OK if pasteurized
Eating cream during pregnancy does not present particular risks provided it is pasteurized (which is almost always the case — check the label).
The vast majority of cream sold in supermarkets is pasteurized. UHT (long-life) cream is sterilized and therefore safe. Raw cream, sold mainly at farms or dairy shops, should be avoided.
Cream is a good source of calcium and vitamin A. It can be used freely in cooking during pregnancy: in sauces, gratins, or desserts.
To learn more, read our comprehensive guide: everything you need to know about this food during pregnancy
Yes, pasteurized cream is allowed during pregnancy. The vast majority of cream sold is pasteurized. Check the label to be sure.
The only risk would be related to raw (unpasteurized) cream, which could contain the bacterium Listeria monocytogenes. This is very rare as raw cream is seldom sold in supermarkets.
Yes, cream in cooking is perfectly safe. Cooking eliminates any risk of listeriosis, even if the cream was not pasteurized. Gratins, sauces, and quiches are safe.
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