NZFS commissioned a project to inform risk models by providing estimates on expected bacterial growth for different scenarios of

chiller failure. This was to facilitate faster decisions around acceptance/rejection criteria for raw milk, and so limit the quantity of

milk discarded. The outcome of this work is guidance on the potential micro-organism growth during chiller failure, enabling a

robust estimate on if milk is not fit for purpose.

Extended shelf-life milk, when produced by thermal processing, applies parameters between those used for traditional pasteurisation and ultra-high-temperature sterilisation. The goal of this study was to identify the food safety issues that must be considered. Of particular concern is the presence of spore-forming organisms. This review supports the current approach of considering production on a case-by-case basis, and requiring validation studies to assess the bactericidal effect of a process.

Dairy monitoring and surveillance programmes for substances of interest have been in operation in New Zealand for many years and a national programme for the monitoring of raw milk was introduced in the 1996/97 dairy season. Since that time the programme has become an official programme under the Dairy Industry (National Residue Monitoring Programme) Regulations 2002. It is administered by New Zealand Food Safety (NZFS).

This Risk Profile considers Campylobacter jejuni and Campylobacter coli in raw milk from
cows, sheep, goats and buffaloes. Infection by C. jejuni or C. coli in humans usually results
in a self-limiting gastroenteritis which may or may not involve bloody diarrhoea. In a small
proportion of cases infection may progress to more serious autoimmune disorders or chronic
gastrointestinal diseases. On rare occasions infection may result in death.