Can I eat pate while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
FDA and ACOG guidelines advise avoiding refrigerated pâté due to Listeria risks; shelf-stable, canned versions are generally considered safe.
Read more details
Guidelines from the FDA and CDC categorize refrigerated pâtés and meat spreads as high-risk foods for Listeria monocytogenes. This bacterium is particularly dangerous during pregnancy as it can cross the placenta, potentially leading to miscarriage, stillbirth, or preterm labor. Unlike many other bacteria, Listeria can survive and grow at standard refrigerator temperatures of 40°F or below. Additionally, many pâtés are liver-based, containing high concentrations of preformed Vitamin A (retinol). Excessive intake of retinol, especially during the first trimester, is associated with a higher risk of fetal developmental issues. While canned or shelf-stable pâtés are heat-treated to eliminate bacterial risks, they still contain high levels of Vitamin A and sodium. Consequently, medical consensus emphasizes avoiding refrigerated varieties entirely and limiting shelf-stable versions to occasional, small servings to ensure maternal and fetal safety.
Refrigerated Pâté and Meat Spreads
Avoid refrigerated pâté and meat spreads.
Freshly Cooked Meats
Canned or Shelf-Stable Pâté
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Safer Choices
Freshly Cooked Meats
- Cook meats thoroughly to an internal temperature of 165°F (74°C)
Canned or Shelf-Stable Pâté
- Processed to eliminate bacteria, safe when stored properly
- Products sold in the non-refrigerated aisle are heat-treated to kill bacteria and are safe until opened.
Pasteurized Dairy Products
- Choose cheeses and spreads made from pasteurized milk
Plant-based spreads
- Hummus, mushroom-based spreads, or bean-based pâtés provide similar textures without the risk of Listeria or Vitamin A toxicity.
Fully heated meat spreads
- Refrigerated pâté that has been heated to an internal temperature of 165°F (74°C) is considered safe as the heat kills Listeria.
Cooked chicken or meat spreads
- Home-prepared spreads made from meats cooked to 165°F and consumed immediately avoid the risks associated with commercial storage.
Risks & Limits
Refrigerated Pâté and Meat Spreads
- Risk of Listeria contamination, harmful during pregnancy
- These products carry a high risk of Listeria monocytogenes contamination which can occur during processing or storage.
Unpasteurized Soft Cheeses
- May harbor harmful bacteria like Listeria
Raw or Undercooked Meats
- Contain pathogens harmful to mother and fetus
Liver-based products
- Liver contains high levels of retinol (Vitamin A), which in excess is linked to birth defects and developmental issues.
Deli-counter spreads
- Spreads sold at deli counters have a higher risk of cross-contamination from other raw or processed meat products.
Key Points from Health Guidelines
Based on ACOG, FDA, Mayo Clinic published guidance
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1Avoid refrigerated pâté and meat spreads.
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2Choose canned or shelf-stable pâté if desired.
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3Ensure all meats are cooked to an internal temperature of 165°F (74°C).
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4Opt for pasteurized dairy products.
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5Maintain refrigerator temperature at or below 40°F (4°C).
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6Wash hands and utensils thoroughly after handling raw meats.
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7Consult healthcare providers for personalized dietary advice.