How to tell if cream cheese is bad? (3 signs)

In this brief article, we will answer the question how to tell if cream cheese is bad and we will discuss different methods of identifying spoiled cream cheese and the potential health effects of eating cream cheese that has gone bad.

How to tell if cream cheese is bad?

When determining if cream cheese is spoiled, there are several signs to look out for. Here are three common indicators of cream cheese spoilage:

Important: You should avoid consuming spoiled cream cheese. Consuming spoiled dairy products can lead to severe foodborne illnesses (1-5), so it’s important to prioritize food safety. Do not eat spoiled cream cheese!

1. Appearance: you should always examine your cream cheese for any visible signs of mold growth and any fuzzy or colored patches on the surface. This is a clear indication that the cream cheese has spoiled. 

If you detect any molds on your cream cheese, you should avoid eating it, as mycotoxins produced by molds can be very dangerous for your health (6).

Remember that any discoloration on your cream cheese, dark spots, or an off texture (such as curdling or separation) is an indicative of spoilage. You should not eat your cream cheese if you identify any of these signs.

2. Smell: smell your cream cheese. Fresh cream cheese typically has a mild, slightly tangy odor. However, if you detect a strong, sour, or unpleasant smell, it is likely that the cream cheese has gone bad.

3. Taste: If the cream cheese appears fine visually and doesn’t have a strong odor, you can perform a small and careful taste test. Spoiled cream cheese will have a noticeable off-flavor, which can be sour, bitter, or generally unpleasant. 

As a general rule: If the taste and smell is off, it is best to discard your cream cheese.

Can you get sick from eating spoiled cream cheese?

Yes, eating spoiled cream cheese can pose various health risks due to the presence of different harmful pathogens (1-5). 

These pathogens can cause foodborne illnesses, leading to different symptoms. Here you can find some examples of common pathogens associated with spoiled cream cheese and the symptoms they can cause:

• Listeria monocytogenes: This bacterium can cause listeriosis, a serious infection (1). Symptoms may include fever, muscle aches, nausea, diarrhea, and in severe cases, it can lead to meningitis or blood infections. 

Listeria infections can be particularly dangerous for pregnant women, newborns, older adults, and individuals with weakened immune systems (7).

• Staphylococcus aureus: This bacterium can produce toxins that cause severe food poisoning (3). Symptoms may include nausea, vomiting, abdominal cramps, and diarrhea.

• Salmonella: Salmonella bacteria can contaminate dairy products like cream cheese. Symptoms of salmonellosis may include diarrhea, abdominal cramps, fever, and vomiting (4).

• Escherichia coli: Some strains of E. coli, such as E. coli O157:H7, can cause food poisoning (2). Symptoms may include severe diarrhea (often bloody), abdominal pain, vomiting, and fever.

It is crucial to emphasize that consuming spoiled cream cheese significantly heightens the risk of encountering these pathogens, which can result in severe health consequences.

What should you do if you suspect you have eaten spoiled cream cheese?

If you have ingested cream cheese that has gone bad, it is crucial to take appropriate measures in order to minimize potential health hazards. 

Firstly, it is important to evaluate your symptoms and be mindful of any immediate indications you may be experiencing, such as nausea, vomiting, stomach cramps, diarrhea, or an upset stomach, as these are typical signs of food poisoning (8). 

Secondly, maintaining proper hydration is essential to counteract the effects of diarrhea or vomiting (9). It is recommended to consume an ample amount of fluids, preferably water, to prevent dehydration. Rehydration solutions or drinks with electrolytes can also be beneficial in such situations.

In the event that your symptoms are severe, persistent, or if you have any concerns, seeking medical attention is advised. Consulting a healthcare professional will ensure appropriate guidance and treatment tailored to your specific circumstances. 

Additionally, it is important to carefully monitor your condition and keep track of any new symptoms that may develop or if your condition worsens. If any of these scenarios occur, it is crucial to promptly seek medical assistance.

To prevent further contamination and potential harm for you and others, it is advisable to discard any remaining spoiled cream cheese immediately. 

Lastly, it is vital to exercise caution in the future by paying close attention to expiration dates and adhering to proper storage guidelines for perishable foods. 

If you follow these recommendations, you will effectively reduce the risk of getting undesirable foodborne illness.

How to properly handle cream cheese to avoid spoilage?

To handle cream cheese properly and prevent spoilage, you should consider the following tips regarding:

• The shelf life of cream cheese: The shelf life of cream cheese can vary depending on factors such as brand, processing methods, and storage conditions (5). 

Typically, unopened cream cheese can last for several weeks, especially if refrigerated at temperatures between 35°F to 40°F (1.7°C to 4.4°C). 

However, it’s always best to check the expiration date provided by the manufacturer.

• Short-Term Storage of your cream cheese (Refrigeration): After opening, tightly reseal the cream cheese packaging or transfer it to an airtight container. 

Refrigerate it promptly at temperatures between 35°F to 40°F (1.7°C to 4.4°C). This helps slow down bacterial growth and maintains the quality of the cream cheese. 

Consume the opened cream cheese within 7 to 10 days for optimal freshness.

• Long-Term Storage of your cream cheese (Freezing): If you wish to extend the shelf life of cream cheese, freezing is an option. However, note that freezing can affect its texture, making it more crumbly. 

To freeze cream cheese, remove it from its original packaging and wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or airtight container to protect it from freezer burn. Frozen cream cheese can maintain its quality for up to 2 to 3 months.

• Properly thawing your cream cheese: When you are ready to use frozen cream cheese, thaw it in the refrigerator. Avoid thawing at room temperature, as this can promote bacterial growth. 

Allow the cream cheese to thaw slowly in the refrigerator for several hours or overnight. Once thawed, it may be slightly crumbly but can still be suitable for recipes where texture is less important, such as in baked goods or dips.

• Never skip the visual and sensory inspection of your cream cheese: Before consuming cream cheese, visually inspect it for any signs of spoilage, such as mold growth, unusual colors, or an off-smell following the guidance above-provided. 

If you notice any of these indicators, it is best to discard the cream cheese to avoid the risk of foodborne illness.

By following these recommendations, you can help ensure the proper handling and storage of your cream cheese, thus reducing the likelihood of spoilage and maintaining its quality for a longer period.

Conclusion:

In this brief article, we answered the question how to tell if cream cheese is bad and discussed different methods of identifying spoiled cream cheese and the potential health effects of eating cream cheese that has gone bad.

References:

1. Abrahão WM, Abrahão PRDS, Monteiro CLB, Pontarolo R. Occurrence of Listeria monocytogenes in cheese and ice cream produced in the State of Paraná, Brazil. Rev Bras Ciências Farm [Internet]. 2008 Apr [cited 2023 May 22];44(2):289–96. Available from: https://www.scielo.br/j/rbcf/a/shtJr5TCVCjZsQDhBTFhMgr/abstract/?lang=en 

2. Arocha MM, McVey M, Loder SD, Rupnow JH, Bullerman L. Behavior of Hemorrhagic Escherichia coli O157:H7 During the Manufacture of Cottage Cheese. J Food Prot [Internet]. 1992 May 1 [cited 2023 May 22];55(5):379–81. Available from: https://www.sciencedirect.com/science/article/pii/S0362028X22122891 

3. Koluman A, Unlu T, Dikici A, Tezel A, Akçelik EN, Burkan ZT. Presence of Staphylococcus aureus and staphylococcal enterotoxins in different foods. Kafkas Univ Vet Fak Derg [Internet]. 2011 [cited 2023 May 22]; Available from: https://www.semanticscholar.org/paper/Presence-of-Staphylococcus-aureus-and-enterotoxins-Koluman-Unlu/e9ddd0aa47da28142ea8bda5b7bd276b23ea6f5c 

4. Panico MG, Primiano F, Nappi F, Attena F. An outbreak of Salmonella enteritidis food poisoning from a commercially produced cheese. Eurosurveillance [Internet]. 1999 Apr 1 [cited 2023 May 22];4(4):47–8. Available from: https://www.eurosurveillance.org/content/10.2807/esm.04.04.00074-en?crawler=true 

5. Perveen K, Alabdulkarim B, Arzoo S. Effect of temperature on shelf life, chemical and microbial properties of cream cheese. African J Biotechnol [Internet]. 2013 Nov 29 [cited 2023 May 22];10(74):16924–8. Available from: https://www.ajol.info/index.php/ajb/article/view/97772 

6. Pleadin J, Frece J, Markov K. Mycotoxins in food and feed. In: Advances in Food and Nutrition Research [Internet]. Academic Press Inc.; 2019 [cited 2020 Apr 27]. p. 297–345. Available from: https://pubmed.ncbi.nlm.nih.gov/31351529/ 

7. Kołakowska A, Madajczak G. [Listeria monocytogenes in human infections]. Przegl Epidemiol [Internet]. 2011 Jan 1 [cited 2023 May 3];65(1):57–62. Available from: https://europepmc.org/article/med/21735837 

8. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf 

9. McRobert GR. THE TREATMENT OF BACTERIAL FOOD POISONING. Br Med J [Internet]. 1934 Aug 8 [cited 2023 May 10];2(3841):304. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2445530/