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Ongoing project

Managing microbial food safety risks in the Australian citrus industry (CT20005)

Key research provider: NSW Department of Primary Industries

What's it all about?

This project is mitigating microbial food safety risks associated with the production, postharvest handling and supply of citrus to consumers in domestic and export markets. ​A Best Practice Guide and information pack will assist industry identify and manage potential microbial risks. 

Each area within the supply chain is being examined to deliver a national snapshot of the industry’s current food safety practices and to identify potential gaps to be addressed in the short-, medium- and long-term.

Experiments are also being performed under simulated supply chain conditions to analyse and understand the potential survival of foodborne bacterial pathogens (e.g. Salmonella and Listeria monocytogenes) on various varieties of citrus fruit.

The resources developed by this investment and project progress will be communicated through workshops, forums and industry magazines to ensure key information is distributed to those in the supply chain.

Related levy funds
Details

This project is a strategic levy investment in the Hort Innovation Citrus Fund.