Eating pizza during pregnancy is generally safe, provided careful attention is paid to the ingredients and preparation methods. The safety of the pizza depends less on the dish itself and more on the specific cheeses, meats, and seafood chosen as toppings, as well as how thoroughly they are cooked. Understanding which components are safe and which require extra caution allows for an informed decision.
The Generally Safe Components of Pizza
The base elements of a standard pizza are typically safe for consumption because they are exposed to high oven temperatures for an extended period. The intense heat effectively eliminates most microbiological concerns in the dough or crust.
Tomato sauce, which is a cooked product and then subjected to the oven’s temperature, is also considered safe. The acidity of the tomatoes creates an environment that is naturally inhospitable to many pathogens.
Standard mozzarella cheese, particularly the low-moisture, shredded variety commonly used on pizza, is almost always made from pasteurized milk, which means it is safe even before it enters the oven. Cooked vegetable toppings, such as mushrooms, bell peppers, and onions, pose no risk once they have been exposed to the high heat of the pizza oven.
Specific Ingredients That Require Caution
Certain toppings introduce potential food safety concerns that require them to be cooked until steaming hot. Soft, mold-ripened, or blue-veined cheeses, such as unpasteurized Brie, Feta, Blue Cheese, or Goat Cheese, can harbor Listeria monocytogenes bacteria. These cheeses become safe only if they are cooked on the pizza until they are visibly piping hot, which destroys the bacteria.
Cured and deli meats, including pepperoni, salami, prosciutto, and ham, present a dual risk. If these meats are not thoroughly cooked, they may contain Listeria or the parasite responsible for Toxoplasmosis. To ensure safety, any pizza topped with these ingredients must be baked until the meat is steaming hot, reaching an internal temperature of 165°F (74°C).
Seafood toppings also warrant attention. While common pizza additions like cooked shrimp or canned tuna are safe when heated, toppings made from fish known to be high in mercury, such as swordfish or king mackerel, should be avoided regardless of cooking.
Safe Preparation and Storage
The temperature at which pizza is eaten is a primary factor in preventing foodborne illness. Any pizza ordered from a restaurant or heated at home should be consumed while it is “piping hot,” meaning it is steaming visibly. This heat is the mechanism that eliminates the potential for bacterial contamination.
Handling leftovers properly is equally important, especially concerning Listeria, which can grow even in refrigeration temperatures. Leftover pizza should be cooled rapidly and refrigerated within two hours of coming out of the oven. Stored properly, the leftovers should be consumed within three to four days.
Reheating leftover pizza requires a focus on reaching a high internal temperature to ensure safety. The pizza must be reheated until it is steaming hot throughout, reaching at least 165°F (74°C). When preparing a homemade pizza, practicing good cross-contamination prevention, such as washing hands and surfaces after handling raw meats, further ensures a safe meal.