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| Avoid | Alternatives |
| All unpasteurised dairy products e.g. milk sold on local farms | Any pasteurised milk, soya milk, Jersey milk or UHT milk |
| Soft cheeses made with unpasteurised milk e.g. feta, parmesan
Homemade/deli paneer and labnah Mould-ripened cheeses e.g. Camembert, Brie, goat’s cheese Blue veined cheeses e.g. Stilton |
Cheeses made with pasteurised milk, processed cheese
Pasteurised parmesan, pasteurised mozzarella. Paneer made with pasteurised milk Vacuum-packed pasteurised and hard cheeses e.g. cheddar and Edam |
| Raw or lightly cooked shellfish | Well-cooked shellfish |
| Raw/undercooked meat, poultry or fish e.g. meat which is still pink, sushi, caviar and oysters
Smoked meats e.g. salami Avoid smoked salmon unless eaten directly from a freshly opened packet |
Well cooked meat, poultry and fish; tinned meat and fish
Vacuum-packed cold meats such as turkey and ham stored below 3°C and eaten following the manufacturer’s instructions Vacuum packed fish eaten straight from a new packet. This includes smoked salmon. |
| Raw eggs or undercooked eggs
e.g. homemade mayonnaise, homemade ice cream, mousse, egg-nog, meringue, Hollandaise sauce and béarnaise. Any dressing containing raw eggs e.g. home/restaurant-made Caesar salad dressing |
Hard boiled eggs; shop-bought mayonnaise and other
products made with pasteurised egg |
| Pre and probiotic or “bio” foods, drinks or supplements
Yogurt which is described on the label as bio or probiotic |
Any yoghurt that does not describe itself as bio or probiotic including live, plain, Greek and fruit yogurts |
| Meat paté, vegetable paté | Pasteurised paté and paste in tins or jars that do not need to
be refrigerated |
The following advice is taken from British Dietetic Association 2016