What type of cheese is linked with Listeria monocytogenes infection?

Soft cheeses are particularly associated with Listeria monocytogenes infections due to their production processes and moisture content. These cheeses, often made from unpasteurized milk or failing to undergo proper food safety protocols during production, create an ideal environment for the growth of bacteria, including Listeria.

Soft cheeses such as feta, brie, and Camembert, are more susceptible to contamination because they have a higher water content, which supports bacterial proliferation. Additionally, these cheeses may be consumed without cooking, which means any pathogens present are not killed by heat.

In contrast, hard cheeses typically have lower moisture content and undergo aging processes that contribute to their safety, while processed cheeses are usually made with ingredients that can inhibit bacterial growth. Thus, soft cheeses remain the most significant concern regarding Listeria monocytogenes infections.