The aim of the priority action "A-804-18 Pathogenic germs in cheeses from alpine pastures" was to check cheeses produced on alpine pastures for contamination with pathogenic germs.

75 samples from all over Austria were examined. 14 samples were rejected:

• one sample was harmful to health due to contamination by staphylococcal enterotoxins
• five samples were unfit for human consumption due to microbiological contamination
• seven samples were contaminated with Escherichia coli and thus did not comply with the legal hygiene regulations
• one sample was judged to be of reduced value due to contamination with coagulase-positive staphylococci.

As pasteurization of raw milk is usually not possible on alpine farms due to a lack of technical possibilities, the raw milk is usually processed without heat treatment in the traditional way to various regional cheeses and butter. Therefore, compliance with good manufacturing practice (GMP) and good hygienic practice (GHP) is of utmost importance for hygienic quality. Due to the lack of pasteurization, a residual risk - starting from pathogenic germs such as staphylococci, listeria, Escherichia coli - cannot be excluded even by the most hygienically careful production.