From the Guidelines
Pregnant women should avoid consuming undercooked meat, especially medium rare, due to the significant risk of Toxoplasma gondii infection, which can lead to severe consequences for the fetus, including birth defects, vision problems, and developmental delays. The risk of toxoplasmosis is a major concern during pregnancy, and consuming undercooked meat is a well-established risk factor for acquiring this infection 1. According to the Centers for Disease Control and Prevention (CDC) guidelines, meat should be cooked to a safe internal temperature, with whole cut meat reaching at least 63°C (145°F), ground meat reaching at least 71°C (160°F), and all poultry reaching at least 74°C (165°F) 1.
Some key points to consider when handling and cooking meat during pregnancy include:
- Using a food thermometer to ensure the meat has reached a safe internal temperature
- Avoiding cross-contamination in the kitchen by thoroughly washing hands, utensils, and surfaces after handling raw meat
- Freezing meat at -20°C (-4°F) for at least 48 hours to kill T. gondii tissue cysts
- Avoiding contact with mucous membranes when handling raw meat and wearing gloves when handling raw meat
- Thoroughly washing hands after handling raw meat and avoiding consumption of unpasteurized goat milk, raw oysters, clams, or mussels 1.
It is essential to note that the risk of toxoplasmosis is not limited to undercooked meat, and other risk factors, such as contact with cat feces or contaminated soil, should also be avoided during pregnancy 1. By taking these precautions and following proper food safety guidelines, pregnant women can significantly reduce their risk of acquiring toxoplasmosis and other foodborne illnesses.
From the Research
Risks Associated with Consuming Undercooked Meat During Pregnancy
- Consuming undercooked meat during pregnancy can lead to foodborne illnesses, which can have severe consequences for both the mother and the fetus 2, 3.
- Undercooked meat can contain pathogens such as Toxoplasma gondii, Listeria monocytogenes, and Salmonella, which can cause infections in pregnant women and their fetuses 2, 3.
- Toxoplasmosis, caused by Toxoplasma gondii, can lead to severe illness in the fetus, including mental retardation, blindness, and epilepsy, and is estimated to cause 400-4,000 cases of congenital toxoplasmosis each year in the United States 3.
- Listeriosis, caused by Listeria monocytogenes, can lead to stillbirth, preterm labor, newborn sepsis, and meningitis, among other complications 4.
Prevention of Foodborne Illnesses During Pregnancy
- Cooking meat to a safe temperature can prevent Toxoplasma infection 3.
- Pregnant women should practice a high standard of food hygiene and personal cleanliness to reduce the risk of foodborne illnesses 2.
- Avoiding raw or undercooked meat, peeling or thoroughly washing fruits and vegetables, and cleaning cooking surfaces and utensils after contact with raw meat or unwashed fruits and vegetables can also help prevent Toxoplasma infection 3.
- Healthcare providers should educate pregnant women on safe food handling practices and provide anticipatory guidance if a pregnant woman becomes infected with a foodborne illness 4.