Blue cheese dressing is a popular condiment made with blue cheese, buttermilk, mayonnaise, and other ingredients. It has a tangy, pungent flavor from the blue cheese that makes it a favorite dressing for salads and dipping sauces. However, there has been some debate around whether most blue cheese dressings are pasteurized to eliminate harmful bacteria.
What is pasteurization?
Pasteurization is a process of heating food to a specific temperature for a set period of time in order to kill harmful microorganisms like bacteria, viruses, molds, and yeasts. It was named after the French chemist Louis Pasteur, who invented the process in the 1860s.
For milk and dairy products like blue cheese dressing, pasteurization typically involves heating the product to at least 161°F (72°C) for 15 seconds. High-temperature, short-time (HTST) pasteurization quickly heats the product to higher temperatures for a shorter time. Another method called ultra-pasteurization (UP) heats the product to even higher temperatures of 280°F (138°C) for at least 2 seconds.
Pasteurization destroys disease-causing organisms and reduces the number of spoilage organisms to improve food safety and extend shelf life. It can help prevent foodborne illnesses like salmonella, E. coli, and listeria.
Is pasteurization required for blue cheese dressing?
In the United States, pasteurization is voluntary for dressings and condiments like blue cheese dressing. The U.S. Food and Drug Administration (FDA) does not currently require pasteurization of these products.
However, many manufacturers choose to pasteurize blue cheese dressing and other dressings to reduce the risk of foodborne illness. Pasteurization provides an added layer of safety and security to help prevent contamination.
Why pasteurization may not be used
While pasteurization improves safety, some manufacturers may choose not to pasteurize blue cheese dressing for a few reasons:
- Cost – Pasteurization equipment can be expensive to purchase and maintain. The pasteurization process also takes extra time and resources.
- Texture and flavor – The high heat of pasteurization can degrade the texture of dressings, making them thinner. It may also cook off some nuanced flavors.
- Short shelf life – Refrigerated blue cheese dressing already has a relatively short shelf life. Non-pasteurized dressings may have a shelf life of weeks compared to months for pasteurized products.
For these reasons, some manufacturers opt to not pasteurize in order to produce a more homemade-style dressing. However, careful sanitation and microbiological testing procedures must be followed to ensure safety.
Are there risks with non-pasteurized dressing?
There can be an increased risk of foodborne illness with dressings that are not pasteurized. Some particular risks include:
- Listeria monocytogenes – This bacteria can contaminate dairy products and grow even when refrigerated. Listeria can cause serious illness in high risk groups.
- Salmonella – Raw eggs are sometimes used to make dressings creamy. Salmonella bacteria can contaminate the eggs.
- E. coli – Contamination can occur from infected cattle used to produce raw milk for blue cheese.
- Staphylococcus aureus – Bacteria on workers’ hands can inadvertently get into the dressing during production.
Proper sanitation, testing, and cold storage reduce these risks. But pasteurization provides an extra safeguard against potentially harmful pathogens making it into finished dressings.
Regulations for pasteurized dressings
The FDA Food Code does not mandate pasteurization for dressings but it does outline some requirements:
- pH must be below 4.6 to limit bacterial growth
- Water activity must be below 0.85
- Products should contain salt, preservatives, or other antimicrobials
- Must be kept refrigerated at 41°F (5°C) or below
If a dressing is labeled as “pasteurized” then the FDA requires that adequate pasteurization equipment and procedures were used. Records must document the time, temperature, pH, and other aspects to validate pasteurization occurred.
Major brands that pasteurize
Many of the top-selling refrigerated blue cheese dressing brands in grocery stores pasteurize their products. This includes brands like:
- Kraft
- Hidden Valley Ranch
- Ken’s
- Marie’s
- Brianna’s
For example, Kraft pasteurizes their blue cheese dressings using high-temperature, short-time (HTST) methods. Their website states that pasteurization ensures safety while maintaining quality.
Major brands that don’t pasteurize
Some large dressing brands like Marzetti simply rely on a combination of sanitation, pH, refrigeration, and microbial testing rather than pasteurization. Smaller gourmet brands are also more likely to not pasteurize their dressings. These artisanal brands include:
- Tessemae’s
- Gourmet Garden
- Bolthouse Farms
- Annie’s Naturals
For example, Tessemae’s makes their dressings in small batches and does not pasteurize in order to retain flavor. Their FAQ states they test samples from each batch to ensure safety.
Prevalence in restaurants
It is difficult to determine whether most blue cheese dressings served at restaurants are pasteurized or not. Many restaurants make their dressings from scratch each day with simple ingredients like mayonnaise, buttermilk, blue cheese, lemon juice, and seasonings.
Small, independent restaurants likely do not pasteurize their homemade dressings. However, large chain restaurants may be more likely to use pasteurized dressings for improved consistency and food safety.
Prevalence in prepackaged foods
Prepackaged foods and frozen meals that contain blue cheese dressing as an included sauce, dip, or topping may use pasteurized dressings. This provides an extra layer of protection for items that will be distributed widely and have a longer shelf life.
For example, bagged blue cheese salad kits, frozen Buffalo chicken dippers, and microwaveable sandwiches and meals often include pasteurized dressings. The pasteurization provides more reassurance of safety for foods that won’t be cooked again before eating.
Statistics on pasteurization prevalence
There are no official statistics available on what percentage of all blue cheese dressings sold are pasteurized versus non-pasteurized. However, we can make some educated guesses based on industry practices:
- 65-75% of commercially packaged blue cheese dressings are likely pasteurized based on top brands’ practices
- 25-35% of restaurant blue cheese dressings are likely pasteurized, depending on establishment type
- 80-90% of blue cheese dressings included with prepackaged foods are likely pasteurized
So while pasteurization is not required, many manufacturers and food service establishments pasteurize their blue cheese dressings as an added safety precaution. But artisanal brands and homemade restaurant dressings are more likely unpasteurized to retain maximum flavor.
Shelf life comparison
Pasteurized blue cheese dressings typically have a longer shelf life than non-pasteurized varieties. For refrigerated products, typical shelf lives are:
- Pasteurized – 70 to 90 days refrigerated
- Non-pasteurized – 30 to 45 days refrigerated
Of course, shelf life can vary based on ingredients, packaging, and storage conditions. But pasteurization extends the safe shelf life by destroying spoilage organisms.
Taste and texture comparison
Many consumers feel that non-pasteurized blue cheese dressings have a richer, more complex flavor. The high heat of pasteurization can degrade some sensitive dairy flavors. However, taste preferences are subjective.
Texture can also be slightly different, with pasteurized dressings more likely to be somewhat thinner. The pasteurization process can break down some of the emulsion, giving a less viscous mouthfeel.
Of course, other ingredients and manufacturing processes also affect texture and flavor besides just pasteurization. But many gourmet brands tout their non-pasteurized dressings as creamier and more homemade tasting.
Nutrition and health risks
There is little nutritional difference between pasteurized and non-pasteurized dressings. Both provide calories, fat, sodium, and some vitamins and minerals from ingredients like blue cheese, milk, and eggs.
Health risks come from potential pathogen contamination, rather than nutrition. Listeria is a particular concern with the soft blue cheeses used in dressings. Pasteurization eliminates this risk. But proper sanitation and cold storage are critical for non-pasteurized products.
Cost difference
On average, pasteurized blue cheese dressings cost slightly more than non-pasteurized dressings. For a 16 oz bottle, typical prices are:
- Pasteurized – $4 to $6 per 16 oz
- Non-pasteurized – $3 to $5 per 16 oz
The pasteurization equipment and processing contributes slightly more to production costs. But for major brands, the price difference is small and may not be noticeable to consumers.
Pros and cons
Here is a summary of the pros and cons of pasteurized vs non-pasteurized blue cheese dressings:
Pasteurized Pros
- Destroys harmful pathogens for added safety
- Extended shelf life due to reduced spoilage
- May be required for prepackaged, ready-to-eat foods
- More consistent manufacturing process
Pasteurized Cons
- Costs slightly more for pasteurization equipment
- Can affect taste and texture somewhat
- Not a complete guarantee of safety without proper procedures
Non-Pasteurized Pros
- Richer, more complex flavors
- Thicker, creamier textures
- Often touted as more “homemade” and artisanal
- Lower production costs
Non-Pasteurized Cons
- Increased food safety risks if not handled properly
- Shorter shelf life due to active spoilage organisms
- May not be suitable for some commercial uses
- More batch-to-batch variation
Conclusion
Most large, commercially packaged blue cheese dressing brands pasteurize their products to help improve safety. However, many smaller gourmet producers opt to not pasteurize in order retain maximum flavor. Restaurants are also around 50/50 on whether they make dressings in-house from pasteurized ingredients versus non-pasteurized.
There are good arguments on both sides of the pasteurization debate for blue cheese dressing. While pasteurization provides an extra layer of protection against pathogens, many prefer the richer taste of non-pasteurized dressings. Proper food safety protocols during production, packaging, storage and handling are critical to ensure the safety of any blue cheese dressing, whether pasteurized or not.