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Nel 2017 il laboratorio cantonale ha prelevato e analizzato 419 campioni di prodotti lattiero-caseari in 57 aziende ticinesi (esclusi gli alpeggi), tra latte, formaggi, panna, burro, yogurt e acqua.
I risultati sulla qualità microbiologica sono soddisfacenti e mostrano che la maggioranza dei produttori applica costantemente buone pratiche di produzione: solo il 5 % dei campioni è risultato non conforme e in nessun caso sono stati trovati batteri patogeni della Listeria monocytogenes o della Salmonella, che possono provocare gastroenteriti, ma anche compromette seriamente la salute di donne in gravidanza o persone immunosoppresse.
Due campioni di acqua su 52 non erano conformi per la presenza di batteri di origine fecale. Un campione di yogurt, una panna e un latte pastorizzato, contenevano troppe Enterobatteriacee, indicatori di un trattamento termico insufficiente.
Per quanto riguarda i formaggi, in 14 campioni si è riscontrata l’eccessiva presenza di Stafilococchi, Escherichia coli e lieviti, ad indicare mancanza d'igiene nella mungitura o durante la fase di produzione.
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