Is mozzarella cheese safe to eat?

January 6, 2026 •

4 min read

According to the U.S. dairy industry, a vast majority of fresh cheeses sold in the U.S., including mozzarella, are made from pasteurized milk. This makes commercially available mozzarella generally safe for consumption, but specific groups and handling practices require careful consideration.

Quick Summary

This article explores the safety of mozzarella cheese, detailing the importance of pasteurization, proper storage, and identifying spoilage. It also provides key considerations for pregnant women, babies, and those with lactose intolerance.

Key Points

Pasteurization is key: Most commercial mozzarella uses pasteurized milk, making it safe for general consumption.
Read the label: Always check for 'pasteurized' on the packaging, especially for pregnant women and children.
High-risk groups should be cautious: Pregnant women and babies should only consume pasteurized mozzarella and cook any unpasteurized versions.
Check for spoilage: Signs like a sour smell, slimy texture, or pink mold mean the mozzarella is unsafe to eat.
Store properly: Fresh mozzarella has a short shelf life and should be kept in its brine, while low-moisture cheese lasts longer when refrigerated correctly.

Understanding Pasteurization and Mozzarella Safety

Pasteurization is a heat treatment process that kills harmful bacteria like Listeria and Salmonella. Most mozzarella available in major supermarkets in the United States and Europe is made from pasteurized milk, making it safe for general consumption. However, certain types of mozzarella and products sold at farmer's markets or small dairies might use unpasteurized, or raw, milk, which poses a higher risk of foodborne illness.

The Importance of Reading Labels

To ensure your mozzarella is safe, especially if you fall into a high-risk group, always read the product label. It will clearly state if the cheese was made from pasteurized milk. If the label is unclear or you buy from an artisan source, it's best to confirm the pasteurization status with the producer. If in doubt, cooking the cheese until it is steaming hot will kill any potential bacteria, rendering it safe to eat.

Mozzarella and Specific Dietary Groups

While generally safe, some individuals must take extra precautions when consuming mozzarella.

Pregnancy and Mozzarella

For expectant mothers, listeriosis is a serious concern, which can be caused by the Listeria bacterium found in unpasteurized dairy. The good news is that pasteurized mozzarella is safe to eat during pregnancy, both fresh and cooked. To minimize risk:

Always choose mozzarella made from pasteurized milk.
Avoid fresh or unpasteurized varieties unless they are cooked thoroughly.
Cook any mozzarella dishes until steaming hot to eliminate bacteria.

Babies and Mozzarella

Babies can typically be introduced to pasteurized mozzarella around 6 months of age, when they start eating solids. As with pregnant women, pasteurization is key to reducing foodborne illness risk. However, special care must be taken with preparation to avoid choking hazards.

For babies aged 6–9 months, offer fresh, pasteurized mozzarella in wide, flat slices or thinly shredded portions.
For babies 9–12 months, you can transition to flat, bite-sized pieces.
Always serve melted mozzarella sparingly, as melted globs can pose a choking risk.

Lactose Intolerance and Mozzarella

Mozzarella is not lactose-free, but its lactose content is relatively low compared to many other dairy products. Many individuals with lactose intolerance can consume small to moderate amounts without experiencing adverse symptoms. For those who are highly sensitive, lactose-free mozzarella products are available, which use an enzyme to break down the lactose.

How to Tell if Mozzarella Has Gone Bad

Spoiled mozzarella can pose a food safety risk. Pay attention to these signs before eating:

Smell: A sour, rancid, or ammonia-like odor indicates spoilage.
Color: Fresh mozzarella should be white or a very pale, milky yellow. Any pink, green, or other discolouration is a major warning sign to discard the product immediately.
Texture: The cheese should not be slimy, overly mushy, or have a gritty texture. This is a common sign of spoilage, especially in soft, fresh varieties.
Visible Mold: While mold is part of some cheeses, any visible mold on fresh, soft mozzarella means it is unsafe to eat. Do not attempt to cut it off.

Mozzarella Storage and Shelf Life

Proper storage is essential for maximizing the safety and freshness of mozzarella. How you store it depends on the type.

Comparison Table: Mozzarella Types and Shelf Life


Mozzarella Type	Packaging	Best for Eating	Storage Duration (after opening)
Fresh (in brine/whey)	Bagged or sealed container	Appetizers, salads (e.g., Caprese)	5–7 days in the refrigerator, with frequent brine changes
Low-Moisture (block/shredded)	Vacuum-sealed block, resealable bag	Pizza, baked pasta dishes	Up to 4 weeks in the refrigerator
String Cheese	Individually wrapped	Snacking	Up to 1–2 weeks

Storage Tips

Refrigerate Promptly: Store mozzarella in a refrigerator at 40°F (4°C) or below.
Fresh Mozzarella: Store fresh mozzarella in its original brine. You can extend its life by changing the brine daily.
Vacuum-Sealing: For low-moisture mozzarella, vacuum-sealing can significantly extend its refrigerated shelf life.
Freezing: Freezing low-moisture mozzarella is possible for longer-term storage, but it may affect the texture. Freezing is not recommended for fresh mozzarella.

Conclusion: Eat Mozzarella Safely and Confidently

In conclusion, the question, "Is mozzarella cheese safe to eat?" has a clear answer: yes, for most people, provided it is made with pasteurized milk and handled and stored correctly. Consumers should always check product labels and exercise caution with unpasteurized varieties, especially if pregnant or serving to babies. Learning to spot signs of spoilage is a simple way to protect against foodborne illness, while proper storage ensures maximum freshness. With these guidelines, you can safely enjoy this delicious and versatile cheese in many dishes. For further reading on food safety, consider resources like the USDA's guidelines on dairy storage.

Frequently Asked Questions

Yes, you can eat raw mozzarella cheese if it is made from pasteurized milk. Raw, unpasteurized mozzarella poses a risk of foodborne illness and should be avoided unless cooked thoroughly.

Yes, pasteurized mozzarella cheese is safe for pregnant women to eat, as the heating process kills harmful bacteria like Listeria. Unpasteurized mozzarella should be avoided unless cooked until steaming hot.

Signs of spoiled mozzarella include a sour or rancid odor, a slimy or overly soft texture, and any pink, green, or unusual color changes.

Fresh mozzarella, typically stored in brine or whey, has a short shelf life and should be consumed within 5 to 7 days after opening, provided it is properly refrigerated.

Mozzarella is not lactose-free, but its lactose content is low enough that many people with lactose intolerance can tolerate small amounts. Lactose-free versions are also widely available.

Yes, pasteurized mozzarella can be safely introduced to babies around 6 months old. It should be served in small, age-appropriate forms, and melted mozzarella should be used sparingly due to choking risk.

Yes, string cheese is a type of mozzarella that has been processed to create a fibrous texture. It is a form of low-moisture mozzarella.