Sharp cheddar cheese is generally safe to consume during pregnancy, provided the product is made from pasteurized milk. The caution surrounding cheese consumption in pregnancy relates to the risk of foodborne illness caused by certain bacteria. Confirming the pasteurization status is the primary step in ensuring food safety when selecting any dairy product.
Understanding the Primary Risk: Listeria
The main concern regarding certain foods during pregnancy centers on the pathogen Listeria monocytogenes, which causes listeriosis. This bacterium can be present in contaminated food. Pregnant individuals are estimated to be 10 to 20 times more likely to contract listeriosis than the general population.
Listeriosis often presents with mild, flu-like symptoms, fever, or muscle aches in the mother, or sometimes no symptoms at all. However, the infection can be severe for the developing fetus because the bacteria can cross the placenta. Potential outcomes include miscarriage, premature delivery, stillbirth, or health issues for the newborn, such as meningitis or sepsis. The infection is typically contracted by eating contaminated foods like unpasteurized dairy products or certain deli meats.
The Role of Pasteurization in Dairy Safety
Pasteurization is a heat treatment process applied to milk and other foods to eliminate harmful microorganisms, including Listeria monocytogenes. This process involves heating the milk to a specific temperature for a set amount of time before it is used to make cheese.
This thermal process effectively destroys pathogens without significantly altering the nutritional value of the milk. Checking the product label for the word “pasteurized” is a fundamental practice for ensuring the safety of any cheese or dairy item during pregnancy. Most commercially produced cheeses sold in the United States utilize pasteurized milk, which significantly lowers the food safety risk.
Why Sharp Cheddar is Generally Considered Safe
Sharp cheddar belongs to the category of hard cheeses, and its safety during pregnancy is attributed to processing and physical characteristics. Commercial cheddar production almost universally involves the use of pasteurized milk.
The aging process required to develop a sharp cheddar flavor creates an inherently hostile environment for Listeria growth. Hard cheeses have a significantly lower moisture content compared to soft cheeses like Brie or Feta. The low moisture and high salt content of cheddar, combined with its naturally higher acidity, inhibits the ability of bacteria to survive and multiply.
Hard cheeses are considered a safe choice throughout pregnancy, especially when the label confirms the milk was pasteurized. The safety profile of sharp cheddar is distinct from soft, mold-ripened cheeses. Soft cheeses have a high water content and a chemical environment that can allow Listeria to thrive.
Keeping Safe Cheese Safe: Storage and Handling
While sharp cheddar is safe due to its production, post-processing contamination remains a possibility if it is not handled correctly. Even pasteurized cheese can become contaminated if it comes into contact with bacteria from other foods or surfaces.
Always store cheese in a refrigerator set to 40° F (4° C) or colder, as Listeria can multiply even at typical refrigeration temperatures. To prevent cross-contamination, use clean utensils when slicing the cheese and keep it separated from raw meats or unwashed produce. Avoiding pre-cut or deli counter cheese is also advisable, as these items have a greater potential for handling-related contamination compared to a factory-sealed block.