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.
Dairy product research
Raw dairy products
View reports on research into the safety of raw dairy products:
Dairy product food safety
The following project reports relate to assessing the safety of dairy products in New Zealand. Areas covered include raw milk surveys and a re-definition of the effects of heat-treatment.
This document updates the 2007 Risk Profile considering STEC in raw milk. The purpose of this update is to critically review new information to answer the following risk management question: Has the public health risk from STEC in raw milk consumed in New Zealand changed since the 2007 Risk Profile?
The purpose of the document is to provide a benchmark against which the efficacy of
alternative milk treatment systems can be assessed.
This report details the available methods for the detection of coagulase-producing staphylococci and their enterotoxins that could be applied at various stages during cheese production from the view of their possible use by small cheese makers.
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.
NZFSA (now MPI) commissioned this report to develop guidelines for conducting challenge trials relevant to manufacturing cheese from raw milk, with the intention of helping determine the safety of raw milk cheeses.
This report defines the baseline of levels of contamination of sulphite-reducing clostridia (SRC) in New Zealand nutritional dairy powders. It also evaluates whether or not routine testing of dairy powders for SRCs in New Zealand, and setting of microbiological criteria, are required for regulatory assurances.
An investigation into the effect of milk time and temperature storage variables, together with internal mould ripening, on the survival and growth of Listeria monocytogenes during soft cheese production.
- Scientific Interpretive summary [PDF, 15 KB]
A series of focus groups were run to examine aspects of the preparation of powdered infant formula. Participants in the focus groups were caregivers currently engaged in the preparation of infant formula. The three focus groups (two in Auckland, one in Christchurch) were made up of a total of 14 mothers, aged 20-41 years, with infants aged 1-11 months.
Literature review and assessment of the morbidity and mortality evidence associated with consumption of raw milk and raw milk cheese
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.