Ricotta cheese, a creamy, fresh, Italian whey cheese, is a popular ingredient in many baked dishes and desserts. Expectant mothers often wonder about its safety because it falls into the category of soft cheeses. While many soft cheeses are flagged as a concern for those who are pregnant, the risk largely depends on how the ricotta is produced and prepared. Understanding the specific nature of this risk is the first step toward safely enjoying this versatile dairy product.
The Specific Risk: Why Soft Cheeses Are Monitored During Pregnancy
The primary concern with consuming soft cheeses during pregnancy is the potential presence of a bacterium called Listeria monocytogenes. This organism causes the infection known as Listeriosis, which is a rare but serious foodborne illness. Pregnant women are at a significantly increased risk of contracting Listeriosis compared to the general population.
The bacterium thrives in environments that are moist, have a low acidity, and are kept at refrigeration temperatures, which describes fresh, soft cheeses. If the cheese is made from unpasteurized milk, or if it becomes contaminated after the pasteurization process, Listeria can grow slowly over time. For an expectant mother, Listeriosis can lead to severe complications, including miscarriage, premature delivery, or life-threatening illness for the newborn.
The Impact of Cooking: Heat and Listeria Safety
Cooking is an effective method for eliminating Listeria monocytogenes and addressing the safety concern of soft cheeses. Heat treatment destroys the bacteria, making the product safe to consume. To ensure that any potential contamination is neutralized, the ricotta must be heated thoroughly to a specific internal temperature.
The recommended temperature for killing Listeria is 165°F (74°C), and the food must reach this temperature throughout. This is why dishes where ricotta is baked, such as lasagna, baked ziti, stuffed shells, or a cooked cheesecake, are considered safe. The prolonged, high-temperature cooking process ensures the cheese is sterilized before consumption. The ricotta should be steaming hot when served, not merely warmed, to confirm the bacteria have been eliminated.
Essential Ricotta Safety Checks and Handling
Before any cooking begins, the most important safety check is confirming the source of the ricotta. Most commercially produced ricotta in the United States is made with pasteurized milk. Consumers must check the label for the specific phrase “pasteurized milk” in the ingredients list. If the ricotta is artisanal, homemade, or lacks a clear pasteurization label, it should be avoided unless it is cooked thoroughly.
Minimizing Cross-Contamination
Minimizing the risk of cross-contamination is essential in safe food handling. This involves using clean utensils and cutting boards to prepare the ricotta dish and ensuring that raw ingredients do not come into contact with the cooked food. After the dish is cooked, prompt and proper storage of any leftovers is necessary. Perishable cooked foods should be refrigerated quickly at or below 40°F (4°C) and consumed within a short timeframe to limit any potential for bacterial growth.