Proposal P263 - Safety Assessment of Raw Milk Very Hard Cooked-Curd Cheeses
DRAFT ASSESSMENT REPORT
25 September 2002
Full Report [ pdf 247 kb ]
EXECUTIVE SUMMARY AND STATEMENT OF REASONS
The processing requirements for cheese and cheese products in Volume 1 and Volume 2 of the Food Standards Code (the Code) specify that milk for cheese manufacture must be heat treated by a pasteurisation or thermisation process. In Volume 1 of the Code, a provision exists whereby the adequate heat treatment of milk can be measured in terms of the destruction of the enzyme alkaline phosphatase. Certain very hard cheeses made from raw milk (not heat treated) have continued to be imported into Australia because, in the past, they were considered to comply with the alkaline phosphatase test. This alkaline phosphatase provision, however, has not been included in Volume 2 of the Code because it was not considered a reliable method for measuring the adequate heat treatment of milk and milk products. When Volume 1 is repealed at the end of 2002, raw milk very hard cheeses will not comply with the processing requirements of the Code (Volume 2).
Proposal P263 has been raised in order to assess the safetyofveryhardcheeses(<36% moisture) made from raw milk and to determine whether an amendment to the Code should be made in order to permit the continued sale of these cheeses. It is being progressed under section 36 of the Food Standards Australia New Zealand Act 1991, omitting the first round of public comment before draft assessment. Two options are considered by this proposal - to amend Volume 2 of the Code to permit the sale of very hard cheeses from raw milk (Option 1) or to abandon the proposal (Option 2).
The scientific evaluation of the safety of very hard cheeses produced from raw milk (Attachment 2) undertaken for this proposal indicates that these cheeses can be produced safely from raw milk given good hygienic and manufacturing practices. This is because of the high temperatures used during the curd cooking process and the long maturation/ripening periods involved in producing these low moisture cheeses.
An amendment to Volume 2 of the Code (Option 1) which allows the saleofveryhardcheeses(<36% moisture) made from raw milk essentially maintains the status quo with respect to allowing the continued importation of raw milk very hard cheeses. Additionally, Option 1 allows for the domestic production of such cheeses. As the scientific evaluation indicates that these cheeses can be produced safely, the impact assessment shows that an overall benefit to all parties will be provided by an amendment to the Code and therefore this Draft Assessment report supports Option 1.
Statement of Reasons
An amendment to Standard 1.6.2 of the Australian New Zealand Food Standards Code is recommended for the following reasons:
- The amendment is based on scientific evidence which supports that raw milk very hard cheeses can be manufactured to achieve a safe product and as such do not pose any significant public health and safety risk.
- The amendment supports the continued importation of raw milk very hard cheeses such as Grana Padano and Parmigiano Reggiano which have been imported into Australia for many years. The amendment will also permit the production of this type of cheese domestically which could benefit Australian industry.
The impact analysis indicates that the amendment will provide an overall benefit to key stakeholders including importers, consumers, the food service sector, specialty cheesemakers and relevant government agencies.
Full Report [ pdf 247 kb ]