Search Results (1,054)

Dairy foods—particularly cheeses produced from raw or minimally processed milk—remain vulnerable to hazards such as Listeria monocytogenes, where delayed laboratory confirmation can expand recalls, increase food waste, and delay outbreak containment. This study proposes a veterinary-aware digital traceability framework that embeds herd health data, milk-quality testing, and inspection outcomes directly into batch-level EPCIS event records. By representing veterinary public health controls as structured, machine-actionable traceability elements, the framework enables automatic logging of mandatory control points, systematic compliance verification, and rule-based risk state transitions within standard EPCIS infrastructures. Using regulation-consistent dairy simulations modeling delayed Listeria detection during maturation, we evaluate the operational impact of event-level causal traceability within the proposed architecture. Compared with conventional time-window recall strategies, provenance-based trace-forward queries reduced recall scope under the evaluated synthetic scenarios. Integrating structured veterinary controls into EPCIS-based traceability systems supports automated regulatory evidence generation and more targeted recall decisions, contributing to improved auditability and reduced food waste in dairy supply chains. Full article

Background/Objectives: Antimicrobial resistance (AMR) is a global health threat, with raw milk serving as a potential reservoir for antimicrobial resistance genes (ARGs) and mobile genetic elements (MGEs). This study characterized the resistome and mobilome of raw milk from cows (Bos taurus) and water buffalo (Bubalus bubalis) in the Brazilian Amazon, a region where unpasteurized dairy consumption is culturally ingrained. Methods: Using shotgun metagenomic sequencing, we analyzed 32 pooled milk samples from extensive and semi-intensive farms in the Manaus Metropolitan Region. Results: Sequencing yielded over 3.1 million contigs. While cow milk showed a higher prevalence of positive samples (80%), buffalo milk exhibited a significantly higher abundance and diversity of ARG-associated contigs (301 contigs vs. 85 in cows). Clinically relevant genes were identified, including AbaQ, ArnT, and KpnF, alongside complex multi-AMR cassettes co-occurring with plasmids and widespread viral sequences (dominated by Caudoviricetes). Integrons were ubiquitous in cattle and highly prevalent in buffalo samples. Conclusions: These findings indicate that raw milk in the Amazon harbors a rich reservoir of resistance determinants and MGEs, likely driven by farm-level antibiotic usage. This underscores a critical food safety risk and highlights the need for One Health-based surveillance in the region. Full article

Bovine milk is a primary dietary source of nutrients and bioactive compounds. However, its safety is increasingly under threat due to contamination from mining and intensive agriculture. In the Peruvian Andes, where small-scale dairy farming coexists with historical environmental liabilities, identifying the transfer of metals into the food chain is essential for public health. This study quantifies the concentrations of lead (Pb) and cadmium (Cd) in raw milk from small-scale producers in rural districts in the province of Huancayo. Non-carcinogenic risks for populations aged 2–85 years were assessed under three consumption scenarios. Forty-five samples were analyzed using microwave plasma atomic emission spectrometry (MP-AES). The mean concentrations of Pb and Cd were 11.30 ± 18.94 µg/kg and 7.85 ± 18.11 µg/kg, respectively, which are below the maximum permissible limits (MPL). However, spatial analysis identified critical hotspots near smelters, where Pb levels reached 103 µg/kg, which is a significant exceedance of the MPL of 20 µg/kg. Toxicological modelling showed that the Hazard Index (HI) remained below the unity threshold (HI < 1) for all scenarios, ruling out immediate systemic risks. Nevertheless, the highest HI (0.78) was observed in two-year-old children in the high-consumption scenario, highlighting a localized neurodevelopmental concern. These findings emphasize the importance of georeferenced environmental monitoring and differentiated public health policies to mitigate the chronic low-level exposure to metals in vulnerable, high-altitude populations. Full article

In this study, a low-cost AS7265x-based multispectral electronic tongue system was developed for estimating milk composition and adulteration indicators and supported with an explainable artificial intelligence (XAI) framework. Experimental analyses were conducted on 190 augmented commercial milk samples, where fat, protein, solids-not-fat (SNF), density, freezing point, and added water ratio were treated as target variables. Sensor data were modeled as RAW, DERIVED, and FUSION feature sets, and regression performance was compared using Random Forest, Gradient Boosting, AdaBoost, KNN, and XGBoost. Model validation was carried out with both five-fold cross-validation and Leave-One-Out (LOO) strategies to assess field-level generalizability. Results showed that a narrow-band, low-cost optical sensor platform can estimate not only fat and protein but also SNF, density, and freezing point with high accuracy. Within the XAI framework, permutation-based importance analysis and SHAP were used to identify critical spectral bands for each target parameter, enabling data-driven recommendations for band-oriented sensor design optimization. The study presents a scalable methodology that integrates low-cost sensor design, multi-parameter quality estimation, and explainable modeling beyond traditional fat–protein-focused approaches. Across all six targets, the XAI analysis consistently identified the near-infrared channel at 860 nm (asIR_3) as the most informative band, reflecting the combined effect of water absorption and Mie scattering by fat globules; the visible channel at 680 nm (asVIS_4) emerged as a secondary band, reflecting dissolved-matter scattering. These bands are therefore the natural starting point for cost-reduced versions of the sensor. Among the compared feature sets (RAW, DERIVED, FUSION), the 18-band RAW configuration provided the most balanced performance across all six targets. Full article

This study investigated how Pb, Cd, and Cu are distributed between curd and whey during milk coagulation in milk from different animal species, and how the level of metal addition and the coagulation method influence metal retention. Raw milk from buffalo, cow, donkey, goat, and sheep was supplemented with Pb, Cd, and Cu under controlled laboratory conditions at two levels corresponding to the regulatory maximum level (ML) and ten times this level (10 × ML). All three metals were added simultaneously to the same milk aliquot, and coagulation was induced either enzymatically or by acidification at pH 4.6. Metal concentrations in curd and whey were determined by atomic absorption spectrophotometry. In all milk types, Pb, Cd, and Cu were retained mainly in the curd fraction. At ML, curd retention generally ranged from about 77% to 97%, whereas at 10 × ML, retention decreased and transfer to whey increased. Donkey milk consistently showed lower metal retention in curd than ruminant milk. Statistical analysis of curd retention showed that metal type, milk species, the level of metal addition, and their interactions significantly influenced metal retention, indicating that the effect of coagulation method depended on the experimental conditions rather than being uniform across all cases. Overall, the results show that milk coagulation favours the association of Pb, Cd, and Cu with the curd fraction, highlighting the importance of the milk protein phase in determining metal distribution during dairy processing. These findings improve our understanding of heavy-metal behaviour during milk processing and help clarify their potential transfer into curd-based dairy products. Full article

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 pathogens. Long-term surveillance of these products is essential to safeguard consumer health. Here, we present a fourteen-year microbiological surveillance of raw milk dairy products and intermediate matrices from northeastern Italy’s alpine areas, analyzing coagulase-positive Staphylococci (CPS), β-glucuronidase-positive Escherichia coli, Listeria monocytogenes, and Shiga toxin-producing E. coli (STEC). The most frequently detected pathogens were CPS and β-glucuronidase-positive E. coli, with up to 19.6% and 51.7% of samples exceeding regulatory limits, respectively. Butter, curd, and fresh cream were the most contaminated matrices. Detection rates of staphylococcal enterotoxins, L. monocytogenes, and STEC aligned with European detection averages (6.7%, 2.6%, and 2.1%, respectively). These findings underscore the necessity of Good Hygiene and Management Practices, together with regular microbiological monitoring to mitigate contamination risks, supporting the safety and quality of traditional raw milk dairy products in alpine regions. Full article

The comprehensive quality assessment of raw milk from small-scale producers remains essential for improving dairy sector competitiveness. This study employed a multivariate approach to correlate the physicochemical, colorimetric, and sensory profiles of raw milk from eleven producers in the town of Supe, Barranca, Lima, Peru. Milk samples were analyzed using a Lactoscan MCC ultrasonic analyzer, CIEL*a*b* colorimetry, and the Flash Profile sensory method. Data integration and interpretation were performed using Analysis of Variance (ANOVA), Generalized Procrustes Analysis (GPA) and Hierarchical Multiple Factor Analysis (HMFA). The results revealed significant heterogeneity, identifying two distinct producer groups. A high-quality group (DF7, DF10, DF11) presented adequate physicochemical parameters: high fat content (>3.77%), total solids (>12.06%), normal freezing point (≈−0.53 °C), creamy color (high L* and b*), and positive sensory attributes (“fatty”, “creamy”). In contrast, a low-quality group (DF4, DF5, DF8, DF9) showed evidence of water adulteration (12–16%), reflected in an elevated freezing point (up to −0.44 °C), low solids-not-fat, and defective sensory profiles (“tasteless”, “salty”). The HMFA demonstrated a strong concordance between instrumental and sensory data sets, identifying water adulteration and fat content as the primary drivers of quality variation. This integrated methodology provides a robust diagnostic tool for quality-based payment systems and targeted technical assistance, offering a replicable model for enhancing quality control and valorizing raw milk in smallholder dairy systems. Full article

This study investigated the microbiological composition and antimicrobial resistance (AMR) profiles of artisanal goat and sheep milk cheeses produced in Poland. Ten raw milk cheeses (five each from goat and sheep milk) were analyzed using a combined approach involving culture-dependent enumeration, 16S rRNA gene sequencing, and antibiotic susceptibility testing. Microbial counts revealed substantial variability among the samples, with lactic acid bacteria (LAB) dominating the microbiota. Taxonomic analysis confirmed the predominance of Lactococcus, Streptococcus, and lactobacilli, although marked intra-group heterogeneity was observed. Multivariate analyses indicated that sample-specific factors had a greater influence on microbiome composition than milk origin. Among 170 isolates, 28.7% were classified as multidrug-resistant (MDR), being most prevalent in Enterobacterales (100%) and Enterococcus spp. (73%), whereas LAB exhibited low resistance levels (16.2%). Resistance was most frequently associated with aminoglycosides and β-lactams. The resistance results were interpreted according to CLSI guidelines. These findings demonstrate that artisanal cheeses harbor complex, dynamic microbial ecosystems that may serve as reservoirs of antimicrobial resistance. The results highlight that environmental and technological factors, rather than milk source alone, are key drivers of both microbiome structure and resistance distribution, underscoring the need for targeted AMR monitoring in traditional dairy products. Full article

Background/Objectives: Staphylococcus aureus (S. aureus) intramammary infection remains a major global dairy problem due to its contagious nature, its ability to persist and colonize teat/skin and mucosal niches, and the often-limited bacteriological cure achieved with antimicrobial therapy. Beyond udder health, it is relevant to public health because it can enter raw milk chains and serve as a reservoir for antimicrobial resistance determinants that may circulate between dairy animals and humans. Methods: We assessed S. aureus’ ecology in raw ewe milk from 75 sheep farms in Epirus (Greece) by sampling clinically healthy controls (group A) and clinical mastitis cases pre-treatment (group B), followed by resampling at the first post-withdrawal milking after penicillin/streptomycin treatment (group C1—therapeutic protocol 1), oxytetracycline treatment (group C2—therapeutic protocol 2), or enrofloxacin treatment (group C3—therapeutic protocol 3). Results: S. aureus detection was high and comparable across groups (A 23.0%, B 22.0–30.0%, C 20.0–22.0%), and paired analyses showed no significant pre–post shifts in detection/burden within therapeutic protocols (all p > 0.05). Nevertheless, persistence remained evident. The chromosomal gene mecA was detected in S. aureus strains in all groups, ranging from 13.6% in controls to 54.5% post-withdrawal in group C1, and was also present in the pre-treatment group. In paired sampling animals, mecA was mostly stable, with rare emergence or loss. Across antibiotic classes, within-animal resistance transitions were generally uncommon and non-significant (p > 0.05); β-lactam resistance was fully stable (p = 1.00). Descriptively, resistance to protein synthesis inhibitors tended to decline after therapy in protocol 1 and protocol 3, while protocol 3 showed post-treatment gains in fluoroquinolone resistance. By contrast, virulence-associated phenotype traits shifted after therapy: enterotoxigenicity increased post-withdrawal (especially in the C3 group), Staphylococcal Enterotoxin A (SEA) and Staphylococcal Enterotoxin B (SEB) appeared only post-therapy, Staphylococcal Enterotoxin D (SED) increased significantly in paired isolates (p = 0.002), and strong biofilm adherence increased (in C3, p = 1.5 × 10⁻⁵). Conclusions: The detection of S. aureus after therapy suggests that one possibility is that antimicrobial exposure may select for, or otherwise reshape, the residual intramammary population, rather than reliably eliminating it—an outcome that remains clinically relevant for udder health. Moreover, the persistence of mecA/methicillin-resistant Staphylococcus aureus (MRSA)-compatible profiles indicates that milk released to the food chain after withdrawal compliance may still harbor S. aureus with enhanced preservation capacity and significant food safety relevance. Full article

This study evaluated contamination by polychlorinated dibenzodioxins and dibenzofurans (PCDDs/Fs) and polychlorinated biphenyls (PCBs) in 390 feeds and 1756 food samples collected in Latium and Tuscany (Italy, 2016–2025) using HRGC-HRMS. PCDDs/Fs and dioxin-like PCBs (dl-PCBs) are expressed as WHO 2005 toxic equivalents (WHO₀₅-TEQ). Non-dioxin-like PCBs (ndl-PCBs) lack dioxin-like toxicity mechanisms due to their non-coplanar structure and are not assigned a toxic equivalence factor. Feed results were normalised to 12% moisture content. Median levels of WHO₀₅-PCDDs/Fs+dl-PCBs TEQ at the upper limit in feed were 10–100 times lower than those reported in European monitoring data (EFSA, 2002–2010) for comparable categories, including additives, premixtures, raw materials and compound feed, with plant and animal feed materials below 0.03 ng/kg and aquaculture feed at 0.24 ng/kg. Food contamination was generally low, with the median WHO₀₅-PCDDs/Fs+dl-PCBs TEQ 2–4 times lower than Italian national data (2013–2016), considering comparable categories such as meat, fish, milk, eggs, oils, baby foods, marine oils, animal fats and liver. Higher levels were observed in game meat, sheep products and fermented milk than in pork and poultry. The contamination remained stable over time. These results indicate an improvement in food safety thanks to national and EU regulations, although continued surveillance of high-risk and undersampled categories remains essential. Full article

Rapid expansion of the plant-based milk market has increased the need to understand how the aroma profiles of these alternatives differ from that of dairy milk and how raw material selection and processing influence volatile formation. This study compared the volatile profiles of dairy milk, commercial plant-based milks, and laboratory-prepared cereal and pseudocereal milk prototypes to identify promising materials for plant-based milk development. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS) combined with chemometric analysis was used to characterize volatile compounds in bovine milk, four commercial plant milks, and five laboratory-prepared plant milks. Dairy milk was characterized by fatty acids, esters, and other lipid-derived volatiles, whereas plant-based samples were associated with hydrocarbons, pyrazines, ketones, and phenols. Within the plant-based group, volatile differences were influenced by raw material type and processing history. Commercial products showed more evident processing-related features, whereas laboratory-prepared cereal samples exhibited a simpler volatile background. Among them, barley milk displayed a distinctive toasted and cereal-like signature. Overall, the selected cereal and pseudocereal matrices showed distinct volatile characteristics, as well as relatively uniform raw material backgrounds, implying greater flexibility in aroma expression. These features make them promising candidates for dairy alternatives and may help guide future plant-based milk formulation. Full article

Highly pathogenic avian influenza virus (HPAIV) H5N1 has been detected in dairy cattle in the United States, with high viral loads observed in milk from infected animals. This raises public health concerns regarding potential transmission through exposure to raw milk. The sale of raw milk via vending machines represents a well-established distribution model in many European countries, including Switzerland. Although a notice must be posted on these milk vending machines stating that it is raw milk, together with appropriate processing instructions (heating to over 70 °C required, storage below 5 °C, consumption within 3 days), these notices are sometimes missing, and consumers often do not follow these guidelines. Over a four-month period, spanning from June 2025 to September 2025, 124 raw milk samples were collected from vending machines across Switzerland. Samples were screened for influenza A using reverse-transcription quantitative PCR (RT-qPCR). No samples tested positive for influenza A virus. The data from this study demonstrate the feasibility of implementing a sampling and detection system for HPAIV H5N1 in direct-to consumer raw milk samples and highlight the currently very low risk of HPAIV in raw milk samples sold via vending machines in Switzerland. Full article

The antimicrobial potential of the strain Lactiplantibacillus plantarum CNPC001 in fermented raw goat milk against contamination indicators (Escherichia coli, Staphylococcus spp., Salmonella spp., as well as yeasts and molds) was assessed. To do this, two distinct treatments were produced in triplicate in raw goat milk, one only with the starter Streptococcus thermophilus QGE (T1) and the other with the starter and Lp. plantarum CNPC001 in co-culture (T2). The main bio-preservative effect of Lp. plantarum CNPC001 in co-culture with S. thermophilus was verified against E. coli and Staphylococcus spp., in which E. coli was completely inhibited at the end of fermentation and Staphylococcus spp. remained below the method threshold (<2.00 log CFU/g) from the 14th day up to the end of storage. For Salmonella spp., a significant difference between the fermented milks was verified at the end of fermentation process, in which the absence of this microorganism was only verified in the T2. No significant differences between the T1 and T2 were verified for yeast and molds. The viability of Lp. plantarum remained above 7 log CFU g⁻¹ for 28 days of storage. Therefore Lp. plantarum CNPC001 in co-culture with S. thermophilus QGE was able to demonstrate a bio-preservative effect in fermented raw goat milk, inhibiting the growth of E. coli, S. aureus, and Salmonella spp. Full article

In this study, kefir production was investigated using both commercial kefir cultures and kefir grains, with milk treated at different UV-C doses and flow rates. The flow rate was set to 25 or 50 mL/min, and doses of 43.2 and 21.6 J/mL were applied at each flow rate, respectively. In all samples subjected to UV-C treatment, pH values decreased during storage, while % titratable acidity values increased. The kefir samples produced with UV-C-irradiated milk showed increased hardness and consistency, while cohesion and the index of viscosity decreased. The highest effect was observed in samples produced with kefir grain and at a flow rate of 50 mL/min. Lactic acid bacteria, Streptococcus/Lactococcus, and yeast counts in kefir samples produced from UV-C-treated milk increased. Flow rate affected the increase in microorganism counts. The physicochemical, textural, and microbiological changes during storage were more pronounced in kefir samples produced with kefir grains than with powdered cultures. The organic acid levels of kefir samples produced from milk treated with UV-C decreased compared to those of control samples. Furthermore, organic acid values increased during storage in all samples. As the flow rate increased, the amount of organic acids formed decreased (except for malic and formic acid levels). Full article

While industrial-scale dairy fermentations often employ pasteurized milk as the substrate, many farmhouse and traditional production practices apply raw milk derived from a variety of mammals. Certain artisanal production systems rely on the autochthonous microbiota of the milk, fermentation vessels, equipment and/or environment to initiate milk coagulation. While the technological properties of lactic acid bacteria associated with dairy fermentations are well described, their interactions with other organisms during fermentation and cheese ripening are poorly investigated. This study presents an overview of the microbial ecology of raw and pasteurized milk used in the production of Irish farmhouse cheeses using metagenomic and culture-based approaches. Metagenomic analysis of four raw milk-derived cheeses established the dominant presence of either lactococci or Streptococcus spp. and with a secondary population of various lactobacilli. Interestingly, the Brie sample was also demonstrated to possess significant proportion of Hafnia spp. This was corroborated in culture-based analysis where Hafnia isolates were also identified. Furthermore, we report on the motility phenotype, lactose utilization ability and metabolic products of isolates of Hafnia paralvei and Hafnia alvei, and determine that these strains could grow in a non-antagonistic manner on plates with strains of Lactococcus lactis and Streptococcus thermophilus. As artisanal and farmhouse production systems are often associated with protected or regionally significant products, it is essential to develop a clear understanding of the microbial communities within and the complex relationships between the community members. Full article