Pregnancy involves many decisions about food safety, and one common question revolves around soft cheeses like buffalo mozzarella. Expectant mothers are advised to be particularly cautious with their diet because certain foodborne pathogens pose a unique and serious risk to the developing fetus. Making informed choices about soft cheeses requires understanding the specific processes that prevent bacterial contamination in dairy products.
The Critical Factor: Pasteurization
The fundamental safety measure for dairy consumption during pregnancy is pasteurization, a heat treatment designed to eliminate harmful microorganisms. This process involves heating milk to a specific high temperature for a set period, which kills pathogens like Listeria monocytogenes. Pasteurization is the dividing line between dairy products considered safe for pregnant women and those that carry an elevated risk.
Raw milk, which has not undergone this heat treatment, retains any bacteria that may have been present. Dairy products made from raw milk should be strictly avoided because they have a significantly higher chance of harboring infectious agents. Pasteurization reduces the risk of illness from the initial raw ingredient and ensures the milk used to make soft cheeses meets a baseline standard of safety.
Safety Status of Buffalo Mozzarella
Buffalo mozzarella, or Mozzarella di Bufala, is generally safe to eat during pregnancy, provided it is made with pasteurized milk. The soft, fresh nature of this cheese means its high moisture content and lower acidity could allow bacteria to thrive if contamination occurs. This is why the pasteurization step is important for safety, distinguishing it from unpasteurized varieties.
Most commercially available buffalo mozzarella is produced using pasteurized buffalo milk. The primary action for any pregnant consumer is to check the product label for the explicit phrase “made with pasteurized milk.” If the label does not confirm pasteurization, or if the cheese is imported or sourced from a small artisan producer, it is safer to avoid it entirely.
Understanding Listeriosis
The main concern with unpasteurized or improperly handled soft cheese is the bacterium Listeria monocytogenes, which causes listeriosis. Pregnant women are disproportionately susceptible to this infection, being about 10 to 20 times more likely to contract it than the general healthy adult population. This increased susceptibility is due to the natural suppression of the immune system that occurs during gestation.
For the mother, listeriosis can manifest with mild, non-specific symptoms that mimic the flu, such as a fever, muscle aches, or gastrointestinal distress. Because these symptoms are often subtle, the infection can go unnoticed until serious complications arise. The danger lies in the bacteria’s ability to cross the placenta and infect the fetus.
Fetal infection can lead to severe outcomes, including miscarriage, premature delivery, stillbirth, or life-threatening infections in the newborn. Estimates suggest that up to 20% of perinatal listeriosis cases result in stillbirth or neonatal death.
Safe Preparation and Storage
Even after purchasing pasteurized buffalo mozzarella, proper handling is necessary to prevent contamination that can occur after production. Listeria monocytogenes is unique because it can survive and grow at refrigeration temperatures. Therefore, safe storage is a continuation of the food safety process.
Always store the cheese in a refrigerator set to 40°F (4°C) or colder and consume it before the expiration date. Cross-contamination can also introduce bacteria, so fresh mozzarella should be kept separate from raw meats or unwashed vegetables. If a pasteurized soft cheese is left at room temperature for an extended time, the risk of bacterial growth increases, making it necessary to discard the product.