Research has found that a batch of Fonterra milk powder which caused international alarm recently did not contain any traces of botulism bacteria and never had.

The results have been confirmed by New Zealand’s Ministry for Primary Industries, which show the bacteria found in the whey protein concentrate manufactured by Fonterra was in fact clostridium sporogenes, which may be associated with food spoilage at elevated levels.

It was not the potentially fatal, botulism-causing, clostridium botulinum.

The initial scare came about from the first round of tests of the Fonterra batch by government agency AgResearch which indicated botulism, sparking a recall and a series of 195 further tests.

“We sought additional testing at both local and international laboratories, seeking the most robust results we could get. Scientists used a range of methods - all came back negative for clostridium botulinum,” acting MPI director General Scott Gallacher said.

It is relieving news for Fonterra, who are now making efforts to ensure everybody knows no-one was at risk.

Fonterra's Chief Executive, Theo Spierings says: “Food safety remains our number one priority. The original results from AgResearch indicated the presence of toxin-producing Clostridium botulinum in the affected whey protein concentrate and we could therefore not take any chances,”

“I truly believe that in initiating the recall, we took the right decision and did the right thing at the most critical moment. Given the same circumstances, and with food safety always front of mind, I would do the same again.”