Since the publication of Regulation (EC) N°2073/2005, ready-to-eat (RTE) food allowing the development of Listeria monocytogenes, including cheese, has to be free of this pathogen in 25 g of product. This review was carried out to gather studies on the prevalence of the pathogen in various types of cheese in Europe, while also including data from other continents. Given that Regulation (EC) N°2073/2005 distinguishes cheeses allowing or not the survival of L. monocytogenes based on the food's pH and water activity (a w ), the review also focuses on the determinants of this growth/no growth in the same types of cheese.

A social and behavior change communication intervention designed to promote consumption of cow’s milk among families that received a cow from a government livestock transfer program increased mothers’ knowledge and awareness of milk consumption. Although intervention exposure was associated with increased frequency of children’s cow’s milk intake, it did not lead to increased consumption or dietary diversity.

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