Pregnancy cravings can be intense, and if you're longing for a taste of Comté cheese, you're probably wondering if it's safe to eat while pregnant. The good news is that health authorities worldwide generally consider Comté safe for consumption during pregnancy. This is due to its extended ageing period and low moisture content, which reduce the risk of harmful bacteria. However, individual circumstances may vary, so consulting with a healthcare professional is always advisable for personalised guidance.
What You'll Learn
Comté is safe to eat during pregnancy
Pregnant women are advised to exercise caution when consuming cheese, as some varieties may be contaminated with harmful bacteria such as Listeria. This is a valid concern, as listeriosis can cause serious complications and even miscarriage and stillbirth. However, Comté's extended ageing period and low moisture content make it a safer choice, according to health authorities worldwide.
In addition to its safety profile, Comté also offers several nutritional benefits for pregnant women. It is a rich source of calcium, which is crucial for the development of the baby's bones and teeth. It also contains high-quality protein, essential vitamins, phosphorus, and zinc. These nutrients support the growth of the placenta and the baby's tissues, as well as the mother's changing body and energy requirements.
When incorporating Comté into your diet during pregnancy, it is important to practice good food hygiene and consume it in moderation as part of a well-rounded and varied diet. It can be enjoyed in recipes such as a pregnancy-friendly Quiche Lorraine, an avocado and Comté salad, or a vegetable frittata.
While Comté is generally considered safe, individual circumstances may vary, and it is always advisable for pregnant women to consult with their healthcare professionals for personalised guidance.
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Pasteurised milk cheeses are safe
Listeria is a leading cause of food poisoning deaths in the U.S., and pregnant women are far more susceptible to it than others. Listeriosis can lead to miscarriage, stillbirth, and preterm labour, and can be deadly for newborn babies. The bacterium, Listeria, is resistant to cold and multiplies at 4°C, the temperature of a refrigerator. Freezing the bacteria stops its growth but does not destroy it. Cooking cheese at more than 70°C is the only way to destroy it. Industrial processes, such as pasteurisation, can reach this temperature.
Therefore, it is important to consume cheese made from pasteurised milk during pregnancy. Examples of cheeses made from pasteurised milk include mozzarella, ricotta, mascarpone, pressed cooked cheeses such as Gruyere, Comte, Parmesan, Manchego, Provolone, Pecorino, Gouda, Edam, and Cheddar.
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Unpasteurised milk cheeses are unsafe
Listeria is usually killed during the pasteurisation process, which involves heating milk to a specific temperature to destroy potentially harmful pathogens. In the US, nearly all fresh, rindless cheeses are pasteurised, as are 99% of soft, creamy, spreadable cheeses. However, longer-aged cheeses may or may not be pasteurised, and it is these harder, drier, grainier cheeses that are more likely to be made from unpasteurised milk.
Even if a cheese is pasteurised, it can become contaminated with listeria after production if it comes into contact with contaminated cheese or deli meat at a supermarket or retail counter. To avoid this, it is recommended to buy individual rounds of pasteurised cheese rather than pieces cut from a larger wheel.
Hard, dry, acidic, and salty cheeses are less likely to contain or encourage the growth of listeria, even if they are unpasteurised, as long as they have been aged for over 60 days. This is because they have lower moisture levels, and listeria needs moisture to grow.
In summary, unpasteurised milk cheeses are unsafe to consume during pregnancy due to the risk of listeria contamination. To stay safe, pregnant people should opt for hard cheeses or pasteurised soft cheeses, checking labels carefully and avoiding cheese counters where contamination is possible.
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Hard cheeses are safe to eat
It is safe to eat some cheeses during pregnancy, but it is important to be aware of the risks. The standard medical advice is to avoid all unpasteurized (or raw milk) cheeses. Pasteurization is the process of heat-treating milk to destroy potentially harmful pathogens, such as Salmonella, that the milk may contain.
However, hard, dry, acidic, and salty cheeses can be unpasteurized but aged for well over 60 days, and they are less likely to harbor or grow pathogens like Listeria. These include Swiss-style hard cheeses like Gruyère or Comté and Italian-style grana cheeses like Parmigiano-Reggiano or Grana Padano. These hard cheeses have a combined effect of lack of moisture, high acidity, and high salt content that creates a "hurdle effect" where pathogens cannot grow in the cheese or survive if they are present.
In addition to hard cheeses, there are many pasteurized soft cheeses that are safe to eat during pregnancy. These include mozzarella, ricotta, mascarpone, and feta.
When choosing a cheese to eat during pregnancy, it is important to consider the risks of cross-contamination. Whole intact cheeses are the safest option, as they have no risk of cross-contamination from cutting at the cheese counter.
So, while there are some risks associated with cheese consumption during pregnancy, it is possible to make informed choices to enjoy cheese safely.
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Soft cheeses are unsafe to eat
Soft cheeses are considered unsafe to eat during pregnancy, even those made with pasteurised milk. This is because soft cheeses may be exposed to and contaminated by a dangerous bacterium called Listeria during the manufacturing process. Listeria can cause a rare but dangerous infection called listeriosis, which can be particularly serious if transmitted to an unborn baby. This infection can lead to complications including blood poisoning, miscarriage, premature labour, or stillbirth.
Pregnant women are more susceptible to listeria due to lowered immunity caused by hormonal changes. While listeriosis is considered rare in Australia and New Zealand, avoiding foods at risk of contamination will help ensure the safety of both mother and baby.
Soft cheeses to avoid during pregnancy include:
- Camembert (Australian and imported)
- Brie
- Chèvre (a type of goat's cheese)
- Blue-veined cheeses
- Feta
- Mozzarella
- Bocconcini
In addition to soft cheeses, pregnant women should also avoid other types of food that may be at high risk of contamination with listeria, such as processed meats, soft-serve ice cream, salads, and chilled or cold-smoked seafood.
To reduce the risk of listeria contamination, it is recommended to cook soft cheese until it is steaming hot all the way through. However, it is important to note that simply melting the cheese may not be sufficient to kill the bacteria.
Overall, while cheese is an excellent source of essential nutrients for pregnant women, it is crucial to choose the right types of cheese to ensure the safety of both mother and baby.
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Frequently asked questions
Comté is generally considered safe for consumption during pregnancy according to health authorities worldwide. This is because it has an extended ageing period and low moisture content, which reduces the risk of harmful bacteria. However, individual circumstances may vary, and it is always advisable for pregnant women to consult a healthcare professional for personalised guidance.
Comté is a good source of calcium, protein, B vitamins, phosphorus, and zinc. It also contains healthy fats, including conjugated linoleic acid (CLA), which has potential health benefits such as anti-inflammatory and antioxidant properties.
Other cheeses that are considered safe to eat during pregnancy include hard cheeses such as cheddar, stilton, parmesan, double Gloucester, red Leicester, Emmental, Gruyere, Manchego, and Jarsberg. Soft cheeses made from pasteurised milk, such as mozzarella, cottage cheese, feta, cream cheese, paneer, ricotta, and halloumi, are also safe.