Andy Montoya
Feta cheese is a soft cheese that is made from pasteurized milk and is generally considered safe to eat. However, when it comes to consumption during pregnancy, there are some concerns due to the risk of bacterial contamination, specifically Listeria monocytogenes, which can be harmful to both the mother and the unborn baby. While pasteurization kills harmful bacteria, soft cheeses like feta have a higher moisture content, creating a more conducive environment for pathogens. As a result, even pasteurized feta cheese may pose a risk of Listeria contamination during pregnancy, leading to recommendations for pregnant women to exercise caution when consuming this cheese.
| Characteristics | Values |
|---|---|
| Safety | Feta cheese made from pasteurized milk is likely safe to eat because the pasteurization process kills harmful bacteria. |
| Risks | Feta cheese made from unpasteurized milk may be contaminated with bacteria that can be harmful to health and cause miscarriage. |
| Recommendations | The Food and Drug Administration (FDA) notes that pregnant women should only eat feta cheese that they know has been made from pasteurized milk. |
| Symptoms | Listeriosis, caused by the bacteria Listeria, can be harmful to an unborn baby and cause miscarriage, premature labor, low birth weight, infant death, or serious developmental problems. |
| Prevalence | Most fresh, soft cheeses in the dairy case are pasteurized, but it is important to always check the label. |
Explore related products
What You'll Learn
Feta cheese and pregnancy
Pregnant women should be careful about eating certain foods, including soft cheeses like feta. The Centers for Disease Control and Prevention (CDC) warns that there is always a risk for pregnant women when they eat soft cheeses, even if they are pasteurized. This is because soft cheeses can contain a harmful type of bacteria called Listeria monocytogenes, which can be very harmful to unborn babies. Listeria is most harmful to individuals who are pregnant, over the age of 65, or have compromised immune systems. It is also more dangerous for Hispanic women who are pregnant, who have a 24 times higher risk of developing an illness from Listeria.
Listeria monocytogenes is often found in foods made from animal products like meat and dairy, or foods grown in soil that is contaminated with the bacteria, like celery. It is also found in meat products like cold cuts and hot dogs. Many animals can have the bacterium without being sick, so farmers may not realize they have it, and products made from these animals, like cheese from a cow, will contain the bacteria as well.
Eating food that contains Listeria can lead to a condition called listeriosis, which is especially harmful to pregnant women. Listeriosis can cause a miscarriage, premature birth, low birth weight, infant death, or serious developmental problems. It can also cause blood infections and a brain infection called meningitis, and is linked to stillbirths.
Feta cheese that has been made from pasteurized milk is likely safe to eat because the pasteurization process will kill any harmful bacteria. The Food and Drug Administration (FDA) notes that pregnant women should only consider eating feta cheese they know has been made from pasteurized milk. You should only consume cheese that has a clear label that reads "made from pasteurized milk."
If the label is unclear or you have doubts, choose something else, such as hard cheeses like cheddar and parmesan, or other dairy products like milk and yogurt.
Feta Cheese: Stinky or Not?
You may want to see also
Listeria and listeriosis
Feta cheese is safe to eat when it has been made from pasteurized milk, as the process of pasteurization kills harmful bacteria. However, unpasteurized feta cheese can be contaminated with bacteria called Listeria monocytogenes, which can cause the infection listeriosis. This is particularly dangerous for pregnant women and their unborn babies, as well as those over 65 or with weakened immune systems.
Listeria monocytogenes is a type of disease-causing bacteria that can be found in soil, water, sewage, rotting vegetation, and animals. It is often transmitted to humans through contaminated food, particularly raw or unpasteurized animal products, and can also be spread by pets. The bacteria can survive and grow even under refrigeration, and it thrives in unsanitary food production conditions.
Listeriosis can cause a range of symptoms, from mild flu-like symptoms such as fever, muscle aches, nausea, and diarrhea, to more severe symptoms such as headache, stiff neck, confusion, loss of balance, and convulsions. In pregnant women, listeriosis may cause only mild symptoms, but it can lead to severe outcomes such as miscarriage, stillbirth, premature delivery, or a life-threatening infection of the newborn. For this reason, pregnant women are advised to only consume feta cheese that has been made from pasteurized milk.
Invasive listeriosis occurs when the Listeria spreads beyond the intestines, and this is when the disease becomes life-threatening. Proper food safety practices, such as cooking food to a safe temperature and washing raw fruits and vegetables, can help reduce the risk of developing listeriosis.
Overall, while feta cheese made from pasteurized milk is generally safe to consume, it is important to be aware of the risks associated with unpasteurized dairy products and the potential for Listeria contamination.
Feta Cheese: How Many Grams of Fat?
You may want to see also
Pasteurization process
Pasteurization is a process used to kill harmful bacteria in milk and other liquids. The process involves heating the liquid to a high temperature for a short period of time, or a lower temperature for a longer period of time. This process kills bacteria that could be harmful, such as Listeria, which can cause food poisoning and, in the case of pregnant women, miscarriage or stillbirth.
There are several different types of pasteurization processes, depending on the scale of production and the equipment available. High-Temperature Short-Time (HTST) pasteurization, or "flash" pasteurization, is commonly used in large-scale cheese-making facilities. This process involves heating milk to 72°C for 15 seconds. Low-Temperature Long-Time (LTLT) pasteurization, also called "batch" or "vat" pasteurization", is used in small-scale and artisanal cheese-making operations. This process involves heating milk to 63°C for 30 minutes.
Another process, thermalization, is a heating step used by some cheese makers prior to cheese-making. Milk is heated to a lower temperature, around 60°C, for a shorter period of time, usually 15 seconds. This process is a compromise between the effects of pasteurized and raw milk, as it kills some bacteria but retains some of the flavour-generating microbes and enzymes. However, legally, this milk is still considered raw, and the cheese made from it must be aged for at least 60 days before being sold, to comply with regulations.
Ultra-High Temperature (UHT) milk is not used for cheese-making, as the intense heat treatment negatively affects the structure of the milk, making cheese-making impractical. However, UHT milk has a longer shelf life and can be sold as a shelf-stable product.
Pasteurization is used to ensure the safety of milk and cheese products, as well as to improve consistency and extend the shelf life of dairy products. However, some people prefer cheese made from raw milk due to its more complex flavours.
Feta Cheese and Dairy Allergies: Is It Safe?
You may want to see also
Explore related products
Food safety laws
In the United States, the Food and Drug Administration (FDA) plays a crucial role in enforcing food safety regulations. The FDA's Division of Dairy and Egg Safety is responsible for developing regulations to safeguard the consumption of cheese and other dairy products. This includes implementing the Grade A Pasteurized Milk Ordinance (PMO), which provides national uniformity for milk sanitation standards. The PMO covers a range of milk products, including creams, concentrated milks, yogurts, and low-fat and skim milks.
The FDA also enforces the Federal Food, Drug, and Cosmetic Act, which includes regulations on food labeling, meat inspection, and the oversight of high-risk foods. These regulations are designed to protect consumers from harmful bacteria and pathogens that may be present in food products, such as Listeria, Campylobacter, Salmonella, and E. coli.
To ensure the safety of pregnant women and their unborn children, the FDA recommends avoiding raw animal products and unpasteurized dairy products, including soft cheeses like feta. Listeria monocytogenes, a harmful bacteria commonly found in animal products and contaminated foods, can lead to listeriosis, which is dangerous for pregnant women and their babies. As a result, the FDA advises pregnant women to consume only pasteurized feta cheese, clearly labeled as "made from pasteurized milk."
While some consumers prefer unpasteurized milk for its perceived taste, nutritional, and health benefits, the health risks associated with raw milk consumption are significant. Food safety laws regarding pasteurization aim to mitigate these risks and protect public health.
Feta Cheese and Cholesterol: What's the Connection?
You may want to see also
Feta cheese production
Feta cheese is one of the oldest cheeses in the world, with the earliest record of its production dating back to the Byzantine Empire. It has been closely associated with Crete, in present-day Greece. In 2005, feta secured a protected designation of origin in the European Union, and is defined as having a minimum of 70% sheep's milk, with the remainder being goat's or ewe's milk.
Feta is typically produced in small cheese dairies using traditional methods or in large industrial units that respect the traditional making of authentic feta. The largest part of feta quantities for export and domestic consumption is produced in modern industrial units due to the need to minimise production costs and improve quality. Traditionally, feta was made with unpasteurised milk, but industrial dairies now use pasteurised milk due to public health and export regulations.
The production process begins with milk coagulation, which must occur within two days of milk collection. After pasteurisation, additives are added to the milk, which is kept at 34-36°C. Rennet is then added to coagulate the milk. Following coagulation, the curds are cut into small cubes and left for 10 minutes before being transported into moulds that favour draining and shaping. The filled moulds are stored at 16-18°C for 18-24 hours and turned periodically to ensure even drainage and equal pressure on the curds.
After removing the cheese from the moulds, it is placed in wooden barrels or metal containers and salted in layers to achieve a final salt concentration of roughly 3%. The cheese is then matured for 14-20 days in brine at 16-18°C with high relative humidity. Feta cheese has a crumbly texture and a bright, tangy taste that complements both sweet and savoury foods. It is often sold in crumbled form and is a staple of Mediterranean dishes.
Feta Cheese and Iron: What's the Deal?
You may want to see also
Frequently asked questions
Feta cheese is safe to eat during pregnancy as long as it has been made from pasteurized milk.
Unpasteurized feta cheese may be contaminated with bacteria called Listeria monocytogenes, which can be harmful to an unborn baby.
Listeria can cause listeriosis, which is very dangerous and can lead to miscarriage, premature labor, low birth weight, infant death, or developmental problems.
Pasteurization involves heating followed by quick cooling, which kills harmful bacteria.
Look for a clear label that reads "made from pasteurized milk."
