A Fourteen-Year Surveillance Study on the Microbiological Status of Raw Milk Dairy Products from Alpine Dairies in Northeastern Italy

Raw milk dairy products, an integral part of Italian food heritage, are the primary products of small-scale farms in mountain regions where pasture is seasonal. While raw milk dairy products offer potential health benefits, their physicochemical properties make them susceptible to foodborne pathogen...

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Autori principali:	Ilaria Prandi, Alessandra Pezzuto, Andrea Massaro, Simone Belluco, Cristiano Ferrero, Juliane Pinarelli Fazion, Alberto Zampiero, Martina Ricci, Ivan Poli, Silvia Zuttion, Michela Favretti, Andrea Cereser
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-04-01
Serie:	Foods
Soggetti:	raw milk raw milk dairy products foodborne pathogens coagulase-positive Staphylococci <i>Escherichia coli</i> STEC
Accesso online:	https://www.mdpi.com/2304-8158/15/9/1479
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