The desire for steak is common during pregnancy, but a medium-cooked steak, which contains a pink or red center, is not recommended for consumption by pregnant women. This caution is based on the increased risk of acquiring a foodborne illness from undercooked meat, which can pose significant risks to the developing fetus. The safest approach is to ensure all meat is cooked to the proper internal temperature to eliminate potential pathogens.
Why Undercooked Meat Poses a Risk During Pregnancy
The primary reason to avoid undercooked beef is the potential presence of parasites and bacteria eliminated only through thorough heating. Pregnancy changes the immune system, making the mother more susceptible to foodborne illnesses, and some pathogens can cross the placenta. The most significant parasitic concern is Toxoplasma gondii, which causes toxoplasmosis.
This parasite resides within the animal’s muscle tissue, so surface cooking may not be sufficient to kill it. If a pregnant woman contracts toxoplasmosis, the infection can pass to the fetus, potentially leading to severe complications. These complications include vision loss, hearing loss, developmental delays, miscarriage, or stillbirth.
Undercooked beef can harbor harmful bacteria such as E. coli, Salmonella, and Listeria monocytogenes. E. coli and Salmonella cause severe gastrointestinal symptoms in the mother. The main risk to the baby is complications from maternal high fever or dehydration.
Listeria monocytogenes is particularly dangerous for pregnant women, who are several times more likely to contract listeriosis. This bacteria can cause a flu-like illness in the mother, but it is known to cross the placenta. Listeriosis may result in preterm birth, stillbirth, or severe infection in the newborn.
Safe Internal Temperatures for Beef
Following specific temperature guidelines is the only reliable way to ensure beef is safe for consumption during pregnancy. The USDA recommends minimum internal temperatures for different types of beef cuts, based on the thermal death points of common foodborne pathogens.
For whole cuts of beef, such as steak or roast, the minimum safe internal temperature is 145°F (63°C). After reaching this temperature, the meat must rest for at least three minutes before carving or eating. This allows the heat to evenly distribute and complete pathogen destruction. A steak cooked to “medium” often registers below this safety threshold.
Ground beef must be cooked to a higher minimum internal temperature of 160°F (71°C) without a rest time, as surface bacteria are mixed throughout during grinding. Use a food thermometer to check doneness, as visual cues are unreliable. To minimize risk, prevent cross-contamination by using separate cutting boards for raw meat and ready-to-eat foods. Wash hands, utensils, and surfaces that have touched raw beef thoroughly.
What to Do If You Ate Undercooked Meat
If you accidentally consumed undercooked steak, monitor yourself for symptoms of foodborne illness. Common signs include fever, vomiting, diarrhea, abdominal cramps, and muscle aches. These symptoms may not appear immediately, as some infections, like listeriosis or toxoplasmosis, can have an incubation period of days or weeks.
Contact a healthcare provider immediately if you experience a high fever, severe vomiting, or prolonged diarrhea, as dehydration is a complication during pregnancy. Even if you feel well, inform your doctor about the potential exposure. Some infections can affect the fetus even when the mother has mild or no symptoms.
For suspected toxoplasmosis exposure, a blood test can check for antibodies indicating a recent infection. If confirmed, medical treatment, including specific antibiotics or antiparasitic medications, can be discussed to reduce the chance of harm to the baby. Seek medical guidance without delay.