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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Spring 2000 - Vol 4 / No. 3

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Is Raw Tofu a Concern?

Most tofu available in supermarkets is pasteurized, commercially sealed, and refrigerated. If the tofu is kept refrigerated and used within a week after opening, with the storage water changed every day or two after opening, there is little food safety risk to a healthy person from eating the product raw.

Tofu, a soybean curd that is protein-rich, meets the criteria to be classified as a potentially hazardous food. Therefore, proper storage of tofu is critical in decreasing the risk for foodborne illness.

Raw tofu purchased from open, unrefrigerated trays in produce markets can be a riskier practice when it comes to food safety. This product has not been pasteurized and needs to be cooked to an internal temperature of 160 degrees F prior to consumption.

Source: UC Berkeley Wellness Letter, November 1999.

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Updated Monday, August 29, 2011