Ricotta is a fresh, soft cheese, common in many dishes. Its soft nature often prompts questions about safety during pregnancy, as many soft cheeses pose a dietary restriction for expectant mothers. However, most commercially produced ricotta is generally considered safe for consumption. The safety relies entirely on how the cheese is manufactured, specifically whether the milk or whey used in its creation has been subjected to a heat treatment.
The Primary Concern: Understanding Listeria Risk
The primary health concern surrounding the consumption of certain dairy products during pregnancy is the presence of the bacterium Listeria monocytogenes. This organism causes Listeriosis, a foodborne illness particularly threatening to pregnant individuals. Hormonal changes suppress the immune system, making expectant mothers approximately 10 to 20 times more susceptible to this infection than the general population.
While a maternal infection often presents as a mild, flu-like illness, the consequences for the fetus can be severe. Listeria monocytogenes can cross the placental barrier and infect the unborn baby. This infection may lead to miscarriage, premature delivery, stillbirth, or life-threatening illness, such as meningitis, in the newborn. This risk is why health authorities recommend avoiding certain foods that can harbor this bacteria.
Commercial Ricotta and the Role of Pasteurization
The safety of ricotta cheese is directly connected to pasteurization, a technique that uses heat to eliminate harmful pathogens. Pasteurization involves heating the milk or whey to a specific temperature for a set period, effectively killing Listeria monocytogenes. The vast majority of mass-produced, store-bought ricotta sold in the United States and Europe is made from pasteurized milk or whey.
Ricotta’s high moisture content and soft texture mean it could otherwise provide an environment where Listeria could survive and multiply, even under refrigeration. When the label confirms the use of pasteurized ingredients, the cheese can be consumed safely, whether eaten cold or incorporated into a cooked dish. This heat treatment removes the initial risk of contamination from the raw ingredients.
Practical Guidelines for Safe Consumption
To ensure maximum safety, pregnant individuals must always check the product label for the word “pasteurized” on the ricotta container. This is particularly important when purchasing artisanal, farmer’s market, or imported varieties, as these may occasionally be made with raw or unpasteurized milk. If the cheese does not explicitly state that it was made with pasteurized ingredients, or if there is any doubt about its origin, it should be avoided unless it is cooked.
Unpasteurized soft cheeses can be made safe by heating them thoroughly until they are steaming hot throughout. The internal temperature must reach at least 165°F (74°C) to successfully destroy any potential Listeria bacteria. This cooking rule applies to any dish containing unpasteurized ricotta, such as lasagna or stuffed shells.
Proper food handling is also important for safety. Even pasteurized ricotta must be stored correctly at or below 40°F (4°C) and consumed before the expiration date to prevent post-production contamination.