Consuming raw-milk cheese raises the risk of contracting Listeria
By Amanda Brodhagen, Farms.com
The debate into the safety of raw milk or dairy products made with raw milk is often a contentious one. According to a joint risk assessment drafted by the U.S Food and Drug Administration (FDA) and Health Canada, found that people are up to 160 times more likely to contract Listeria from consuming soft-ripened cheese made from raw milk, compared to cheese that was made with pasteurized milk.
The FDA and Health Canada have since published its assessment for public comment for both U.S and Canadian citizens to participate. The comment period closes April 29, 2013.
The findings suggest that there is one case of listeriosis that can be linked to raw-milk cheese for every 55 million servings of raw-milk cheese that has been consumed, compared to pasteurized cheese it’s one case to every 8.64 billion servings.
U.S citizens can participate in the public comment period by submitting comments electronically – through the docket FDA-2012-N-1182 on regulations.gov. Canadian citizens can find out more information through Government of Canada website.