Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?

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Bibliographic Details
Title:	Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?
Authors:	Bonilauri, Paolo¹ (AUTHOR), Rosamilia, Alfonso¹ (AUTHOR), Benedetti, Stefano² (AUTHOR), Daminelli, Paolo¹ (AUTHOR), Losio, Marina Nadia¹ (AUTHOR), Moreno, Ana¹ (AUTHOR), Ricchi, Matteo¹ (AUTHOR), Santini, Nicola³ (AUTHOR), Varisco, Giorgio¹ (AUTHOR), Vianello, Silvia¹ (AUTHOR), Merialdi, Giuseppe¹ (AUTHOR)
Source:	Italian Journal of Food Safety. 2026, Vol. 15 Issue 1, p1-7. 7p.
Database:	Academic Search Ultimate

Description
ISSN:	22397132
DOI:	10.4081/ijfs.2025.14524