Food Engineering

FDA says listeriosis risk higher in soft-ripened cheese

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

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.