Unpasteurized Cheese: What Varieties Are Safe To Eat?

Whether you're pregnant or immunocompromised, it's important to know which cheeses are safe to eat. Unpasteurized cheeses are unsafe because they may contain harmful bacteria such as E. coli or Listeria, which can cause food poisoning. In the US, nearly all fresh (unaged, rindless) cheeses are pasteurized, as are 99% of soft, creamy, spreadable cheeses. However, some cheeses that are commonly unpasteurized include Mexican cheeses such as queso fresco and queso blanco, as well as some fetas, Roquefort, and gorgonzola.

Unpasteurized cheese is unsafe for pregnant women

Pregnant women are advised to avoid unpasteurized cheese because it may contain harmful bacteria such as E. coli or Listeria, which can cause food poisoning. While most infections are mild, there is a small chance of life-threatening complications such as a blood infection or meningitis. Additionally, the bacteria can be passed on to the baby, leading to miscarriage, premature birth, illness, or even infant death.

Unpasteurized cheese has not undergone the pasteurization process, which involves heating food to a certain temperature to kill harmful bacteria. In the United States, nearly all fresh (unaged, rindless) cheeses, such as mozzarella, fresh goat cheese, ricotta, or feta, are pasteurized. However, some soft, creamy, spreadable cheeses may not be pasteurized, including Brie, Camembert, or Taleggio. Longer-aged cheeses may or may not be pasteurized, and cheddar, Manchego, and blue cheeses are available in both raw and pasteurized forms.

To ensure safety, pregnant women should always check the labels of cheese products and look for the word "pasteurized". It is also recommended to buy individual blocks or bags of shredded cheese instead of having the cheese cut from a wheel to avoid cross-contamination. Some examples of safe cheeses for pregnant women include any hard or extra-hard grating cheeses, such as Parmesan, and soft cheeses made from pasteurized milk, such as Brie, Camembert, and blue-veined cheeses.

It's important to note that even pasteurized cheese can become contaminated with Listeria or other pathogens during the supply chain, especially if it is sliced or cut at a supermarket or retail counter. However, certain types of hard cheeses, such as Swiss-style and Italian-style grana cheeses, have been found to have equivalent safety to cheeses made from pasteurized milk due to their low moisture, high acidity, and high salt content, which create an environment where pathogens cannot grow or survive.

In summary, unpasteurized cheese is unsafe for pregnant women due to the risk of harmful bacteria that can cause serious health complications for both the mother and the baby. Pregnant women should opt for pasteurized cheeses and be mindful of potential cross-contamination during the supply chain.

Unpasteurized cheese can be found in the US

However, there is an exception for unpasteurized cheese. The FDA allows the sale and consumption of unpasteurized cheese if it has been aged for at least 60 days. After this aging period, the acids and salts in the cheese are believed to prevent harmful bacteria, such as Listeria, Salmonella, and E. coli, from growing. This exception enables the sale and consumption of certain varieties of unpasteurized cheese in the US.

Unpasteurized cheese can be found in specialty cheese shops, high-end restaurants, and some grocery stores, particularly those that focus on natural or organic products. It is also available at local farmers' markets and health food cooperatives. However, it is important to note that unpasteurized cheese, also known as raw cheese, poses potential health risks, especially for pregnant women, as it may contain harmful bacteria.

The CDC recommends that pregnant women avoid unpasteurized cheeses, especially those aged for less than 60 days, as they can carry a higher risk of foodborne illnesses. Soft cheeses, such as queso fresco, have been associated with Listeria outbreaks and are generally advised against for pregnant women. However, the risk of contamination is not limited to soft cheeses, and even hard cheeses can be affected. Cross-contamination can occur during the cheese-cutting process at supermarkets or retail counters, emphasizing the importance of proper sanitation practices.

While unpasteurized cheese is available in the US, consumers must exercise caution and make informed decisions. The potential health risks associated with consuming raw cheese, especially for vulnerable populations, should be carefully considered.

Pasteurization kills potentially harmful bacteria

Pasteurization is a process that kills harmful bacteria

Unpasteurized cheese can cause illness

The risks of consuming unpasteurized cheese are particularly significant for individuals with weakened immune systems, such as transplant patients and those with HIV/AIDS, cancer, or diabetes. Children, older adults, and pregnant women are also more susceptible to the harmful effects of unpasteurized cheese. In the case of pregnant women, Listeria can cause miscarriage, illness, or even infant death from infection.

In addition to the health risks, unpasteurized cheese can also be contaminated by secondary contamination, which can occur farther down the supply chain. For example, cheese sliced at a supermarket deli counter or cut at a retail counter may come into contact with contaminated deli meat or other contaminated cheese, leading to the spread of harmful bacteria.

While some people may argue that pasteurization harms milk and that raw milk is a safer and healthier alternative, this is a common misconception. Pasteurization does not reduce the nutritional value of milk or affect its taste. Instead, it is a crucial process that helps ensure the safety of dairy products by eliminating harmful bacteria that can cause severe illnesses.

To protect yourself and your loved ones from the dangers of unpasteurized cheese, it is essential to read labels carefully and choose only those cheeses that are explicitly labeled as "pasteurized." By taking this simple precaution, you can significantly reduce the risk of contracting foodborne illnesses and keep yourself and your family safe.

Examples of unpasteurized cheeses include Mexican cheese, queso fresco, and queso blanco

Unpasteurized cheese is made and sold in the US, despite the FDA banning the interstate sale of raw milk in 1987. Unpasteurized dairy products can be sold within certain states, as long as they are labelled and marketed as such, and aged for at least 60 days. This is because dangerous bacteria, such as listeria, cannot survive beyond this period.

Unpasteurized cheese carries some risks and has a shorter shelf life. It also continues to age and change, making it harder to mass-produce and standardize. Outside the US, unpasteurized cheese is more common and less regulated.

Queso fresco and queso blanco may be white or off-white in colour. They are high in moisture and low in acidity, which provides a favourable environment for the growth of listeria. This is a type of disease-causing bacteria that may result in a serious illness called listeriosis. Listeriosis can be life-threatening, especially for unborn or newborn babies, adults over 65, and people with weakened immune systems.

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