Raw Sausage Link

Safety Status: Avoid Entirely

Raw sausage links, bulk sausage meat, and uncooked breakfast patties must be strictly avoided during pregnancy.

Because sausages are made of ground meat, they present a higher risk of foodborne illness than whole cuts of meat. According to warnings from the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC), raw sausages can harbor harmful bacteria and parasites. They must be thoroughly cooked to safe internal temperatures before they are safe to consume.

The Hazard of Ground Meats

When raw meat is ground to make sausage, any bacteria present on the surface of the meat are mixed throughout the entire product.

This means that undercooking the center of a sausage link can leave live pathogens intact. The primary pathogens associated with raw sausage include:

• Escherichia coli (E. coli): Strains like E. coli O157:H7 produce dangerous toxins that cause severe hemorrhagic colitis (bloody diarrhea), dehydration, and abdominal cramping. In rare cases, it can cause Hemolytic Uremic Syndrome (HUS), which leads to kidney failure.
• Salmonella: Causes salmonellosis, resulting in high fever, vomiting, and diarrhea. Dehydration from Salmonella is dangerous during pregnancy, as it can reduce placental perfusion and trigger preterm labor or miscarriage.
• Toxoplasma gondii: This parasite resides in animal muscle tissues. If contracted during pregnancy, Toxoplasmosis can cross the placenta, leading to fetal brain damage, intellectual disabilities, and blindness.

Safe Cooking Temperature Standards

To make sausage safe during pregnancy:

• Pork, Beef, Lamb, or Veal Sausage: Cook to an internal temperature of 160°F (71°C) as measured by a food thermometer inserted into the center of the link.
• Chicken or Turkey Sausage: Ground poultry sausages must be cooked to a slightly higher temperature of 165°F (74°C).
• Verify Doneness: Do not rely on color alone. Some sausages can turn brown before they reach a safe internal temperature. Always insert a digital food thermometer into the center of the sausage. The meat should be firm, and juices should run clear, with no pink spots remaining.

Kitchen Hygiene and Handling

• Avoid Raw Tasting: Never taste raw sausage meat or batter to check seasoning.
• Sanitize Prep Areas: Wash hands, cutting boards, knives, and countertops with hot, soapy water immediately after handling raw sausage.
• Separate Raw and Cooked: Keep raw sausages separate from ready-to-eat foods in your shopping cart, refrigerator, and grill/stove areas.