Food safety gnaws at Kiwis

Nearly half of New Zealand consumers have concerns about the safety of food sold in this country, a recent survey shows.

The quantitative study, carried out by UMR Research in May on behalf of the New Zealand Food Safety Authority (NZFSA), showed that nearly half (46 per cent) of the population have some concern over the way food is produced, processed and handled in New Zealand.

The study on the perceptions of food safety in New Zealand stated that about the same number had witnessed poor food safety in food outlets over the past two years.

Authority executive director Andrew McKenzie said the results demonstrated the relevance of the Domestic Food Review and suggested the present Government review of domestic food regulations was timely.

The second phase of the review - a five-year project to bring food safety regulations up to date - is to be discussed in a series of public workshops in the main centres over the next nine days. Draft guidance material is expected to be produced by November.

In the survey, just over two in 10 respondents said they had experienced food poisoning over the past two years, with most of these (83 per cent) indicating it had been caused by food bought outside the home.

The actual number affected by food poisoning is suspected to be higher. Only three out of 10 respondents who had experienced food poisoning outside of the home had reported it.

Other survey findings:

* Eighty-three per cent of respondents expressed concern about chicken, 78 per cent for shellfish and 76 per cent for food displayed in warming cabinets .

* In general, females were more likely to express food safety concerns about particular foods.

* Respondents were most concerned about food safety at buffets and smorgasbords (58 per cent), mobile food outlets (57 per cent), Asian and ethnic restaurants (53 per cent) and food halls (53 per cent).

* Food safety issues that respondents were most concerned about included salmonella (80 per cent), listeria (64 per cent), use of pesticides to grow food (63 per cent) and antibiotics in meat (62 per cent).

The study surveyed 750 people, 18 years and over.

- NZPA