Sour Cream
Sour cream is safe during pregnancy in the UK and US, as it's made from pasteurised cream.
Cross-checked against NHS guidance
Sour cream — soured cream in UK supermarkets — is made by fermenting pasteurised cream with lactic acid bacteria, and is safe to eat throughout pregnancy. This is different from the raw-milk soft cheese concerns that apply to things like unpasteurised brie: sour cream's pasteurisation happens before fermentation, and commercially sold sour cream in the UK and US is reliably made from pasteurised dairy. It's often confused with crème fraîche, a similar fermented cream product with a milder, less tangy flavour and higher fat content — both are safe for the same reason. Check the label if buying from a smaller or specialist producer, but mainstream supermarket sour cream carries no additional risk.
What to be aware of
- Check the label if buying from a small or specialist producer to confirm it's made from pasteurised cream — mainstream supermarket sour cream always is.
- Store properly refrigerated and use within its use-by date once opened.
- Safe in any quantity as part of a varied diet — no specific portion limit.
US guidance
US guidance is the same — commercially sold sour cream is pasteurised and considered safe throughout pregnancy.