WASHINGTON, D.C. — A study by the Centers for Disease Control and Prevention reports an increase in the number of cases of foodborne illness caused by consuming raw milk and products made from it has increased dramatically, from only 30 cases between 2007-10 to 51 cases between 2010-12 – the most recent statistics available.

These show there are significant health risks associated with the consumption of products made from unpasteurized milk, particularly for young children, people with compromised immune systems and the elderly. Pathogens such as Campylobacter, E. coli, salmonella and Listeria have all been identified as the contaminants, with Listeria identified as the major cause for concern among U.S. Food and Drug Administration (FDA) officials.

 As a result, the FDA is taking action; earlier this month, it began accepting public comments and scientific information that will assist it in identifying and evaluating measures that may have an effect on the presence of harmful pathogens found in cheeses made from unpasteurized milk.

These comments will be included with an earlier round of comments the FDA had solicited on a draft of the report. The earlier comments have been reviewed and incorporated in the report, as appropriate. The comment period will continue through Nov. 2.

According to news from the FDA, this action is being taken as part of an ongoing process with industry leaders to identify potential health risks associated with consumption of cheese made from unpasteurized milk. The FDA is taking this action in part based on findings from a joint FDA/Health Canada Quantitative Risk Assessment released in early August.

The goal of the report is to balance the diversity of cheese manufacturing and approaches, particularly artisanal cheese producers, with the factors that go into ensuring the safety of the food. By issuing this call for data and information, FDA officials are interested in learning more about the standards and practices in use by a wide variety of producers.

For some cheese makers, using pasteurized milk may mean their finished cheese product may not be as flavorful and the results may be inconsistent. On the plus side, pasteurized milk is more readily available in all areas, may be less expensive than raw milk and not have bacterial issues. Raw milk can be expensive, and is not as readily available, because in many states it is not legal to sell it.

Another disadvantage is that raw milk may have other bacteria problems if it is not handled properly from the time the milk leaves the cow until it is processed. But cheese makers, and particularly artisanal cheese makers, believe raw milk is fresher and more flavorful.

The risk assessment will look at consumers’ risk of Listeriosis, and various steps and conditions in the production of soft-ripened cheese.

It will also look at how these steps and conditions will affect that risk, and the impact from various simulated interventions.

It will look at the effect of factors such as the microbiological status of milk, the impact of cheese-manufacturing steps and conditions during distribution and storage on the overall risk of invasive Listeriosis soft-ripened cheese poses to consumers in the United States or Canada and predict the effect of changes in process and intervention strategies on risk of Listeriosis.

Attempts to contact officials at the National Milk Producers Federation and other parties for comment on this matter were unsuccessful.

Submit electronic comments and scientific data and information to www. regulations.gov and submit written comments and scientific data and information to: The Division of Dockets Management (HFA-305), FDA, 5630 Fishers Lane, Room 1061, Rockville, MD 20852 by Nov. 2.