Bushra Griffith
Pasteurization is a process that heats food to a certain temperature to kill harmful bacteria. It is recommended that pregnant women avoid unpasteurized cheese to reduce the risk of developing foodborne illnesses. While soft cheeses are usually pasteurized, they are more susceptible to bacterial growth. Hard, dry, and salty cheeses are less likely to harbor pathogens like Listeria, even when unpasteurized. Cheddar cheese is generally considered safe during pregnancy, as most varieties, such as Cabot Clothbound, Dubliner, Excalibur, and Old Croc, are made from pasteurized milk. However, it is always important to read labels carefully and opt for packaged cheese from the grocery store cooler to minimize the risk of cross-contamination.
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What You'll Learn
Cheddar cheese is pasteurized in the US and Canada
Cheddar cheese is typically pasteurized in the US and Canada. Pasteurization is the process of heating raw milk to a high enough temperature to kill potentially harmful bacteria. This process is used to make cheese safer to consume, as harmful bacteria such as listeria, salmonella, and E. coli can be present in raw milk.
In Canada, most of the cheese available in grocery stores is pasteurized. While selling raw milk in Canada is illegal, 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 helps to reduce the risk of harmful bacteria, but it is not completely eliminated. Soft and semi-soft cheeses have a higher chance of retaining problematic bacteria, as they reach their peak ripening point at 20-30 days, before the 60-day requirement. Quebec is an exception, allowing soft cheeses like Brie and Camembert made from unpasteurized milk to be sold without the 60-day requirement, similar to European practices.
Unpasteurized cheese is also made and sold in the US. The FDA banned interstate sales of raw milk in 1987, but unpasteurized dairy products can still be sold within certain states. When purchasing cheese in the US, it is important to read the label or ask the server to determine if it is pasteurized or unpasteurized.
While some people prefer the taste of unpasteurized cheese, believing it to be superior, there are safety concerns associated with its consumption. Unpasteurized cheese has a higher risk of containing harmful bacteria, which can cause foodborne illnesses. However, proper aging and the addition of salt and bacterial cultures can help mitigate these risks.
In summary, while cheddar cheese is typically pasteurized in the US and Canada, there may be some exceptions, especially for artisanal or specialty cheeses. It is always important to check the label or inquire about the pasteurization status when purchasing cheese to make an informed decision about its safety and suitability for consumption.
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Pasteurization kills harmful bacteria
Pasteurization is a process that effectively kills harmful bacteria in milk and other food products. It involves heating milk to a certain temperature, typically between 63°C and 72°C, for a specific duration, usually around 30 minutes. This process destroys most Gram-negative organisms and other pathogenic microorganisms present in the milk, such as bacteria, viruses, and yeasts.
While pasteurization is highly effective in eliminating harmful bacteria, it is important to note that some bacteria may still survive the process. For example, certain thermophilic and mesophilic bacteria, such as micrococci and Streptococcus spp., can survive pasteurization but grow very slowly once the milk is chilled to 4°C. Additionally, post-pasteurization contamination can occur due to equipment milk residues, aerosols, and microbial biofilms on milk equipment.
However, despite these limitations, pasteurization plays a crucial role in food safety. Most foodborne illnesses are caused by bacteria in food, and pasteurization helps kill these bacteria before the food reaches consumers. This is especially important for milk, as raw milk can contain a variety of disease-causing pathogens, as demonstrated by numerous scientific studies and foodborne outbreaks. By pasteurizing milk, we can effectively kill these pathogens and reduce the risk of foodborne illnesses.
Furthermore, pasteurization is also used in the processing of fruit and vegetable juices to kill harmful bacteria. Additionally, it can be applied to raw meat, poultry, and even spices to eliminate potential disease-causing microbes and increase the safety of our food supply. Overall, pasteurization is a critical process that helps ensure the safety and quality of various food products by reducing the presence of harmful bacteria and other microorganisms.
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Unpasteurized cheese may contain E. coli or Listeria
Pasteurization is a process of heating milk to a high enough temperature for a long enough time to kill germs, including bacteria, viruses, and yeasts. Unpasteurized dairy products are more likely to contain germs than pasteurized products.
There have been several outbreaks of E. coli and Listeria linked to unpasteurized cheese. In 2019, an E. coli outbreak in France linked to unpasteurized cheese resulted in 15 children and one adult falling ill. A separate outbreak in the US was linked to Raw Farm brand raw cheddar cheese, with seven people reporting illness after consuming the product.
In 2024, a Listeria outbreak linked to queso fresco and cotija cheese resulted in illnesses in the US. Another outbreak of Listeria in 2019 was linked to unpasteurized cheese from France, with contaminated cheese being distributed to over 30 countries, including the US and Canada.
To reduce the risk of illness, it is recommended to avoid unpasteurized cheese, especially for young children, pregnant women, immunocompromised individuals, and the elderly. Cooking unpasteurized cheese to an internal temperature of 165°F (74°C) can kill harmful germs like Listeria, but it is still recommended to avoid unpasteurized products whenever possible.
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Soft cheeses are usually pasteurized
Soft cheeses are usually made from pasteurized milk. Pasteurization is the process of heating milk to a high enough temperature to kill potentially harmful bacteria, viruses, and yeasts. The process is used to reduce the risk of foodborne illnesses and is considered especially important for those who are more vulnerable to disease, such as infants, young children, the elderly, pregnant women, and the immunocompromised.
In the United States, soft cheeses are required by law to be pasteurized. This is because soft cheeses are younger and have a higher moisture content, making them more susceptible to bacterial growth. Bacteria need moisture to grow and thrive in low-acid and low-salt environments, which is often the case with soft cheeses. Examples of soft cheeses include feta, mozzarella, goat cheese, Camembert, and Brie.
However, it is important to note that even pasteurized cheese can become contaminated with pathogens such as Listeria, Salmonella, and other bacteria after it has been made. This secondary contamination can occur at various stages of the supply chain, such as when cheese is sliced or cut at a supermarket or retail counter. Therefore, it is recommended to check the label or ask the server to ensure that the cheese has been pasteurized, especially for those who are more vulnerable to foodborne illnesses.
While soft cheeses are more commonly pasteurized, there are also many hard cheeses that are made with pasteurized milk. Examples include aged Gouda, cheddar, Manchego, Parmesan, and Piave. These hard cheeses are generally drier, more acidic, and saltier, which creates an environment less conducive to bacterial growth.
In summary, soft cheeses are usually pasteurized due to their higher moisture content and susceptibility to bacterial growth. However, it is still important to be aware of the potential for secondary contamination during the supply chain. For those with health concerns, it is best to choose cheeses that are known to be pasteurized and to check labels or inquire about the cheese's production methods when in doubt.
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Hard, aged cheeses can be unpasteurized
While it is often recommended that pregnant women, the elderly, or people with a compromised immune system avoid unpasteurized cheese, hard, aged cheeses can be unpasteurized. This is because hard, dry, acidic, and salty cheeses are less likely to harbour or grow pathogens like Listeria. In the US, the FDA mandates that unpasteurized cheeses must be aged for at least 60 days before being sold, as by this time any harmful bacteria will have died off. This means that longer-aged cheeses may be made with pasteurized or unpasteurized milk.
In Canada, unpasteurized cheese, or raw milk cheese, can be sold as long as it has been aged for at least 60 days. While soft cheeses, such as brie, are at their prime after being ripened for only 20-30 days, this means that most Canadians have never tried the authentic versions of these cheeses. In Europe, unpasteurized cheese is more widely available, and in some countries, it is legal to sell unpasteurized cheese with no minimum aging period.
Unpasteurized cheese is made with milk that has not been heat-treated, and it is often said to have a more unique and complex flavour than pasteurized cheese. The process of pasteurization kills off many naturally occurring flavour-rich enzymes, and raw-milk cheese imparts a "terroir", or a "taste of place", that reflects the unique characteristics of the land where the cheese is made.
Some examples of hard, aged, unpasteurized cheeses include Silver Mountain, Sally Jackson cheeses, Grafton Clothbound Cheddar, Bravo Cheddar, Comte, Gruyere, and Parmigiano-Reggiano.
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Frequently asked questions
No, it is not safe to eat unpasteurized cheese during pregnancy. Unpasteurized cheeses may harbour harmful bacteria such as E. coli or Listeria, which can cause foodborne illnesses.
Soft cheeses, bacteria-ripened cheeses, and blue-veined cheeses are typically unpasteurized. However, it is important to always check the labels as the same type of cheese from a different brand or source may be pasteurized.
Yes, most Tillamook cheddars are made from heat-shocked milk. Other recommended brands include Cabot Clothbound, Dubliner, Excalibur, and Old Croc.
