The European Commission has given Milchwerk Jäger’s German facility the all-clear to begin producing its cheese again. The company was responsible for the “blue mozzarella” alert but the European Commission has said it has received assurances from the competent authorities in Germany that both the product and food safety measures at Milchwerk Jäger’s facility were now compliant with regulations.
Problems were first identified when a batch of mozzarella cheese in Italy from the company turned blue on opening. Around 70,000 mozzarella balls were confiscated by Italian authorities in June after consumers reported that the cheese developed a blue tint when exposed to the air.
Update 4th August: Blue Mozzarella Bacteria Not Harmful
The German Federal Institute for Risk Assessment (BfR) has reported that the risk from the family of Pseudomonad bacteria that spoiled up to 70,000 mozzarella cheese balls was low, although it did render the food unfit for consumption.
Italian authorities have reported the discolouration was caused by the bacteria Pseudomonas tolaasii and Pseudomonas libanensis which were found to be present in high numbers the cheese. Italy’s Ministry of Health believe that the bacteria came from contaminated water used as brine for the cheese which is the most logical conclusion as Pseudomonas is associated with contaminated water.
The Committee for Biological Agents (ABAS) has classified the bacteria in the lowest risk category according to the German Federal Institute for Risk Assessment. It is “neither aware of information concerning food-borne diseases caused by these bacteria nor are studies available concerning the transmission of microorganisms to humans.” Pseudomonas is normally associated with product spoilage rather than anything more untoward.