Eating deli meat during pregnancy is a common concern. Understanding the potential risks is important for making informed food choices.
Understanding Listeria and Deli Meats
The primary concern with consuming deli meats during pregnancy centers on a bacterium known as Listeria monocytogenes. This microorganism is widespread in nature, found in soil, water, and even the digestive tracts of animals. Listeria monocytogenes is a hardy bacterium, capable of surviving and multiplying in cold temperatures, including those found in refrigerators, unlike many other foodborne pathogens.
Deli meats are a particular concern because they are often ready-to-eat foods that do not undergo further cooking before consumption. Contamination can occur during processing, handling, or slicing at the deli counter. The product’s high moisture and nutrient content create an environment where Listeria can grow if present, even at refrigeration temperatures, as these meats are typically stored for extended periods.
How Listeria Affects Pregnancy
Listeriosis, the illness caused by Listeria monocytogenes, poses a greater risk to pregnant individuals compared to the general healthy adult population. Pregnant women are approximately 10 to 20 times more likely to contract listeriosis because pregnancy alters the immune system, making it less effective at fighting off infections. Even if a pregnant person experiences only mild, flu-like symptoms or no symptoms at all, the infection can have severe consequences for the developing fetus.
The bacteria can cross the placental barrier, directly infecting the unborn baby. Listeriosis in pregnancy significantly increases the risk of adverse outcomes such as miscarriage, premature birth, stillbirth, or severe illness in the newborn. Babies born with listeriosis may face serious health problems including blood infections, meningitis, intellectual disability, paralysis, seizures, blindness, or organ damage. In some cases, listeriosis can lead to infant death.
Recognizing Symptoms of Listeriosis
Symptoms of listeriosis in pregnant individuals can be subtle and may mimic a mild flu, making them easy to overlook. These symptoms can include fever, muscle aches, fatigue, and sometimes gastrointestinal issues like nausea, vomiting, or diarrhea.
More severe symptoms, though less common, can manifest as a stiff neck, headache, confusion, loss of balance, or convulsions, indicating the infection has spread to the nervous system. The incubation period for listeriosis can vary widely, with symptoms appearing anywhere from a few days to several weeks after exposure. Pregnant individuals might also notice a stomach ache or a decrease in fetal movement. Prompt medical attention is advised if symptoms develop.
Immediate Steps After Consumption
If deli meat has been consumed during pregnancy, prompt action is important. While the overall likelihood of contracting listeriosis from any single exposure is statistically low, the potential consequences warrant attention. Contacting a healthcare provider is the appropriate first step, especially if any symptoms of listeriosis begin to appear.
When speaking with a healthcare provider, it is helpful to provide details about what was eaten and when. The healthcare provider may recommend a blood test to check for a Listeria infection, as this is the most common diagnostic method. In some cases, if symptoms are severe or if there is a high suspicion of infection, further evaluations such as testing of amniotic fluid might be considered. Early diagnosis and treatment with antibiotics can often prevent the infection from significantly affecting the baby.
Preventative Food Safety During Pregnancy
To minimize the risk of listeriosis, it is generally recommended to avoid certain foods during pregnancy, including cold deli meats. However, if consumed, deli meats should be heated until steaming hot, reaching an internal temperature of 165°F (74°C), as this effectively kills Listeria bacteria. This heating applies to hot dogs as well.
Beyond deli meats, several other foods pose a risk for Listeria contamination and should be avoided or prepared with extreme caution. These include unpasteurized milk and dairy products, soft cheeses (unless made with pasteurized milk and cooked until steaming hot), refrigerated pâtés or meat spreads, and refrigerated smoked seafood (unless cooked in a dish). Raw or lightly cooked sprouts and pre-prepared salads also carry a risk. Practicing general food safety measures, such as washing hands, fruits, and vegetables thoroughly, avoiding cross-contamination, and maintaining refrigerator temperatures at or below 40°F (4°C), further reduces the risk of foodborne illnesses.