I have tried earlier. It is very hard to get comparative numbers, but this paper is saying you get much more listeria in camembert than the milk it is made from (somewhere between 5 and 100 times, I haven't read it in detail):This whole thread is really funny, mainly because it's a bunch of classically-libertarian opinions that have somehow hidden themselves in made-up food science instead. Why? There have been barely any links to actual citations of well . . . anything.
Spoiler Graphs of listeria growth over the process of making camembert :