The following is a media release from the Food Safety Information Council and is included here with permission.
As the academic year begins, the Food Safety Information Council together with their member Cater Care have launched a food safety tips poster for young people leaving home to start university and college.
 
Council Chair, Rachelle Williams, said that young people are at a greater risk of getting food poisoning as there is a peak of food poisoning cases in Australians aged between the late teens and 30 years old.
 
‘While the highest recorded rates of campylobacter and salmonella cases are among pre-schoolers there is also a peak for those aged between 18 and 30 years old which is the age group when many young people leave home for the first time. Our consumer research shows young people are likely to have poorer knowledge of food safety basics such as washing hands, correct cooking temperatures, riskier foods and fridge safety.
 
‘Students also tend to live in shared accommodation where the hygiene of the communal kitchen and fridge is easily neglected. There are an estimated 4.1 million cases of food poisoning on Australia each year and a case of gastro can seriously ruin the fun of those first few months away from home.
 
‘By following these five simple tips, you can help ensure that you, and people you cook for, are safe from food poisoning:
 

1. CLEAN – wash hands with soap and running water before handling food, wash the dishes regularly and keep the kitchen clean
2. CHILL – keep the fridge at 5°C or below and clean it out regularly, refrigerate any leftovers as soon as they’ve stopped steaming and use or freeze them within 3 days
3. COOK – cook poultry or minced products to 75°C in the centre, be aware of the risk of raw or minimally cooked egg dishes.
4. SEPARATE – prevent cross contamination especially between raw meat or poultry and other foods that won’t be cooked like salads
5. DON’T COOK FOR OTHERS IF YOU HAVE GASTRO – you could make them sick too so ask someone else to cook or get a takeaway.

 
‘The Food Safety Information Council would like to thanks our member Cater Care for developing this poster which can be downloaded from here, or scanning the QR code to the left’ Ms Williams concluded.
 
Media contact:
Lydia Buchtmann, Food Safety Information Council, 0407 626 688 or info@foodsafety.asn.au

Products from the US on our supermarket shelves are going to look a bit different from June 2018 with all companies required to have the changes made by July 2019.

The Nutrition Panels on US foods are about to change. This is the first change in 20 years and introduces significant adjustments.

These changes include;

• An increase in type size for “calories”, “servings per container” and “serving size”. The number of calories and “serving size” declaration must be bolded
• Manufacturers must declare the amount of Vitamin D, calcium, iron and potassium. They must declare the percent Daily Value of these vitamins and minerals
• The footnote will change to better explain what percent Daily value means
• “Added sugars” must be declared in grams and as percent Daily Value
• Vitamin A and C are no longer required to be on panels
• “Calories from Fat” will be removed
• Serving sizes must be based on the amount of food and drinks people typically eat, not what they should be eating
• Food and beverages with one to two serving sizes, the calories and other nutrients will be required to be labelled as one serving size as most people will eat and drink this amount of food in one setting

With the introduction of the new Country of Origin labelling for Australian food products and these US changes, shoppers are about to see quite a lot of changes to the packaging of their favourite foods.

So what is the top dairy food in the country?

Well, according to the Australian Grand Dairy Awards, the Grand Champion Dairy Product in Australia for 2017 is the dark chocolate flavoured gelato from Milani House of Gelato in Queensland.

The Grand Champion Cheese is from Tasmania – the Raclette (a semi hard melting cheese) made by Heidi Farm.

For the first time in it’s 18 year history, the Awards included a People’s Choice category. 3500 consumers voted and the winner is also a cheese – the Black Label Double Brie by King Island Dairy.

Dairy Australia runs the Awards, and they are judged by a panel of 24 dairy experts.

The following is the list of Category winners for 2017;

Fresh Unripened Cheese

Montefiore Trecce     Montefiore Cheese Australia

White Mould Cheese

King Island Dairy Black Label Double Brie    Lion Dairy & Drinks-King Island

Semi-Hard & Eye Cheese

Heidi Farm Raclette   Lion Dairy & Drinks-Burnie

Cheddar Style Cheese

Bay of Fires Cheddar   Fowlers Cheese

Hard Cheese

Mil Lel Superior Parmesan Cheese   Warrnambool Cheese & Butter Factory Company Holdings Ltd (Warrnambool)

Blue Cheese

King Island Dairy Roaring Forties Blue    Lion Dairy & Drinks-King Island

Washed Rind/Mixed Rind Cheese

Emporium Selection Washed Rind   Snow Brand Australia

Flavoured Cheese

That’s Amore Cheese Diavoletti     That’s Amore Cheese

Goats & Sheep’s Milk Cheese

Prom Country Cheese Venus Blue    Prom Country Cheese

Natural Yoghurt

Mundella Greek Natural Yoghurt   Mundella Foods Pty Ltd

Flavoured Yoghurt

Sharma’s Kitchen Mango Lassi      Sharma’s Kitchen Pty Ltd

Ice Cream

Dooley’s Premium Chocolate Ice Cream     Dooley’s Ice Cream

Dairy Gelato

Milani House of Gelato Dark Chocolate     Milani House of Gelato

Dairy Dessert

House of Riz Traditional Greek Rice Pudding     House of Riz

Milk

Maleny Dairies Farmers Choice Full Cream Milk     Maleny Dairies

Specialty White Dairy Drink

The Little Big Dairy Co Less Cream Milk    The Little Big Dairy Company

Flavoured Dairy Drink

Norco Real Iced Chocolate Ultimate    Norco Foods-Raleigh

Cream

Bannister Downs Double Cream     Bannister Downs Dairy Company

Butter or Butter Blend

Western Star Original Butter    Fonterra Brands (Aust) Pty Ltd-Cobden

Dairy Dip

Paradise Beach Purveyors Pesto Swirl     Paradise Beach Purveyors Pty Ltd

Some like them with mushy peas and mashed potato, others like to pull the top off and pour the sauce in, others just squirt the sauce in the top, some eat them with a knife and fork, some like them plain and others like them with other stuff in them and everyone has somewhere that has the best one. Some businesses are completely dedicated to making and seling them and every year there is a competition to find the best one in the country.

What are we talking about – the meat pie.

It is really not just a food, it is an institution.

This has been confirmed by the latest research from Roy Morgan Research – 47.5 percent of us Aussies like eating pies. I am a vegetarian and I obviously don’t eat meat pies but every so often I have a yen for a good vegie pie – so it is not only the meat eating Aussie who love their pies.

So where are the biggest lovers of pies?  South Australians are the biggest fans with 52.8 percent of the population eating pies regularly.

Interestingly, it is the rural folk in our country who really love the ”mystery bags” – with over 50 percent of those in the country eating pies regularly.

Pies are most popular with males, with over 57 percent eating them often and it seems that this is most likely linked to football in it’s various forms with over 55 percent of those attending / watching games partaking in a pie during the match.

This love of the pie, and particularly the plain meat pie has led to several quick serve chains introducing the pie into their menu, not only as individual pies but within the crust of pizzas.

Obviously, our love affair with the common pie is  not something that will be ending anytime soon.

The strongest material in the world is graphene, it is a thin carbon material and is very highly conductivity. Although incredibly useful in things like computers, solar panels and small electronics, it extremely expensive to manufacture.

To make it there has to be the right conditions of high temperatures, vacuum processing and  explosive compressed gases.

Once again the brilliant scientists at CSIRO and Researchers from The University of Sydney, University of Technology Sydney and The Queensland University of Technology have done something amazing. They have turned soy bean oil into graphene without the usual difficult processing. It is all done using a new technology called “GraphAir”.

This new process uses heat to break the soy bean oil down into the carbon blocks needed to make graphene.

The truly incredible part is that other oils can be used as well. The process can use waste oil, which makes it a great sustainability advance.

Meanwhile at Deakin University, a study has shown that the Mediterranean diet of increased consumption of vegetables, fruits, wholegrains, legumes, fish, lean red meats, olive oil and nuts can help in the treatment of depression.

The University’s Food and Mood Centre does world first studies into the relationship between mental health and what we eat. The saying “we are what we eat” seems like it is true in more ways than one.

Food and Mood Centre Director, Professor Felice Jacka, said “We’ve known for some time that there is a clear association between the quality of people’s diets and their risk for depression.However, this is the first randomised controlled trial to directly test whether improving diet quality can actually treat clinical depression.”

Over three months, two groups of adults with major depressive disorder were given either support from a clinical dietician in changing their diet to a mediterranean style or social support.

At the end of the study the symptoms of depression in the diet supported group were significantly reduced compared to those of the group which were socially supported.

Professor Jacka said; “These results were not explained by changes in physical activity or body weight, but were closely related to the extent of dietary change. Those who adhered more closely to the dietary program experienced the greatest benefit to their depression symptoms.”

We have all seen that “snow” that forms in freezers and on frozen product. This is moisture coming from the food within the freezer. This is dehydration and can be seen as freezer burn on products.

A freezer works by moving cold dry air around the space, and when this air becomes full of moisture, snow / ice and freezer burn occur.

So what impacts on this dehydration;

• Incoming air temperature
• Freezing time
• The moisture content of the air
• The amount of water on the surface of the food
• Moisture content of the food
• Air speed
• The size of the food product in terms of surface and volume

Another factor is the container the food is in. Solid plastic containers will protect the food better than a thin plastic film or cardboard box although it only slows the process down.

Colder air will naturally be dryer, which increases it’s capacity to draw moisture from the food. So freezers are the ideal situation for this precipitation and subsequent dehydration to occur.

Freezer burn and snow / ice decreases the weight of the food and it’s appearance. So it is in the interest of each manufacturer to do what it can to reduce the impact of this process and provide the highest quality product possible.

The key to preventing snow / ice and freezer burn is to keep the air moisture content high enough to prevent the dehydration occurring. This is not something that food manufacturers can control, however they can adjust the product packaging to provide better a better moisture barrier. The problem with this is that such packaging is obviously more expensive, so is not always suitable for each type of product.

The consumer has a large part to play in reducing this process – by making sure that product is turned over regularly to reduce the amount of time that their food is in the cold dry air.

The following is included here with permission from the Food Safety Information Council and more information can be found at www.foodsafety.asn.au

Whole pieces of meat, such as steak, beef, pork and lamb, can be cooked to taste as long as the outside of the meat is fully cooked to kill external bacteria.

Always cook chicken, rolled and stuffed meats, sausages and minced meat, such as hamburger patties and sausages, so that the juices run clear – there should be no hint of pink in the centre. This is because food poisoning bacteria will be present all the way through these types of meat products and thorough cooking will kill them. If you are unsure as to whether these foods have been sufficiently cooked, check that in the thickest part the temperature reaches 75°C with a meat thermometer.

Meat thermometers are available from good kitchen shops and some electrical stores ranging in price from between $12 to $35. The thermometer probe should be placed in the thickest part of the meat, such as the thigh on poultry, not touching bone or gristle which can give a false reading. Poultry, sausages, hamburgers and rolled roast meat should reach an internal temperature of 75°C to ensure all food poisoning bacteria are killed.

There are two main types of meat thermometer:

Oven proof

This should be inserted into the meat before it is placed in the oven or cooked, with the dial facing forward so it can easily be read.

Digital

The probe is placed in the meat and the wire run between the oven door seals to the digital read out which sits outside the oven.

There are also:

• Instant read thermometers that aren’t oven proof but can be briefly inserted into the meat outside the oven for a few minutes to give a read out
• Pop up thermometers which are often purchased in packaged poultry or roasts and pop up when done – note these are not as accurate as other types of meat thermometer.
• Special microwave meat thermometers.

Always carefully read the instructions before using a meat thermometer.

The following is from The Bug Bible – http://www.safefood.net.au/AudienceHierarchy/TheBugBible/Default.htm

From a food safety view Clostridium botulinum is one of the most important of the pathogenic foodborne bacteria because of the severity of the symptoms caused by powerful neurotoxins. In the past it has been associated with inadequately canned protein foods. Today it is relatively rare and most likely associated with home preservation of foods. Although, there is increasing concern over convenience foods and foods containing fewer preservatives, minimal processing and a greater reliance on chilling for preservation. Some of these newer foods may fall within the growth range of C. botulinum.

The organism is globally distributed and is primarily a soil organism however, certain strains can be found in sediments associated with aquatic environments.

It is an anaerobe which means it requires reduced levels of oxygen for growth and it is a spore former.

Foodborne botulism is an intoxication almost always associated with ingestion of preformed botulinum neurotoxin.

Infant botulism results after ingestion of spores of C. botulinum which subsequently germinate, multiply and produce neurotoxin in the infant’s intestinal tract. Honey has been linked to infant botulism but surveys of commercial foods including honey have not identified any with a high incidence of spores.

Storage of low acid cooked foods at ambient temperatures for extended periods can create conditions suitable for the growth of this organism. Outbreaks have occurred from baked potato stored at ambient temperature for several days and spiced onions sautéed in margarine that were kept warm and used throughout the day. Garlic butter was also implicated in an outbreak in North America in 1985. The butter was made with an aqueous mixture of garlic in soybean oil. The pH of the garlic in oil was above 4.6 and the product had been stored at ambient temperature.

The growth of other organisms like moulds has been shown to reduce the acid level in some tomato products to a level where outgrowth of surviving spores of C. botulinum occurred. Home preservation of tomatoes and tomato products is common. The product should not be consumed if mould growth is evident.

Foods particularly non acidified foods should not be stored for extended periods at ambient or warm temperatures.

It is important to follow the recommendations of the food manufacturer with respect to storage temperature and shelf life.

The following is included here with permission from Food Standards Australia new Zealand.

Please find below information on a recent Australian consumer level food recall. This information is also available on our website at www.foodstandards.gov.au/recalls

George Weston Foods has recalled:

• Aldi Me’n’u Garlic Bread Twin Pack 450g
• Woolworths Homebrand Garlic Bread 450g
• FoodWorks Best Buy Twin Pack Garlic Bread 450g
• Foodland Garlic Bread Twin Pack 450g
• IGA Bakers Oven Garlic Bread Minis 4 Pack
• IGA Bakers Oven Twin Pack Garlic Bread

from Woolworths, Aldi, FoodWorks, Foodland, IGA and independent stores nationally.

The below list of products are also sold to distributors/wholesalers and a small number of these may have been sold as individual units to their customers. And as such the following Food Service products may also potentially be affected:

• Australian Garlic Bread 11” Catering Single Garlic Bread
• Australian Garlic Bread Garlic Bread for One x12
• Australian Garlic Bread Baguette with Garlic x12
• Australian Garlic Bread 9” Herb Bread
• Australian Garlic Bread Catering 9” Garlic Bread

All products are sold nationally with Use By Dates of the 30 MAR 17 up to and including the 13 JUL 17.

The recall is due to the presence of foreign matter (plastic pieces). Food products containing foreign matter may cause injury if consumed. Consumers should not eat this product. The products can be returned to the place of purchase for a full refund.

Date notified to FSANZ   17/01/2017

Food type  Garlic Bread (frozen and chilled)

Product name and date marking

• ALDI Me’n’u Garlic Bread Twin Pack 450g – Product sold in NSW & QLD only. All Use By dates from 01 NOV 16 up to and including the 15 FEB 17.
• Woolworths Homebrand Garlic Bread 450g- Product sold nationally. All Use By dates from 01 NOV 16 up to and including the 15 FEB 17
• FoodWorks Best Buy Twin Pack Garlic Bread 450g – Product sold in NSW & QLD. All Julian dates from 6273 up to and including the 7013 only
• Foodland Garlic Bread Twin Pack 450g – Product sold in SA only. All Julian dates from 6273 up to and including the 7013
• IGA Bakers Oven Garlic Bread Minis 4 Pack- Product sold nationally. All Julian dates from 6273 up to and including the 7013
• IGA Bakers Oven Twin Pack Garlic Bread – Product sold nationally. All Julian dates from 6273 up to and including the 7013

Explanation of products with a Julian Date: Will appear as printed numbers on pack, for example; 6273, 6 = the Year 2016 and 273 = the Day of the year.

The below list of products are also sold to distributors/wholesalers and a small number of these may have been sold as individual units to their customers. And as such the following Food Service products may also potentially be affected:

• Australian Garlic Bread 11” Catering Single Garlic Bread
• Australian Garlic Bread Garlic Bread for One x12
• Australian Garlic Bread Baguette with Garlic x12
• Australian Garlic Bread 9” Herb Bread
• Australian Garlic Bread Catering 9” Garlic Bread

All products are sold nationally with Use By Dates of the 30 MAR 17 up to and including the 13 JUL 17.

Package description and size

Loaves are individually wrapped and then packed into cartons as per product specification. 9”, 11” and 450g

Country of origin Australia

Reason for recall The presence of foreign matter (plastic pieces)

Distribution Woolworths, Aldi, FoodWorks, Foodland, IGA and independent stores nationally

Consumer advice

Food products containing foreign matter may cause injury if consumed. Consumers should not eat this product. The products can be returned to the place of purchase for a full refund.

Contact

George Weston Foods   1800 147 613   www.georgewestonfoods.com.au

The Food Safety Information Council has just issued a media release for the upcoming back to school weeks which are about to happen.

Keep that back to school lunchbox cool with an ice brick or frozen water bottle

The Food Safety Information Council, in partnership with Tonic Health Media, today released its back to school lunchbox food safety advice to always include a frozen water bottle or ice brick.

Council Chair, Rachelle Williams, said that school lunches are much healthier these days, compared with the stale white bread sandwiches we used to have, but these healthier foods can support the growth of bacteria if kept above 5°C.

‘Research by our member the NSW Food Authority, which was done on hot summer days, has shown that bacterial growth is much slower in school lunch boxes if a frozen water bottle or ice brick is included,’ Ms Williams said.

‘Our research shows that 94 per cent of households with children pack school lunches, but a quarter of those don’t include an ice brick or frozen water bottle. We urge parents to simply add one to keep their children’s lunch safer,’ Ms Williams concluded.

Here are 5 simple lunchbox food safety tips:

1. When buying lunchboxes choose ones that have room for a frozen drink or freezer block and are easy to clean and dry.
2. Always wash and dry your hands thoroughly before preparing food.
3. Wash all fruits and vegetables thoroughly.
4. Make sure lunchbox foods are always well separated from other foods in the refrigerator, particularly raw meats, chicken and fish.
5. Keep the lunch cool in the fridge until you are ready to leave home.

The Food Safety Information Council would particularly like to thank Tonic Health Media for their support in getting our important food safety messages out to patients and their carers as they wait for GP appointments and other health services. There are more tips on the Tonic Health media website about fun ways to get your kids to eat healthy foods.

The Food Safety Information Council is a health promotion charity and Australia’s leading disseminator of consumer-targeted food safety information. The Council aims to address the estimated 4.1 million cases of food poisoning in Australia each year that result in 31,920 hospitalisations, 86 deaths and 1 million visits to doctors on average each year.
See more lunchbox safety advice

Media contact:

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