Pregnant individuals should avoid consuming cold deli meats, including turkey, due to the potential for bacterial contamination. The concern is not the meat itself but foodborne pathogens introduced during processing and slicing. This risk is associated with cold cuts being ready-to-eat and not typically cooked again before consumption.
Understanding the Listeria Risk
The main threat in cold deli turkey is the bacterium Listeria monocytogenes, which causes an infection called Listeriosis. Pregnant women are at a significantly higher risk of contracting this infection because pregnancy alters the immune system’s ability to fight off certain pathogens. This bacterium is unique among foodborne pathogens because it is psychrotolerant, meaning it can survive and multiply at cold temperatures, including standard refrigerator temperatures of 40°F (4°C) or lower.
If contracted, Listeriosis can have severe consequences for the pregnancy, even if the mother experiences only mild symptoms. The bacteria can cross the placenta, leading to infection of the fetus. Possible outcomes include miscarriage, stillbirth, premature delivery, or a life-threatening infection in the newborn, such as meningitis or sepsis.
Safe Preparation Guidelines
While consuming cold turkey directly from the package is discouraged, the meat can be made safe by heating it to a specific temperature that kills the bacteria. The primary guideline is to heat all ready-to-eat deli meats until they are “steaming hot.” This visual cue corresponds to an internal temperature of at least 165°F (74°C), which is the heat level required to eliminate Listeria monocytogenes.
When using a microwave to heat the meat, it is important to ensure the heat is distributed evenly, as microwaves can sometimes leave cold spots where bacteria may survive. Using a food thermometer is the most reliable way to confirm the 165°F temperature has been reached throughout the meat. Once heated, the turkey should be consumed immediately and not allowed to cool back down to refrigeration or room temperature.
Preventing Cross-Contamination
To prevent cross-contamination, store deli meats properly in a refrigerator kept at or below 40°F (4°C). Juices from the turkey should not drip onto other ready-to-eat foods. Proper handwashing and cleaning of cutting boards and utensils after handling the meat are necessary steps to limit the spread of potential contaminants.
Recognizing Symptoms of Listeriosis
Symptoms of Listeriosis in a pregnant individual are often subtle and can be mistaken for a mild case of the flu. Common signs include a fever, muscle aches, and fatigue, or gastrointestinal symptoms like nausea, vomiting, or diarrhea.
The incubation period for Listeriosis can vary, with symptoms potentially appearing two days to two months after consuming contaminated food. Because the infection can progress to severe complications like a stiff neck, headache, or confusion, immediate medical attention is necessary. If these flu-like symptoms develop, contact a healthcare provider right away for prompt testing and treatment.