Can You Eat Feta While Pregnant?

Overview

Feta cheese is a popular tangy option made from sheep’s or goat’s milk, but pregnancy changes how you evaluate soft cheeses. The main concern is listeria monocytogenes, which can cause listeriosis and lead to miscarriage or preterm birth. According to the FDA, pregnant women are 10 times more likely to develop listeriosis than the general population.

Safety Details

Feta is considered safe only when made from pasteurized milk. The CDC and ACOG recommend avoiding unpasteurized soft cheeses entirely. Pasteurized feta carries low risk when kept refrigerated and consumed within 5–7 days of opening. Studies in the Journal of Food Protection show listeria growth is inhibited below 40°F (4°C). Always check the label for “pasteurized” and avoid feta sold at room temperature or from unverified sources.

Risks Explained

• Listeria: Can cross the placenta; symptoms may appear 1–4 weeks after exposure.
• Mercury/Toxoplasmosis: Not significant concerns with feta.

Trimester Guide

First trimester: Highest risk period for miscarriage; strictly choose pasteurized feta and limit to 2 oz (56 g) per serving. Second trimester: Immune system slightly stronger, but still follow refrigeration rules. Third trimester: Continue caution; no increase in portion size recommended by ACOG.