Patrick Oconnell
Pregnancy is a time when many women have to cut down on some of their favourite foods, and cheese is one of them. Unpasteurized cheese is often on the banned list, but is it safe to eat if it's cooked? The answer is yes and no. While cooking cheese can kill off harmful bacteria, not all cheeses are safe to eat during pregnancy, even if they are cooked.
Is cooked unpasteurized cheese safe during pregnancy?
| Characteristics | Values |
|---|---|
| Safe to consume | Yes, if cooked all the way through |
| Bacteria killed | Yes, if cooked until steaming hot |
| Safe types | Hard cheeses, such as Parmesan, Cheddar, Gruyere, and Wensleydale |
| Unsafe types | Soft cheeses, such as Brie, Camembert, Feta, Gorgonzola |
| Risks | Listeria, E. coli, Salmonella, meningitis, miscarriage, premature birth, illness, infant death |
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What You'll Learn
Hard cheeses are generally safe
When it comes to pregnancy, it's important to be cautious about food safety to protect both your own health and that of your baby. Cheese can be a nutritious part of a pregnant person's diet, providing calcium and protein that promote the baby's growth. However, some cheeses are safer to consume during pregnancy than others.
Unpasteurized cheeses, or those made with raw milk, can harbor harmful bacteria such as E. coli, Listeria, or Salmonella, which can cause food poisoning and lead to serious complications, including miscarriage, premature birth, or even infant death. Listeriosis, the illness caused by Listeria, is rare, but pregnant women are up to 20 times more likely to be infected. Cooking unpasteurized cheese until it's steaming hot can kill off bacteria and reduce the risk of listeriosis.
However, hard cheeses, whether made with pasteurized or unpasteurized milk, are generally considered safe to consume during pregnancy. This includes cheeses like cheddar, Gruyere, Parmesan, and Wensleydale. Hard cheeses have a lower moisture content and are more acidic, creating an environment that is less conducive to bacterial growth. The NHS states that hard cheeses are safe to eat during pregnancy, even if they are unpasteurized.
To further minimize risks, it's important to read food labels carefully and look for the word "pasteurized" when choosing cheeses. In the United States, nearly all fresh, unaged, rindless cheeses, such as mozzarella, ricotta, and feta, are pasteurized. Additionally, processed cheeses like cottage cheese and cream cheese are safe options. While imported cheese is more likely to be unpasteurized, countries like Australia and New Zealand prohibit the import or sale of most unpasteurized cheeses, ensuring safer options.
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Cooking kills bacteria
Cooking kills most bacteria, making food safe for consumption. Boiling kills any bacteria active at the time, including E. coli and salmonella. However, some bacteria can form inactive seed-like spores, which can survive boiling temperatures. These spores are commonly found in farmland soils, dust, animals, and field-grown vegetables and grains. After the food is cooked and its temperature drops below 130 degrees Fahrenheit, these spores germinate and begin to multiply and produce toxins.
To prevent this, cooked food should be kept above 130 degrees Fahrenheit. A microbiologist from Columbia University recommends storing leftovers within a few hours and eating them within 3-4 days to prevent bacterial growth. Leftovers should be heated to at least 165 degrees Fahrenheit to kill any bacteria that may have grown during storage.
When it comes to cheese, pasteurization is a process that kills bacteria in raw milk before it is packaged and sold for consumption. Unpasteurized dairy products may contain harmful bacteria such as listeria and salmonella, which can cause serious infections, especially in pregnant people. Cooking unpasteurized cheese until it is steaming hot can kill off bacteria and reduce the risk of listeriosis, a serious infection that can cause flu-like symptoms, dehydration, preterm labor, lifelong complications for the fetus, and even miscarriage or stillbirth.
Therefore, while cooking can kill bacteria, it is important to note that not all bacteria are eliminated, and proper food handling and storage practices are crucial to ensure food safety.
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Soft cheeses to avoid
When it comes to pregnancy, it is important to be cautious about food choices. While cheese is a nutritious food, providing protein, calcium, phosphorus, and other essential nutrients, certain types of cheese can pose health risks.
Soft cheeses are generally considered too risky for pregnant women due to their higher moisture content, which may allow for more bacterial growth. Listeria is a common bacterium found in soft cheeses, and it can lead to serious complications like listeriosis, an infection that can cause flu-like symptoms, miscarriage, stillbirth, preterm labor, or infection in newborns. Pregnant women are about 10 times more likely to get listeriosis than the general population. Therefore, it is recommended to avoid soft cheeses with rind or blue veins, such as Brie, Camembert, and Gorgonzola.
However, there are ways to safely include cheese in your diet during pregnancy. Pasteurization is a process that kills bacteria in raw milk, reducing the risk of listeriosis. By choosing pasteurized cheeses, you can lower the risk of bacterial contamination. Additionally, cooking cheese until it is steaming hot can also kill harmful bacteria. So, if you're craving soft cheese, consider cooking it thoroughly until it's fully cooked and steaming hot.
It is also important to practice good kitchen hygiene and food safety practices. Wash all fruits and vegetables, change kitchen towels daily, and store and prepare food safely. If you're unsure about the safety of a particular food item, it's best to avoid consuming it. Always consult with your healthcare provider or maternity care provider for specific guidance and recommendations during pregnancy.
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Pasteurization process
Pasteurization is a process that kills off harmful bacteria in raw milk before it is packaged and sold for consumption. It was discovered by French scientist Louis Pasteur in 1862. The process also helps to lower the number of undesirable spoilage microorganisms and enzymes, such as Coxiella burnetii, a heat-resistant microbe found in milk.
There are two main types of pasteurization techniques used in cheese-making: Low-Temperature Long-Time (LTLT) and High-Temperature Short-Time (HTST). In LTLT, the milk is heated to 63°C for 30 minutes, while in HTST, the milk is heated to 72°C for 15 seconds. LTLT is commonly used in small-scale and artisanal cheese-making operations, while HTST is used in large-scale cheese-making facilities.
Thermalization is another heating step used by some cheese makers, where the milk is heated to a lower temperature (around 55°C) for a shorter time (about 15 seconds). This method is considered a good balance between pasteurized and unpasteurized milk, as it kills off dangerous bacteria while retaining most of the complex flavors that would be lost at higher temperatures.
While pasteurization helps to kill off harmful bacteria, it can also destroy some of the good bacteria and enzymes that contribute to flavor. This is why some people prefer cheese made from raw milk, as it is believed to have a more complex flavor. However, raw milk cheese can be contaminated with bacteria such as listeria and salmonella, which can cause serious health issues, especially in vulnerable populations such as pregnant women, the elderly, or those with compromised immune systems.
Therefore, it is important to weigh the risks and benefits when consuming unpasteurized cheese, especially during pregnancy. While some sources suggest that hard, unpasteurized cheeses with low moisture content, such as Parmesan, are safe to consume during pregnancy, it is always advisable to exercise caution and ensure that any unpasteurized cheese is fully cooked to kill off harmful bacteria.
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Cross-contamination risks
Listeriosis can lead to flu-like symptoms, dehydration, preterm labor, and even miscarriage or stillbirth. The risk of listeriosis is significantly higher for pregnant women, who are 18 to 20 times more likely to develop the infection. Therefore, it is crucial to minimize the risk of cross-contamination when handling and consuming cheese during pregnancy.
One way to reduce the risk of cross-contamination is to purchase individually packaged cheese blocks or bags of shredded cheese instead of buying cheese from a communal wheel. This helps prevent the transfer of bacteria from one cheese to another during the cutting and serving process.
Additionally, it is important to practice good hygiene and sanitation when handling cheese. This includes washing hands thoroughly before and after handling cheese, using separate utensils and cutting boards for different types of cheese, and ensuring that all surfaces and utensils are sanitized to prevent the spread of bacteria.
Proper storage of cheese is also essential to minimize the risk of cross-contamination. Keeping cheese properly refrigerated at the appropriate temperature can help inhibit bacterial growth. It is also recommended to consume cheese within the recommended timeframe and to avoid leaving cheese at room temperature for extended periods.
By following these precautions and being vigilant about food safety, pregnant women can reduce the risk of cross-contamination and protect themselves from potential bacterial infections associated with unpasteurized cheese.
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Frequently asked questions
No, it is not safe to eat cooked unpasteurized cheese during pregnancy. Cooking cheese can kill off bacteria, but it is still recommended that pregnant women avoid consuming unpasteurized cheese and stick to pasteurized varieties.
Unpasteurized cheese may contain harmful bacteria such as E. coli, Listeria, and Salmonella, which can cause food poisoning and lead to serious complications like meningitis or stillbirth. Pregnant women are more susceptible to foodborne illnesses and are at a higher risk of developing listeriosis, which can be dangerous for both mother and baby.
Always read the labels on cheese products carefully. Look for the word "pasteurized" or indications that the cheese is made with pasteurized milk. Soft cheeses that are individually packaged and not cut from a larger piece are generally safer. Domestic cheeses are also less likely to be unpasteurized than imported ones.
Pasteurized cheeses that are generally considered safe for pregnant women include hard cheeses such as Cheddar, Gruyere, Parmesan, and Wensleydale, as well as semi-soft cheeses like mozzarella and cream cheese.
