The safety of eating cold, cooked chicken during pregnancy depends entirely on its initial preparation and subsequent handling. Cooked poultry can still pose a risk if not managed correctly. Because a pregnant person’s immune system is naturally altered, they are more susceptible to foodborne illness, making strict food safety practices particularly important. Addressing this concern involves understanding the specific bacterial threats and following clear steps for safe preparation and storage.
Understanding the Bacterial Risks
Hormonal changes during pregnancy temporarily suppress the immune system, increasing vulnerability to foodborne illnesses. This makes the body less capable of fighting off pathogens that might not affect a healthy adult.
The primary concern with cold, cooked chicken, especially deli-style or pre-prepared poultry, is the bacterium Listeria monocytogenes. This bacterium is worrisome because it can multiply even in cold temperatures, such as inside a refrigerator. If a pregnant person contracts listeriosis, the infection can be mild for the mother but have severe consequences for the fetus, including miscarriage, stillbirth, or life-threatening illness in the newborn.
Another potential risk is Salmonella. While less likely to survive proper cooking, Salmonella can contaminate poultry and cause severe gastrointestinal distress and dehydration.
Safe Preparation and Storage Guidelines
Ensuring the safety of cooked chicken begins with proper initial preparation. All poultry must be cooked to an internal temperature of 165°F (74°C) to eliminate harmful bacteria like Salmonella. Using a food thermometer is the only reliable way to confirm this temperature has been reached in the thickest part of the meat.
Once cooked, the next critical step is to quickly transition the chicken out of the “danger zone,” the temperature range between 40°F and 140°F (4°C and 60°C) where bacteria rapidly multiply. The “two-hour rule” dictates that perishable food should not be left at room temperature for more than two hours. To facilitate rapid cooling, large portions of chicken should be divided into smaller, shallow containers before being placed in the refrigerator set at or below 40°F (4°C).
For cold, cooked chicken that is part of a deli product or ready-to-eat item, pregnant people should avoid these entirely or only consume them if thoroughly reheated. Reheating any cooked leftovers to an internal temperature of 165°F (74°C) until steaming hot effectively kills any Listeria. Leftovers should be consumed within three to four days of the initial cooking.
What to Do If You Become Ill
If a pregnant person suspects they have consumed contaminated food, recognizing the signs of illness and acting quickly is important. Symptoms of foodborne illness often include fever, vomiting, diarrhea, and abdominal cramps. Symptoms of listeriosis can sometimes mimic the flu, presenting as muscle aches and a headache.
A pregnant person experiencing any of these symptoms should contact a healthcare provider immediately, even if symptoms appear mild. Due to potential risks to the developing baby, medical consultation is necessary to determine if testing or treatment is required. Seeking medical advice is especially urgent if there is a high fever, signs of dehydration, or if diarrhea persists for more than three days.