The Food and Drug Administration is concerned that persons who consume raw milk cheeses and other products would be in greater danger of suffering a bacterial illness. A recent study discovered that listeriosis would be 160 times more likely in soft-ripened cheese made with raw milk versus the same product made with milk that had been pasteurized. The Wisconsin Cheese Makers Association relates the fact that the FDA has proposed enacting new measures that could improve the safety of these products, which make up a relatively small slice of the cheeses consumed by persons across the country. Those measures could involve aging the cheese for more than three months, which has the tendency to eliminate the presence of the most harmful pathogens.
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