Am feeling a bit perplexed regarding the soft cheese issue. What's the problem if it comes from an appropriately refrigerated unit, fully sealed with a good used-by date? People are saying feta is out... what about philadelphia cheese... that's soft. Cheesecake made using gelatine uses an uncooked soft cheese. I know it's a fine line between caution and over caution but I can't help feeling I'm being irresponsible if I don't stress over every mouthful. I also feel a little sorry for the first timers (pregnancies) out there being made to worry about something that has a very low chance of occuring (food poisoning) if common sense is used. Another danger is that they will not be as vigilant regarding food that are deemed "safe" so, for example.... they'll go and buy a hot chicken roll from a vendor who has a very low turnover and has them sitting there on low heat all day... she will think to herself "oh, can't have sushi... this is meant to be okay though" NOT! C'mon girls, if we're going to obsess about this issue then lets keep it within reason and not monitor every posting about food as a chance to whip us into a frenzy at the risk of missing real dangers.