Consuming any kind of cheese carries a risk of poisoning. Some cheeses are actually likely to stimulate the growth of bacteria, such as listeria. These bacteria are very cold-resistant and can grow at + 4 ° C, at the temperature of the refrigerator.
Listeriosis during pregnancy can be manifested in top secret signs in pregnant women, with only moderately isolated fever (flu-like syndrome and sometimes digestive symptoms that occur several weeks after contamination). If it is not harmful to the mother, it can be serious for the fetus.
If infected in a newborn, it can lead to premature birth and sometimes fetal death in utero.
Allowed cheese during pregnancy
Priori, all hard cheeses can be safely consumed during pregnancy. Including unpasteurized milk-based ones, such as baked pressed dough that has matured for more than six months and in this case is not moist enough for the development of listeria (such as Comté). Listeria can be found there, but so few are not considered dangerous.
Hard cheeses: Comté, cheddar, edam, emmental, gouda, gruyère, parmesan, pecorino, provolone, manchego and smoked versions…
SOFT CHEESE, BUT PASTEURIZED MILK
The list is long, so we have fun on condition that cheese is made with pasteurized milk, a high-temperature milk production technique that prevents the existence of listeria and destroys bacteria. This is the case for the following fresh cheeses:
Pasteurized milk mole cheeses: herbs with fresh cheese, feta cheese, blooming peeled goat cheese, mascarpone, mozzarella, cheese spread, cream cheese squares, ricotta, etc.
Cheeses to be avoided during pregnancy
Pregnant women are advised not to consume:
Raw milk cheeses: Brie de Meaux, beaufort, camembert (raw milk), sedge, goat (raw milk), coulommiers (raw milk), raw milk emmental, Pont l'Évêque, Crottin de Chavignol, maroilles, Vacherin Fribourgeois, Mont- Dora.
Soft cheeses with a blooming crust: Crottin de Chavignol, Coulommiers, etc. Some goat cheeses with a crust that blooms like.
Blue-veined cheeses: Bleu d'Auvergne, Fourme d'Ambert, Gorgonzola, Roquefort, Stilton, etc.
Unpasteurized soft cheeses: chabichou, Valençay, etc. Some goats and sheep cheeses like.
While some of these cheeses can be pasteurized, they are more moist and less acidic than other cheeses, making them ideal for the growth of bacteria such as listeria.
Be careful, it is still possible to consume these cheeses, provided that you cook them to destroy all traces of cheese. In this case, the cheese should be not only on the surface, but hot on all sides or just melt.
Cheese consumption during pregnancy: good reflexes
We read the labels to verify that the cheese is well pasteurized and does not contain a blooming crust. If there is any doubt, it is best to avoid.
For any cheese label (except cooked pressed pasta, whey, processed cheese and processed cheese specialties), the descriptive terms are defined as follows:
"raw milk": for products made from milk that is not heated above 40 ° C or subjected to a non-thermal treatment of equivalent effect, in particular in terms of reducing the concentration of microorganisms;
"pasteurized milk": for products prepared from milk heated to a temperature of at least 72 ° C for fifteen seconds.
We prefer pre-packaged products to cut products that need to be consumed faster.
Pregnant women are also advised not to consume cheese skins as a precaution (theoretically, they are more exposed to the risks of contamination through contact with the environment).
I ate a non-recommended pregnant cheese: what to do?
Adoption attitude depends on the presence or absence of symptoms.
In pregnant women who consume a forbidden cheese but do not show any symptoms, we monitor the symptoms (fever or headache) that may occur in about two months.