Pregnancy often brings heightened awareness to food choices, particularly regarding dairy products. Many expectant mothers wonder about the safety of various foods, including mozzarella. Fortunately, mozzarella is generally considered safe for consumption during pregnancy, provided certain production and handling conditions are met. This information clarifies these conditions, offering guidance for safe enjoyment.
Understanding Pregnancy Food Safety Concerns
Pregnant individuals are advised to exercise caution with certain foods due to the risk of foodborne illnesses. One primary concern involves the bacterium Listeria monocytogenes, which can cause an infection called listeriosis. Listeriosis can pose serious health risks during pregnancy, potentially leading to miscarriage, premature birth, or severe illness in newborns. This bacterium is particularly associated with unpasteurized dairy products, as well as some ready-to-eat foods. Unpasteurized milk has not undergone a heat treatment process to eliminate harmful microorganisms.
Mozzarella: The Pasteurization Factor
The safety of mozzarella during pregnancy largely depends on whether it has been made from pasteurized milk. Pasteurization is a heat treatment process that involves heating milk to a specific temperature for a set duration, effectively destroying harmful bacteria like Listeria. This process significantly reduces the risk of pathogens in dairy products. Most mozzarella sold in supermarkets in the United States and other regulated countries is produced using pasteurized milk, making it safe for pregnant individuals.
Food safety regulations, such as those from the U.S. Food and Drug Administration (FDA), mandate pasteurization for most milk and milk products intended for direct human consumption. It is important to always check product labels for the word “pasteurized” to confirm its safety. If a product’s pasteurization status is unclear, it is advisable to avoid it or ensure it is thoroughly cooked.
Different Forms of Mozzarella and Their Safety
The form of mozzarella also influences how its safety is considered during pregnancy, though pasteurization remains the overarching factor. Fresh mozzarella, often sold in brine or water, is safe if made from pasteurized milk. However, traditional Mozzarella di Bufala from Italy might be made with unpasteurized milk, so careful label checking is necessary for imported versions.
Low-moisture mozzarella, commonly found shredded or in block form, is almost universally made from pasteurized milk and is therefore considered safe. Even if the pasteurization status of mozzarella is uncertain, thoroughly cooking it to a high temperature, such as on a pizza or in lasagna, will eliminate harmful bacteria, making the dish safe to consume.
Safe Handling and Storage Tips
Beyond purchasing pasteurized mozzarella, proper handling and storage are important to maintain its safety. Mozzarella should be refrigerated promptly at a temperature between 34°F and 40°F (1°C to 4°C). Fresh mozzarella, especially, should be stored in its original liquid or a light brine in an airtight container and consumed within about five days of opening. Low-moisture varieties can last longer, two to three weeks once opened, if kept tightly wrapped.
To prevent contamination, avoid cross-contact between mozzarella and raw meats or unwashed produce. Always adhere to the “use by” dates on packaging, and discard any mozzarella showing signs of spoilage, such as mold, unusual odors, or a slimy texture. These practices help ensure that the cheese remains safe to eat.