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

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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
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  Data: Can the Grana Padano and Parmigiano Reggiano production process guarantee a reduction in pathogenic microorganisms equivalent to the pasteurization process?
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  Data: <searchLink fieldCode="JN" term="%22Italian+Journal+of+Food+Safety%22">Italian Journal of Food Safety</searchLink>. 2026, Vol. 15 Issue 1, p1-7. 7p.
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              Text: 2026
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