Commercial cheese brines are used repeatedly over extended periods, potentially for years, and can be a reservoir for salt-tolerant pathogens, such as Listeria monocytogenes. The objective of this study was to determine ...

Certain cheeses can be legally produced in the U.S. using raw milk, but must be aged for at least 60 days to reduce pathogen risks. However, some varieties, even when aged for 60 days, have been shown to support growth ...