Mozzarella: can you eat it when you are pregnant?

Di Bufala, Campana, Fior di latte, Bocconi… Whatever brand of mozzarella you prefer, this string cheese is a real treat that is difficult to do without for 9 months. Fortunately, mozzarella (like burrata) is not a food prohibited during pregnancy under certain conditions.

Consume raw or cooked mozzarella when you are pregnant is without risk for the health of the mother and the fetus as long as it is a product based on pasteurized milk. “It is therefore safer to prefer the industrial mozzarella (which you can easily find in supermarkets) rather than the artisanal mozzarella which is not always made with pasteurized milk’, according to Claire Trommenschlager, dietician.

If, however, you find yourself squinting at an artisanal mozzarella at your favorite Italian deli, ask the latter if it is made from pasteurized milk.

The pasteurization It consists to heat (above 60°C) a fermentable liquid and cooling it suddenly, so as to destroy a large number of pathogenic germs. Indeed, during pregnancy, certain bacteria (such as Escherichia coli, salmonella, listeria) and parasites (such as toxoplasma) can be particularly harmful to the pregnant woman and her fetus. “You should especially be wary of listeriosis when it comes to dairy products,” according to the specialist.

So, all dairy products consumed during pregnancy should be pasteurized in order to avoid toxic infection. Starting with the laitthe crème but also the cheeses (like mozzarella) and yogurts. However, it is not recommended to limit your consumption of dairy products during pregnancy (unless you cannot tolerate them or if you do not usually eat them out of conviction, for example). “On the contrary, dairy products help protect against anemia and bone loss during pregnancy thanks to their protein and calcium content. However, it is possible to do without dairy products completely by replacing them with others food”, underlines the specialist.

During your pregnancy, if you have any doubts about mozzarella that you have bought in stores, or if you simply want to eat cooked mozzarella, you should cook cheese at high temperature, over 70 degrees in order to obtain the same health effects as pasteurization. In this case, you can eat your melted and runny mozzarella without risk.

You may be wondering what cheeses are allowed during pregnancy? “The authorized cheeses are cooked cheeses such as Gruyère, Comté… on the other hand, soft cheeses such as Camembert must be the subject of vigilance: it is necessary to check that they are based on pasteurized milk”, according to Claire Trommenschlager.

Here are some examples of cheeses whose consumption is safe for pregnant women and their fetuses:

• THE hard cheesesalso called “ cooked pressed dough » are permitted during pregnancy. In fact, the bacteria are present in such small quantities that there is no risk of food poisoning. You can therefore eat them without worry, even if they are not made from pasteurized milk: cheddar, Comté, gruyere, Beaufort, emmental, parmesan, pecorino, gouda…

• Soft and melted cheeses are also authorized if they are made from pasteurized milk: cream cheese, cream cheese with herbs, feta, Kalathaki, mascarpone, mozzarella, cheese spread, ricotta, etc.

Be careful, whatever the cheese, you must respect the expiration datethe cold chain and an good conservation. After opening, you should store the mozzarella in the refrigerator and protected by a bag or plastic wrap.

Homemade mozzarella and burrata should be avoided during pregnancy because they are not always made from pasteurized milk. The risk of infection is greater when the mozzarella is raw.

Mozzarella or burrata made from unpasteurized milk exposes you to a risk oflisteriosis. This food-borne infection (particularly from contaminated dairy or meat products) can be serious (risk of miscarriage premature birth or even serious neonatal infection). It is caused by the bacteria Listeria monocytogenes. According to the World Health Organization, pregnant women are 20 times more likely to contract listeriosis than other healthy adults.

The salmonellosis(an infectious disease caused by Salmonella-type bacteria) is transmitted to humans through the consumption of animal products (especially when raw) or contaminated water. Mozzarella made with unpasteurized raw milk therefore exposes you to this infection. Although salmonellosis does not generally cause complications in most healthy adults, it can be serious in pregnant women (risk ofpremature delivery and miscarriage).

The risk of infection toxoplasma (which is a parasite) exists when raw, unpasteurized mozzarella is consumed. The risk of toxoplasma infection increases as pregnancy progresses. It can cause several complications such as miscarriage, premature delivery and signs of toxoplasmosis in babies at birth.

Here is a delicious recipe to enjoy safely during pregnancy: breaded mozzarella sticks.

• 250 g pasteurized industrial mozzarella
• 50 g of flour
• 90 g bread crumbs
• 2 eggs
• Salt pepper
• Frying oil

1. Drain the mozzarella and cut it into sticks.

2. Heat the frying oil to 180°C.

3. Break the eggs into a bowl and beat them with the salt and pepper. Dip the mozzarella sticks in the flour, then in the egg and finally in the breadcrumbs, making sure to cover the entire surface.

4. Fry the sticks for 1 minute 30 minutes in hot oil, then place them on absorbent paper to remove excess fat. Serve immediately.