Describes the risk of foodborne illness in New Zealand associated with Escherichia coli in red meat and meat products.

This Risk Profile (RP) considers Bacillus cereus in dairy products intended to be consumed as whole foods, including milk (raw, processed, concentrated, powder), cream, butter, yoghurt, cheese, ice cream and foods where dairy is the main ingredient (e.g. custard). The purpose of the RP is to critically review available information to answer risk management questions related to the ways of contamination and levels and behaviour of B.cereus in dairy products.