The methods used to determine CH4 emissions from individual animals differ in complexity, labour requirements, cost, throughput, animal management, duration of measurement, accuracy, precision and repeatability over time. Respiration chambers and the sulfur hexafluoride (SF6) tracer techniques have been accepted as the main measurement techniques to determine CH4 emissions from individual animals over several decades. However,..

This report includes a description of all New Zealand silver warehou fisheries catches up to the fishing year 2015–16; development of catch-per-unit-effort models for the two main fisheries (western Chatham Rise and Southland); a summary of Catch-at-age distributions and age-depth analyses. It makes recommendations on future data requirements and methods for monitoring the stocks

This edition includes updates on training and reporting requirements prior to the introduction of the Air Container Import Health Standard next month. We also have a brief summary from each of our “Biosecurity Partners”, some information on the brown marmorated stink bug and other relevant titbits.

The New Zealand Food Safety Authority (MPI) generally does not regulate non-commercial food. This means that non-commercial food and related activities are generally not subject to legal requirements for food safety. ‘Non commercial' food is food not intended for sale. Non-commercial food activities include wild food gathering, hunting, and recreational catch; and home vegetable gardening, fruit cultivation, rearing domestic animals for food, homekill slaughter, and home cooking.

The current bovine post mortem procedures in New Zealand for the examination of the gall bladder, pericardium, penis and reticulum were scientifically evaluated as to their contribution to food safety. A risk profiling approach demonstrated that the following changes to current procedures would not affect food safety outcomes: no examination of the gall bladder, examination of the pericardium included within viewing of the heart, examination of the penis when saved as for human consumption by viewing and examination of the reticulum by viewing during examination of the gastro-intestinal tract.

MPI generally does not regulate non-commercial food. This means that non-commercial food and related activities are generally not subject to legal requirements for food safety. MPI manages safety risks of non-commercial food by carrying out non-regulatory intervention. This includes providing information, messages and advice (‘risk communication’) that support safe food practices, decisions and consumption within the community, home, and marae. MPI also monitors certain food safety hazards.

The Australia New Zealand Food Standards Code requires labelling of all foods containing
ingredients, ingredients of compound ingredients, food additives or components of food
additives, or processing aids or components of processing aids from specified allergenic
source materials. The regulatory process allows parties to seek an exemption from the
mandatory labelling requirements of the standard if it can be demonstrated that the inclusion of material from an allergenic source is not likely to present a risk of allergic reactions in allergic consumers.

Requirements for the assessment of dairy heat treatment equipment and systems have been
reviewed because of several key drivers: The move of the dairy sector to coverage by the Animal Products Act 1999 which has made some terminology in the Approved Criteria and associated guidance material obsolete. The requirements were not clear or easy to comply with.