Craving blue cheese dressing during pregnancy is common, but safety is a concern. Enjoying this distinct flavor is often possible, provided you confirm that the dairy products used to make the dressing have been processed to eliminate harmful bacteria. Understanding this single rule is the key to safely enjoying your favorite dressing.
The Pasteurization Rule
Blue cheese is a food of concern because its moisture and lower acidity allow the bacterium Listeria monocytogenes to thrive, even under refrigeration. This bacterium causes Listeriosis, a serious foodborne illness that poses a significant risk during pregnancy. Pregnant women are estimated to be 10 to 20 times more likely to contract Listeriosis due to natural changes in the immune system.
The risk is mitigated through pasteurization, which involves heating the milk to kill harmful microorganisms like Listeria and other pathogens. The general rule is straightforward: if the blue cheese or other dairy used in the dressing is made with pasteurized milk, it is safe to consume. If the cheese is made with unpasteurized, or raw, milk, you should avoid it.
Store-Bought Versus Homemade Dressings
Commercial, store-bought blue cheese dressings are generally safe. These mass-produced dressings are usually subject to strict food safety regulations and often contain stabilizers that inhibit bacterial growth. Always check the ingredient label for the word “pasteurized” next to the milk or cheese components to confirm safety.
Homemade or restaurant-prepared blue cheese dressings introduce a higher degree of risk. The first issue is the potential use of unpasteurized blue cheese, often chosen for a stronger flavor. If dining out, you must ask your server or the chef to confirm that the cheese used is pasteurized; if they cannot verify it, the dressing should be avoided.
The second risk in non-commercial dressings is the possible inclusion of raw eggs, which are sometimes used for emulsification. Raw eggs are a potential source of Salmonella, a bacterium that can cause severe food poisoning. While commercial dressings typically use pasteurized egg products, homemade recipes may use whole, unpasteurized eggs. Unless you can confirm the cheese is pasteurized and the dressing is made without raw eggs or uses a pasteurized mayonnaise base, it is safer to choose a different option.
Recognising Symptoms and When to Contact a Doctor
If you accidentally consume a product containing unpasteurized cheese or raw egg, monitor for symptoms. Symptoms of Listeriosis in pregnant individuals are often mild and can resemble a flu-like illness. These include fever, muscle aches, fatigue, and sometimes gastrointestinal issues like diarrhea or an upset stomach.
The incubation period for Listeriosis can range from a few days to several weeks, or even up to two months, after exposure. Because the infection can cross the placenta and lead to serious complications, including miscarriage, premature birth, or stillbirth, it requires immediate medical attention. If you experience any flu-like symptoms during pregnancy, no matter how minor they seem, contact your healthcare provider immediately and mention the exposure.