Burrata is a fresh Italian cheese characterized by an outer shell of solid mozzarella that encases a soft, creamy filling of shredded mozzarella and fresh cream, known as stracciatella. This fresh dairy product has become popular, leading many to question its suitability for consumption during pregnancy. The safety of enjoying burrata depends almost entirely on its production method.
The Safety Verdict on Burrata
The safety of burrata during pregnancy hinges on one factor: the source of the milk used in its production. Burrata made from pasteurized milk is considered safe for pregnant individuals to consume. Pasteurization involves heating the milk to a specific temperature for a set duration, which effectively eliminates harmful bacteria.
Burrata made using unpasteurized, or raw, milk must be avoided throughout pregnancy. Burrata is a fresh, soft cheese with a high moisture content, which creates a favorable environment for the growth of pathogens if the milk source is compromised. The delicate nature of soft cheeses means the risk of contamination is elevated when raw milk is used.
Understanding the Pregnancy Risk
The health threat associated with consuming unpasteurized dairy products like raw-milk burrata is a foodborne illness called Listeriosis. This infection is caused by the bacterium Listeria monocytogenes, which can contaminate food sources and survive refrigeration. Pregnant individuals are susceptible to contracting Listeriosis because their immune system is modified to accommodate the developing fetus.
In the mother, a Listeriosis infection often presents with mild or non-specific symptoms, sometimes mistaken for a common flu. The bacterium can cross the placental barrier and infect the fetus, leading to severe consequences. Infection increases the risk of serious complications, including miscarriage, stillbirth, or preterm delivery. If the baby is born with the infection, it can result in severe illness.
Ensuring Safe Consumption
To safely include burrata in the diet during pregnancy, the consumer must verify the product’s ingredients. The most important step is carefully examining the product label for the word “pasteurized.” Most commercially produced burrata sold in supermarkets is made with pasteurized milk to meet safety standards.
If the product label does not state that the milk was pasteurized, or if the cheese is purchased from an artisanal source where the milk treatment cannot be confirmed, avoidance is best practice. This caution also extends to eating burrata at restaurants, where the source and production method are often unknown.
Once pasteurized burrata is purchased, proper handling is necessary to maintain its safety. The cheese should be kept continuously refrigerated at or below 40°F and consumed before its expiration date. Fresh cheeses should not be left out at room temperature for extended periods, as this allows bacteria to multiply.