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FDA says listeriosis risk higher in soft-ripened cheese

Raw milk cheeses were found to be more dangerous than those made with pasteurized milk.

By Shane O'Halloran
February 11, 2013

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FDA published a draft risk assessment of listeriosis from soft-ripened cheese made with raw milk. It finds the risk of listeriosis from soft-ripened cheese from raw milk is 50 to 160 times higher than from soft-ripened cheese made with pasteurized milk. Raw milk products are a risk for all consumers, but the bacteria they contain can be dangerous to those with weakened immune systems, the elderly, pregnant women and children. FDA has invited comment on the risk assessment, which can be found here.

Shane O’Halloran joined Food Engineering in November of 2012 as Digital/Online Editor. He graduated from Oberlin College in 2010, and worked as a copy editor and contributor to BleacherReport.com and ShesGameSports.com. He has also written feature articles on a freelance basis for publications in the western suburbs of Philadelphia. His areas of expertise include social media campaigns and website management. Shane produces daily news updates for www.foodengineeringmag.com and Food Engineering’s social media sites. In addition, Shane writes news articles for FE’s TechFlash e-newsletter and Food Engineering’s People and Industry section.