Summer sausage is a semi-dry, ready-to-eat meat product made from a blend of beef and pork that is cured, fermented, and often smoked. This preservation process was historically developed so the sausage could be kept without refrigeration. For a person who is pregnant, consuming summer sausage directly from the package carries food safety risks associated with cold, pre-cooked deli meat. While the traditional product is not recommended in its chilled state, it can be consumed safely if specific preparation guidelines are followed.
Understanding the Pathogen Risks in Cured Meats
The primary concern with eating cold, ready-to-eat meats during pregnancy involves foodborne bacteria, especially Listeria monocytogenes. Pregnant individuals are significantly more susceptible to listeriosis, the infection caused by this bacterium, due to the changes in the immune system. Studies suggest they are up to 20 times more likely to contract it than the general healthy population. The dangerous aspect of Listeria is its ability to grow even at typical refrigerator temperatures, meaning storage alone does not eliminate the risk.
Listeriosis can have serious consequences for the developing fetus, as the bacteria can cross the placenta. Infection in the fetus may lead to complications such as miscarriage, stillbirth, or premature delivery. Newborns who contract listeriosis may suffer from severe health issues, including meningitis, sepsis, and long-term neurological damage. While the curing process helps inhibit bacterial growth, contamination can still occur after the heat treatment, such as during slicing or packaging.
Another potential risk is exposure to the parasite Toxoplasma gondii, which causes toxoplasmosis. This parasite is found in raw or undercooked meat. While the fermentation and smoking processes of summer sausage reduce this risk, some types of cured meats retain the possibility of contamination. Toxoplasmosis infection during pregnancy can be transmitted to the fetus, potentially causing severe damage to the brain and eyes. The severity of the fetal damage depends on the stage of pregnancy when the infection occurs.
Eliminating Risk Through Proper Heating
The most effective way to neutralize the pathogen risk in summer sausage is to heat it thoroughly before consumption. This process effectively kills any Listeria monocytogenes bacteria that may be present. The United States Department of Agriculture (USDA) advises that all ready-to-eat meats, including cold cuts and cured sausages, must be heated to a minimum internal temperature of 165°F (74°C).
The sausage must reach this temperature throughout the entire piece, not just the surface, to ensure safety. This can be achieved using a stovetop, oven, or microwave, but care must be taken to verify the temperature. When using a microwave, it is important to check multiple spots with a food thermometer, as microwaves often heat food unevenly. The meat should be steaming hot to the touch, which is a good indicator that the correct temperature has been reached.
Once heated, the summer sausage should be eaten immediately and should not be allowed to cool back down to room or refrigerator temperature. This practice ensures that the Listeria bacteria, which can begin to multiply quickly once temperatures drop, are not given a chance to recontaminate the food. Properly heating the sausage transforms it into a safe option for a person who is pregnant.
Secondary Health Concerns: Sodium and Nitrates
Beyond the pathogen risk, summer sausage contains high concentrations of sodium, which is used extensively in the curing and preservation process. A typical serving of this cured meat can contribute a significant portion of the recommended daily sodium intake. Monitoring salt consumption is advisable during pregnancy, particularly for individuals managing blood pressure issues or water retention.
High sodium intake may contribute to swelling and can complicate conditions such as preeclampsia, which is characterized by high blood pressure during pregnancy. Therefore, while heating eliminates the bacterial risk, the sausage should still be consumed in moderation due to its high salt content.
Summer sausage also contains curing agents like nitrates and nitrites, typically sodium nitrite, which are added to prevent the growth of harmful bacteria and maintain the characteristic pink color. These compounds are generally considered safe at the low levels permitted in processed meats, but they can form compounds called nitrosamines when exposed to high heat or stomach acid. It is recommended to consume all processed and cured meats sparingly during pregnancy to limit exposure to these additives.