The New Zealand Food Safety Authority (NZFSA) has launched a specific programme of work aimed at reducing the incidence of food-borne salmonellosis.According to Judi Lee, NZFSA Principal Advisor (Risk Management) the Salmonella “is recognised as one of the 3 most important pathogens in New Zealand, second only to Campylobacter. That’s why NZFSA has earmarked this disease as one of its key strategic priorities. We aim to achieve a 30% reduction in the annual incidence of foodborne salmonellosis after 5 years. The early stages of the strategy will focus on intelligence gathering from a wide range of domestic food sectors and imported foods to try to identify the main sources of foodborne disease. This information will provide a sound scientific basis for pinpointing where in the food chain we need to take action”, she said, adding, "NZFSA will be collaborating with a wide range of food sectors to gain a better understanding of the prevalence of Salmonella in food. This information will help us decide what controls are required”.
