Burrata is safe during pregnancy as long as it’s made from pasteurized milk. The key distinction isn’t the type of cheese but whether the milk was pasteurized, which kills harmful bacteria like Listeria. Most burrata sold in U.S. grocery stores and mainstream restaurants uses pasteurized milk, but it’s worth checking every time.
Why Pasteurization Matters
Burrata is a fresh, soft cheese with high moisture content and low acidity. Those characteristics make it a friendlier environment for bacteria compared to aged, hard cheeses like parmesan. When burrata is made from raw (unpasteurized) milk, any Listeria bacteria present in the milk survive and can multiply in the finished cheese. Pasteurization heats milk to a temperature that kills Listeria and other pathogens before the cheesemaking process begins, which eliminates most of the risk.
The CDC lists mozzarella made with pasteurized milk as a “safer choice” for pregnant women. Burrata is essentially a mozzarella shell filled with a soft mixture of cream and cheese curds, so the same rule applies: pasteurized milk makes it safe. What the CDC flags as risky are soft cheeses made from raw milk and certain fresh, soft cheeses (like queso fresco) that can harbor Listeria even when made with pasteurized milk due to potential contamination during production. Burrata doesn’t fall into that higher-risk queso fresco category.
Why Pregnant Women Are More Vulnerable to Listeria
Listeria infection during pregnancy is roughly 17 times more common than in the general population, with an incidence of about 12 per 100,000 pregnancies compared to 0.7 per 100,000 in non-pregnant adults. The infection itself might feel mild to you, resembling a flu with fever and muscle aches, but it can cause serious complications including miscarriage, preterm labor, and infection in the newborn.
This elevated risk is the reason pregnancy food guidelines single out soft cheeses at all. Your immune system shifts during pregnancy in ways that make it harder to fight off Listeria specifically. The bacteria can also cross the placenta, which is what makes it dangerous even when your own symptoms are minor.
How to Check if Your Burrata Is Pasteurized
If you’re buying burrata at a grocery store, check the ingredient list on the packaging. It should state “pasteurized milk” or “made with pasteurized milk.” In the U.S., cheese labels are required to include an accurate ingredient list, and the pasteurization status is typically noted clearly. Most major U.S. brands use pasteurized milk because FDA regulations require it for cheeses aged fewer than 60 days, and burrata is almost always sold fresh.
Restaurants are trickier. If you’re ordering burrata at a restaurant, ask your server whether it’s made from pasteurized milk. Chain restaurants and most mid-range establishments in the U.S. almost always use pasteurized products. The higher risk comes from artisanal or imported burrata, particularly from small Italian producers who may use raw milk. If the menu emphasizes “artisan” or “raw milk” production, take that at face value and skip it.
Handling and Freshness
Even pasteurized burrata needs proper handling. Because it’s a fresh cheese with no aging process, burrata has a short shelf life. Unopened, it keeps in the refrigerator for up to about five days when stored in an airtight container, ideally covered in water. Once opened, eat it promptly. Listeria is unusual among foodborne bacteria because it can grow at refrigerator temperatures, so a pasteurized cheese that sits too long in the fridge or gets handled carelessly can still become contaminated.
When you buy burrata, check for a use-by date and stick to it. If the cheese smells off or the outer shell feels slimy, discard it regardless of the date. At restaurants, burrata should arrive cold and fresh, not sitting at room temperature on a buffet.
Cooking as a Safety Net
If you can’t confirm whether a burrata is pasteurized, or you simply want extra reassurance, heating it eliminates the risk. The CDC recommends heating soft cheeses to an internal temperature of 165°F (about 74°C), or until steaming hot. Baked burrata dishes, burrata melted on pizza, or burrata stirred into hot pasta all reach temperatures that would kill Listeria. You lose the signature creamy texture of fresh burrata this way, but you gain certainty.
This cooking option applies to any soft cheese you’re unsure about during pregnancy. If it’s been heated until steaming hot throughout, the pasteurization question becomes irrelevant.
The Bottom Line on Burrata
Most burrata you’ll encounter in the U.S. is made from pasteurized milk and is safe to eat during pregnancy. Confirm it by reading the label or asking at a restaurant. Keep it refrigerated, eat it fresh, and if you’re ever uncertain about the source, heating it thoroughly makes it safe. The risk isn’t burrata itself; it’s unpasteurized milk and poor handling, both of which are easy to avoid once you know what to look for.