The consumption of a specific Italian dry-cured ham during gestation raises concerns due to potential exposure to harmful bacteria and parasites. This type of meat product is typically not cooked, relying instead on curing processes for preservation, which may not eliminate all risks.
The primary concern stems from the possibility of contracting toxoplasmosis or listeriosis, infections that can have serious consequences for both the expectant individual and the developing fetus. Historically, curing processes varied, leading to inconsistent safety profiles. Modern production methods aim to mitigate these risks, but uncertainty remains.
