La qualità igienico-microbiologica dei prodotti caseari degli alpeggi ticinesi non è eccelsa. È quanto emerso dai controlli effettuati nel 2018 dal Laboratorio cantonale su 311 campioni prelevati nelle aziende di estivazione della regione.
Il 20% dei formaggi e quasi il 60% del burro analizzati sono di qualità modesta e il maggiore punto critico è da imputare alla tecnologia non adeguata. “C’è il problema delle zangole in legno che sono ancora tollerate sugli alpeggi e però non sono più così a norma” afferma Valerio Faretti, presidente della Società ticinese economia alpestre.
“Mangiare un prodotto d’alpe non è più rischioso che mangiare un prodotto industriale, sono dei prodotti che migliorano di anno in anno” conferma Marco Jelmini, direttore del Laboratorio cantonale. Infatti, il burro non conforme che corrisponde circa al 10% della produzione non viene gettato via ma impiegato per la produzione di panettoni in quanto la cottura uccide i batteri.
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