Pasteurized Mozzarella

Safety Status: Generally Safe

Commercially packaged mozzarella cheese is safe to eat during pregnancy.

According to safety guidelines from the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), soft cheeses are safe for pregnant individuals provided they are made from pasteurized milk. Commercial mozzarella undergo pasteurization—a heat-treatment process that destroys harmful pathogens like Listeria monocytogenes.

Because commercially sold mozzarella (including block, shredded, and string cheese) in supermarkets is pasteurized, it carries an extremely low risk of foodborne illness.

Nutritional Benefits for Pregnancy

Mozzarella is an excellent, nutrient-dense snack for maternal wellness:

• Calcium: Supports the development of your baby’s skeletal system, bones, and teeth.
• Protein: Provides essential amino acids for fetal tissue development and placenta growth.
• Phosphorus: Works alongside calcium to support healthy bone structure.
• B Vitamins: Helps maintain energy levels and supports cell health.

Safe Selection and Kitchen Safety

To enjoy mozzarella cheese safely:

• Check the Packaging: Verify that the label states “made with pasteurized milk.” This is particularly important for fresh mozzarella balls sold in water or brine.
• Avoid Cross-Contamination: When preparing salads (such as Caprese salad), ensure your cutting board and knives are clean, and wash fresh basil and tomatoes thoroughly.
• Keep Cold: Store mozzarella in the refrigerator at or below 40°F (4°C). Keep it in its original packaging or brine.
• Observe Expiration Dates: Eat fresh mozzarella within 5 to 7 days of opening. Shredded or block mozzarella can last longer but should be checked for signs of mold before consumption.