Posts from the "Past Events" category


FPSC events in Hawke’s Bay, New Zealand

10 & 11 February 2015
The Fresh Produce Safety Centre will be visiting Hawke’s Bay in February 2016. Two events are being held to bring together key stakeholders in the local fresh produce industries.

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AU/NZ: Fresh Produce Safety Conference resounding successs

12 August 2015
At the Fresh Produce Safety Centre Australia & New Zealand conference on 12 August 2015 at the University of Sydney, over 100 delegates heard a wide range of presentations on recent research findings on fresh produce safety from local and international researchers and industry speakers.

Titled Advancing research and outreach for safe, fresh food, the conference addressed the issues of microbial contamination of fresh berries and leafy greens, and three in-depth case studies that are relevant to the fresh produce industries in Australia and New Zealand.

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Working in Food? How to Prepare and Smash Your Next Site Audit!

19 September 2014
Exemplar Global: This free webinar is a must for Quality Managers working within the food sector. This short informative webinar with food consultant Dijana Green will make your next Food Audit the best to date.

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2014 CPS Symposium Key Learnings: 10 Lessons Learned

18 September 2014
Dr Bob Whitaker & Dr Jim Gorny from the Produce Marketing Association have provided a summary of 10 key lessons from the 2014 US Centre for Produce Safety (CPS) fifth annual reseach symposium.

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Fresh Produce Safety Conference scores top marks with delegates

21 August 2014
The Fresh Produce Safety Centre’s feedback survey from the Fresh Produce Safety Conference on 11 August 2014 indicated that the conference was relevant, useful and an excellent networking opportunity. Specifically, 94% of the 67 respondents either agreed or strongly agreed that the conference was relevant to their work, while 97% agreed or strongly agreed that the conference presentations were relevant or useful.

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Busting Food Furphies – Solving Food Safety Myths in National Food Science Week

18 August 2014
NSW Food Authority: The scientists of the NSW Food Authority are throwing on their lab coats [this] week in celebration of National Science Week 2014 (16 – 24 August), a time to focus the microscope on the important role that science plays in food safety and protecting people from food poisoning.

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Fresh Produce Safety Centre Limited launched

27 May 2014
The Fresh Produce Safety Centre Limited officially opened its doors for business today.

The first meeting of the Fresh Produce Safety Centre’s Board of Directors occurred this morning, following registration of the new company limited by guarantee with ASIC yesterday.

The Centre is being hosted by the University of Sydney under a project with the Produce Marketing Association of Australia and New Zealand (PMA A-NZ).

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GS1 Workshop Outcomes, November 2013

Thirty-five delegates representing retailers, grower-packers, wholesalers and service providers attended the recent PMA A-NZ/GS1 DataBar Workshop in Sydney on the 25th November 2013.

Titled “Moving forward with Global Trade Item Numbers (GTIN) and GS1 DataBar”, the purpose of the Workshop was to develop a roadmap for the implementation of a more effective product identification and traceability system for fresh produce sold as loose or in bulk (i.e. unpackaged).

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REGISTER NOW: GS1 Workshop – 25 November 2013, Sydney Markets

PMA A-NZ will be co-hosting this workshop with GS1 Australia, with the objective of furthering the adoption of GTIN and GS1 Databar in Australia. This is a must-attend event for retailers, suppliers and supply chain companies.

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New Research in Food safety at the 13th ASEAN Food Conference, Singapore 2013

The biennial ASEAN Food Conference is the leading forum for the food industry and research community in the region. The theme of the 13th ASEAN Food Conference held on the 9th-11th September 2013 in Singapore was “Meeting Future Food Demands: Security and Sustainability”.
Issues of malnutrition, undernutrition, and sustainable production were certainly important topics. However the themes were interpreted quite broadly to encompass, for example, how improvement in nutritional quality and food safety could benefit consumer health and community livelihoods, and help to address the alarming worldwide escalation in diet-related and lifestyle diseases. Sustainability was discussed less in terms of environmental impact, and more in terms of innovations in food processing, quality and safety to sustain long-term food industries.
The program included sessions on: managing innovation, nutrition & health, food chemistry & biochemistry, sensory science & consumer studies, food microbiology, food engineering, food processing, food product development, protein and weight management, food safety, food science and technology education, functional foods, nanotechnology of food, food analysis and quality assurance, and management of allergens in the food chain. The full program is available online, click here. 

The conference was about food generally, but some interesting topics relevant to produce safety included:

Development of a fermentation process to produce a natural preservative called phenyllactic acid (PLA) from Lactobacillus plantarum bacteria. The PLA was shown to have antimicrobial activity against a variety of pathogens and extended the shelf-life of fresh-cut pineapple and bottled pineapple juice (Bui Kim Thuy, Nguyen Duy Lam, and Nguyen Thi Hoai Tram).
Development of a Surface Plasmon Resonance biosensor and sensor chips with antibodies specific to Escherichia coli O157:H7, Salmonella Enteritidis, and Listeria monocytogenes. The biosensor is an experimental format that, if successful, would allow convenient simultaneous detection of target bacteria (Zhang Xiaoguang, Sachiko Tsuji, Ken-ichi Honjoh, and Takahisa Miyamoto).
Direct irradiation with LED has bactericidal effects on E. coli O157:H7, S. Typhimurium, and L. monocytogenes dependent on the pH of the medium and LED wavelength – blue is better than green! (Vinayak Ghate, Leong Ai Ling, and Yuk Hyun-Gyun).
Chitosan is a natural antimicrobial and antilisterial agent. Electron microscopy suggested that chitosan kills the bacteria by interfering with cell membrane permeability and causing leakage of cell contents (Juthamas Tantala, Titima Sukmark, Masubon Thongngam, Kanjana Thumanu, Pornchai Rachtanapun, Chitsiri Rachtanapun).
Establishment of a microbial risk assessment and food safety system for the Singapore retail sector by the National Environment Agency (NEA). The NEA is a government agency that has brought together regulatory activity and research to develop and deliver a risk-based inspection and education service. A unique feature of this relates to the cultural popularity of ready-to-eat food bought from stalls, which have special hygiene challenges (Ramona A  Gutierrez and Ng Lee Ching).
Site visit to the Agri-Food and Veterinary Authority of Singapore, which is the national food safety agency. Singapore imports 90% of its food from all over the world and has extremely well-resourced labs to test for chemical contaminants, additives and preservatives, drug residues, pesticide residues, food pathogens, foodborne parasites, physical quality, GMO, and other toxins. It also provides export certification, accreditation of food businesses, and food safety education; implements labelling and advertisement regulations and food recalls; and has a variety of roles relating to the animals and pet sector.

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