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Letter to the Editor, Taranaki Daily News (16 May 2007)

I refer to your editorial (14 May) and would like to clarify the situation with BSE (bovine spongiform encephalopathy) and gelatine, which some of your readers may recall created considerable concern a few years ago.

Measures to protect consumers from BSE have been applied to beef and beef products imported into New Zealand since 1996 (note this date is correct) when it was found that BSE-infected meat was the likely cause of a number of cases of variant Creutzfelt Jacob disease (vCJD), a serious and fatal neurological condition of humans, ) in the UK and other parts of Europe. These measures included restricting the importation of gelatine made from bones in countries that had BSE reported within their cattle herds.

However, our knowledge of BSE has improved over the years and an NZFSA-commissioned review into New Zealand’s BSE measures concluded that scientific evidence now shows that the chemical processes used to manufacture gelatine are sufficient to inactivate any BSE infectivity that might have been present in the raw material, even under worst case conditions. This means that the restrictions applying to gelatine derived from bovine bones used as a food ingredient can safely be removed.

NZFSA’s rules controlling the way imported products containing beef are managed have been updated to reflect this more recent understanding of the risks associated with BSE and to allow bovine gelatine to be freely traded regardless of the source (bones, hides or skins) of the gelatine. As a result, importers will no longer need to provide certification to verify the country of origin and source of gelatine of bovine origin and we can all enjoy a wide range of foods containing this product, including confectionery, yoghurts and pâté.

Tim Knox

NZFSA Director (New Zealand Standards)