All commercial growing areas have strict monitoring programs for shellfish toxins and bacteria to ensure they are safe to eat.

Don’t collect shellfish from:
• Water known to be affected by algae blooms.
• Where animals have been grazing nearby.
• Near wharves, marinas, pipes or culverts, storm water drains.
• From harbours, boat moorings, ports.
• Following heavy rainfall — wait until estuaries run clear.

Three forms of biotoxins are found in New Zealand:
Paralytic shellfish poisoning — This results from eating shellfish contaminated with saxitoxins. Symptoms occur within 12 hours of eating shellfish, and include numbness and tingling around the mouth, face or extremities, difficulty swallowing or breathing, dizziness, double vision and in severe cases, paralysis and respiratory failure.

Amnesic shellfish poisoning — is caused by domoic acid in shellfish. Symptoms are mainly gastro intestinal (vomiting, diarrhoea). About a quarter of people experience neurological problems including memory loss, which may be significant and permanent. GI symptoms appear within 24 hours, neurological difficulties within 48 hours.

Okadaic acid — This causes diarrheic shellfish poisoning. Symptoms are mainly gastro intestinal and recovery is complete within 3 days.

My concern is that our seabirds cannot read the ‘ Polluted Area Warning Signs — Ed.

CO-OPERATION BEATS VIGILANCE
Following the melamine-contaminated milk scare and the recent case of Salmonella in flour, New Zealand Customs Service has stepped up their vigilance on imported foods. Shipping containers may contain multiple consignments of varying products, sometimes for different importers; it can take some time to clear critical consignments.

New import standards have been put in place including a tariff code for imported sugar confectionery.

Nearly 2000 tones of sweets / biscuits / confectionery and related products were imported between February and September of 2008.

On Dec 1 last year (2008), routine monitoring in Ireland by their Dept of Ag and Fish found PCB’s (indicative of dioxin contamination) in pork fat. The problem was found to come from unlicensed oil used to fuel a burner drying bread that went into the feed at ten pig farms, which accounted for about 10% of production in Ireland. Pork imports from Ireland into New Zealand were diverted from distribution as suppliers had notified New Zealand — what a little co-operation will do for international relations!

It would be great if we could apply that to weapons and drugs!

CAMP CHICKENS!
Sixty per cent of food-born cases are in poultry. New Zealand has a high rate of human Campylobacteriosis; a survey showed that 89% thought chicken the most likely cause of food poisoning, followed by other meats *21-58%, milk and dairy 25%, and fresh fruit and vegetables around 4%.

NZFSA (NZ Food Safety Assoc) aim for a performance target of a 50% reduction in reported annual incident of food born campylobacter over the next 5 years.

People are finally learning to thaw chicken in the fridge, not on the bench.

Over one quarter of consumers would be prepared to pay a 10-20% premium for safer chicken achieved through stricter farm management practices! Why not pay that already for organic HAPPY chicken?

Despite the media focus on Campylobacter most New Zealander’s thought Salmonella was the biggest problem in chicken. This is surprising as NZ has a very low risk of Salmonella in this meat.

Consumers are eating more chicken because of taste, convenience, healthfulness and value for money.

Boneless portions were the most commonly purchased form of chicken. (I found this a surprise, as this is the most expensive way to purchase chicken – Ed).

Surveys conducted in Australia, the UK, Ireland and the USA found that the general public were significantly more aware of Salmonella than Campylobacter.

(refer NZFSA’s website www.nzfsa.govt.nz/science/research-projects)

SUPPLEMENTS vs SUPPLEMENTS Dietary Supplements are under scrutiny and New Standards are to be considered in 2009. So just what is the difference between a supplemented food and a therapeutic-type dietary supplement? A supplemented food is a food, not already permitted in the Food Standards Code, that has something added, or that has been modified, to provide a benefit beyond simple nutritive requirements. A Therapeutic-type dietary supplement includes amino acids, edible substances, herbs, minerals, synthetic nutrients and vitamins sold singly or in mixtures in controlled dosage forms as capsules, liquids, lozenges, pastilles, powders, or tablets, which are intended to supplement the intake of those substances normally derived from food and excludes those products that meet the definition of ‘supplemented food’.

Many products over the past two decades claim to have therapeutic properties as well as nutritional effects. Products claiming therapeutic properties are managed under the Medicines Act 1982, administered by Medsafe (part of the Ministry of Health). The confusion between food and therapeutic product has led regulators to propose separating those products currently sold under the Dietary Supplements Regulations 1985, thereby making a clear distinction between food and therapeutic products. Originally the dietary supplements were made with tablets and capsules, not protein-rich drinks and orange juices fortified with vitamins.

NZFSA is proposing that all food-type dietary supplements be known as ‘supplemented foods’ and be regulated by a new Supplemented Food Standard. Many consumers rely on food labels to help them make informed choices — current Dietary Supplement Regulations provide very limited information when it comes to labeling. These foods will be subject to the same safeguards relating to labeling and compositional requirements that consumers expect for their other food.

(We’re still not told the Country of Origin on the packaging so where’s your safety margins NZFSA!)?

The public discussion doc and NZFSA’s response to submissions can be downloaded from NZFSA’s website www.nzfsa.govt.nz/consultation.

It is a sad state of affairs when our herbs and minerals are thrown in with synthetics when determining safety and efficacy!

THE END OF ENDOSULFAN
So ERMA have finally banned Endosulfan. It was obviously with deep regret that NZFSA reported the demise of this ‘really its safe’ organochlorin. They took great pains to advise that the ban was NOT because of food safety concerns but that it was merely an environmental hazard, and yes, the earthworms were delighted.

We are informed that there has been no change to the acceptable daily intake set by the World Health Organization. Their Principal Chemical Advisor says it is not uncommon to find endosulfan residues in produce samples through regular monitoring programs; however these never exceed the maximum residue limits. “When we have found Endosulfan residues in food it is often in conjunction with a number of other pesticides!”

Endosulfan in NZ has been around for over 50 ears, used primarily on outdoor vegetable production, citrus, berry fruit and potatoes.

There was no mention about it being a major endocrine disrupter, yet much reassurance that it was not as damaging as DDT.

The statement that Endosulfan has not shown potential to accumulate over time in animals or that it metabolises faster than other organochlorins (therefore extremely unlikely to affect humans) shows a blatant disregard of facts — I mean the real facts, not the chemical company ones!

A Note: When we look at the Maximum Residue Limits (MRL’s) and how they are imposed, it is clearly seriously flawed. The linear thinking i.e. . 80% saturation at the point of spraying to 0.1% at harvest totally disregards the reality of what happens on the way through that process. If we throw out the Newton thinkers and introduced Quantum physics into the equation, MRL’s would not even exist.

The food has either been sprayed, or it hasn’t — to pretend science knows what goes on between the event means they know everything there is to know.

THE MICROWAVE — Panacea For All Ills
Advice given to student s on disinfecting the kitchen sponge — "Throw it in the microwave and nuke it". No mention that it will still come out stained and cruddy-looking.

Why not provide other alternatives such as a simple boil-up or soaking in a bleach solution or just washing it frequently!

TESTING FOR CHEMICALS IN FOOD
IN 2009 NZ Total Diet Study will test typical diets for over 250 agricultural compounds and the contaminants arsenic, cadmium, lead, mercury and the nutrients iodine and selenium. It will also test for methylmecury in seafood and infant formula. (Organic mercury is significantly more toxic than inorganic mercury).

Testing will also be carried out on Indian takeaways (our increasing fondness for curries apparently) and tap and bottled water.

If this can be done for food, why can’t blood tests on animals and humans be undertaken as well — after all, that’s where these toxins end up.

ORGANICS & NON ORGANIC — The Same Food Value
Just when I think NZFSA has got something right, they shoot themselves in the foot with statements like “to date there is no conclusive evidence to suggest that organic food in general is more or less safe or nutritious than conventionally produced foods”.

Studies have clearly demonstrated that crops from organically certified producers, and meat and milk products from organically-fed animals grazing on organic soils, contain FAR MORE essential nutrients than conventionally produced foods. These animals suffer fewer viral and bacterial disease, which are prevalent in the intensive concentrated production systems of the meat, poultry and dairy ‘factory farms’.

Since when has any food, contaminated by fertilisers, pesticides, herbicides, antibiotics, growth promotants, genetically engineered, artificially reared hydroponics, been safer or more nutritious than just plain unadulterated, real food?

Monsanto’s 'Roundup' may be an endocrine disrupter and in animal tests has clearly demonstrated elevated liver enzymes, and inflammatory changes in the kidneys and lower urinary tract.

Get out of the lab and into the fields. What ever is killing the bees is certainly not organic food!

STAPHYLOCOCCUS
Staph aureus produces a toxin as a by-product of growth and multiplication in food. The toxin does not alter the appearance, flavour or odour of food but it can cause illness in humans and IT IS RESISTANT TO COOKING.

Staph aureus is a very common bacteria, literally found everywhere. Humans are the main source of bacteria (Staph aureus can be found in the noses of nearly a third of people). Outbreaks of staph occur mainly in unsafe food handling or processing.

Animals and poultry also carry Staph aureus — cows udders and teats, the tonsils and skin of pigs, the skin of chickens and turkeys.

Staphylococcus is not a notifiable disease.

Staph aureus is a very resistant and resilient bacteria — it grows well in cooked food, colonises food processing equipment, lurks in ventilation system dust, grows best in oxygen but can do with out it and still survive; and survive the freezer. They survive for long periods in dried food (freeze-dried tramping food) and less than 1.0% of a gram of the toxin can produce symptoms.

The onset of illness is usually rapid and acute, (30 minutes, average time 2-4 hours). Symptoms include nausea, vomiting, abdominal cramps, followed by diarrhoea; in severe cases headaches, sweating, fever. Recovery is also rapid, usually within 2 days.

Wash your hands, keep food clean, cooked, covered or chilled.

COMPANION ANIMALS ARE REALLY WASTE FOOD RECYCLERS Billions of kilos of offal from cereal-fed animals is being recycled into pet food and farm animal feed. It is nothing short of hazardous waste. The use of by-products are also heavily contaminated with bacteria which has to be treated with pressure sterilisation leaving nothing but de natured protein of little nutritive value, an almost indigestible product. Pet owners will note there is a plethora of special prescription diets to help with allergies, urinary and kidney problems, obesity, digestive disorders, dental decay etc. However their medical efficacy would have to be questioned, especially the low calorie, high fibre weight loss formulas. High cereal diets are a significant contributing factor to most of today’s pet health problems. These formulations are scientifically questionable; the labeling is misleading and does little to relieve the ignorance, overfeeding and perceived convenience of the general public.

Much of the pet food (AND food for human consumption) is erroneously labeled safe and nutritious. Our basic food commodities such as wheat, corn soy and dairy products contain endocrine and metabolic disrupters (corn fructose syrup, soy and wheat gluten) and immune-system disrupting glycoproteins from cow milk.

Using companion animals as waste recyclers is unforgivable, yet the public are paying the food and agricultural industry to do just that.

The UK’s Department of Environment, Food & Rural Affairs has published a Code of Practice under their Animal Welfare Act which allows prosecution of pet owners who allow their animals to become obese. (up to 12 months jail and a fine of 20,000 pounds sterling). This will at least wake up cat owners who are buying cereal-based cat food for their carnivorous cat!

Farm animals fed on carbohydrates develop entirely different fat patterns and weaker bones than animals fed on a diet suited to their species.

Research (by W Henry, Wisconsin University) demonstrated that pigs feed on a high starch, low protein diet-corn had:

• Extensive fat development, not only below the skin, but among the muscles.
• Muscles failed to develop their normal size.
• Abnormally small amount of hair and thin skin.
• Abnormally small spleen, liver and kidneys.
• The amount of blood in the body greatly reduced.
• Strength of bones reduced by up to one half!

The author writes,"we may conclude that a system of feed which robs the pig of half his blood and half the natural strength of his bones, and produces other violent changes, is a most unnatural one, and must, if persisted in, end in giving us a race of animals which will be unsatisfactory to all concerned. From the parents thus weakened, must come descendants that will fall easy victims to disease and disaster”.

Refer: A dictionary of Useful and Practical Information For The Farm, Home and School, by Hon. Jonathon Permian).

An interesting discussion on this modern food scandal and the adverse effects on our companion animals can be found in the book “Not Fit For A Dog: The Truth About Manufactured Dog and Cat Food” by veterinarians, Dr's, M W Fox, E Hodgkin, M Smart; published by Quill Driver Books (2008)

Consumers, health-care providers and animal lovers are realising there is a connection between diet and disease prevention (degenerative, auto-immune or idiopathic).

The multifactorial nature of these diseases cannot be hidden; there is common evidence-based medicine affirmation that dietary factors provide the most effective treatment.

Our food and water shortages, waste of natural resources and an escalation in population growth will eventually force a revolution to organic, sustainable farming methods and a reduction in meat production and consumption.

Most pets’ lifespan is shorter than their owners; their gradual deterioration in health can be observed in the production of their offspring. It is time to take a long look at why this is so. Bad breeding practices may be held partly responsible but let us remember that what they are being fed is equally accountable in their downward spiral into chronic suffering, from which they may never fully recover.

NOTES FROM THE LITTER BIN
I recently came across a copy of 'The Orchardist' which had been thrown into the Post Office mailbox litter tub, complete with intact wrapping and addressee label. Recognising the address, I picked it up out of curiosity. Why would this person discard such an informative magazine, especially when it’s published by NZ Horticulture and costs $10 a copy?

There was certainly much information about making money, two full page advertisements extolling the virtues of Germany’s trusted Hi Cane (you’re running up a dead end in more ways than one Fruit fed — Ed) and glossy info on who’s who in the corporate scene.

On more healthy issues a glowing report on the fast food company SumoSalad, (are they in NZ yet? – move over Mac’s!), WINZ are putting New Zealander’s first to employment in the hort and viticultural industry (yeh?) and HortNZ is supporting resource consent exemptions for orchardist in land use despite one 6th of the earth’s surface soils eroded / depleted due to intensive agriculture; and it all started with the little plots. Oh dear!

Jim Bolger’s article certainly pointed the bone at the greed and fraud behind the financial crunch. Apparently our Depression in the 1930’s saw unemployment reach 50% and that did not include the under-20’s, Maori or women! We still have some way to go.

Food production will certainly be down this year; African farmers are losing approx. 40% of their food production — the European Union is subsiding farmers not to produce, irrational land use in America is bringing it to is knees.

New Zealand's agricultural skill shortages (including food technology and food science) continue as students seek more ‘lucrative’ careers.

As a side issue to students’ future planning, a University Dean said recently that Law School was the most popular because of the money students made after graduation. Did anyone show them the list of applicants for a check-out operator in Tauranga that included skilled engineers and a lawyer!

SUPER SLICK OILS
A worldwide scam in labeling adulterated olive oils is under scrutiny. Top quality olive oil production is intensive and expensive, and there is difficulty in meeting a booming world market.

A complaint in the States about a 100% pure virgin olive oil was found to contain 90% soybean oil. Australian Oils are passing the test but worldwide reputed oils are definitely under fire.

Italian olive oil producers (787 of them) were investigated and 205 were found guilty of false labeling, adulteration and bribery of quality standard certifying officers.

Apart from taste, smell and spectroscopy analysis, the price is probably your best guide to the authentic stuff — soybean laced oil at $10 a gallon or the real oil at $102.50 a gallon — takes the guessing out of the equation a little!

AT LAST— The Good Food Check!
A Good guide website is now including food to its existing roster of consumer safety and carbon-footprint ratings. Every food item with a barcode will be rated, revealing what it contains in terms of chemicals, colourings, additives, nutrition and its environmental impact.

Sue Kedgley will be ecstatic! And so will a million and one other consumers.