Can Consuming Raw or Undercooked Beef During Pregnancy Cause a Miscarriage?
Yes, consuming raw or undercooked beef during pregnancy can cause miscarriage due to the risk of Toxoplasma gondii infection, which is specifically associated with pregnancy loss and fetal harm. 1
The Mechanism of Risk
Raw and undercooked beef poses a significant threat during pregnancy because it can harbor Toxoplasma gondii, a parasitic organism that causes toxoplasmosis. 2, 1 When a pregnant woman becomes infected with this parasite, it can:
- Cross the placenta and infect the developing fetus 2
- Lead to miscarriage or severe fetal complications 3, 1
- Cause congenital toxoplasmosis with devastating long-term consequences including visual impairment (85%), cognitive impairment (27%), and significant IQ reduction 2
Safe Cooking Guidelines to Prevent Infection
To eliminate the risk of toxoplasmosis from beef, pregnant women must cook meat to specific internal temperatures:
- Whole cuts of beef: minimum 63°C (145°F) 2
- Ground beef: minimum 71°C (160°F) 2
- As a practical guideline, meat should be cooked until no pink remains inside, which typically corresponds to an internal temperature of 165°F-170°F 3
The American College of Obstetricians and Gynecologists explicitly recommends that pregnant women avoid undercooked meats throughout all trimesters to reduce foodborne infection risks that can cause miscarriage. 1
Additional Food Safety Measures
Beyond proper cooking, pregnant women should implement these protective practices:
- Freezing alternative: Meat frozen at -20°C for at least 48 hours can kill T. gondii tissue cysts 2
- Avoid processed meats: Smoked, salted, or dried meats can remain infectious and should be avoided 2
- Hand hygiene: Wash hands thoroughly after handling raw meat 3
- Prevent cross-contamination: Keep raw meat and its juices away from other foods; wash cutting boards, knives, and surfaces after contact with raw meat 3
- Restaurant dining: Only order meat cooked well-done when eating out 1
Important Caveats
While one recent research article 4 suggested that improved food safety standards may reduce risks, this contradicts established guideline recommendations from multiple authoritative sources 3, 2, 1. The consensus across U.S. Public Health Service, Infectious Diseases Society of America, American Academy of Pediatrics, and American College of Obstetricians and Gynecologists is clear: pregnant women should avoid undercooked meat.
The risk is particularly concerning because many pregnant women have poor knowledge of these guidelines—research shows 83% of pregnant women incorrectly identify unsafe foods as safe, and only 30% are aware that T. gondii may be found in raw or undercooked meat. 5, 6
Beyond Beef: Other High-Risk Foods
Pregnant women should also avoid: