Profile: New Zealand Food Safety Science and Research Centre

Prior to the cataclysm of Covid-19, you could summarise the main aim of the NZ Food Safety Science & Research Centre (NZFSSRC) thus: to develop research to help industry find, trace, and kill bacteria – those familiar food safety foes - Campylobacter spp, E.coli, Listeria spp, Salmonella spp.

Come March 2020, working from her lockdown locus in Nelson, Centre Director Dr Catherine McLeod had to urgently assess any potential risk of people catching the Covid-19 virus from food and drink, or food handlers and workplaces. Dr McLeod has had experience on all sides of the food safety triangle – industry, science and government. She took over from the inaugural director, Distinguished Professor Nigel French, last September. Nigel is now Chief Science Advisor and served on the government’s Covid-19 technical advisory committee. He is an expert in zoonotic disease.

New Zealand Incorporated, now with a giant crater in its economy where tourism used to be, was desperate to get the Autumn kiwifruit and other harvests in. Abattoirs were under pressure as droughts deepened, waiting lists lengthened, and awkward 2m distancing rules had to be enforced. Just one outbreak associated with a pack-house or abattoir could have shut down the whole operation. Advising companies how to manage the Covid-19 risk became allconsuming and covered a broad spectrum of concerns.

Collier Isaacs is the new Chair of the NZFSSRC Board

Still no evidence of foodborne transmission

Together with researchers at ESR, led by Dr Rob Lake, the Centre examined the welter of evidence coming out of Asia and Europe. No one could afford complacency, even though there was no evidence that swallowing the virus with food and drink could infect people. Although intact RNA was found in the intestines of some infected people, scientists were sure that stomach acid would degrade the virus. Public understanding does not always match the scientific evidence. The probable emergence of animal-to-human transmission of Covid-19 in a wet food market meant that Asian consumers, especially, might associate the pandemic with food sources, despite there being no evidence that the virus could be transmitted via food.

PPE for industry

Now, in the breathing space while there is no community transmission in New Zealand, the Centre has turned its attention to advising industry on PPE suitable to different harvesting and processing situations, so that they will be fully prepared if there is another outbreak here. The Centre commissioned Dr Kylie Horvath, previously of Massey University, to painstakingly compare the efficacy and suitability of various masks, gowns, gloves and eye-protection to produce a poster summary for industry. Eagle Protect, a Christchurch company which markets PPE for the primary food industry, also provided technical input into the production of practical guidance for food processors. The company is one of the Centre’s newest members.

What’s around the corner?

NZFSSRC is an accessible portal to the country’s best food scientists and technologists, lab and IT facilities. They constantly scan the horizon for new consumer trends: for the myriad research projects and technologies for improving shelf life, detecting pathogens, toxins, contaminants and just-ripe volatiles, proving authenticity, smartand sustainable packaging — far too many innovations for any one company to keep up with. This is particularly important in catering to the many different Asian markets. One size does not fit all, and tastes cannot be guesstimated.

Listeria is a priority

Listeria monocytogenes is a bacterium that occurs naturally in the environment and under favourable growth conditions can reproduce to unacceptable levels in ready-to-eat-foods. It causes moderate to severe illness, with potentially serious consequences for pregnant women, the elderly and anyone who is immune-compromised. Listeria is an ongoing food safety issue and poses major market access concerns for our primary producing sectors. Elimination of Listeria through the food supply chain is a number one goal for many food producing companies in NZ, and that makes faster detection and better prevention an absolute priority for NZFSSRC. The Centre has developed significant expertise in tracing, typing and eliminating Listeria from food production and processing facilities. This includes the development of genome sequencing methods, databases to house the mass of data, and mapping software to generate interactive pictures showing where strains are located within the food production environment. Such approaches are determining the exact locations and movements of pathogens (including Cronobacter spp and E. coli) over time as they mutate. In an outbreak, this high definition identification is valuable for rapidly eliminating possible sources and protecting the reputations of innocent suppliers.

Listeria resource

Another Centre initiative, for the benefit of all NZ industry where Listeria is a risk, is a new website (https://food-test.upshift.co.nz/) which succinctly compares the otherwise confusing plethora of offthe-shelf Listeria detection kits, for price, ease of use, sensitivity etc. The idea is to expand this service to commercial products for other common pathogens and contaminants. The Listeria website was the brainchild of Centre deputy director Dr Tim Harwood, and was skilfully executed by Dr Matt Miller at the Cawthron Institute.

Genomics, genomics, genomics

It’s hard to over-estimate the impact of genomics on every sphere of biology. It is the ultimate food safety forensic tool. Members can get help from the Centre to understand and consider how to apply genomics, which is all powerful when it comes to authenticating the origin of a product or source of a disease outbreak. For example, the (waterborne) Campylobacter outbreak in Havelock North was conclusively attributed to the faeces of sheep in the paddock where the town water bore was located. It got cows off the hook. Campylobacter is by far New Zealand’s biggest cause of foodborne infection and a problem for poultry suppliers worldwide. The Centre continues to work with the Poultry Industry Association, one of its first and largest members, on a major piece of research that aims to make New Zealand a world leader in reducing Campylobacter levels.

Risks from algal biotoxins

Centre scientists are keeping an eye on ocean warming and the potential increase in harmful algal blooms and increased risks to human health and by association, to New Zealand’s burgeoning seafood industry. Supporting our seafood and aquaculture sectors to maintain their impeccable safety record is at the heart of the Centre’s mission. Natural toxins produced by marine algae can become concentrated in filter-feeding shellfish. Tim Harwood specialises in the study of these poisons and is leading an industry-focused taskforce on harmful algal blooms. It hopes to implement a step-change in the way we detect toxin-producing algae, with a potential move to automated underwater sampling – this technology could see real-time monitoring of shellfish and finfish farms.

Focus on fresh fruit and vegetables

Given the health benefits of eating 5+ a day, the safety of fresh fruit and vegetables, especially those eaten raw, is paramount. Risks are

potentially exacerbated by the trend towards convenience products, such as cut lettuce and fruit. At a workshop hosted by the Centre and United Fresh in March, Catherine McLeod emphasised the need to make sure that the best possible handwashing (and drying) facilities are available in orchards, packing houses, and indeed any food harvesting or preparation workplace. Potential contamination of irrigation water, and the water used to rinse fresh produce, is another concern. Pathogens in irrigation water, such as E.coli and Salmonella, can be absorbed into the interior of plants, which means that washing the surface will not always get rid of them. The Centre is working with United Fresh and the Ministry for Primary Industries on a project with pan-industry benefit, led by Dr Nicola King of ESR. This will review what we know, how we know it, what the gaps in data are, where the risks lie and establish future food safety research priorities.

Food safety science is the foundation of export growth

Government, KPMG and other food industry commentators agree – the new Covid-19 world presents a great opportunity for New Zealand to build on its reputation for safe, high quality food, further advanced by our world-beating efforts to manage Covid-19. The Government wants to increase primary sector exports by $44 billion in 10 years, and create 10,000 new jobs. Food safety is therefore the highest priority. Environmental risks abound. Bacteria and viruses are survivors. No one knows that better than the Centre scientists.

About the Centre

Government, KPMG and other food industry commentators agree – the new Covid-19 world presents a great opportunity for New Zealand to build on its reputation for safe, high quality food, further advanced by our world-beating efforts to manage Covid-19. The Government wants to increase primary sector exports by $44 billion in 10 years, and create 10,000 new jobs. Food safety is therefore the highest priority. Environmental risks abound. Bacteria and viruses are survivors. No one knows that better than the Centre scientists.

The NZ Food Safety Science & Research Centre, which is exactly what it says it is, changed operating models in 2019. It is now a member organisation, and at last count had 17, spanning all significant food sectors.

Membership fees are scaled to be affordable for small companies and industry groups.

Benefits of membership

One of the main benefits of membership is access to government research funding (40% for projects that meet research criteria, with no charge for set-up and administration). The opportunity to join other companies and industry sectors on projects of mutual benefit makes the research even more affordable. And there are many other good reasons for clubbing together in a small country, where companies share responsibility for, and enjoy, the trading advantages of the high-value New Zealand brand.

The Centre has established an Industry Advisory Group so that research projects chime with industry needs and priorities. Individual members are welcome to propose research ideas themselves, directly to Catherine and industry account manager, Dr Vivienne Hunt. It’s a very user-friendly Centre. The advisory group is currently galvanising industry-wide support across a number of areas of shared concern, ranging from Covid-19, to chemical leachates from recycled packaging, and other environmental contaminants.