Oaxaca cheese is a popular Mexican dairy product, often compared to mozzarella due to its stringy texture and mild, buttery flavor. Classified as a semi-soft, fresh cheese, it raises safety questions for expectant mothers, similar to other soft cheeses. Concerns arise because the higher moisture content and lower acidity of soft cheeses can create an environment where harmful bacteria may thrive. Understanding the production process and necessary safety precautions is important for pregnant individuals looking to enjoy this food.
Understanding Oaxaca Cheese and the Safety Factor
Oaxaca cheese, also known as quesillo or queso de hebra, is a white, semi-soft cheese originating from the southern Mexican state of Oaxaca. Its distinctive texture comes from the pasta filata process, where the curds are heated, stretched into long ribbons, and then wound into a ball. This stretching process allows the cheese to be pulled apart into thin strings, making it an excellent melting cheese for dishes like quesadillas.
The safety of this cheese during pregnancy depends entirely on the source of the milk used in its production. Whether the milk is pasteurized or unpasteurized dictates the potential presence of dangerous pathogens. Cheeses made using traditional or artisanal methods, especially those from small farms or street vendors, often use raw, unpasteurized milk, which carries a higher risk.
The Direct Answer: When Oaxaca Cheese Is Safe to Consume
Oaxaca cheese is safe for consumption during pregnancy only when it is made using pasteurized milk. Pasteurization is a heat treatment process designed to kill harmful bacteria in raw milk, making the cheese a safer option for expectant mothers. The majority of commercially packaged Oaxaca cheese available in major grocery stores in the United States is made with pasteurized milk.
To confirm safety, check the product label for the words “pasteurized milk” or “made with pasteurized milk.” Federal regulations in the U.S. require clear labeling; if the label does not explicitly state the milk was pasteurized, the product should be avoided. This caution also applies to cheese served at restaurants, so always inquire about the source.
Pregnant individuals should avoid Oaxaca cheese purchased from non-reputable sources, such as farmers’ markets or street vendors, unless the pasteurization status is confirmed. Even if the cheese is pasteurized, careful handling is necessary to prevent contamination. Always store the cheese properly refrigerated at or below 40°F and consume it before the expiration date.
Why Pasteurization Matters (The Risk of Listeriosis)
The primary concern with unpasteurized dairy products and semi-soft cheeses is contamination with the bacterium Listeria monocytogenes. This bacterium causes Listeriosis, a serious foodborne illness that poses a danger during pregnancy. Pregnant women are approximately ten times more likely to contract Listeriosis due to natural changes in their immune system.
Listeriosis in the mother often presents with mild, flu-like symptoms, such as fever, muscle aches, nausea, or diarrhea, or sometimes no symptoms at all. However, the infection can be transmitted to the fetus, leading to severe complications. Potential outcomes include miscarriage, stillbirth, premature delivery, or life-threatening infections in the newborn.
The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) advise pregnant women to avoid all soft cheeses, including Mexican-style cheeses like Oaxaca, unless they are confirmed to be made with pasteurized milk. This guidance is important because the high moisture and lower acidity of these cheeses create an environment where Listeria can survive and grow, even under refrigeration. Consuming only pasteurized products significantly reduces this health risk for both the mother and the developing baby.