Reply to The great soft cheese debate

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[quote=Anonymous]Pasteurized is fine, and honestly a LOT of the cheese out there is pasteurized these days. (Go to TJs and you will be drowning in options!) Also be on the lookout for hard cheeses that aren't pasteurized---there are more of these out there now, too.

My approach is to follow general food safety rules across the board. Avoid things that look or smell funny even if they're ostensibly "safe." Avoid things that aren't pasteurized, but don't panic if you slip up. (I drank a whole jug of OJ in the first trimester before noticing as I washed the bottle for recycling that it wasn't pasteurized---no harm done!) Wash melons or other fruit with skins before cutting. Avoid things that have been sitting out or in deli cases (but I do freshly-cut luncheon meats or freshly-made salads without a second thought). I don't do raw fish or meat, but know people who are fine with this if they know the source. (And I'm personally fine with meat cooked medium or soft-cooked egg, both officially on the "no-no" list---again, if I know and trust the source or restaurant.)

There's a lot of over-zealousness in the "rules" to eliminate anything that might maybe be a risk of some sort. But I have to say that the only two times I've ever had food poisoning have been from things that would have passed muster---bad mushrooms and fish that had been cooked in both cases. You just never know, so the best you can do is to be smart about it. Good luck![/quote]

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