U.S. flag An official website of the United States government

On Oct. 1, 2024, the FDA began implementing a reorganization impacting many parts of the agency. We are in the process of updating FDA.gov content to reflect these changes.

U.S. Food and Drug Administration
  1. Home
  2. Food
  3. Resources for You (Food)
  4. Consumers
  5. Buy, Store & Serve Safe Food
  6. Queso Fresco-type Cheeses Consumer Guidance
  1. Buy, Store & Serve Safe Food

Queso Fresco-type Cheeses Consumer Guidance

Spanish (Español)

What are queso fresco-type cheeses?

Queso fresco-type cheeses are soft fresh cheeses that do not go through a significant aging or ripening process. They have a short shelf-life and need to be refrigerated for food safety. Queso fresco-type cheeses may be white or off-white in color. They are often eaten crumbled, shredded, or pan-fried, and are frequently used in a variety of Hispanic and Latin American-style cuisines. Consumers may find these cheeses at retailers or in prepared dishes at restaurants.

Depending on the country of origin, some of the more popular queso fresco-type cheeses may be labeled as Latin-style, Hispanic-style, or Mexican-style cheeses. Well-known examples of queso fresco-type cheeses include queso fresco, queso blanco, requesón, or cheeses of similar style.

What is the main food safety concern associated with eating queso fresco-type cheeses?

Queso fresco-type cheeses can support the growth of Listeria, a type of disease-causing bacteria that may result in a serious illness called listeriosis.

Listeriosis can be a life-threatening disease, especially for unborn or newborn babies, adults over the age of 65, and people with weakened immune systems. During pregnancy, symptoms may be mild or even unnoticed but can lead to severe outcomes such as miscarriage, stillbirth, premature delivery, or a life-threatening infection in the newborn.

The symptoms of listeriosis vary based on the severity and form of the illness. In its less severe, non-invasive form, symptoms may include fever, muscle aches, nausea, vomiting, and diarrhea, typically lasting 1 to 3 days. In more severe cases, symptoms can progress to headache, stiff neck, confusion, loss of balance, and convulsions, with death occurring in about 20% of these cases.

Listeriosis outbreaks have been repeatedly linked to people eating queso fresco-type cheeses, therefore the FDA recommends that people vulnerable to listeriosis avoid eating all queso fresco-type cheeses.

Why is Listeria a concern with queso fresco-type cheeses?

Queso fresco-type cheeses are high in moisture and low in acidity, which provides a favorable environment for the growth of Listeria. Additionally, unlike many other foodborne bacteria, Listeria can thrive in cold environments, including inside refrigerators.

Most queso fresco-type cheeses sold by retailers are pasteurized. Pasteurization is a food safety process that kills harmful germs, such as Listeria, by heating raw milk to a specific temperature for a set period of time. Although pasteurization is incredibly effective at eliminating Listeria, cheeses made with pasteurized milk can become recontaminated with Listeria if the manufacturing environment is unsanitary.

Consumer may also encounter queso fresco-type cheeses made with unpasteurized (raw) milk, which can carry Listeria and other foodborne pathogens due to the lack of pasteurization.

Who is at increased risk of listeriosis if they eat queso fresco-type cheeses?

Although anyone can get sick with listeriosis, certain people are at an increased risk of developing serious effects from the disease.

Pregnant people, their unborn babies, and newborns are all vulnerable to the effects of listeriosis. In pregnant people, a listeriosis infection can result in miscarriage, premature delivery, stillbirth, or in some cases, death of the newborn baby.

In the United States, the risk of pregnant people getting listeriosis is about 10 times greater than that of the general population. Because immune systems are altered during pregnancy, it is harder for pregnant people to fight off infections.

The risk of listeriosis increases to about 24 times more than that of the general population if the pregnant person is Hispanic. This higher incidence may be related to the increased consumption of foods highly susceptible to Listeria contamination, like queso fresco-type cheeses.

Adults 65 years or older and people with weakened immune systems are also at higher risk for developing serious symptoms associated with listeriosis.

What can people at higher risk for listeriosis do to reduce their risk when eating queso fresco-type cheeses?

CDC has reviewed past outbreaks and illnesses related to Listeria and has developed a list of high-risk cheeses they recommend people at greater risk for listeriosis avoid. More information can be found at CDC's website.

The best way for vulnerable populations to prevent getting listeriosis is to avoid foods that have a higher risk of Listeria contamination.

High-risk cheeses susceptible to Listeria contamination include:

  • Queso fresco-type cheeses, like queso fresco, queso blanco, and requesón, made from either pasteurized or unpasteurized (raw) milk.
  • Cheeses made with unpasteurized (raw) milk.

What to look for when considering buying queso fresco type cheeses?

The best way for vulnerable populations to prevent getting listeriosis is to avoid foods that have a higher risk of Listeria contamination such as Queso fresco-type cheeses, like queso fresco, queso blanco, and requesón, made from either pasteurized or unpasteurized (raw) milk.

For people at greater risk for listeriosis who choose to continue eating queso fresco-type products, FDA offers the following food safety advice for selecting, handling, and preparing these cheeses:

  • Only buy queso fresco-type cheeses which:
    • Are sold in sealed, unopened packaging.
    • Are clearly labeled with the name and contact information of the manufacturer or producer.
    • Display a date that the cheese should be used by (e.g., expiration date, best if used by, or use by).
    • Are clearly identified on the label as being made with pasteurized milk.
  • Avoid buying queso fresco-type cheeses that are not refrigerated, or if they do not feel cold to the touch.
  • Avoid buying queso fresco-type cheeses if the packaging appears swollen or bloated, or if the product seems to be spoiled in any way.

How should queso fresco-type cheeses be stored and handled?

  • Refrigerate newly purchased queso fresco-type cheeses in original unopened packaging as soon as possible and keep the cheeses at or below 40° F (4° C). Do not keep leftover queso fresco-type cheeses after they have been opened to minimize the risk of Listeria growth. Limit the time you keep queso fresco-type cheeses before eating. Use the cheese as soon as possible after purchase.
  • Discard the queso fresco-type cheese if it has been sitting in the temperature “Danger Zone,” between 40° F and 140° F (4° C and 60° C), for longer than 2 hours. This is when bacteria in food can rapidly multiply, potentially leading to foodborne illness.

How do I prepare and eat queso fresco-type cheeses?

  • Before and after handling queso fresco-type cheeses, wash hands with soap and warm water for at least 20 seconds.
  • Prepare queso fresco-type cheeses from unopened, original packaging, and avoid keeping or eating any leftovers.
  • If able, try to cook the queso fresco-type cheese as part of the dish, to a minimum internal temperature of 165° F (74° C).
  • Wash all utensils, cutting boards, and other food contact surfaces that have touched any queso fresco-type cheeses before reusing them to prepare other ready-to-eat foods.

What other information is available for consumers about queso fresco-type cheeses?

Additional Resources

Back to Top