The Italian sub, featuring cured meats, cheeses, and oil and vinegar dressing, is a popular sandwich choice. However, for a pregnant person, concerns arise about the safety of such ready-to-eat items, which typically contain cured meats like salami and capicola. Understanding the potential for foodborne illness is paramount during pregnancy, as the altered immune system makes the body more susceptible to pathogens that can harm the developing fetus.
Identifying the Primary Risk Factors in Italian Subs
The core safety issue in an Italian sub stems from the cold cuts and cured meats used as the main filling. These meats, consumed without further cooking, can harbor Listeria monocytogenes. This pathogen causes listeriosis, a severe foodborne illness that poses a particular threat during pregnancy. Pregnant people are about ten times more likely to contract listeriosis than the general population.
The danger of Listeria is magnified because it can grow slowly even at standard refrigeration temperatures. If a pregnant person consumes contaminated food, the infection can pass to the fetus through the placenta. Listeriosis is associated with serious outcomes, including miscarriage, stillbirth, and preterm delivery.
The primary risk is contamination that occurs after the initial cooking or curing process, often during slicing, handling, or storage at the deli counter. Since the meat is served cold, any surface bacteria are not destroyed before consumption.
Another concern with cured meats is the potential presence of the parasite Toxoplasma gondii. This parasite causes toxoplasmosis, which can be transmitted to the unborn baby and lead to severe health issues, particularly if the infection occurs early in gestation.
Mitigating Risks: Making the Sub Safe to Eat
The most reliable strategy to neutralize the risk posed by Listeria monocytogenes in deli meats is through temperature control. The bacterium is destroyed when subjected to high heat. Specifically, the meat must reach an internal temperature of $165^\circ\text{F}$ ($74^\circ\text{C}$) or be heated until it is visibly steaming hot.
This heating requirement applies to all cold cuts, including cured meats like salami, capicola, and pepperoni. For an Italian sub, the meat cannot be consumed cold. A practical approach is to ask the restaurant or deli to thoroughly toast the entire sandwich until the meat is steaming.
If preparing the sandwich at home, using a microwave or a skillet to heat the meats separately before assembling the sub is effective. Ensure that the heat penetrates all parts of the meat. Once heated, the meat should be consumed promptly and not allowed to sit at room temperature or be re-refrigerated.
Understanding the Role of Other Ingredients
While the deli meats are the primary concern, other components of an Italian sub require attention to ensure food safety. The cheeses used in the sandwich, such as provolone or mozzarella, must be made from pasteurized milk.
Some soft or semi-soft cheeses, even if pasteurized, have been linked to listeriosis outbreaks due to contamination during storage. If the cheese is sliced at the deli, it should also be heated to $165^\circ\text{F}$ along with the meat.
Cross-contamination is another risk factor, especially at a busy deli counter where the same slicer or gloves might be used for meats, cheeses, and vegetables. Standard vegetables should be thoroughly washed before use to remove any surface bacteria or residual soil.