Cold cuts, also known as deli meats or luncheon meats, include products like turkey, ham, and salami. These ready-to-eat meats are restricted from the diet of pregnant individuals due to the risk of foodborne illness. This restriction is a precautionary measure against infection from a specific type of bacteria. The infection can have severe consequences for both the pregnant person and the developing fetus, leading health organizations to recommend avoidance unless the food is prepared using specific safety methods.
The Bacterial Threat in Deli Meats
The concern with cold cuts is contamination with the bacterium Listeria monocytogenes, which causes listeriosis. Unlike most foodborne pathogens, Listeria can multiply even at typical refrigeration temperatures, such as 40°F (4°C) or colder. This allows the bacteria to continue growing on sliced meats while they are stored in the refrigerator.
Deli meats are considered high-risk because contamination often occurs after the initial cooking or processing stage. The bacteria can be introduced by contact with contaminated surfaces, slicing equipment, or workers’ hands. Since the product is consumed without further cooking, any Listeria present is ingested, making cold cuts a higher risk food.
Pregnancy Risks Associated with Listeriosis
Pregnant individuals face a significantly higher risk of contracting listeriosis, estimated to be 10 to 20 times greater than the general healthy adult population. This increased vulnerability is due to natural alterations in the immune system during pregnancy, making the body less effective at fighting off certain infections. While the pregnant person may experience only mild, flu-like symptoms, the infection can be devastating for the fetus.
The Listeria bacteria can spread through the bloodstream and cross the placental barrier, directly infecting the unborn baby. Infection can lead to severe complications, including miscarriage in early pregnancy and stillbirth later on. Listeriosis is also associated with premature delivery and life-threatening infections in the newborn, such as meningitis or blood infections.
How to Safely Handle High-Risk Foods
To eliminate the risk of Listeria in cold cuts, the bacteria must be destroyed by heat. The Centers for Disease Control and Prevention (CDC) advises that deli meats, hot dogs, and luncheon meats must be heated until they reach an internal temperature of 165°F (74°C) or are steaming hot just before serving. This cooking process ensures any present Listeria is inactivated.
The heated meat should be consumed soon after preparation and not allowed to cool down and return to refrigeration temperatures. When using a microwave, ensure the heat is distributed evenly throughout the product. Deli meats are not the only foods that carry a Listeria risk and should be avoided or heated during pregnancy.
Other high-risk foods include:
- Unpasteurized soft cheeses like Brie and feta.
- Refrigerated pâtés.
- Smoked seafood unless cooked.
- Raw sprouts.