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North Terrace Campus
Level 5, Molecular Life Sciences
The University of Adelaide
SA 5005
AUSTRALIA
Connor Thomas

Telephone: +61 8 8303 5396
Facsimile: +61 8 8303 4362

Industry Reports

Australian Egg Corporation | Fisheries Research and Development Corporation

Australian Egg Corporation

National Food Safety Risk Profile of Eggs and Egg Products

by B. Daughtry, J. Sumner, G. Hooper, C. Thomas, T. Grimes, R. Horn, A. Moses, A. Pointon

July 2005

This project aimed to conduct a through chain food safety risk profile for the Australian egg industry. The report identifies:

  • hazards that entered any point of the food chain for eggs and egg products produced in Australia and ranks them in terms of health risk to the consumer
  • hazards of potentially high risk where too little information exists for a confident ranking of risk and "what if" scenarios raised by risk managers during the expert consultations
  • potential management strategies for the identified high risk hazards
  • product/pathogen combinations in which further risk analysis might be required by risk managers.

Downloadable Files National Food Safety Risk Profile of Eggs and Egg Products (1156kb) 

Salmonella Quantitative Risk Assessment Model for the Australian Egg Industry

by Connor Thomas, Ben Daughtry, David Padula, David Jordan, George Arzey, Ken Davey, Geoff Holds, Jo Slade, Andrew Pointon

March 2006

This project aimed to conduct a quantitative risk assessment of Salmonella contamination of eggs in Australia. A key outcome was the development of a tool to predict how changes in industry practices may impact on the occurrence of Salmonellosis in humans. The risk assessment process provides a scientifically objective process for identifying risk and appropriate options for control. The approach is increasingly used to develop public health standards and as a basis for international market access.

Downloadable Files Salmonella Quantitative Risk Assessment Model for the Australian Egg Industry (669kb)

Australian Fisheries Research and Development Corporation (FRDC)

Project Code: 2002/425

Food Safety and Quality Assurance for Green and Cooked Prawns: Development and Evaluation of a Framework for the Validation of a Supply Chain Approach

Principal Investigator: Dr C Thomas

Objectives:

  1. Develop a framework designed to validate the Australian Prawn Industry Association (APIA) Code of Practice for food safety and shelf life across the supply chain for cooked prawns as a model for crustacean industries.
  2. Benchmark industry performance criterion (i.e. quantify decrease/increase of indicator organisms) for cooking, freezing and preparation for retail (thawing, retail hygiene) processes.
  3. Benchmark industry product criteria (i.e. acceptable levels of micro-organisms associated with food safety and shelf-life) across the supply chain to evaluate conformity with the FSANZ Food Standards Code.

Full Report available from: FRDC Website