C04 | STEC risk management in unpasteurised milk cheeses: effectiveness of HPP treatment in ensuring safety and protecting production traditions

E. Derossi¹, M. Squizzato². | ¹HPP ITALIA; ²GUSTOCHEF.

Purpose. To evaluate the effectiveness of high pressure processing (HPP) as a microbiological risk management measure in unpasteurised milk cheeses, allowing for the reduction of STEC risk and the preservation of traditional production methods and organoleptic characteristics. Methods. During the study, batches of unpasteurised milk cheese contaminated with Shiga-toxin producing Escherichia coli (STEC) were treated with HPP technology. Pre- and post-treatment samples were analysed to determine the STEC microbial load using standardised methods. Results. HPP treatment resulted in a significant reduction in STEC load, bringing contamination levels below detection limits and allowing the product to be marketed safely. Conclusions. HPP treatment represents a promising and sustainable solution for managing STEC risk in unpasteurised milk cheeses, ensuring food safety without compromising traditional production methods. This approach offers a concrete opportunity to promote artisanal production, protecting quality and local gastronomic heritage.