The safety of a toasted sub during pregnancy depends on food safety practices, particularly concerning the ready-to-eat deli meats, cheeses, and fresh vegetables. The main concern is the potential presence of harmful bacteria. The safety of any sub depends entirely on whether its preparation eliminates the risk of foodborne illness.
The Core Risk: Deli Meats and Listeria
Cold deli meats, including ham, turkey, and salami, carry a specific risk because they can harbor the bacterium Listeria monocytogenes. This organism can multiply even in refrigerated temperatures, making cold cuts a potential source of contamination. Consuming contaminated food risks developing an infection called Listeriosis.
The immune system changes during pregnancy, making expectant mothers 10 to 20 times more susceptible to this infection. Maternal symptoms are often mild, resembling the flu with fever, muscle aches, and fatigue. However, the bacteria can cross the placenta, leading to severe outcomes for the developing fetus. Complications include miscarriage, stillbirth, premature delivery, and life-threatening infections such as sepsis or meningitis in the newborn.
The Role of Heat in Safety
Toasting a sub mitigates the risk associated with deli meats, as heat is the primary method for eliminating Listeria monocytogenes. The bacteria are destroyed by high temperatures, but merely warming the bread or lightly melting the cheese is insufficient. The meat itself must be heated thoroughly to an internal temperature that guarantees pathogen eradication.
Food safety guidelines state that deli meats must be heated until they are steaming hot. This ensures the entire mass of meat reaches an internal temperature of 165°F (74°C). A quick pass under a broiler or a short time in a toaster oven, which only heats the surface, will not achieve this standard. When ordering, confirm that the meat filling is fully cooked through and steaming hot before consumption.
Navigating Risky Toppings and Fillings
A sub’s potential risk extends beyond the deli meat to ingredients added after the heating process. Certain toppings can harbor different types of harmful bacteria, and heating the meat does not lessen this risk. Unpasteurized cheeses, such as Queso Fresco, Feta, Brie, and blue-veined varieties, are a source of Listeria because the pasteurization process was skipped. Hard cheeses and those labeled as made with pasteurized milk are safe alternatives.
Raw sprouts, including alfalfa, clover, and radish sprouts, pose a risk of contamination with bacteria like E. coli and Salmonella. The warm, humid conditions required for sprouting are ideal for bacterial growth, and it is almost impossible to wash the bacteria off. Contamination can also occur during preparation if a deli’s meat slicer or counter surface is not thoroughly cleaned, which can spread bacteria to otherwise safe ingredients.
Summary of Safe Consumption Guidelines
The safest way to enjoy a sub during pregnancy involves following specific guidelines:
- Ensure the meat is heated until it is steaming hot, reaching an internal temperature of 165°F (74°C).
- Confirm that any cheese included is made with pasteurized milk, avoiding soft, unpasteurized types like Feta or Queso Fresco.
- Avoid all raw sprouts, such as alfalfa or clover, due to the risk of E. coli and Salmonella contamination.
- Ensure the establishment practices good hygiene to minimize the chance of cross-contamination from surfaces or utensils.