Prosciutto is a dry-cured ham from Italy, traditionally made from a pig’s hind leg, appreciated for its delicate texture and savory flavor. The production process involves salting, air-drying, and aging the meat over a period that can last from several months to over a year. Because this cured pork is typically consumed without cooking, its safety is a concern for pregnant women. The body’s immune system is altered during pregnancy, increasing susceptibility to certain foodborne illnesses.
The Core Concern: Uncooked Cured Meats
Prosciutto is categorized as a ready-to-eat, uncooked cured meat, which is the primary source of concern for pregnant individuals. The traditional curing method relies on salt and time to inhibit the growth of common spoilage bacteria. This process, involving drying and aging the meat, is effective at reducing moisture content and creating an environment unsuitable for many microorganisms.
However, the curing process does not involve the high-temperature cooking necessary to guarantee the elimination of all resilient pathogens. The lack of a sustained high-heat step means that certain bacteria and parasites present in the raw pork can survive in the finished product. Since the meat is typically sliced thinly and consumed cold, any contamination that survived the curing period remains a potential risk.
Understanding the Pathogens
The two principal biological threats associated with uncooked cured meats like prosciutto are the parasite Toxoplasma gondii and the bacterium Listeria monocytogenes.
Infection with Toxoplasma gondii causes toxoplasmosis, which is generally a mild illness for healthy adults but can have severe outcomes when acquired during pregnancy. The parasite can cross the placenta and infect the developing fetus, potentially leading to miscarriage, stillbirth, or severe neurological damage in the infant.
Listeria monocytogenes is a bacterium responsible for listeriosis, and pregnant women are significantly more susceptible to this infection. Listeriosis can manifest with flu-like symptoms in the mother, but the consequences for the fetus can be dire, including premature delivery or stillbirth. This bacterium is particularly concerning because it can multiply even at refrigerated temperatures.
Making Prosciutto Safe During Pregnancy
The most effective way to eliminate the risk of both toxoplasmosis and listeriosis in prosciutto is to subject the meat to adequate heat. Cooking the cured meat to a sufficiently high internal temperature destroys any viable parasites or bacteria that may be present. This heat treatment essentially changes the food’s risk category from an uncooked cured product to a safe, cooked meat product.
To ensure safety, the prosciutto should be heated until it reaches an internal temperature of at least 165°F (74°C). This temperature is sufficient to kill Listeria monocytogenes and the cysts of Toxoplasma gondii. This can be easily achieved by using the prosciutto as a cooked ingredient, such as a topping on a pizza that is baked until steaming hot or incorporated into a pasta sauce or casserole.