The resistome of pasteurized and raw milk cheeses from the state of Vermont

This study evaluated the dynamics of antibiotic resistance genes (ARGs) in raw and pasteurized milk cheeses, focusing on the influence of lytic enzyme treatment during DNA extraction, and the cheese microbiome's spatial and temporal variability. The study emphasizes the need for antimicrobial stewardship and hygiene practices in dairy production to mitigate the spread of resistance genes.