Can I eat cheese while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
FDA advises pregnant women to avoid unpasteurized cheeses due to Listeria risk; pasteurized cheeses are generally safe.
Read more details
According to FDA and ACOG guidelines, the primary safety concern regarding cheese during pregnancy is Listeria monocytogenes. This bacterium can survive refrigeration and is particularly dangerous during pregnancy, as it can cross the placenta. Hard cheeses such as Cheddar, Parmesan, and Swiss are generally considered safe because their low moisture and high acidity inhibit bacterial growth. Soft cheeses, including Brie, Camembert, Feta, and Blue-veined varieties, are only considered safe if they are explicitly labeled as being made with pasteurized milk. Unpasteurized soft cheeses are estimated to be significantly more likely to cause listeriosis than pasteurized versions. Guidelines state that listeriosis can lead to severe outcomes, including miscarriage, stillbirth, and preterm labor. If the pasteurization status of a soft cheese is unknown, heating the product to an internal temperature of 165°F (74°C) until it is steaming hot is the standard recommendation for safety.
Unpasteurized Soft Cheeses
Verify that all cheeses are made from pasteurized milk by reading labels.
Hard Cheeses
Pasteurized Soft Cheeses
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Safer Choices
Hard Cheeses
- Cheddar
- Swiss
- Parmesan
- Cheddar, Swiss, Parmesan, and Gouda are safe due to low moisture content.
- These varieties are generally made with pasteurized milk and have a long shelf life.
Pasteurized Soft Cheeses
- Mozzarella
- Cream cheese
- Cottage cheese
- Cream cheese, cottage cheese, and ricotta are considered safe when pasteurized.
- Commercial mozzarella and mascarpone are typically safe if the label confirms pasteurization.
Cooked Dishes with Cheese
- Ensure internal temperature reaches 165°F (74°C)
Cooked Cheese Dishes
- Soft cheeses used in pizzas or casseroles are safe if heated to 165°F.
- The heat must reach the center of the dish to ensure any potential bacteria are destroyed.
Processed Cheese Products
- American cheese and cheese spreads are pasteurized and shelf-stable until opened.
- These products undergo rigorous heat treatment during manufacturing to eliminate pathogens.
Risks & Limits
Unpasteurized Soft Cheeses
- Brie
- Camembert
- Feta
- Queso fresco
- Blue-veined cheeses
- Raw milk Brie, Camembert, and Roquefort carry a high risk of Listeria contamination.
- These varieties lack the acidity and low moisture of hard cheeses to prevent bacterial growth.
Soft Cheeses from Delis
- Risk of cross-contamination even if pasteurized
Mexican-style Soft Cheeses
- Queso fresco and queso blanco are frequently linked to Listeria outbreaks when unpasteurized.
- Homemade or 'street' versions of these cheeses are often made with raw milk and should be avoided.
Key Points from Health Guidelines
Based on FDA, FoodSafety.gov published guidance
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1Verify that all cheeses are made from pasteurized milk by reading labels.
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2Avoid soft cheeses made from unpasteurized milk.
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3Opt for hard cheeses or pasteurized soft cheeses.
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4Cook dishes containing cheese to an internal temperature of 165°F (74°C).
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5Be cautious with deli-counter cheeses due to potential cross-contamination.
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6Store cheeses at or below 40°F (4°C) to inhibit bacterial growth.
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7Consume cheeses before their expiration dates.