What are the risks of eating raw beef during pregnancy?

Risks of Eating Raw Beef During Pregnancy

Pregnant women should completely avoid consuming raw or undercooked beef due to the significant risk of Toxoplasma gondii infection, which can cause miscarriage and severe fetal harm including visual loss, hearing loss, mental retardation, and death. 1

Primary Risk: Toxoplasmosis

• Raw or undercooked beef consumption increases the odds of acute Toxoplasma gondii infection by 2.22 times (95% CI: 1.57-3.12) compared to properly cooked meat. 2
• Toxoplasma infection during pregnancy can result in congenital toxoplasmosis, causing devastating outcomes for the fetus including visual and hearing loss, mental and psychomotor retardation, seizures, hematological abnormalities, hepatosplenomegaly, or death. 3
• The overall risk of maternal-fetal transmission when a woman acquires primary Toxoplasma infection during pregnancy is approximately 30%. 4, 5
• Most US women of childbearing age (approximately 91%) are susceptible to Toxoplasma infection, as only 9.1% are seropositive. 4

Safe Cooking Requirements

Beef must be cooked to an internal temperature of at least 145°F (63°C) for whole cuts or 160°F (71°C) for ground beef to inactivate Toxoplasma tissue cysts. 4

• From a practical standpoint, meat cooked until it is no longer pink inside usually satisfies this temperature requirement. 4
• When dining at restaurants, pregnant women should only consume meat that is cooked until well-done. 1
• Freezing beef below -4°F (-20°C) for at least 48 hours also inactivates Toxoplasma cysts, though proper cooking remains the preferred method. 4

Additional Food Safety Measures

• Wash hands thoroughly after handling raw meat to prevent accidental ingestion of parasites. 4
• Use separate cutting boards and utensils for raw meat, and wash all surfaces thoroughly after contact with uncooked meat. 4
• Wash all fruits and vegetables thoroughly before consumption, as they may be contaminated with soil containing Toxoplasma oocysts. 4

Critical Context

• Raw or undercooked meat consumption (particularly beef and lamb) was identified as a major risk factor in US studies of acute Toxoplasma infection. 4
• The rate of primary Toxoplasma infection during pregnancy in Japan was estimated at 0.25%, with raw meat intake identified as a significant risk factor. 6
• Ingestion or manipulation of raw or undercooked meat is responsible for one- to two-thirds of contaminations in pregnant women. 5
• Individuals who consume raw or undercooked meat have 1.7-3.0 times the odds of Toxoplasma infection compared to those who thoroughly cook meat. 7

Common Pitfalls to Avoid

• Do not rely on microwave cooking alone, as it may not generate a homogenous temperature sufficient to kill tissue cysts. 4
• Chilling meat at 41°F (5°C) for 5 days is insufficient to inactivate Toxoplasma cysts. 4
• Avoid cross-contamination by ensuring raw meat juices do not contact other foods. 4