Hazard reduction programmes

Find information here about MPI’s science programmes to reduce the level of microbial hazards, such as Norovirus or STEC,  in New Zealand.

MPI’s food hazard control objectives target the foodborne illnesses that pose a high risk to the New Zealand population and to market access. As a result, formal science programmes have been developed to characterise and minimise their incidence in foods. There are 2 programmes, which cover:

  • Shiga-toxigenic E. coli (STEC)
  • Foodborne viruses, such as Norovirus.

Finding scientific reports and information

Use the links in the left-hand menu to navigate to the programmes and MPI’s other documents relating to these foodborne microbial hazards.

Finding industry and consumer information

You can find information about how the strategies are implemented by the food industry on the following pages:

Foodborne illness

Food service

Information is communicated to consumers through MPI’s FoodSmart website.

Foodborne illnesses (FoodSmart website)

Key contacts