Brie

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Food poisoning risk from cheese³

  Most servings of Brie had no Listeria, but a few could carry small numbers of the germ.

• Food poisoning bacteria in cheese⁴

  In tests, Yersinia enterocolitica grew on Brie kept in the fridge, while Salmonella and Bacillus cereus grew at room temperature.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.