Category Archives: Food science

Food composition and contamination, Bacterial and physical contamination, General pollutants (heavy metals), Food labelling, food trace metals, compliance with Foods Standard Code, food forensics and/or contamination, toxins in shellfish or seafood.

Salmonella outbreak: Woolworths insists Queensland stores not affected

The Courier Mail 5 Feb 2016

QUEENSLANDERS may be affected by salmonella laced lettuce, warns Queensland Health.
While supermarket giants Coles and Woolworths earlier reassured Queenslanders that recalled salad packs were not available in the state’s stores, the products have been distributed to other outlets.
Seven reported cases of salmonella anatum are being investigated to see if there are any links to the lettuce.
The products are distributed to some trade outlets in Queensland and a number of businesses are affected including Aussies Farmers Direct, Favco, Fresh Mart Australia, Fruitique, and Sofra. It is unknown if the salads have been included in dishes prepared at food outlets and coffee shops.
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ABC News Kathryn Perrott 5 Feb 2016
Salmonella in lettuce could be from faeces-laden water in washing process, expert says
Salmonella found in bags of lettuce may have been transferred in water used to wash the leafy greens, an industry expert said.
The contamination could have happened during factory processing, especially during cleaning, slicing and bagging of the salads, Australian National University epidemiologist Associate Professor Martyn Kirk said.
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‘Imitation’ food labels could solve obesity epidemic: expert

ABC News Imogen Brennan 4 February 2016

Introducing the word ‘imitation’ to the labels of highly processed food products could be the answer to solving the obesity epidemic, according to an American economist.
Australia’s obesity rate is larger than ever, with more than 63 per cent of adults and a quarter of Australian children now overweight or obese, despite consumers having access to highly detailed food labels on packaged food.

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Six cases of rare salmonella strain recorded in SA, links to contaminated lettuce products investigated

ABC News 5 February 2016

Six people in South Australia have been diagnosed with the rare strain of salmonella linked to a national recall on some lettuce products.
A national voluntary recall has been issued for pre-packaged lettuce from the Victorian-based Tripod Farmers company, after a higher-than-usual number of salmonella cases were reported in Victoria.
The company has withdrawn 24 products from supermarket shelves and is investigating the salmonella source.
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ABC News –


The Sydney Morning herald 4 Feb. 2016

Chemical fingerprints confirm the saffron fraud

(FECYT – Spanish Foundation for Science and Technology 20 January 2016) Saffron from Spain is one of the world’s most superior varieties, but the majority of this product which is labelled and exported as such originates in other countries. Scientists from the Czech Republic and Spain confirmed this false labeling after analyzing 44 commercial products. By using a new technique based on each type of saffron’s unique chemical ‘fingerprint,’ the scientists have proved that over 50 percent of the samples were fraudulent.

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Smart milk

QWeekend Koren Helbig 30-31 January 2016

In a diary north-west of Brisbane, camel milk is being produced as a healthier alternative to dairy  milk.

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Frozen berries still on the shelf after Hep A scare a year ago

Sydney Morning Herald Justin Smith 30 January 2016

A commentary on the management of the frozen berries alert, imported foods and food labelling.

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Health Check: do we really have to pay attention to ‘use-by’ and ‘best-before’ dates?

The Conversation Tom Ross January 25, 2016

Most foods degrade and decay over time due to reactions with oxygen, decomposition of the food’s structure or flavour compounds, or microorganisms (or “microbes”) causing the food to spoil. The result can be food that is rancid, smelly, slimy, has lost its colour or flavour, or is growing things like mould.
We apply our understanding of spoilage mechanisms to extend the shelf life of foods by slowing the rate of spoilage. We exclude oxygen by packaging, slow reaction rates by refrigerating, gently heat foods (blanching, pasteurisation) to stop enzymes and to kill microbes. Nonetheless, as consumers we want “fresher”, more natural foods but many fresh and lightly preserved foods will degrade quickly.

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