Soft Cheese Safety: Pasteurization's Role Explained

Soft cheeses are often associated with being unsafe to eat, especially for pregnant women. However, most soft cheeses found on shelves in the United States are safe to consume as long as they are pasteurized. Pasteurization is a process that heats food to a certain temperature to kill harmful bacteria such as Listeria, Salmonella, and E. coli. In the US, almost all fresh, rindless cheeses like mozzarella, feta, and ricotta, and 99% of soft, creamy, spreadable cheeses like Brie and Camembert, are pasteurized. To ensure safety, it is recommended to check the labels of cheese products and choose those that specify pasteurized milk or opt for hard cheeses with low moisture content, which reduces the chances of bacterial growth.

Soft cheese is safe to eat as long as it's pasteurized

In the United States, nearly all fresh and soft, creamy, spreadable cheeses are pasteurized. Examples include mozzarella, feta, Brie, and Camembert. However, it's always important to carefully read the label of any cheese you plan to consume to ensure it's made with pasteurized milk.

When in doubt, it's best to choose a different cheese, especially if you're pregnant or have a compromised immune system. Additionally, soft cheeses that have been heated until steaming hot, such as cheese on a pizza or in a grilled cheese sandwich, are generally safe to consume, even if they're not pasteurized.

It's worth noting that even pasteurized cheese can become contaminated with Listeria or other bacteria during production or handling, so it's always a good idea to practice safe food handling and storage procedures.

Most soft cheeses in the US are pasteurized

Soft cheeses are often associated with being unsafe to eat. However, in the US, most soft, creamy, spreadable cheeses are pasteurized. These include cheeses like Laughing Cow, Brie, Camembert, and Taleggio. In fact, 99% of soft, creamy, spreadable cheeses in the US are pasteurized.

In the US, nearly all fresh (unaged, rindless) cheeses are pasteurized. This includes cheeses like mozzarella, fresh goat cheese/chèvre, ricotta, and feta.

According to the FDA, soft cheeses must be made of pasteurized milk if they are less than 60 days old. If a cheese is more than 60 days old, it may be made of pasteurized or unpasteurized milk, as the raw milk cheese has aged long enough to kill any harmful bacteria.

It's important to note that even pasteurized cheese can become contaminated by bacteria such as Listeria or Salmonella after it is made, especially if it comes into contact with contaminated surfaces or other foods during the supply chain. Therefore, it's generally recommended to buy individual blocks or bags of shredded cheese instead of cheese that has been cut from a larger wheel to reduce the risk of cross-contamination.

When choosing soft cheeses, always read the labels carefully and look for the word "pasteurized" to ensure safety.

Pasteurization is a process of heating milk to kill harmful bacteria

Pasteurization is a process of heating milk to a specific temperature for a set period of time to kill harmful bacteria. It is named after French microbiologist Louis Pasteur, who, in the 1860s, discovered that heating wine to around 50-60°C (122-140°F) for a short time would kill microbes. Pasteurization was originally used to prevent wine and beer from souring, but it soon became a common method of preserving milk.

The process involves heating milk to temperatures of below 100°C (212°F) to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria. However, most bacterial spores can survive the process.

The US Centers for Disease Control (CDC) states that improperly handled raw milk is responsible for nearly three times more hospitalizations than any other foodborne disease source, making it one of the world's most dangerous food products. Pasteurization can prevent diseases such as tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever, and it kills harmful bacteria including Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7.

In the United States, nearly all fresh (unaged, rindless) cheese—like mozzarella, fresh goat cheese, ricotta, or feta—is pasteurized. This also means that 99% of soft, creamy, spreadable cheeses are pasteurized. Examples include Brie, Camembert, and Taleggio.

Pasteurization is an important process to ensure the safety of milk and cheese products, especially for those with weakened immune systems, such as pregnant women.

Unpasteurized cheese is sold in the US but carries health risks

Unpasteurized cheese is sold in the US, but it carries health risks. Pasteurization is a process that heats food to a certain temperature to kill harmful bacteria. In the US, the sale of unpasteurized milk and cheese is banned across state lines, but individual states can choose to allow sales within their own borders.

Unpasteurized cheese can carry dangerous bacteria such as Salmonella, E. coli, Listeria, and Campylobacter, which can cause foodborne illnesses. These bacteria can be especially harmful to people with weakened immune systems, children, older adults, and pregnant women. Listeriosis, for example, is a serious infection that can be passed on to an unborn baby and cause miscarriage, stillbirth, preterm labor, or death in newborns.

To reduce the risk of foodborne illness, the CDC recommends that people avoid unpasteurized soft cheese, raw milk, unpasteurized yogurt, and unpasteurized ice cream. Instead, opt for pasteurized varieties of these products. In the US, nearly all fresh and soft, creamy, spreadable cheeses are pasteurized. Examples include mozzarella, feta, Brie, Camembert, and Taleggio.

Even pasteurized cheese can become contaminated with Listeria or other bacteria if it is produced in a facility with unsanitary conditions or through contact with contaminated equipment or food workers. To further reduce the risk of foodborne illness, it is important to practice safe food handling and storage practices, such as washing hands and surfaces often, separating raw meats from other foods, and refrigerating foods promptly.

Pregnant people are advised to avoid unpasteurized cheese

Listeriosis is a rare but serious infection that can have severe complications for the baby, including miscarriage, premature birth, illness, or even infant death from infection. Pregnant women are about 10 times more likely to get listeriosis than the general population.

Unpasteurized cheese is made from raw milk that has not been heat-treated to destroy potentially harmful pathogens such as Salmonella. In the United States, if a cheese is less than 60 days old, it must be made with pasteurized milk. However, if the cheese is more than 60 days old, it may be made with unpasteurized milk, as the aging process is believed to kill any harmful bacteria.

To stay safe, pregnant people should stick to pasteurized cheese and read labels carefully to ensure the cheese is made with pasteurized milk. Most cheeses found in the standard dairy cooler area of grocery stores are safe, and soft commercial cheeses such as processed mozzarella are generally always made with pasteurized milk.

However, some soft cheeses, such as Brie and Camembert, may be unpasteurized, so it is important to check the label. If in doubt, it is best to skip it. It is also generally safer to buy individual blocks or bags of shredded cheese rather than cheese cut from a wheel, as there is a lower risk of cross-contamination.

In summary, pregnant people should avoid unpasteurized cheese to reduce the risk of listeriosis and its potentially severe complications. By choosing pasteurized cheese and being mindful of cross-contamination risks, pregnant people can still enjoy cheese as part of a healthy diet.

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