String cheese, a portable and popular snack, is generally a type of mozzarella. Its safety during pregnancy depends entirely on its production method. The primary concern with any dairy product is the risk of contracting a foodborne illness from bacteria that can be dangerous to the developing fetus. Whether you can eat string cheese relies on a single factor: whether the milk used to make it has been treated to eliminate pathogens.
The Key Safety Factor: Pasteurization
The consumption of string cheese is considered safe for pregnant individuals only when the milk used in its creation has undergone pasteurization. Pasteurization is a heat-treatment process that destroys harmful microorganisms without significantly affecting the product’s nutritional value. This process is the fundamental safeguard for dairy products during pregnancy.
The method involves heating milk to a specific temperature for a set duration to kill off bacteria like Listeria monocytogenes and E. coli. This thermal processing makes the resulting cheese a low-risk product because the pathogens that pose a danger to the mother and fetus are inactivated. Nearly all string cheese varieties sold in major grocery stores in the United States are made with pasteurized milk.
String cheese is typically low-moisture mozzarella, a category that is safe when pasteurized. Unlike soft, mold-ripened cheeses, which retain higher moisture content, string cheese is already less conducive to bacterial growth. However, the pasteurization step remains the non-negotiable requirement for consuming any dairy product while pregnant.
Safe Consumption Guidelines
The first step for safe consumption is to check the product label for the word “pasteurized.” If the packaging confirms the use of pasteurized milk, the string cheese is safe to eat. If the statement is absent, particularly with specialty or imported varieties, it is best to avoid consumption.
Proper storage is necessary, as Listeria monocytogenes can grow even in refrigerated temperatures. The refrigerator should be consistently maintained at or below 40°F (4°C) to slow the growth of contaminants. String cheese is generally safer than deli-sliced cheeses, which have a higher risk of cross-contamination.
After opening the pre-packaged string cheese, it should be consumed promptly and not left at room temperature for extended periods. Practicing good hygiene, such as washing hands before handling the cheese, helps prevent cross-contamination. Following these guidelines ensures that the nutritional benefits of string cheese can be enjoyed safely.
Understanding the Risk: Listeriosis
The reason for adhering to these guidelines is the danger posed by Listeria monocytogenes, which causes the infection known as listeriosis. Pregnant individuals are approximately ten times more likely to contract listeriosis than the general healthy adult population because the immune system is altered during gestation. This heightened susceptibility means that even mild exposure can lead to a serious infection.
For the pregnant person, listeriosis often manifests with mild, flu-like symptoms, such as fever, muscle aches, nausea, or a headache. Symptoms may not appear until several weeks after exposure. While the mother’s symptoms may be minor, the infection can pass to the fetus and lead to severe outcomes such as miscarriage, premature delivery, stillbirth, or life-threatening infections in the newborn.
Because the infection can be passed to the unborn baby even if the mother feels only mildly ill, prevention through careful food selection is paramount. If listeriosis is suspected, prompt medical treatment with antibiotics is necessary, as early intervention can sometimes prevent the infection from spreading to the fetus. Choosing pasteurized string cheese is a simple yet necessary safety measure.