CSIRO and Australian Food Market: Safety and Quality Report

This report examines the food safety and quality aspects of the Australian food market, highlighting its significance and the need for robust monitoring and customer protection. It explores the challenges faced, such as pesticide residues, misuse of additives, microbial contamination, food adulteration, and unhygienic supply chain practices. The report analyzes the role of the Commonwealth Scientific and Industrial Research Organization (CSIRO) in maintaining food quality and safety, including its framework and application of marketing systems like assortments, exchange logistics, and network values to improve the market's sustainability and address the challenges. The report concludes with recommendations for effective monitoring and control to ensure customer health and safety.

Running head: FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
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1FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
Introduction
The Australian food market faces many quality issues in terms of safety in
conformance to product labelling standards. The food industry requires high monitoring and
customer rights. In this paper, the quality and safety aspect of the food market is focused on
mainly. The paper discusses the food quality and safety framework of the Australian food
market concerning CSIRO policies. It discusses the challenges faced by the market in terms
of food quality and how the value systems can be used by CSIRO to maintain sustainable
operations in the industry.
Discussion
Basic overview of Australian Food Market
The food industry is the largest sector of Australia with more than 50% of citizens employed
in the food industry. The Australian government department of food agencies with Food
Standards Australia New Zealand helps in ensuring the country’s food regulation processes in
order to protect the standard public health. The retail food chain of the industry operates on a
massive scale across the regions. The Commonwealth Scientific and Industrial Research
Organization (CSIRO) which is the largest national science department agency looking over
the security and quality management along with operational monitoring of the food industry
(Blakeney 2016). The Australian Consumer Law oversees the food operations with legal
rights to prohibit the deceptive and faulty practices that can cause harm to customers in terms
of health. The quality standards in the industry are also measured by the origins of
transportation along the supply chain of food delivery within distribution channels. The
labelling requirements in particular food like the meat of chicken, cows and pigs require
labelling standards.

2FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
CS1RO Framework of Australian Food Market
CSIRO uses the following principles to maintain food quality and safety standards :
a. In order to monitor formulation and process condition changes, it conducts laboratory
investigations in physical contamination of food.
b. Monitor the microbial percentage for sterilisation and the electric high-pressure
processing types of equipment.
c. All the imported food products manufactured undergo verification of contamination in
physical and chemical terms.
d. Investigation of the bacterial and fungal contamination along with the food product
durability are checked (CSIRO).
e. The expertise of food technologists are scrutinized.

3FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
Challenges in Food Market
a. Excessive Use of Pesticide Residues
The increased use of pesticide content in the agricultural practices for food
manufacturing by the farmers causes the final product to be unhygienic to the health of
consumers. The content of toxic chemicals used to kill pests gets absorbed by the nutrients in
food which get consumed by the people. These pesticides contain poisonous toxins which can
even make a consumer die.
b. Misuse of certain additives in food
The extra addition of chemicals or nutrient fillers in the food like fruits, vegetable or
juices by increasing their content can not only produce a harmful effect on the biological
functioning of the consumer but will also produce malfunctions genetically in the long run
(Mishra et.al, 2018). The addition of elements in the food to meet the criteria of completion
of specified food benchmarks is a defective practice.
c. Increase in microbial contamination
The contamination of microbes in the chemical content of food like food items of
carbohydrates, proteins and fats create more spread of food-borne diseases. The bacterial
contamination in food due to spillage and improper manufacturing lead to instant death with
damage to other by-products of the raw material food source.
d. Food Adulteration
The adulteration of food through mixing of addition food elements to meet the nutrition
criteria or non-ethical labelling of food products to substitute the addition or subtraction of

4FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
food enhancement materials. The food adulteration on a high percentage can although not
bring a high impact on the health of the consumer but it not legally right in the food consumer
laws (Devi 2017). The third-party food channels in the distribution often adulterate the
contents of food for the profit-making objective.
e. Growth promoting hormones in animal breeding
The addition of growth-promoting hormones through injecting them in the body of the
animals kept in farmhouses spread fatal diseases which create the harmful effect on the
consumer as well as create viral infections like viral infections, and swine flu. These type of
food-borne diseases impact a vast number of people.
f. Unhygienic food supply chain process
The improper handling of supply chain process with unhygienic handling of products
with dirty hands by staff employed in the supply chain process. The intentional improper
handling of food items and messy workplace conditions degrade the quality of food items.
The spoilage or leaking of food in transportation from one delivery channel to another
requires hygienic delivery.
g. Improper food storage program
The food items are perishable, which require very proper and relevant storage systems
as per the requirements. The improper storage materials along with containers for storing the
food items after being the finished product, create spoilage and obsolescence. The decay may
start occurring due to improper storage which on delivery and consumption create harm to
health.

5FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
Application of market systems for value addition
Assortments
CSIRO through imposing restriction on the access to goods especially in terms of
usage of certain harmful drugs, alcohol, or toxic chemicals in the food which are
unacceptable. It will lead to assortments that will discourage the obesity and food-borne
diseases along with the unsustainable energy consumption. The assortments provided by the
food industry companies should be provided restrictions on certain products for access to
markets or the imposition of ban in certain specific categories of food through taxation by
raising the prices not beyond the level of income of consumer base (Haase 2016). It should
impose controls on the marketing systems through proper consideration.
Exchange logistics
The physical contexts which are embedded in the exchanges taking place within a
marketing system in terms of a food industry revolve around third party suppliers to retails
and the manufacturing outlets. The full supply chain process will require the safety and
hygiene in the delivery of food products from the source of operation to source of
consumption. CSIRO will have to inculcate the value in the market system through exchange
logistics by putting high labeling standards and distribution laws in exchange of food
products and services through third party vendors. The supply chain should be sustainable
and the quality maintenance certificates will be required to continue the logistics operations
within the company (Pal and Kant 2019).
Network
The participants in the network channel of the marketing system require all the parties
in the supply chain that are – the retails, distributors, manufacturers, agents and the ultimate
customers. The customer rules, quality standards in manufacturing and the purchase

6FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
agreements with restrictions are to be implemented by CSIRO to reduce the improper use of
toxic chemicals or storage faults. The health certificates are to be issued by the company and
the transaction partners to ensure the contamination and food nutrition meeting criteria
(Ghosh 2016). CSIRO also has to consult the bodies like government agencies, national law
making bodies and the food regulatory authorities to take the decisions on framing the
strategies and executing the values.

7FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
In the social matrix marketing system structure, CSIRO can adopt the approach
through a following model:
Figure: The marketing system structure of implementing food quality values
Source: Created by author
Government
agencies
Food regulatory
bodies
Consumer Rights Forum
CSIRO
External network Internal Network
Health
Agencies
Customers
Auditors
Developers
Distributors
Third
party
vendors
Food testers
Quality
Standards
Quality
Inspection
Quality
Assurance

8FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
Conclusion
In conclusion, the food market industry of the Australian market in order to function
effectively should be monitored and control food quality and safety. The necessary standards
like food regulatory standards are to be met for customer health protection. The various
challenges like food adulteration, microbial contamination is dangerous to health which can
cause harm to the consumers. This can be mitigated through implementing the value systems
in the marketing channel through exchange logistics, assortments and the network values.

9FOOD SAFETY AND QUALITY OF AUSTRALIAN MARKET
References
Blakeney, M., 2016. Regulation of Food Labelling in Australia and New Zealand.
In International Food Law and Policy (pp. 939-969). Springer, Cham.
CSIRO (n.d.). Food safety and quality in the food industry. [online] www.csiro.au.
Devi, A., 2017. Health-related claims on packaged foods in New Zealand: extent, nature and
compliance with the NZ Standard (Doctoral dissertation, ResearchSpace@ Auckland).
Ghosh, D., 2016. Food safety regulations in Australia and New Zealand food
standards. Journal of the Science of Food and Agriculture, 96(9), pp.3274-3275.
Haase, L., 2016. Food regulation: 2016 marks big changes in food regulation. Food
Australia, 68(2), p.18.
Mishra, S., Gadakh, P., Gosavi, M.C., Padwal, M.S. and Kasar, M.V., 2018. Food Nutritional
Value Evaluation System. International Journal of Pure and Applied Mathematics, 120(6),
pp.547-556.
Pal, A. and Kant, K., 2019. Internet of perishable logistics: Building smart fresh food supply
chain networks. IEEE Access, 7, pp.17675-17695.