Food Safety Alliance

School of Chemical Engineering at The University of Adelaide

and

Food Safety Research, SARDI, Primary Industries and Resources SA, Australia

A Food Safety Alliance exists between SARDI Food Safety Research and the School of Chemical Engineering at the University of Adelaide. This provides expertise and experience in specialist risk assessment and food safety research capability that is applicable to all commodities and industry sectors.

Resources and Collaborations

The alliance provides access to laboratory support for microbial and chemical food borne hazards for basic and applied Research and Development. Close liaison with industry is a component of alliance projects.

The food safety alliance builds capability through supervising postgraduate research. It aims to help underpin economic development of food industries by supporting:

Production of safe food to meet public health obligations cost-effectively
Market access and value-adding
New export markets requiring proven safety and with extended shelf-life
Food processing innovation
Risk management policy development by government and industry.

Principal Contacts:

Andrew Pointon Program Leader, Veterinary Public Health Tel 08 8207 7838 Mobile 0418 848 845 Pointon.Andrew@saugov.sa.gov.au	Dr Connor Thomas School of Molecular and Biomedical Science, The University of Adelaide Tel 08 8303 5396 Fax + 61 8 8303 4362 connor.thomas@adelaide.edu.au
Ben Daughtry Research Scientist, Risk Modelling Tel 08 8207 7938 Daughtry.Ben@saugov.sa.gov.au	Dr K R (Ken) Davey School of Chemical Engineering, The University of Adelaide Tel + 61 8 8303 5457 kdavey@chemeng.adelaide.edu.au

Overview of Selected Capabilities and Industry Outcomes

Risk Profiling

Identification of hazards across the supply chain and ranking of hazard-product combinations in terms of risk. Upgrading of risk profiling tools. Projects completed for national red meat (MLA) and egg industries (AECL)

Quantitative Risk Assessment

Use of stochastic modelling and predictive microbiology to develop quantitative risk assessment models. Project completed for Salmonella:eggs (AECL)

Standards Setting

Provision of data for consumer intake modelling to support advisory statements and standards development (FSANZ) and development of pre-harvest food safety systems for pork and red meat (APL, MLA).

Food Processing Performance

Evaluation of food processing procedures. Projects completed for pork (APL) and Prawns (FRDC)

Predictive Models

Develop predictive models for food-borne hazards. Projects underway for eggs (AECL) and Southern Bluefin Tuna (Aquafin CRC)

Industry Benchmarking

Provision of robust baseline studies to assist export market access negotiations and identify areas for improvement for pork (APL), game meat, chicken meat, prawns (FRDC), Tuna (CRC Aquafin) and Yellowtail Kingfish (FRDC)