Bushra Griffith
Blue cheese is a type of cheese that is known for its distinctive blue veins and tangy flavour. While it is often used as a salad dressing, there are concerns about its safety due to the presence of bacteria and mould. In the United States, cheese must be pasteurized unless it has been aged for over 60 days and is labelled as raw milk cheese. This raises the question of whether blue cheese salad dressing, which contains pasteurized milk, is also pasteurized and safe for consumption, especially for pregnant women who need to be cautious about their diets.
Is blue cheese salad dressing pasteurized?
| Characteristics | Values |
|---|---|
| Pasteurization | Blue cheese is often pasteurized, especially in the US. |
| Listeria and bacteria | Blue cheese has an increased risk of listeria and other bacteria due to the aging and molding process. |
| Soft cheese | Blue cheese is a soft cheese, which is typically avoided during pregnancy. |
| Raw egg | Caesar dressing often contains raw egg, which may be a concern. |
| Nutritional value | Blue cheese dressing is high in calories and fat. |
| Allergens | Contains milk and egg allergens. |
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What You'll Learn
Blue cheese is made from pasteurized milk
Blue cheese is often made from pasteurized milk, although it can also be made from raw milk. In the United States, cheese must be pasteurized unless it has been aged for over 60 days, in which case it must be labelled as a raw milk cheese. If a cheese label simply states milk, it can be assumed that the cheese has been pasteurized.
Blue cheese made from pasteurized milk is considered safe to consume during pregnancy. However, it's important to note that even pasteurized cheese can become contaminated by Listeria, Salmonella, or other pathogens after production due to secondary contamination. This can occur at any stage of the supply chain, such as when cheese is sliced or cut at a retail or supermarket deli counter.
To minimize the risk of contamination, it is recommended to purchase individual rounds of pasteurized cheese rather than pieces cut from a larger wheel. These reduce the risk of cross-contamination. Mainstream brands of Brie and Camembert, such as La Bonne Vie, Le Châtelain, or Président, offer pasteurized options. American artisan brands like Jasper Hill Farm and Sweet Grass Dairy also provide pasteurized choices.
When it comes to blue cheese salad dressing, it is generally safe to consume packaged dressings, as they typically use pasteurized cheese. However, it is always a good idea to check the ingredient list to ensure that the product meets your requirements.
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Blue-veined cheeses have an increased risk of listeria
Listeriosis is a severe disease caused by the bacteria Listeria monocytogenes, which is widespread in the environment and can grow at refrigeration temperatures. It is particularly dangerous for vulnerable people, including pregnant women, people over 65, infants, and those with weakened immune systems. While most semi-soft cheeses do not allow L. monocytogenes to grow, blue-veined cheeses may be an exception due to their unique characteristics.
Blue-veined cheeses, such as Gorgonzola, have been associated with listeriosis outbreaks worldwide. The aging and molding processes of these cheeses create an ideal environment for the growth of Listeria and other bacteria. The risk of listeriosis per serving of soft-ripened blue cheese made from unpasteurized milk is estimated to be 50 to 160 times greater than that of cheese made from pasteurized milk. Pasteurization effectively kills L. monocytogenes, but even pasteurized milk and dairy products can become contaminated due to post-pasteurization hygiene issues.
In the United States, between 1998 and 2014, there were several listeriosis outbreaks linked to various types of soft cheeses, including blue-veined varieties. These outbreaks resulted in product recalls and highlighted sanitation and hygiene deficiencies in cheese-making facilities. The contamination levels in blue-veined cheeses can vary, and the rind of Gorgonzola, for example, tends to be more contaminated than the center of the cheese.
To minimize the risk of listeriosis associated with blue-veined cheeses, it is essential to prioritize hygiene practices during production and processing. Additionally, vulnerable individuals should exercise caution when consuming blue-veined cheeses, particularly when the cheese is intended to be eaten without further cooking or heating. While the overall percentage of blue cheeses contaminated with L. monocytogenes in certain regions, such as the UK, is reported to be low, the potential risk for vulnerable consumers remains.
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Pregnant people should avoid blue-veined cheeses
It is recommended that pregnant people avoid consuming blue-veined cheeses. This is because blue cheese is a soft, mould-ripened cheese that is often made with unpasteurized milk, which increases the risk of Listeria contamination. Listeria is a rare but dangerous germ that can cause listeriosis, an infection that is extremely dangerous for unborn babies and can lead to miscarriage, premature delivery, stillbirth, or severe illness in newborns.
While the overall risk of contracting listeriosis is very low, the potential for it to cause complications during pregnancy is higher. The risks may be greater in the third trimester, but experts, including the CDC and ACOG, recommend taking precautions to prevent listeria infection throughout pregnancy.
Pregnant people are advised to only consume blue cheese if they are certain that it is made with pasteurized milk. Commercially sold cheese and other dairy products sold in the US are typically pasteurized and safe to consume during pregnancy. However, it is important to check the product labels to confirm. Unpasteurized dairy products are required by law to have a disclosure in most US states.
In addition to blue cheese, pregnant people should also be cautious about consuming other soft cheeses, such as Brie, Camembert, feta, goat cheese, and Mexican-style cheeses like queso fresco, Panela, Asadero, and queso blanco. These cheeses are often made with unpasteurized milk and have been linked to listeria outbreaks. It is recommended to opt for pasteurized alternatives to satisfy cheese cravings during pregnancy.
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Packaged blue cheese salad dressing is safe
It is generally safe to consume packaged blue cheese salad dressing. Blue cheese is often made from pasteurized milk, and in the United States, cheese must be pasteurized unless it has been aged for over 60 days and labeled as raw milk cheese. This means that most blue cheese products you find in regular grocery stores or use in restaurants are made with pasteurized milk.
However, it is important to remember that blue-veined cheeses, including blue cheese, have an increased risk of containing listeria and other bacteria due to the aging and molding process. This is why some people choose to avoid blue cheese entirely during pregnancy or when concerned about food safety.
To ensure the safety of your packaged blue cheese salad dressing, it is recommended to check the ingredient list or contact the manufacturer to confirm if the blue cheese used is pasteurized. Reputable companies and restaurants often prioritize food safety and use pasteurized cheese to reduce the risk of contamination.
Additionally, proper storage and handling of the packaged blue cheese salad dressing are crucial to maintaining its safety. Always follow the storage instructions on the package, such as refrigeration, and consume the product before the expiration date. By taking these precautions, you can confidently enjoy your favorite blue cheese salad dressing without worrying about food safety issues.
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Blue cheese salad dressing contains egg yolk
Blue cheese salad dressing is a popular choice for those who enjoy a creamy, thick dressing with a punchy cheese flavour. Many store-bought blue cheese dressings contain egg yolk, which acts as a binding agent and adds a rich, buttery flavour. Egg yolks are also used to thicken the dressing without the need for mayonnaise or cream, creating a silky smooth texture.
However, it is important to note that not all blue cheese salad dressings contain egg yolk. Some recipes are specifically designed to be egg-free, accommodating those with egg allergies or aversions to raw egg. These egg-free alternatives can be easily made at home, with some recipes suggesting the use of an immersion mixer to achieve the desired consistency.
For those who enjoy the classic combination of blue cheese and egg yolk, there are a variety of store-bought options available. One such example is the Marzetti Chunky Blue Cheese Salad Dressing, which includes egg yolk as one of its key ingredients. This particular dressing is described as having "chunks of real blue cheese," creating a thick and creamy texture.
When it comes to the safety of consuming raw egg yolk in blue cheese salad dressing, it is generally considered safe, especially if the eggs are pasteurized. Pasteurization reduces the risk of bacterial contamination, which can be a concern with raw eggs. However, it is always recommended to consult official health sources for the most up-to-date and accurate information.
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Frequently asked questions
In the US, blue cheese has to be pasteurized unless it has been aged for over 60 days, in which case it can be sold but must be labeled as raw milk cheese.
Unpasteurized blue cheese may contain bacteria and spores, increasing the risk of listeria. However, one source mentions that consuming unpasteurized blue cheese once will not be harmful.
Yes, blue cheese salad dressings like Marie's Chunky Blue Cheese and Marzetti Chunky Blue Cheese Salad Dressing use pasteurized milk.
Blue cheese salad dressing typically contains soybean oil, buttermilk, pasteurized milk, cheese cultures, salt, enzymes, egg yolks, distilled vinegar, sugar, salt, xanthan gum, dried garlic, and yeast extract.
It is recommended that pregnant women avoid blue-veined cheeses due to the presence of mold and bacteria. However, one source mentions consuming blue cheese salads during pregnancy, suggesting it is ultimately a personal decision.
