Burrata is a fresh Italian cheese, a soft, creamy delicacy made from an outer shell of solid mozzarella that encases a mixture of cream and shredded curd, known as stracciatella. Because burrata is a fresh, high-moisture cheese, the primary safety concern for pregnant individuals centers on how the milk used in its production was handled. The ability to safely enjoy this cheese during pregnancy depends entirely on its processing method. This is a common dietary question for expectant mothers navigating food safety guidelines.
The Pasteurization Factor
Pasteurization is a heat-treatment process that exposes milk to a specific temperature for a set duration, effectively eliminating potentially harmful bacteria. This heat treatment is the primary determinant of safety for burrata and other fresh, soft cheeses. The Food and Drug Administration (FDA) requires that milk used in all commercially produced cheese sold in the United States be pasteurized. This requirement covers most burrata available in grocery stores.
Burrata, along with other soft cheeses like Brie and Feta, poses a higher risk if the milk is unpasteurized, unlike hard, aged cheeses such as Parmesan. The high moisture content, lower salt concentration, and relatively neutral pH of soft cheeses create an environment where bacteria can multiply, even under refrigeration. Pasteurization eliminates pathogens present in the milk, significantly reducing the risk of contamination.
While most commercial burrata in the US is made with pasteurized milk, imported or artisan varieties may not be. If the cheese is made from unpasteurized milk, it bypasses the safeguard that destroys bacteria present in the raw product. Therefore, the primary safety assurance is reading the label to confirm the use of pasteurized ingredients. This confirmation is especially important for fresh, unaged products.
The Specific Risks of Unsafe Dairy
The consumption of unpasteurized dairy poses a risk of listeriosis, a serious foodborne illness caused by the bacterium Listeria monocytogenes. Pregnant individuals are disproportionately susceptible to this infection, being 13 to 20 times more likely to contract it than the general healthy adult population. This increased vulnerability is due to the natural suppression of the cell-mediated immune system during pregnancy.
For the mother, listeriosis often presents with mild, flu-like symptoms, such as fever, muscle aches, and headache. These symptoms can easily be mistaken for a common cold. However, the consequences for the developing fetus are severe because the bacteria can cross the placenta. Infection can lead to miscarriage, stillbirth, premature delivery, or severe illness in the newborn.
Health authorities strongly advise against consuming any soft cheese made with unpasteurized milk due to the potential for serious complications. Even if the initial contamination is low, Listeria has the concerning ability to survive and continue growing at typical refrigerator temperatures. This unique characteristic makes refrigerated, ready-to-eat foods like burrata a focus for safety precautions during pregnancy.
Guidelines for Safe Consumption
The most actionable advice for safely consuming burrata is to check the label before purchase. The product packaging must explicitly state that the cheese was “made with pasteurized milk” or “pasteurized ingredients.” If the label is missing this information, or if purchasing from a farmer’s market or artisanal source, avoid it unless the producer can definitively confirm the pasteurization status.
Once pasteurized burrata is purchased, proper storage and handling are necessary to prevent post-processing contamination. The cheese should be promptly refrigerated at or below 40°F (4°C) and consumed well before the expiration date. Even pasteurized soft cheeses must be consumed quickly after opening, as environmental contamination can introduce bacteria.
When dining out, a pregnant individual should ask a server or chef about the burrata’s source and pasteurization status. If the restaurant cannot confirm the cheese is pasteurized, it should be avoided in its cold, fresh state. An exception is burrata that has been thoroughly cooked as an ingredient, such as on a pizza, until it is steaming hot throughout. Heating the cheese to an internal temperature of 165°F (74°C) is sufficient to destroy Listeria and other harmful pathogens.