Fonterra contamination cleared of containing botulism bacteria

The Ministry for Primary Industries of New Zealand announced on Wednesday that the bacteria found in whey protein manufactured by dairy producer Fonterra is confirmed to be Clostridium sporogenes, not Clostridium botulinum.

"There is no known food safety issue associated with Clostridium sporogenes, although at elevated levels certain strains may be associated with food spoilage."

Tests in Australia in March on whey protein concentrate produced in May last year showed that the Clostridium bacteria was not specific to the potentially toxic Clostridium botulinum, which is linked to botulism, said the ministry.

However, further testing in New Zealand "presumptively confirmed" on July 31 that it was Clostridium botulinum, it said.

The ministry's acting director-general Scott Gallacher said when the ministry received information from Fonterra on August 2, it immediately adopted a precautionary approach by running tests in New Zealand and the US. "All the results came back negative for Clostridium botulinum."

"Though Clostridium sporogenes doesn't threaten human heath, it should not be contained in dairy products," Wang Dingmian, former director with the Dairy Association of China, told the Global Times, adding that Fonterra was proved right to have launched product recalls.