Can you eat dairylea when pregnant

Add it to scrambled eggs or mash it into potato. Use a slice to make cheesy garlic bread or add one to a wrap. We recommend using Dairylea Spreads within 5 days of opening. If you can make it last that long, of course…. Because everything we make is pasteurised, this makes Dairylea a great option for all your expectant mums-to-be. You deserve it! Did you know? Pizzas are safe to eat in pregnancy , as long they are cooked thoroughly and are piping hot.

Mozzarella is perfectly safe but be cautious about pizzas topped with soft, mould-ripened cheeses such as brie and camembert, and soft blue-veined cheeses, such as Danish blue.

The Food and Drug Administration FDA notes that pregnant women should only consider eating feta cheese they know has been made from pasteurized milk. You should also avoid soft blue-veined cheeses such as Danish blue or gorgonzola.

These are made with mould and they can contain listeria, a type of bacteria that can harm your unborn baby. During the first trimester of pregnancy, listeriosis may cause miscarriage. As the pregnancy progresses to third trimester, the mother is more at risk.

Listeriosis can also lead to premature labor, the delivery of a low-birth-weight infant, or infant death. Pregnant women are advised against eating certain types of food due to the risk of listeria, a bacterial infection. While it is advice against a potential risk, even a mild form of listeria can lead to pregnancy complications and possibly miscarriage.

Mould-riped blue cheese, like Danish blue, gorgonzola and Roquefort are also a no. This is due to the amount of water in the cheese, which can be a breeding ground for bacteria.

This includes cheddar and parmesan. Hard cheeses don't contain as much water as soft cheeses, so bacteria are less likely to grow in them. It's possible for hard cheese to contain listeria, but the risk is very low. Soft Cheese Made From Pasteurised Milk: This includes feta, halloumi, mozzarella, cream cheese and processed soft cheeses like Dairylea, ricotta, Boursin and cottage cheese.