First results on the detection of Listeria monocytogenes in raw milk: comparison of two different analytical methods

摘要

The recent authorisation for the sale of raw milk directly from farms or through automatic machines, in accordance with Regulation (EC) 853/2004, is a phenomenon that is rapidly expanding (Reg. EC No 853/2004). The product is highly appreciated by consumers, following the transmission of promotional information linked to its undoubtable nutritional value and the reduction in the market price. However, there is no shortage of concern regarding the hygiene and health safety of this product, which is considered in all senses a “ready to eat” product. Raw milk, which by definition must not undergo any thermal or homogenisation treatment, represents a suitable matrix for the development of various pathogenic micro-organisms such as, for example, Listeria monocytogenes.