Smoked turkey can be consumed during pregnancy, but only if specific food safety precautions are followed. Like other deli meats, smoked turkey is a ready-to-eat food that requires modification before consumption by pregnant individuals. The primary concern is contamination that can occur during the processing and handling of the meat. To ensure safety, smoked turkey must be heated thoroughly before eating.
Understanding the Listeria Risk
The specific health concern associated with smoked turkey is Listeriosis, an infection caused by the bacterium Listeria monocytogenes. This microorganism is unique because it can grow and multiply even in refrigerated temperatures. Ready-to-eat foods like deli meats are particularly susceptible to contamination after cooking but before packaging, or during slicing at a deli counter.
Pregnant individuals are approximately ten times more likely to contract Listeriosis than the general healthy adult population. This heightened susceptibility is due to natural changes in the immune system during pregnancy. Although the infection in the mother may cause only mild, flu-like symptoms, the consequences for the developing fetus can be severe.
Listeriosis can cross the placental barrier and infect the unborn baby directly. Infection can lead to serious complications, including miscarriage, stillbirth, premature delivery, and life-threatening infections in the newborn. Newborns who contract the infection may develop conditions like meningitis, which can result in long-term health problems. Health organizations strongly advise against eating any unheated deli meats for these reasons.
Making Smoked Turkey Safe to Eat
The Listeria monocytogenes bacteria is destroyed by heat, providing a straightforward method for making smoked turkey safe to consume. The most effective action is to heat the smoked turkey to a minimum safe internal temperature of 165°F (74°C). This temperature must be reached throughout the entire portion of meat just before you plan to eat it.
You can achieve this temperature using several methods, such as a microwave, stovetop, or oven. When microwaving, cover the meat and rotate it to ensure even heating. The turkey must be steaming hot throughout, and using a food thermometer is the most reliable way to confirm the 165°F temperature has been met. After heating, the turkey should be eaten immediately and not allowed to return to refrigerator temperatures.
Distinguishing Between Turkey Products
The risk is tied to the processing and handling of the meat rather than the turkey itself. The primary concern is with ready-to-eat, pre-sliced, and refrigerated deli products, like typical smoked turkey slices. These products have a higher chance of post-processing contamination with Listeria.
In contrast, freshly cooked, whole roasted turkey that has been properly cooked to 165°F and handled safely poses a much lower risk. Similarly, shelf-stable products like canned turkey or meat spreads in sealed containers are considered safer options. The distinction lies in the potential for bacterial growth during storage and slicing inherent to deli-style smoked meats.