Botulism ruled out of Fonterra contamination

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The Fonterra Te Rapa plant is seen behind a sign for cyclists near Hamilton in this August 6, 2013 file photo.?[Photo/Agencies]?

WELLINGTON - New Zealand food safety regulators on Wednesday said the bacteria that sparked an international alert over Fonterra dairy products was not the bacterium that can cause botulism.

Releasing a report on the tracing and verification of the whey protein concentrate (WPC) produced at Fonterra's North Island Hautapu plant, the Ministry for Primary Industries (MPI) said the organism that sparked the alert was actually Clostridium sporogenes, which was incapable of producing botulism toxins.

"There are no known food safety issues associated with Clostridium sporogenes, although at elevated levels certain strains may be associated with food spoilage," said a statement from MPI.

The report said tests in Australia in March this year had detected a species of Clostridium bacteria in a product that was not specific to the potentially toxic Clostridium botulinum, which was linked to botulism.

This was traced back to the whey protein concentrate, which was produced in May last year, and further testing in New Zealand "presumptively confirmed" on July 31 this year that it was Clostridium botulinum, said the report.

"When MPI received information from Fonterra on August 2 that it had detected Clostridium botulinum in some of its products, I immediately adopted a precautionary approach to protect consumers both here and overseas," MPI acting director-general Scott Gallacher said in the statement.

"We needed to act on what we knew at that time. The information we had then said there was a food safety risk to consumers and we moved quickly to address it."

At the same time, MPI commissioned a further 195 tests using a range of technologies in laboratories in New Zealand and the United States.

Results from the most definitive of these tests arrived over Tuesday night, and were assessed Wednesday, he said.

"All came back negative for Clostridium botulinum," said Gallacher.

"MPI has today informed overseas regulators of these results, and we will be providing them with a full diagnostic report shortly."

However, the failure of hygiene during the whey protein concentrate processing remained a concern for customers incorporating WPC into their products, he said.

The report said all potentially affected product had been accounted for.