New Zealand produces a range of ready-to-eat dried meat products where food safety often relies on a cook or fermentation step. However, some dried products use water activity, pH or added ingredients to ensure food safety. There is little documented proof to support validation of the food safety aspects of the drying process. This review determines if any existing models can be used to validate this process and provide guidance or a predictive model for the inactivation of pathogens of concern.

Spatial analyses are increasingly being undertaken on fishery and fishery related data in the New Zealand region. This paper proposes a standard CRS and a common origin for grids to enable data from any analyses to be overlaid, combined, and reused while minimising resampling requirements and reprojection/overlay artefacts.