http://www.bbc.com/news/world-us-canada-39229635 Is listeria still exist in a cheese after 60 days aging? Or it can only be eliminated by pasteurising?
First of all, note that "Officials say it was probably caused by a soft raw milk cheese ..."
Soft or fresh cheeses are MUCH more susceptible to all sorts of contamination, including Listeria. The milk itself might be contaminated, especially if using raw (unpasteurized) milk. The cheese can also be contaminated during the make or handling afterwards. In either case it is important to understand that refrigeration does NOT completely protect the finished cheese. In fact, Listeria does just fine at refrigeration temperatures and ironically is suppressed at room temperature. While it is very possible to make soft/fresh cheeses from unpasteurized milk, that is not a risk that I am willing to take in my commercial operation.
Aged cheeses are not entirely immune even if aged 60 days or more, but good sanitation and manufacturing practices eliminate most problems. And there are a number of bacteria available that produce Niacin, a natural antibiotic, that prevents Listeria in aged cheeses.
Deaths from Listeria are actually rare but can be especially dangerous to those with weak immune systems, older people, pregnant women and children. Doctors often tell pregnant women not to eat cheese (which is a really stupid thing to say). What they are really concerned about is Listeria in fresh cheeses, which can cause spontaneous abortion.