The consumption of a selected Italian dry-cured ham throughout gestation raises considerations as a result of potential publicity to dangerous micro organism and parasites. Such a meat product is usually not cooked, relying as a substitute on curing processes for preservation, which can not remove all dangers.
The first concern stems from the opportunity of contracting toxoplasmosis or listeriosis, infections that may have critical penalties for each the expectant particular person and the creating fetus. Traditionally, curing processes different, resulting in inconsistent security profiles. Fashionable manufacturing strategies goal to mitigate these dangers, however uncertainty stays.
