Pregnant women are generally advised to avoid eating medium-rare steak or any undercooked meat. This is because there is a risk of foodborne illnesses, such as listeriosis and toxoplasmosis, or bacterial infections like Salmonella or E. coli, which can harm both the mother and the baby.
To reduce the risk of infection, it’s recommended that steak (and other meats) be cooked to a safe internal temperature. For beef, this usually means cooking it to at least 160°F (71°C) to ensure that harmful bacteria and parasites are killed.
If a pregnant woman really craves steak, she should opt for fully cooked meat, rather than medium-rare, to prioritize both her own health and the baby’s well-being.
