General Discussion

food warning paradox


General Discussion 5

food warning paradox

rachel hope | Mar 11, 2001 09:20 PM

I've come searching for sensible advice. In my effort to find balance between a safe pregnancy and puritanical food restrictions I have become lost in a thicket of contradictory information about avoiding listeriosis, a food-borne disease.

Most pregnancy info recommends avoiding "soft or blue-veined cheeses" which might carry this bacteria which can cause premature labor/stillbirth. However, all medical info also claims that pasteurization kills the bacteria. Must I deny myself all soft cheeses (with a few exceptions, what I've been doing), or can I eat pastuerized soft cheese? For example there's this wonderful pasteurized cambazola in the fridge... The experts say cream cheese, cottage cheese, and yogurt is fine: is this because most Americans buy this products from big-brands that always pasteurize? How about ricotta from Polly-O? Also, I thought American law mandated that any raw-milk cheese must be aged at least 60 days or thereabouts. Isn't our brie differebnt from the "good stuff" in France for this reason? Can the aging process make a difference? Why else is hard cheese okay? And how about fresh mozzarella (had some a couple of weeks ago at Tra Vigne in Napa, mmmm....)?

I would really appreciate any and all knowledgeable efforts to sort through these questions.

Rachel Hope (due July 19, 2001!)

Want to stay up to date with this post?

Recommended From Chowhound