Merguez and pregnancy: enjoy with caution

Merguez are spicy sausages originating from North Africa, much loved for their distinctive flavour. Whether served with couscous, tucked into a sandwich, or cooked on the barbecue, they are a firm favourite with many food lovers — and especially with pregnant women, who often experience very specific food cravings.

However, eating merguez during pregnancy should be done with caution, due to the potential risks for both mother and baby. Let us look in more detail at the potential risks associated with eating merguez during pregnancy, along with recommendations for safe consumption.

Risks related to parasitic infection:

The first risk factor is congenital toxoplasmosis, caused by the parasite Toxoplasma gondii, which may be present in raw or undercooked meat such as merguez. This infection can have serious consequences for the baby, including developmental abnormalities.

Congenital toxoplasmosis

This is an infection passed from mother to foetus during pregnancy. Symptoms in the mother may be mild or even absent, but the consequences for the baby can be severe, such as developmental delays or neurological disorders. It is therefore crucial to ensure all meat is thoroughly cooked during pregnancy, including merguez, to avoid contamination.

Risks related to bacteria:

Merguez during pregnancy may also be contaminated by certain bacteria such as salmonella and Listeria monocytogenes, responsible for salmonellosis and listeriosis respectively. These infections can be particularly dangerous for pregnant women and their babies.

Salmonellosis

Salmonella is a bacterium found in various foods, particularly meat and non-pasteurised animal products. Eating raw or undercooked merguez can cause food poisoning characterised by symptoms such as fever, diarrhoea, nausea, and abdominal pain. In pregnant women, this infection can lead to serious complications such as premature labour or infection of the foetus.

Listeriosis

Listeriosis is an infection caused by the bacterium Listeria monocytogenes, which can be present in poorly stored charcuterie and insufficiently cooked meats. In pregnant women, this infection can cause miscarriage, premature birth, or serious long-term harm to the newborn.

Recommendations for safe consumption:

To enjoy merguez safely during pregnancy, certain precautions must be taken:

Choose quality products: opt for merguez from a reputable butcher or producer rather than those sold in supermarkets.

Cook merguez thoroughly: ensure the sausages are cooked to a minimum internal temperature of 75°C. Barbecue cooking is not recommended, as it can result in uneven cooking between the outside and the inside of the sausages. Opt instead for oven cooking, pan-frying, or cooking on a flat griddle.

Eat merguez soon after purchase: do not leave the sausages in your fridge for too long, especially if they are raw. It is best to eat them on the day of purchase or to freeze them to prevent any bacterial growth.

Limit portion sizes: even if the risk of infection is reduced with thoroughly cooked merguez, it is advisable not to eat them regularly and to keep portions to a few at a time per week.

Finally, never forget to follow strict hygiene rules in the kitchen: wash your hands before and after handling raw meat, use clean utensils and cooking dishes, and clean any surfaces that have been in contact with raw food to avoid cross-contamination.

In short, eating merguez in moderation — provided they are well cooked and of good quality — can be enjoyed without worry during pregnancy. However, it is essential to follow the recommendations outlined above to minimise the risk of infection and protect the health of both mother and baby.