1- Soft cheeses
One definition mentions it as one of those foods whose recipe involves a comparatively short time of preparing it. Also important is the fact that its finished product has a cream-like, runny consistency typical in butter.
The consistency has enough moisture that is favorable for the growth of microorganisms.
Refrigeration does not kill harmful bacteria but numbs them under low temperatures, but they spring back to action at optimum temperature.
Its good moisture content provides a suitable medium for culturing the dangerous Listeria bacterial species responsible for listeriosis.
If it is a must to grab one, the best option is to go for a recently pasteurized hard cheese. Examples include Gouda, Emmental, and cheddar.