Prosciutto is a dry-cured ham made from the hind leg of a pig. Its production relies on salting, seasoning, and an extended air-drying process rather than cooking. This preparation bypasses the high-heat step typically used to eliminate foodborne pathogens. Questions about its safety frequently arise for pregnant people, whose altered immune systems increase susceptibility to infections.
Understanding the Primary Health Concerns
The primary concern with cured meats like prosciutto stems from two specific infectious agents: the bacterium Listeria monocytogenes and the parasite Toxoplasma gondii. Pregnant individuals face a significantly higher risk of contracting listeriosis, being about ten to twenty times more susceptible than the general healthy adult population.
Listeriosis, caused by Listeria monocytogenes, is a serious illness that may cause severe complications for the fetus, including miscarriage, stillbirth, or premature delivery. This bacterium can survive and even multiply slowly at standard refrigeration temperatures, making cold, ready-to-eat products a potential source of infection.
The parasite Toxoplasma gondii causes toxoplasmosis and is another significant risk. While the infection is often mild or asymptomatic for the parent, transmission to the fetus can occur via the placenta, potentially resulting in congenital toxoplasmosis. This can lead to serious health issues in the baby, such as eye damage, seizures, or developmental problems.
Cured Versus Cooked Preparation Methods
The safety of prosciutto hinges on understanding the difference between the curing process and high-heat cooking. Traditional prosciutto (Prosciutto Crudo) is prepared by covering the pork leg with salt and resting it in refrigerated environments. The meat is then washed and hung to air-dry and age, a process that can last up to several years.
During aging, salt and dehydration inhibit bacterial growth, preserving the meat. However, aging rooms are kept at low temperatures (around 55°F/13°C) and never reach the thermal threshold required for guaranteed pathogen destruction. Therefore, curing is not a reliable “kill step” to eliminate all viable Toxoplasma cysts or Listeria bacteria.
In contrast, Prosciutto Cotto is cooked ham that has been subjected to high heat. The standard, cold, ready-to-eat prosciutto (crudo) found on charcuterie boards is considered unsafe during pregnancy. This risk remains because the curing process does not involve heating the meat to the internal temperature required to kill all infectious agents.
Guidelines for Safe Consumption
For a pregnant person who wishes to eat prosciutto, the most effective safety measure is to thoroughly cook the meat before consumption. Heating is the gold standard because temperature reliably kills both the Listeria bacteria and the Toxoplasma parasite.
The Centers for Disease Control and Prevention (CDC) advises that cold cuts must be heated to a minimum internal temperature of 165°F (74°C) or until steaming hot throughout. This temperature should be verified with a food thermometer inserted into the thickest part of the meat.
Practical ways to achieve this include baking the prosciutto on top of a pizza, incorporating it into a hot pasta sauce, or using it in a grilled or toasted sandwich. The meat should be eaten shortly after heating and not returned to the refrigerator for later consumption as a cold cut.
Another mitigation strategy for Toxoplasma is freezing the meat at sub-zero temperatures, such as 0°F (-18°C), for several days before cooking, which can greatly reduce the risk of infection. However, freezing does not reliably kill Listeria, reinforcing that heating to 165°F remains the most comprehensive safety step. Finally, preventing cross-contamination is important, so ensure that any utensils or surfaces that touch the raw prosciutto are thoroughly cleaned before being used for cooked food.