American cheese, a processed cheese product, often raises questions for expectant mothers due to general concerns about foodborne illness during pregnancy. The primary worry surrounding cheese consumption is the possibility of contracting listeriosis, a serious infection caused by the bacterium Listeria monocytogenes. Determining the safety of American cheese hinges on understanding its unique manufacturing process and final composition. This article will provide a definitive answer regarding the safety of commercially packaged American cheese for pregnant individuals.
Pasteurized Processing and Bacterial Safety
The main food safety threat from certain dairy products during pregnancy is the presence of Listeria monocytogenes, which can be particularly harmful to an unborn baby. This bacterium thrives in high-moisture environments and can contaminate cheeses made from raw, unpasteurized milk, or even pasteurized cheeses that have been cross-contaminated after processing. Cheeses with high moisture content, such as soft, mold-ripened varieties, are especially prone to harboring this pathogen.
American cheese is a highly controlled product, typically classified as a pasteurized process cheese or cheese food. Its manufacturing involves blending natural cheese, emulsifying salts, and other dairy ingredients, followed by reheating to a specific temperature. This high-heat processing effectively kills any harmful bacteria, including Listeria. Due to this thorough pasteurization and its low moisture content, commercially sealed American cheese is considered a very low-risk food and is safe to consume during pregnancy.
Composition and Additive Safety
American cheese is scrutinized for its highly processed nature and added ingredients, such as emulsifying salts like sodium phosphate, which prevent the fat and moisture from separating. These food additives, along with artificial colorings, are generally recognized as safe (GRAS) by regulatory bodies.
However, American cheese is considered an ultra-processed food. Some recent animal studies, primarily in mice, have raised questions about the long-term effects of consuming high levels of emulsifiers during pregnancy. These studies suggest potential links between maternal emulsifier consumption and mild metabolic or cognitive changes in offspring. While human research is needed to clarify these findings, the general consensus remains that American cheese additives do not pose the same acute safety risk as a bacterial infection. American cheese also tends to be higher in saturated fat and sodium compared to natural cheeses, which is a factor for general dietary management.
General Cheese Safety Guidance for Expectant Mothers
While American cheese is generally safe, expectant mothers must exercise caution with other types of cheese. Cheeses made with unpasteurized, or “raw,” milk should be avoided entirely unless they are hard cheeses that have been aged for at least 60 days.
Specifically, avoid soft, mold-ripened cheeses like Brie, Camembert, and blue-veined cheeses such as Roquefort and Gorgonzola, even if they are labeled as pasteurized. These types have a high moisture level that can still allow Listeria to grow if post-processing contamination occurs. Any cheese that is heated to steaming hot or incorporated into a cooked dish is also safe, as the heat kills potential bacteria.
Safe choices include:
- Hard cheeses like cheddar, Parmesan, and Swiss.
- Soft cheeses like mozzarella, cream cheese, and cottage cheese, provided the label explicitly states they are made with pasteurized milk.