Pastrami is a cured and seasoned beef product, often served cold on sandwiches. Like other cold cuts, pastrami is generally cautioned against during pregnancy due to specific food safety concerns. This caution is not related to the meat’s nutritional content but rather the potential for contamination that occurs after the initial preparation or cooking phase. Although pastrami preparation involves brining, seasoning, and often steaming or smoking, these steps do not eliminate the risk inherent in how the meat is handled and stored before consumption.
The Specific Foodborne Concern
The primary food safety concern with pastrami and similar cold deli products is the presence of the bacterium Listeria monocytogenes. This pathogen is particularly problematic because it is psychrotrophic, meaning it can grow and multiply even at typical refrigeration temperatures, sometimes as low as 0 degrees Celsius. While the meat is heated during initial processing, contamination can occur later during slicing, handling, or packaging.
Once contaminated, refrigeration temperatures do not halt the growth of Listeria over the product’s shelf life. Deli meats are considered a high-risk vector because they are ready-to-eat foods consumed without further heat treatment. The pathogen can reach concerning levels, especially if the meat is sliced at a deli counter where cross-contamination is possible.
Impact of Infection on Mother and Baby
Pregnant individuals are 10 to 20 times more susceptible to listeriosis, the infection caused by Listeria monocytogenes, than the general healthy population. This increased vulnerability is linked to the natural suppression of the immune system during pregnancy. A mother may only experience mild, flu-like symptoms such as fever, muscle aches, or fatigue, which can make diagnosis difficult.
Despite the mother’s symptoms often being mild, the consequences for the developing fetus can be severe because the bacteria can cross the placenta. Infection can lead to devastating outcomes, including miscarriage, stillbirth, or preterm delivery. If the infant survives, the infection can cause serious complications such as neonatal sepsis or meningitis, potentially resulting in lifelong health problems for the newborn.
Required Preparation for Safe Eating
Pastrami can be safely consumed during pregnancy, but only if a specific preparation step is followed to eliminate bacterial risk. The meat must be heated to a minimum internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) immediately before eating. This thermal treatment effectively kills any Listeria monocytogenes that may be present.
The simplest way to ensure this temperature is reached is to heat the pastrami until it is visibly steaming hot throughout. Practical methods include using a microwave, oven, or steaming the meat, but check for even heating, especially with microwaves which can leave cold spots. This heating rule applies to all ready-to-eat deli meats, and is the only mitigation strategy recommended for safe consumption during pregnancy.