Effetto di alcuni parametri sulla crescita e sopravvivenza di Brucella Melitensis in relazione al processo produttivo dei formaggi ovini tipo "Pecorino siciliano

In Sicily, a very consumed typical cheese is made with raw sheep milk and ripened for short time. In the same time the brucellosis is present in the 12% of ovine farms. For that, different trials on some factors affecting the growth and survival of B. melitensis, simulating, further, the cheese processing conditions, were carried out. The pathogen survived and replicated. As a result, low concentration of Brucella spp. in the milk means high contaminated products. Cheese made with milk coming from not officially brucellosis undamaged farms causes a high risk for the consumers.