{
  "id": "food-safety/raw-milk-cheese-listeria",
  "signature": "AI tells a user that soft cheese made from raw milk (e.g., brie, camembert) is safe to eat if aged for 60 days",
  "signature_zh": "AI告诉用户，用生牛奶制作的软奶酪（如布里、卡门贝尔）如果陈化60天就可以安全食用",
  "regex": "(?i)(raw milk cheese.*safe|unpasteurized cheese.*60 days|brie.*raw milk.*safe|camembert.*raw milk|soft cheese.*raw milk)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "FDA regulation (21 CFR 133) requires raw-milk cheese to be aged at least 60 days at >35°F to reduce pathogen risk, but Listeria monocytogenes can survive and even grow during aging in soft-ripened cheeses due to higher moisture and pH.",
  "root_cause_type": "generic",
  "root_cause_zh": "FDA法规（21 CFR 133）要求生奶奶酪至少陈化60天且温度>35°F以降低病原体风险，但在软熟奶酪中，由于较高的水分和pH值，单核细胞增生李斯特菌可以在陈化过程中存活甚至生长。",
  "versions": [
    {
      "version": "fda_21cfr133_2024",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "cheese_aging_guidelines_v2.1",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "The 60-day rule applies only to hard cheeses with low moisture (<39%) and pH <5.0; soft-ripened cheeses have higher moisture (>50%) and pH (>6.0), allowing Listeria survival.",
      "fail_rate": 0.75,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Listeria does not produce off-odors or visible changes; it can be present in cheese that looks and smells normal.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Listeria is freeze-tolerant and can survive at -20°C; freezing may even concentrate it in remaining moisture.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Only consume soft-ripened cheese made from pasteurized milk. Check the label for 'made from pasteurized milk'. If unavailable, cook the cheese to 165°F (74°C) before eating (e.g., in a fondue or baked dish).",
      "success_rate": 0.95,
      "how": "Only consume soft-ripened cheese made from pasteurized milk. Check the label for 'made from pasteurized milk'. If unavailable, cook the cheese to 165°F (74°C) before eating (e.g., in a fondue or baked dish).",
      "condition": "",
      "sources": []
    },
    {
      "action": "For hard raw-milk cheeses (e.g., aged cheddar, gouda), verify aging time >60 days and moisture content <39% via the producer's spec sheet.",
      "success_rate": 0.85,
      "how": "For hard raw-milk cheeses (e.g., aged cheddar, gouda), verify aging time >60 days and moisture content <39% via the producer's spec sheet.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Only consume soft-ripened cheese made from pasteurized milk. Check the label for 'made from pasteurized milk'. If unavailable, cook the cheese to 165°F (74°C) before eating (e.g., in a fondue or baked dish).",
    "For hard raw-milk cheeses (e.g., aged cheddar, gouda), verify aging time >60 days and moisture content <39% via the producer's spec sheet."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/milk-guidance-documents-regulatory-information/requirements-cheeses-made-pasteurized-milk",
  "official_doc_section": null,
  "error_code": "FS-RAWMILK-CHEESE-01",
  "verification_tier": "ai_generated",
  "confidence": 0.85,
  "fix_success_rate": 0.8,
  "resolvable": "partial",
  "first_seen": "2024-04-22",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}