Microbial Quality and Safety of Raw Milk for Direct Human Consumption in the Apulia Region

Because of the reported risks related to raw milk consumption, the research carried out during this PhD study focused on the analysis and improvement of the microbial quality and safety of raw milk for direct human consumption sold in the Apulia region. For this purpose the presence of spoilage and pathogenic bacteria and their evolution during domestic refrigeration were analyzed as well as the evolution of the pathogenic E. coli 0157:H7 strain artificially added in raw milk. Additionally the possibility to use the probiotic microorganism Lactobacillus rhamnosus GG to improve the quality and safety of this food was investigated.