2007 Risk Profile considering STEC in raw milk. The purpose of this update is to critically review new information to answer the following risk management question: Has the public health risk from STEC in raw milk consumed in New Zealand changed since the 2007 Risk Profile?
Report of a microbiological survey of pathogens on fresh produce of export importance (lettuces and apples).
The purpose of a Risk Profile is to provide contextual and background information relevant
to a food/hazard combination so that risk managers can make decisions and, if necessary,
take further action.
Enteric viruses other than hepatitis A virus and Norwalklike viruses have occasionally been implicated in foodborne disease. These include: Rotaviruses, astroviruses, hepatitis E virus, picornaviruses, adenoviruses and parvoviruses.
The aim of this report is to describe the epidemiology, investigation and control of a hepatitis A (HAV) outbreak in New Zealand. Descriptive and analytical epidemiology, virology, product traceback and an orchard investigation were carried out
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