Foods & Pregnancy

Milk and cheese

other risky foods

Raw milk can pose a risk mainly for Campylobacter, Salmonella and Escherichia coli. Soft cheeses not aged very long made from unpasteurised milk (e.g. Brie or Camembert) or blue cheeses (e.g. Gorgonzola) may pose a risk for Listeria monocytogenes.

For this reason, especially during pregnancy, the consumption of raw milk and cheeses not aged long obtained from the latter, as well as blue cheeses, is not recommended.

Aged cheeses, even if produced from raw milk such as Grana cheese, given their particular characteristics of acidity, salt content and lower water content, do not allow for the development of pathogens. Pasteurised milk and yoghurt are also safe foods.

It is also important to watch out for ice cream: artisan ice cream should be avoided if produced from raw milk. It is also better to avoid fruit flavours, as the fruits may not have been washed properly.

milk and cheese milk and cheese

How to reduce microbiological food risks

Unfortunately, it is not possible to recognise food contaminated by pathogenic micro-organisms:
contaminated food shows no changes in colour, smell, appearance or taste.

Click on the button below to read the rules on foods to avoid and behaviours to be adopted
to reduce the risk of contracting diseases of microbiological origin transmitted by food.