Prosciutto is an Italian ham typically prepared through dry-curing, which involves heavily salting and air-drying the hind leg of a pig over an extended period. The traditional variety, prosciutto crudo, is never cooked and is categorized as a raw, ready-to-eat cured meat. Since the curing process does not involve heating the meat to a pathogen-killing temperature, uncooked prosciutto is generally discouraged during pregnancy. The primary safety concern is the potential for specific foodborne bacteria and parasites that pose a heightened risk to the developing fetus.
The Specific Pathogen Risks of Cured Meats
The main dangers associated with consuming uncooked cured meats stem from two specific infectious agents: the parasite Toxoplasma gondii and the bacterium Listeria monocytogenes. The Toxoplasma gondii parasite can be present in raw or undercooked meat, and the dry-curing process may not be sufficient to destroy it. If a pregnant person contracts toxoplasmosis, the parasite can cross the placenta and potentially cause serious complications for the baby, including severe eye infections and neurological damage.
Listeria monocytogenes is a bacterium that causes listeriosis, and it is frequently found in ready-to-eat refrigerated deli products, including cured meats. Unlike most bacteria, Listeria can multiply even at refrigerator temperatures, increasing the risk the longer the product is stored. Pregnant people are significantly more likely to contract listeriosis than the general population due to changes in their immune system. Listeriosis infection during pregnancy can lead to severe outcomes such as miscarriage, stillbirth, or a serious blood or brain infection in the newborn, including meningitis or septicemia.
Achieving Safety: Required Internal Cooking Temperature
The solution to safely consuming prosciutto during pregnancy is to ensure it is thoroughly cooked, which effectively eliminates the risk of listeriosis and toxoplasmosis. Heating the meat to a specific temperature denatures the pathogens, making the food safe for consumption. Public health guidelines recommend heating deli and cured meats to a minimum internal temperature of 165°F (74°C). This temperature ensures that any Listeria monocytogenes present is destroyed.
To achieve this level of safety, the prosciutto must be heated until it reaches 165°F, which is best verified with a food thermometer. Incorporating prosciutto into a hot dish, such as baking it on a pizza or stirring it into a pasta sauce, are practical ways to ensure adequate heating. Once cooked, the prosciutto should be eaten soon after and not returned to the refrigerator for later cold consumption. This prevents recontamination or the growth of any surviving bacteria.
Broader Guidelines for Preventing Foodborne Illness
Minimizing the risk of foodborne illness during pregnancy involves adherence to broader food safety practices beyond cured meats. Many other foods are considered higher risk due to potential bacterial or parasitic contamination. These include soft cheeses made with unpasteurized milk, unpasteurized juices, and refrigerated pâtés or meat spreads.
Avoid raw eggs, such as those found in some homemade salad dressings or cookie dough, and fully cook all forms of meat and poultry. Proper food handling is just as important as cooking, requiring simple steps like washing hands and surfaces frequently. Preventing cross-contamination by keeping raw meat away from ready-to-eat foods is a fundamental precaution. Leftovers should be reheated to a uniform 165°F (74°C) and perishable foods must be promptly chilled to maintain a safe diet.