Salami is a type of fermented and air-dried sausage, typically made from a mixture of beef and pork that is cured and aged. Since this meat is preserved without cooking, it is categorized as a cold-cured food, similar to many deli or lunch meats. For pregnant individuals, consuming cold-cured meats carries potential health risks from certain foodborne pathogens. These risks are heightened due to changes in the immune system, making it advisable to avoid cold salami. However, specific preparation methods can eliminate the danger and allow for safe consumption.
Understanding the Specific Health Risks
The primary concern with consuming cold-cured products like salami during pregnancy centers on two infectious agents: Listeria monocytogenes and Toxoplasma gondii. Pregnant women are significantly more susceptible to listeriosis, the infection caused by L. monocytogenes. This bacterium is unique because it can survive and multiply at refrigeration temperatures, posing a continuous risk in ready-to-eat deli products.
If a pregnant person contracts listeriosis, the consequences can be serious for the developing fetus, even if the mother’s symptoms are mild. Listeria can cross the placental barrier, leading to severe outcomes such as miscarriage, stillbirth, or preterm delivery. Surviving newborns may face life-threatening infections, including meningitis or septicemia.
The other major risk is toxoplasmosis, caused by the parasite Toxoplasma gondii, which is often associated with undercooked meat. Although the curing process preserves the meat, it may not be sufficient to destroy Toxoplasma cysts if they were present in the raw meat.
Infection with this parasite can also be transmitted to the fetus. Potential complications for the baby include brain damage, vision problems, seizures, and other neurological disabilities.
Safe Preparation Methods for Consumption
The risk of foodborne illness from both Listeria and Toxoplasma is eliminated by cooking the meat to a specific internal temperature. To ensure safety, salami must be heated until it reaches a minimum internal temperature of 165°F (74°C). This thermal treatment effectively kills any potential bacteria or parasites present in the cured meat.
One of the easiest ways to achieve this temperature is by incorporating the salami into cooked dishes. For instance, slices of salami can be placed on a pizza and baked, or added to pasta sauces, casseroles, or baked sandwiches until they are steaming hot throughout. When preparing a hot sandwich, verify that the meat is uniformly hot and not just heated around the edges.
Heating the meat until it is visibly “steaming hot” is a practical indicator that the safe temperature threshold has been reached. This heating must be done immediately before consumption, as subsequent cooling reintroduces the risk of Listeria growth. Therefore, cold, unheated salami, even from a fresh, sealed package, should be avoided during pregnancy.
Guidelines for Other Cured and Deli Meats
The safety guidance applied to salami extends to a broader category of cured and ready-to-eat deli meats that carry similar risks. Other cold-cured products, such as prosciutto, capicola, and dry-cured pepperoni, should be treated with the same caution. The traditional method of air-drying and fermenting these meats is not a reliable substitute for the heat required to eliminate pathogens.
All meats sliced at a deli counter, including cooked varieties like turkey, ham, and roast beef, pose an additional risk of cross-contamination. The deli slicer itself can harbor Listeria monocytogenes and transfer the bacteria from one product to another, even if the meat was initially safe. This makes any product handled at the deli counter a potential source of infection.
To manage these risks, all cold cuts and deli meats, regardless of whether they are cured or pre-cooked, should be heated to 165°F before eating. If heating is not feasible, such as when eating out or when a thermometer is unavailable, it is safest to avoid the cold product entirely. Opting for shelf-stable canned meats, which have been processed with high heat, is one way to satisfy a craving without the safety concerns.