A Reuben sandwich, built upon layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing, presents a complex culinary question for pregnant individuals. The deli-style meat introduces specific food safety considerations. While the sandwich is often served hot, standard preparation does not always guarantee the elimination of foodborne pathogens. Navigating these risks requires understanding the preparation and the potential consequences of consuming unheated deli products. This investigation clarifies the necessary precautions to safely enjoy this sandwich during pregnancy.
The Primary Concern: Deli Meat and Listeria
The main food safety concern centers on the corned beef, which is categorized as a ready-to-eat deli meat. These meats carry a risk of contamination with the bacterium Listeria monocytogenes. This organism is unusual because it can multiply even when refrigerated, unlike many other foodborne pathogens. Contamination often occurs after the meat has been cooked, during the slicing or packaging process. Infection with this bacterium leads to listeriosis, which is rare but particularly dangerous during pregnancy.
Pregnant individuals are significantly more susceptible to listeriosis, being about 20 times more likely to contract the infection than the general population. If the mother contracts listeriosis, the bacteria can cross the placenta and infect the developing fetus. Fetal infection consequences can be severe, including increased risk of miscarriage, stillbirth, premature delivery, and life-threatening infection in the newborn. While the mother may only experience mild, flu-like symptoms, the infection poses a serious danger to the baby. Health authorities advise caution regarding all ready-to-eat meats that are not properly heated.
Mitigating the Risk Through Proper Heating
The risk associated with Listeria monocytogenes can be neutralized through the application of heat. Unlike freezing, which merely slows bacterial growth, cooking readily kills the organism. The specific measure required is heating the corned beef to an internal temperature of 165°F (74°C). This temperature must be reached and maintained throughout the entire piece of meat, not just on the surface. Simply warming the sandwich or lightly toasting the bread is insufficient.
When ordering a Reuben from a restaurant or preparing one at home, the corned beef must be heated until it is steaming hot. This visual cue confirms that a high-enough temperature has been achieved to kill any Listeria present. If the sandwich is not visibly steaming hot when served, it should be sent back for further heating or avoided. Individuals preparing the sandwich can use a food thermometer to confirm the internal temperature has reached the required 165°F.
Safety Profile of Other Reuben Components
The remaining components of a traditional Reuben sandwich pose a much lower food safety risk compared to the corned beef. Swiss cheese, a firm variety, is safe to eat when made with pasteurized milk, which is standard for commercially available products. Hard and semi-hard cheeses made from pasteurized milk are not considered high-risk foods. The risk primarily lies with unpasteurized soft cheeses.
Sauerkraut, a fermented cabbage product, is safe for consumption during pregnancy. The fermentation process creates an acidic environment unfavorable for the growth of harmful bacteria. Russian dressing is typically safe because commercial varieties use pasteurized eggs in their preparation. Dressings and condiments are only a concern if they are homemade and include raw or undercooked, unpasteurized eggs.