Randy Chandler
Feta cheese is a tasty addition to many dishes, but is it safe to eat during pregnancy? The answer is yes, as long as it's made from pasteurized milk. Pasteurization is a process that heats milk to very high temperatures, killing harmful bacteria, such as listeria, which can be dangerous to both mother and baby. In the US, most feta cheese is made with pasteurized milk, but it's always good to check the label to be sure. If you're pregnant and craving feta, it's best to buy pasteurized cheese rather than pieces cut from a larger wheel to avoid cross-contamination.
| Characteristics | Values |
|---|---|
| Is feta cheese safe for pregnant women? | Feta cheese is safe for pregnant women as long as it is made from pasteurized milk.. |
| Why is pasteurization important? | Pasteurization is important because it kills harmful bacteria, such as Listeria monocytogenes, which can be dangerous to the unborn baby. |
| How is milk pasteurized? | Milk is pasteurized by heating it to high temperatures (162°F) for 15 seconds or 158°F for 2 minutes. |
| Is all feta cheese pasteurized? | No, traditionally, feta cheese is made with unpasteurized milk. However, in the US, almost all feta products are made with pasteurized milk. |
| How to know if feta cheese is pasteurized? | Check the label, which should indicate if the milk used was pasteurized. |
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What You'll Learn
Feta cheese and pregnancy
It is generally recommended that pregnant women avoid raw animal products and unpasteurized dairy products, including unpasteurized feta cheese. This is because unpasteurized feta may contain a harmful type of bacteria called Listeria monocytogenes, which can cause a condition called listeriosis. Listeriosis is especially dangerous for pregnant women and can lead to severe health complications, such as miscarriage, premature birth, and stillbirth.
Listeria monocytogenes is often found in foods made from animal products, such as dairy and meat, or in foods grown in contaminated soil. It is a very sneaky bacterium that can grow even at refrigeration temperatures, making it difficult to control through storage methods. Furthermore, it can be challenging to detect as contaminated cheese may appear, smell, and taste completely normal.
However, it is important to note that not all feta cheese is unpasteurized. In some countries, such as the United States, nearly all fresh feta cheese is pasteurized. Feta cheese made from pasteurized milk is likely safe for consumption during pregnancy, as the pasteurization process kills any harmful bacteria. The Food and Drug Administration (FDA) advises pregnant women to only consume feta cheese that is clearly labeled as being made from pasteurized milk.
Feta cheese can be a good source of protein and vitamin D, both of which are essential for fetal growth and development. However, it is always recommended to consult with a healthcare provider to determine the appropriate amount of vitamin D and protein needed during pregnancy.
In summary, while feta cheese can be enjoyed during pregnancy, it is crucial to ensure that it is made from pasteurized milk to minimize the risk of Listeria contamination. Pregnant individuals should carefully read labels and choose feta cheese with clear indications that it is made from pasteurized milk.
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Pasteurisation process
Pasteurisation is a process of food preservation that eliminates pathogens and extends shelf life. It was developed by French chemist Louis Pasteur in 1864 as a way of preventing wine and beer from souring. The process involves treating packaged foods with mild heat, usually to less than 100 °C (212 °F), to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or the risk of disease.
In milk pasteurisation, chilled raw milk is heated by passing it between heated stainless-steel plates until it reaches 161 °F. It is then held at that temperature for at least 15 seconds before being quickly cooled back to its original temperature of 39 °F. This process ensures the safety of milk and provides a refrigerated shelf life of approximately two weeks. High-temperature short-time (HTST) pasteurisation is commonly used for milk, heating it to 160.7 °F for 15 seconds.
Ultra-high-temperature (UHT) pasteurisation, on the other hand, involves heating milk to 275 °F for 1-2 seconds, providing the same level of safety but extending the shelf life to three months under refrigeration. Food can be pasteurised before or after being packaged, and the process is commonly used for liquid foods such as milk and fruit juices.
The pasteurisation process does not significantly change the nutritional value of milk. While it does destroy the minuscule amount of vitamin C present in raw milk, all of milk's minerals stay the same, and there is no effect on fats, protein, or other nutrients. This makes pasteurised milk a safe and nutritious option for consumers.
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Listeria
Feta cheese is typically made from unpasteurised milk, which can carry harmful bacteria such as Listeria. Listeria, or Listeria monocytogenes, is a harmful bacterium that can be found in dairy products and meat, or in soil that has contaminated certain foods, like celery. It is particularly dangerous to those who are pregnant, elderly, or have a weakened immune system.
In the United States, nearly all fresh (unaged, rindless) cheese, such as mozzarella, ricotta, and feta, is pasteurised. However, this is not always the case in other countries. For example, in Australia, feta cheese is typically not pasteurised. Therefore, it is important to check the label of the cheese to ensure it is made from pasteurised milk.
Some studies have examined the ability of Listeria monocytogenes to grow during the feta cheese-making process and to survive during the ripening and storage of the cheese. These studies found that the bacterium could survive in feta cheese, even when made from pasteurised milk. However, the risk of Listeria contamination can be reduced by following proper pasteurisation procedures and ensuring sanitary conditions during cheese production.
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Feta cheese in the US
Feta cheese is traditionally a Greek brined white cheese made from sheep milk or a mixture of sheep and goat milk. It is soft, crumbly, and has small or no holes with no skin. It is cured and stored in a salty brine and has a tangy and salty flavour, ranging from mild to sharp. Feta is used in salads, pastries, sandwiches, and omelettes.
In the United States, most cheese sold under the name feta is American and made from cow milk. Feta cheese in the US is safe to consume as it is made from pasteurised milk. Pasteurisation is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella. The US Food and Drug Administration (FDA) mandates that all cheese made in the United States must be made from pasteurised milk. The FDA also allows the importation of raw-milk cheese into the country only if the cheese is aged for 60 days or more. This is because harmful bacteria die as a result of the aging process.
Pregnant women are advised to exercise caution while consuming feta cheese. The CDC recommends avoiding feta during pregnancy as soft cheeses, even pasteurised products, could contain bacteria if made in unsanitary conditions. The main risk of eating feta cheese, or any soft cheese during pregnancy, is that it can contain a harmful type of bacteria called Listeria monocytogenes, which can be very harmful to the unborn baby. Therefore, it is important to check the packaging to ensure that the feta cheese has been made from pasteurised milk.
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Feta cheese in Australia
Feta cheese is a popular dairy product in Australia, and it can be found in most supermarkets and specialty cheese shops. It is a versatile ingredient used in salads, pasta, pizzas, and even grilled dishes. In Australia, feta cheese is typically made from pasteurised milk, although there may be some variations.
Traditionally, feta cheese was crafted with sheep's and/or goat's milk using a slow filtration process. However, in Australia and other countries outside of Greece, it is often produced using cow's milk and an ultrafiltration (UF) process. This modern technique involves passing pasteurised milk through a special filter, resulting in a concentrated, viscous liquid. Starter bacteria and rennet are then added to the mixture, causing it to solidify. The cheese is then salted and matured for at least two months before it is ready for consumption.
The texture of traditional feta cheese is firm and crumbly, with gaps in the curd, while UF feta tends to have a smoother, creamier, and denser texture due to the incorporation of whey proteins. In Australia, you can find a variety of feta cheese options, including Greek, Danish, Australian, Bulgarian, marinated, sheep, goat, and cow feta. These variations offer different flavour profiles and textures, catering to diverse consumer preferences.
When it comes to food safety, Australia has strict regulations regarding pasteurisation. Nearly all dairy products, including milk, cheese, and yoghurt, undergo pasteurisation, which involves heat treatment to eliminate harmful bacteria. It is illegal to sell or provide raw cow's milk for human consumption unless it has been pasteurised or subjected to another approved safe treatment. This ensures that the risk of food-borne illnesses is significantly reduced.
However, it is important to note that feta cheese, particularly when made with unpasteurised milk, has been associated with a risk of Listeria contamination. While Listeria is not common, the consequences of contracting it can be severe, especially for vulnerable individuals such as pregnant women, the elderly, and those with weakened immune systems. Therefore, it is generally recommended to opt for pasteurised feta cheese to minimise this risk.
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Frequently asked questions
Feta cheese is traditionally made from unpasteurised milk, but it can also be made from pasteurised milk. In the US, almost all feta cheese is made with pasteurised milk.
Pasteurisation is a process that heats milk to very high temperatures to kill harmful bacteria, such as listeria, which can be dangerous to pregnant people and their unborn babies.
In the US, most feta cheese is pasteurised, but it's always good to check the label. If the label says the feta is imported or "authentic", it may be more likely to be made from unpasteurised milk.
