Patrick Oconnell
Cheddar cheese is a hard cheese that is generally considered safe to eat during pregnancy. It is available in both pasteurised and unpasteurised forms. Pasteurisation is the process of heat-treating milk to destroy harmful pathogens, such as Salmonella, which can cause food poisoning. While pasteurisation improves the safety of cheese, it is not mandatory, and some traditional cheeses are still made with unpasteurised milk. The safety of consuming unpasteurised cheese depends on various factors, including the type of cheese, the age of the cheese, and the health of the individual.
Is Cheddar Cheese made from pasteurised milk?
| Characteristics | Values |
|---|---|
| Pasteurised Milk | Yes, in some cases |
| Unpasteurised Milk | Yes, in some cases |
| Safe for Pregnant Women | Yes, if pasteurised |
| Safe for Pregnant Women | No, if unpasteurised |
| Availability | Pasteurised and unpasteurised cheddar are both readily available |
| Taste | Pasteurisation may affect the taste |
| Food Safety | Unpasteurised cheese may contain harmful bacteria |
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What You'll Learn
- Pasteurized milk is heated to kill harmful bacteria like Salmonella and E. coli
- Unpasteurized cheese can cause listeriosis, a serious infection that can harm unborn babies
- In the US, nearly all fresh, rindless cheese is pasteurized
- Cheddar is available in both pasteurized and unpasteurized forms
- Unpasteurized cheese is widely sold in Europe and Canada
Pasteurized milk is heated to kill harmful bacteria like Salmonella and E. coli
Pasteurization is a process of food preservation that involves treating packaged foods with mild heat to eliminate pathogens and extend shelf life. The process is named after French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that heating wine could deactivate unwanted microorganisms. The process was soon found to be effective in reducing milkborne outbreaks of harmful bacteria such as tuberculosis.
Today, pasteurization is widely used in the dairy industry to minimize bacteria in milk and destroy potentially harmful pathogens, such as Salmonella, that the milk may contain. The process involves heating milk at high temperatures for a short time, typically to less than 100 °C (212 °F), to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or the risk of disease. While most bacterial spores survive the process, pasteurization helps to minimize the risk of contamination and extend the shelf life of milk.
There are two common methods of pasteurization: batch pasteurization and continuous flow pasteurization. Batch pasteurization, also known as vat pasteurization, involves heating every particle of milk in a large tank or vat to a minimum of 63 °C (145 °F) for a minimum of 30 minutes. Continuous flow pasteurization, on the other hand, involves forcing raw milk through metal pipes and thin metal plates, heating the milk to a minimum of 72 °C (162 °F) for 15 seconds. This method is often used for high-temperature, short-time (HTST) pasteurization, which is commonly used in the dairy industry.
While pasteurization is effective in killing harmful bacteria, it is important to note that it does not completely eliminate all risks associated with milk consumption. For example, cheddar cheese can be made from either pasteurized or unpasteurized milk. In the United States, longer-aged cheeses, such as cheddar, may or may not be pasteurized. The standard medical advice is to avoid unpasteurized cheese during pregnancy, as it may harbour pathogens such as Listeria. However, hard, dry, acidic, and salty cheeses, even when made with unpasteurized milk, are less likely to harbour or grow these pathogens, especially if they have been aged for over 60 days.
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Unpasteurized cheese can cause listeriosis, a serious infection that can harm unborn babies
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella. In the US, nearly all fresh (unaged, rindless) cheese is pasteurized. However, longer-aged cheeses may or may not be pasteurized, and cheddar cheese is one of the varieties that can be found in both pasteurized and unpasteurized forms.
Unpasteurized cheese can cause listeriosis, a serious infection that can be life-threatening, especially for unborn babies, newborns, adults over 65, and those with weakened immune systems. Listeriosis can lead to miscarriage, stillbirth, premature labour, low infant birth weight, infant death, and health problems for the newborn, including intellectual disability, paralysis, seizures, blindness, and impairments of the brain, heart, or kidney.
Listeria bacteria are more likely to be found in soft cheeses with high moisture content, such as queso fresco, queso blanco, requesón, and Brie. These cheeses are less acidic and have a higher moisture content, creating an environment conducive to the growth of Listeria. Hard, dry, acidic, and salty cheeses, on the other hand, are less likely to harbour or grow Listeria, even if they are unpasteurized, as long as they have been aged for over 60 days.
While unpasteurized cheese carries a risk of Listeria contamination, it is important to note that proper handling and cooking can reduce this risk. Heating queso fresco-type cheeses or unpasteurized milk to an internal temperature of 165°F (74°C) or steaming hot kills harmful Listeria bacteria. Similarly, cooking enoki mushrooms, which may also contain Listeria, until steaming hot reduces the risk of listeriosis.
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In the US, nearly all fresh, rindless cheese is pasteurized
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella and Listeria. In 1949, the FDA determined that if pathogens are present in milk, they die off in cheese during 60 days of aging. This led to the 60-day rule for cheese. In the US, this means that nearly all fresh, rindless cheese is pasteurized. This includes mozzarella, fresh goat cheese, ricotta, and feta. It also means that 99% of soft, creamy, spreadable cheeses are pasteurized, including Brie, Camembert, and Taleggio.
The standard medical advice is to avoid all unpasteurized or raw milk cheese, especially during pregnancy. This is because unpasteurized cheese may harbor E. coli or Listeria, harmful bacteria that can cause food poisoning and listeriosis. Pregnant women are 10 times more likely to get listeriosis, which can cause miscarriage, stillbirth, preterm labor, or death in newborns. However, hard, dry, acidic, and salty cheeses are less likely to harbor or grow these pathogens, even if they are unpasteurized, as long as they are aged for at least 60 days. Examples of these cheeses include aged Gouda, cheddar, Manchego, Parmesan, and Piave.
While most cheese sold in the US is pasteurized, unpasteurized cheese can still be found at farmer's markets or imported from grocery stores. Some cheeses, such as Swiss-style hard cheeses like Gruyère or Comté, and Italian-style grana cheeses like Parmigiano-Reggiano or Grana Padano, have been deemed equally safe as cheeses made from pasteurized milk, despite being made from raw milk. This is due to their low moisture, high acidity, and high salt content, which create an environment where pathogens cannot grow or survive.
In terms of cheddar cheese specifically, it is commonly available in both pasteurized and unpasteurized forms. Pasteurized cheddar is generally considered safer, especially for pregnant women, as the pasteurization process kills harmful bacteria. However, even pasteurized cheddar can become contaminated with Listeria if produced in unsanitary conditions. To further reduce the risk of contamination, it is recommended to buy individual blocks or bags of shredded cheese instead of having cheese cut from a wheel, as this reduces the risk of cross-contamination.
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Cheddar is available in both pasteurized and unpasteurized forms
Unpasteurized, or raw milk, cheese has been made and consumed safely for centuries, especially in Europe. However, there are concerns about the possible negative health effects of consuming unpasteurized cheese, especially on a mass market scale. Unpasteurized cheese may contain harmful bacteria such as E. coli or Listeria, which can cause serious foodborne illnesses, including listeriosis. Listeriosis is particularly dangerous for pregnant women, who are 10 times more likely to develop it and can suffer severe complications such as miscarriage, stillbirth, or preterm labor.
To address these concerns, regulations have been put in place to control the sale of unpasteurized cheese. For example, in Canada, domestic or imported unpasteurized cheese must be aged for at least 60 days before it can be sold to consumers. This aging process is intended to allow any harmful bacteria to die off naturally. Similarly, the Food Standards Australia New Zealand (FSANZ) has determined that certain raw milk cheeses, such as Swiss-style hard cheeses and Italian-style grana cheeses, have equivalent safety to cheeses made from pasteurized milk due to their low moisture, high acidity, and high salt content, which create an environment where pathogens cannot grow or survive.
Despite these regulations, it is recommended that certain individuals, such as pregnant women, avoid consuming unpasteurized cheese and opt for pasteurized varieties instead. When purchasing cheese, it is important to read labels carefully and look for the word "pasteurized" to ensure safety, especially for those with higher risks. However, it is worth noting that pasteurized cheese can still become contaminated with harmful bacteria if produced in unsanitary conditions, so proper food safety practices are crucial.
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Unpasteurized cheese is widely sold in Europe and Canada
The sale of unpasteurized cheese is widespread in Europe, except in Scotland, where it is banned. In the European Union, raw milk products are considered safe for human consumption and are sold without restrictions. In France, raw milk and raw milk cheeses are considered high-quality products. Germany also widely sells raw milk in health food stores and large supermarkets.
In Canada, the sale of raw milk is illegal. However, the sale of cheese made from unpasteurized milk is allowed as long as it has been aged at 2°C or above for at least 60 days. This aging process is meant to prevent harmful bacteria such as Listeria, Salmonella, and E. coli from growing. Quebec, however, does not have this restriction and allows the sale of soft cheeses like Brie and Camembert made from unpasteurized milk without the 60-day requirement, citing the European example where these cheeses are commonly made from raw milk without issues.
Despite the legality of unpasteurized cheese in many places, it is recommended that certain people avoid consuming it. Pregnant women, the elderly, and those with compromised immune systems are advised to refrain from eating unpasteurized cheese to be on the safe side.
Cheddar cheese, a popular variety, is available in both pasteurized and unpasteurized forms. Unpasteurized cheddar cheese is typically aged for a long time, resulting in a strong flavor and crystallization.
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Frequently asked questions
Yes, hard cheese, such as cheddar, is generally safe to eat during pregnancy. However, it is recommended to only consume cheddar cheese made with pasteurized milk.
Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella and Listeria. Unpasteurized, or raw, milk cheese is often favoured for its flavour, but it can pose health risks, especially for pregnant women.
Unpasteurized cheese may contain harmful bacteria such as E. coli or Listeria, which can cause serious infections like listeriosis. Pregnant women are at a much higher risk of developing listeriosis, which can have devastating consequences for the unborn baby, including miscarriage, stillbirth, preterm labour, or death in newborns.
Yes, soft cheeses made with pasteurized milk are generally safe to eat during pregnancy. However, it is important to always check the labels and look for the word "pasteurized" when choosing cheeses.
