Cold subs containing deli meats are generally discouraged during pregnancy. The primary reason for this caution relates to the potential for foodborne illness, which poses a heightened risk during pregnancy. While most food poisoning results in temporary discomfort for a healthy adult, certain bacteria can lead to severe complications for the developing fetus. The specific risk is tied to the ready-to-eat nature of cold cuts, which bypass the bacteria-killing step of cooking before consumption.
Understanding the Primary Food Safety Concerns
The main concern with cold deli meats is the bacterium Listeria monocytogenes, which causes an infection known as listeriosis. Pregnant individuals are estimated to be about ten times more likely to contract listeriosis than the general population due to natural changes in the immune system during gestation. This bacterium is particularly problematic because, unlike most other foodborne pathogens, it can grow and thrive even at typical refrigerator temperatures of 40°F (4°C).
If a pregnant person contracts listeriosis, the bacteria can cross the placenta, leading to serious outcomes for the baby. Infection with Listeria significantly increases the risk of miscarriage, stillbirth, premature delivery, or life-threatening infection of the newborn. Though the mother’s symptoms may be mild and flu-like, such as fever or muscle aches, the consequences for the fetus can be severe, with fetal loss estimated to occur in about 20% of cases.
Deli meats are a common vector for Listeria contamination because of their processing, handling, and storage characteristics. The high moisture content and extended storage time in a refrigerated environment create an ideal opportunity for the bacteria to proliferate if present.
Safe Preparation Methods for Deli Meats
The actionable solution for safely consuming deli meats relies on eliminating the risk posed by Listeria through heat. The bacterium is effectively killed when exposed to sufficient thermal energy. The Centers for Disease Control and Prevention (CDC) recommends heating all deli meats to an internal temperature of 165°F (74°C).
This temperature must be reached throughout the entire portion of the meat, not just the edges. A practical way to ensure this temperature is met without a thermometer is to heat the meat until it is visibly steaming hot. This can be accomplished using a microwave, stovetop, or toaster oven before the meat is assembled onto the sub roll.
The heating requirement applies to all ready-to-eat meats, including turkey, ham, roast beef, salami, and pepperoni. Hot sub varieties, such as meatball, steak and cheese, or chicken parmesan, are generally acceptable options during pregnancy. The meat in these sandwiches is typically cooked or reheated above the 165°F threshold before serving.
Navigating Other Potential Ingredients
Beyond the deli meat itself, other components of a sub sandwich can carry food safety risks that must be considered. Unpasteurized soft cheeses, such as Brie, Feta, Blue cheese, and Queso Fresco, should be avoided because they may also harbor Listeria. Any cheese should be confirmed to be made with pasteurized milk, which means it has been heated to kill any harmful bacteria.
Raw sprouts, including alfalfa, clover, and radish sprouts, are also high-risk toppings. These sprouts have been frequently linked to outbreaks of E. coli and Salmonella because the warm, moist conditions required for their growth also encourage bacterial proliferation. Washing sprouts is often insufficient to remove bacteria, so they must be thoroughly cooked to be safe.
All raw vegetables added to a sub, such as lettuce, tomatoes, and onions, should be thoroughly washed before consumption to mitigate the risk of contamination with pathogens like E. coli or Toxoplasma gondii. While the risk from these ingredients is low, proper hygiene when preparing produce is a simple and effective preventive measure.