Pregnancy often brings a heightened awareness of food safety, prompting expectant parents to review their diet with extra caution. The safety of soft cheeses like mozzarella is a common source of confusion. While certain soft cheeses are strictly prohibited due to potential harmful bacteria, mozzarella is unique. The distinction between safe and unsafe consumption lies not in the cheese’s soft texture, but in how the milk was processed. This guide provides information to help you enjoy mozzarella safely throughout your pregnancy.
The Primary Safety Concern with Soft Cheeses
The restriction of many soft cheeses during pregnancy relates to Listeriosis, a serious foodborne illness. It is caused by the bacterium Listeria monocytogenes, which is unique in its ability to grow even at refrigeration temperatures. Pregnant individuals are highly susceptible, being 10 to 20 times more likely to contract Listeriosis due to changes in the immune system.
While the infection may present as a mild, flu-like illness in the mother, the consequences for the fetus can be severe. Listeria can cross the placental barrier, potentially leading to complications including miscarriage, stillbirth, premature birth, or life-threatening infection in the newborn.
Soft cheeses are frequently implicated because their high moisture and lower acidity create a favorable environment for Listeria to thrive. Health organizations advise avoiding many common soft varieties, such as Brie, Camembert, and Feta, unless their safety is confirmed.
Determining Safety: Pasteurized Versus Raw Milk Mozzarella
The safety of mozzarella, whether fresh or low-moisture, depends entirely on pasteurization. Pasteurization is a heat treatment process that destroys pathogenic microorganisms, including Listeria monocytogenes, present in raw milk.
When mozzarella is made from pasteurized milk, the risk of initial Listeria contamination is virtually eliminated. This makes pasteurized mozzarella generally safe for consumption, even when eaten cold. Therefore, the definitive rule for pregnant individuals is to only consume mozzarella explicitly labeled as being made with pasteurized milk or pasteurized cultured milk.
Mozzarella made from raw, or unpasteurized, milk must be avoided entirely during pregnancy. Certain artisanal or imported varieties, such as authentic mozzarella di bufala (buffalo mozzarella), may traditionally use unpasteurized milk and pose an elevated risk. It is important to scrutinize the labels of imported cheeses, as regulations regarding pasteurization may differ from standard commercial products.
Practical Application: Common Mozzarella Types and Safe Consumption
Applying the pasteurization rule makes selecting safe mozzarella straightforward in most everyday scenarios. The vast majority of pre-packaged mozzarella products found in grocery stores, including low-moisture block and pre-shredded varieties, are made with pasteurized milk. These commercial products are considered low-risk.
Fresh mozzarella, which is packed in liquid and has a higher moisture content, requires more careful attention. Most commercial fresh mozzarella brands use pasteurized milk, but it is essential to verify the label before consuming it cold, such as in a Caprese salad. If the packaging does not state “pasteurized,” or if purchased from an unverified source like an open deli counter, it should be avoided.
Cooking offers an additional layer of safety for any type of mozzarella. Heating food to a high internal temperature is sufficient to kill Listeria bacteria. When mozzarella is used as an ingredient in baked dishes like pizza, lasagna, or casseroles, it becomes safe to consume, even if its pasteurization status was uncertain. The food must reach an internal temperature of at least 165°F (74°C) throughout to ensure any potential bacteria are eradicated.