Pimento cheese is a popular cold spread, typically made from a mix of shredded cheese, mayonnaise, and diced pimento peppers. For pregnant women, the question of whether this creamy spread is safe centers on the risk of foodborne illness, specifically listeriosis. The primary concern is not the pimentos or the mayonnaise, but the cheese base, which can harbor the bacterium Listeria monocytogenes under certain conditions. Pregnant women are at a significantly higher risk of contracting listeriosis, a condition that can lead to serious complications including miscarriage, stillbirth, or severe illness in a newborn baby.
The Critical Factor: Pasteurization Status
The safety of pimento cheese begins with the milk used to make the cheese base. Pasteurization is a heating process that kills harmful bacteria, including Listeria. The cheese component of pimento cheese is most often cheddar or cream cheese, both of which are generally safe when made with pasteurized milk.
Unpasteurized cheeses pose a direct risk because they bypass this critical bacteria-killing step. Listeria monocytogenes can survive and even grow at refrigeration temperatures, making it a persistent threat in certain dairy products. While hard cheeses like cheddar are less likely to harbor bacteria due to their low moisture content, the inclusion of any unpasteurized soft or semi-soft cheese in the spread is a definitive risk.
Pregnant women are approximately 10 to 20 times more likely to develop listeriosis than the general healthy adult population. A listeria infection in the mother can cross the placenta and infect the fetus, leading to severe health outcomes. Consumers must check ingredient labels for the word “pasteurized” on any cheese or cream cheese used in the spread to mitigate this foundational risk.
Preparation and Storage Risks
Even when made with pasteurized ingredients, pimento cheese carries risks related to its preparation and handling. The spread is a ready-to-eat product that is refrigerated, which means any contamination introduced during preparation can allow Listeria to multiply over time. This risk increases substantially with products purchased from deli counters or prepared in store kitchens.
Deli environments present a high potential for cross-contamination from surfaces, slicers, or other foods like deli meats. When a batch of pimento cheese is made, it can become contaminated if equipment is not thoroughly cleaned between uses. The long shelf life of refrigerated spreads further compounds the issue, giving the bacteria time to reach dangerous levels.
Commercially sealed tubs of pimento cheese made in regulated facilities are generally safer than deli-prepared versions. However, once any pimento cheese container is opened, proper temperature control below 40°F (4°C) is necessary to slow the potential growth of any post-processing contaminants. Improper storage, such as leaving the spread out at room temperature for an extended period, significantly raises the risk of bacterial growth.
Guidelines for Safe Consumption
The safest approach for pregnant women who wish to enjoy pimento cheese is to make it at home using ingredients confirmed to be pasteurized. This allows for complete control over the preparation environment, ensuring strict hygiene and immediate consumption or proper storage. Wash all utensils and kitchen surfaces thoroughly before and after preparation to prevent contamination.
When purchasing pre-made pimento cheese, always select a commercially sealed, refrigerated product and carefully inspect the label for the “made with pasteurized milk” statement. Avoid pimento cheese from refrigerated deli cases, salad bars, or self-serve containers, as these items are typically prepared in-house and carry a higher risk of environmental contamination.
If you consume homemade or store-bought pimento cheese, it should be eaten within a few days of opening or preparation and never consumed if the expiration date has passed. The ability of Listeria to thrive in cold conditions means that refrigeration alone is not a guarantee of safety, making time a key factor in mitigating risk.