Deli meats, such as sliced turkey, ham, roast beef, and salami, are ready-to-eat foods that pose a potential health risk during pregnancy. Although the likelihood of contamination is statistically low, the consequences of consuming contaminated cold cuts can be severe for both the pregnant individual and the developing fetus. Health organizations recommend caution or avoidance due to this risk.
The Primary Health Risk
The danger associated with deli meats stems from a specific bacterium called Listeria monocytogenes. This organism is unique among many foodborne pathogens because it can grow and multiply even in refrigerated temperatures, making it a threat in ready-to-eat foods stored cold for extended periods. When food contaminated with this bacterium is consumed, it can cause an infection known as listeriosis.
Pregnant individuals are considered a highly susceptible population, estimated to be about ten times more likely to contract listeriosis than the general public. This increased vulnerability is due to changes in the immune system during pregnancy, which is naturally modified to accommodate the developing fetus. The mother may experience mild, flu-like symptoms, or sometimes no symptoms at all, making the infection difficult to recognize.
Once the infection occurs, the Listeria bacterium has a troubling ability to cross the placental barrier, directly infecting the fetus. This translocation can lead to devastating outcomes for the pregnancy. Consequences include miscarriage, stillbirth, preterm delivery, and severe, life-threatening illness in the newborn, such as meningitis or sepsis.
Making Deli Meats Safe
Fortunately, the risk from Listeria can be effectively eliminated by applying heat, which is the key to safely consuming deli meats during pregnancy. The bacteria cannot survive high temperatures, and heating the meat to a specific internal temperature is necessary to ensure the pathogen is completely neutralized.
The recommended internal temperature to achieve this safety is 165°F, or until the meat is visibly steaming hot throughout its entirety. This temperature must be reached in all parts of the meat, not just the surface. Methods such as microwaving, pan-frying, or toasting the meat until it is thoroughly steaming are effective ways to achieve this safe internal temperature.
When using a microwave, heating can sometimes be uneven, potentially leaving cold pockets where bacteria could survive. Stirring the meat or using a food thermometer to check the temperature in several spots can help confirm that the entire portion has reached 165°F. Furthermore, store deli meats at 40°F or colder and consume them within a few days of opening to minimize the opportunity for bacterial growth before heating.
Other High-Risk Foods to Avoid
The concern about foodborne illness extends beyond deli meats, as other foods also pose risks from Listeria or other dangerous pathogens like Toxoplasma gondii and Salmonella. Unpasteurized dairy products, including milk and juices, are vectors for several harmful bacteria and should be avoided entirely. Soft cheeses with a rind, such as Brie, Feta, Camembert, and blue-veined cheeses, are also discouraged unless they are cooked until steaming hot, even if made with pasteurized milk, because their high moisture content and lower acidity can support Listeria growth.
Raw or undercooked eggs and foods containing them, like homemade Caesar dressing, cookie dough, or hollandaise sauce, carry a risk of Salmonella infection. To avoid this, eggs should be cooked until both the yolk and white are firm. Similarly, raw or undercooked meat, poultry, and seafood can transmit Toxoplasma gondii or Salmonella, necessitating that all animal proteins be cooked to their proper minimum internal temperatures.
Refrigerated pâtés and meat spreads, as well as refrigerated smoked seafood like lox or nova-style salmon, are considered high-risk for Listeria. Unless these items are canned, shelf-stable, or cooked as part of a casserole until they reach 165°F, they should be excluded from the pregnancy diet. Finally, unwashed fresh fruits and vegetables can harbor bacteria and parasites, including Toxoplasma, so all produce must be thoroughly washed under running water before consumption.