You can eat fresh cream during pregnancy as long as it is made from pasteurised milk[1][3]. Pasteurised cream—including single, double, and whipped cream typically sold in supermarkets—is considered safe for pregnant women because the pasteurisation process kills harmful bacteria like Listeria[1][3]. Always check the label to confirm the cream is pasteurised[7].
However, you should avoid any cream made from raw or unpasteurised milk. Raw or unpasteurised cream can harbor dangerous germs such as Listeria, E. coli, and Salmonella, which pose significant health risks to you and your baby[2][4][6]. Pregnant women are especially vulnerable to listeriosis (infection from Listeria), which can lead to miscarriage, stillbirth, or severe illness in newborns[2][3][6]. Cream sold at farmers’ markets or farm shops may be unpasteurised, so it is best to avoid these unless you can verify pasteurisation[1].
To minimise risk:
- Only consume cream that is clearly labelled as pasteurised.
- Avoid freshly whipped cream from unknown or unlabelled sources, such as bakeries or markets, unless you can confirm it is pasteurised and freshly prepared.
- Consume cream as soon as possible after opening and store it according to package instructions to reduce the risk of bacterial growth[5].
References
- [1] Can you eat cream when pregnant? – Netmums
- [2] The Dangers of Raw Milk – FDA (PDF)
- [3] Foods to avoid in pregnancy – NHS
- [4] Unpasteurized Milk Can Pose a Serious Health Risk – FDA
- [5] Pullout guide to food safety in pregnancy (NZFS)
- [6] Raw Milk: What Parents Need to Know – HealthyChildren.org
- [7] Safer Food Choices for Pregnant Women | Food Safety – CDC
Leave a Reply