A dairy processing company that produces soft cheese has a specification of Listeria monocytogenes negative. Ten samples of cheese were tested. Nine were negative for Listeria and one sample had a count of 15 CFU/g. Based on these results, what should be done with the cheese?
A) place on hold until Listeria monocytogenes is confirmed
B) destroy the product because Listeria monocytogenes was isolated
C) release for sale because Listeria monocytogenes was not isolated
D) reprocess because Listeria monocytogenes was isolated