4. Conclusion
Sanitary control of cheese production involves a number of factors. The quality of the milk used (essential for raw-milk products), compliance with the control plan and good hygiene practices, and the identification and control of critical points are all factors which help to reduce health risks.
Cheese safety therefore requires a combination of control measures, implemented on a daily basis, correctly applied throughout the process, and checked regularly.
In addition, advances in the sciences may, in the years to come, enable us to develop new analytical tools to improve the sanitary control of cheeses: rapid detection of pathogenic flora in incoming milk, better knowledge and control of microbial ecosystems... all of which will reduce the level of risk.
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