Reports and documents about food safety for the dairy industry

Pasteurisation of milk is a key component in control of milk-borne pathogens that
threaten public health (Holsinger et al 1997). It was originally developed for the control of infection due to brucellosis and tuberculosis from infected cattle, but also controls a wide range of other human pathogens

These reference criteria are formulated as a guide for regulators to assess when foods can be considered unacceptable or unsafe. They apply until the end of the given shelf life of a particular food. The Ministry of Health recommends industry strive for more stringent specifications.

The Ministry for Primary Industries (MPI) is responsible for ensuring that the food New Zealand produces, imports and exports is safe and suitable for domestic and international consumers. This is a responsibility we take seriously.

Safe food is that which does not contain pathogens, toxins or other injurious substance above a level that is likely to endanger consumer health

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from C. jejuni/coli in raw milk consumed in New Zealand?

This Risk Profile considers Listeria monocytogenes in cheese. This is an update of two Risk Profiles published in 2005, one addressed L. monocytogenes in low moisture cheeses and the other L. monocytogenes in soft cheeses. The two categories of cheese are now covered in this updated Risk Profile and a revised classification of cheeses has been adopted. Extra-hard cheeses (e.g. parmesan) are excluded from this Risk Profile as these are considered to present a very low risk of causing listeriosis.

Risk profiles provide background information on combinations of foods and hazards, to help risk managers in their decision-making. Risk profiling may result in a range of activities, such as immediate risk management action, quantitative risk assessment, or a programme to gather more data. This risk profile covers Listeria monocytogenes in low-moisture cheeses.

The purpose of this risk profile is to critically review information to answer the following risk management question: What is the public health risk from L. monocytogenes in raw milk consumed in New Zealand?

The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. Risk Profiles include elements of a qualitative risk assessment, as well as providing information relevant to risk management. Risk profiling may result in a range of activities e.g. immediate risk management action, quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.

The purpose of a Risk Profile is to provide contextual and background information relevant to a food/hazard combination so that risk managers can make decisions and, if necessary, take further action. Risk Profiles include elements of a qualitative risk assessment, as well as providing information relevant to risk management. Risk profiling may result in a range of activities e.g. immediate risk management action, a decision to conduct a quantitative risk assessment, or a programme to gather more data. Risk Profiles also provide information for ranking of food safety issues.

This document reports findings from qualitative research conducted for the Ministry for Primary Industries (MPI) in July 2013. The purpose of the research was to understand consumer perceptions and uses of follow-up formula and toddler milks, and the role these products play in the diets of infants and young children aged six to 36 months in Australia and New Zealand.

This Dairy National Chemical Contaminants Programme (NCCP) – Dairy Product Surveillance Report provides a summary of results for dairy product sampled over the full 2012/13 dairy season, spanning the period July 2012 to June 2013

Report on surveillance of dairy products for chemical residues and contaminants to confirm dairy products meet New Zealand and international standards.