Technical advisors for the Joint Food safety program 2016 - 2020

Summary

The purpose for this project was to provide five technical advisors to the MLA food safety program, who would provide technical support, specifically in food safety, and consult regularly with the Program Manager of the MLA food safety program.

This included support for:

• individual projects
• involving working with researchers or processing companies
• preparing reports and discussion papers
• providing technical advice to meat industry participants, individually and at industry meetings.

Each of the five different technical advisors accomplished various tasks during the 4 year contract. Each advisor provided support to the MLA Food Safety R&D Program under a different project code:

• Dr Patricia Desmarchelier (V.MFS 0421)
• Paul Vanderlinde (V.MFS 0411)
• Andreas Kiermeier (V.MFS 0412)
• David Jordan (V.MFS 0413)
• John Sumner (V.MFS.0416).

Objectives

The main objectives of the Technical Advisors were to:

• provide technical support for individual projects within the Joint Food Safety Program as required by MLA from time to time
• assist in communication between MLA, AMPC, scientists, industry, regulators, and others, as required;
• assist MLA to consolidate strategic relationships with relevant national and international industry and government bodies, research bodies and others appropriate associations.

Key findings

During the project, briefing papers and advice were provided on issues as they arose from members of the red meat industry and trade delegates e.g. red meat product manufacture and interpretation of regulatory measures locally and internationally. These issues included:

• community concern and regulatory issues surrounding red meat-borne pathogens and microbial contamination of meat, which are important for public health and influential in market access
• management of microbial food safety risks is dependent on sound and current scientific evidence and knowledge that is broad, covering both public health and red meat production and processing considerations
• new knowledge on achievements, threats and challenges should be communicated to risk managers and other stakeholders is a timely and effective manner.

Benefits to industry

To be effective, microbial food safety risk management has to be based on sound and current scientific evidence and knowledge. Risk managers and advisors have to be at the forefront of scientific knowledge and technological developments in a broad area of disciplines.

Beneficial input has been provided from the Technical Advisors to enhance other MLA Food Safety Program R&D projects, industry and Program risk management panels and in responses to industry requests for information.

MLA action

MLA will continue to fund the technical advisors for the Market access food science program.