Pregnancy involves many adjustments, and one of the most common questions concerns food safety, especially regarding meat. The developing immune system naturally changes during gestation, which increases the susceptibility to foodborne illnesses. Consuming meat, such as steak, that has not been thoroughly cooked presents an elevated risk to both the pregnant person and the fetus. Understanding the necessary preparation steps for beef is a non-negotiable part of a safe diet throughout pregnancy.
Recommended Steak Doneness for Safety
The safest way to order a steak during pregnancy is to ensure it is cooked to an internal temperature of 160°F (71°C). This temperature is sufficient to eliminate the parasites and bacteria of concern without relying on a less certain visual inspection alone. In a restaurant setting, an internal temperature of 160°F corresponds to the doneness level known as “well-done.”
A well-done steak should have no trace of pink or red color visible in the center of the meat when cut. The internal juices should run clear, and the texture will be firm throughout the entire cut. When ordering, explicitly state the requirement for “no pink at all” to the server, as simply ordering “well-done” can sometimes still result in a slightly pink center. Asking the kitchen to confirm the steak was checked with a meat thermometer is the most reliable method to ensure the 160°F safety threshold is met.
The Specific Risks of Undercooked Meat
The primary concern with undercooked beef is the parasite Toxoplasma gondii, which causes the infection Toxoplasmosis. This parasite can be present in raw or undercooked meat and poses a serious danger during pregnancy. If the infection is acquired for the first time during gestation, the parasite can cross the placenta and infect the fetus. Congenital Toxoplasmosis can lead to severe health consequences for the baby, including damage to the brain, eyes, and other organs, potentially resulting in vision loss or developmental delays. Maternal illness from this parasite can also be associated with adverse pregnancy outcomes such as miscarriage, stillbirth, or premature birth.
Undercooked meat also carries a risk of bacterial infections, most notably E. coli and Salmonella. These bacteria primarily cause severe maternal gastrointestinal illness, including vomiting, diarrhea, and fever. While these bacteria are not typically associated with birth defects, the resulting high fever and dehydration in the pregnant person can trigger complications such as premature labor. Thorough cooking to 160°F eliminates these risks, offering protection against both parasitic and bacterial pathogens.
Beyond Steak: Other Meats and Pregnancy Food Safety
While whole-cut steak is safe at 160°F, other meats have different safety requirements based on their preparation. Ground beef, for instance, must always be cooked to 160°F (71°C) because the grinding process distributes any surface contamination throughout the entire product.
Poultry, including chicken and turkey, must be cooked to a slightly higher internal temperature of 165°F (74°C) to be considered safe. This higher threshold is necessary due to the common risk of Salmonella and Campylobacter bacteria associated with poultry. Whole cuts of pork also follow the 145°F minimum with a three-minute rest time, but cooking to 160°F provides an extra margin of safety during pregnancy.
Cured meats and deli meats, such as cold cuts, require careful handling due to the risk of Listeria bacteria. This infection can lead to stillbirth or newborn infection. To consume these products safely, they must be heated until steaming hot, reaching an internal temperature of 165°F (74°C).
What to Do If You Ate Undercooked Steak
If a pregnant individual realizes they have inadvertently consumed steak that was not cooked to the safe 160°F temperature, the first step is to monitor for symptoms of foodborne illness. Symptoms of Toxoplasmosis can be flu-like, often including fever, body aches, headache, or swollen lymph nodes, though many people experience no symptoms at all. These symptoms can appear days or even weeks after consumption.
Immediate consultation with a healthcare provider is necessary, even if symptoms are mild or absent. The doctor can assess the risk and may recommend a blood test to check for Toxoplasma antibodies, which determines if a recent infection has occurred. Prompt medical attention is especially important if severe symptoms such as high fever, bloody diarrhea, or signs of dehydration are present, as these can indicate a more immediate bacterial infection like Salmonella or E. coli.