Deli Meat

It can be. Thicker pieces of deli meat are firm and difficult to chew, which are qualities that increase the risk of choking. To reduce the risk, prepare and serve deli meat in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Meats like ham, turkey, and beef are not common food allergens, although reactions to these meats have been reported. Certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in many red meats. This results in a delayed allergic reaction 3-8 hours after the consumption of red meat, such as ham or beef. Although rare, some individuals with cat allergies may also develop a cross-reactive allergy to pork products, a condition known as pork-cat syndrome.

Generally, yes. That said, even after 12 months of age, deli meat is not without risk of foodborne illness, so consider the context of the individual child before serving. Deli meats have been implicated in a number of outbreaks of foodborne illness, namely Listeria, so whether or when to serve it is a personal decision for which you must calculate risk. In addition, deli meat is typically high in sodium, so if it is a food your family enjoys, aim to share it with children in moderation.

At around 18 months of age, you can offer a whole sandwich or a sandwich cut in half and model how to hold it all together while taking bites. Some children will be interested in holding a sandwich together at this age, but that said, it’s very normal for toddlers to take apart a sandwich to explore what’s inside and eat the different components separately. For children who are not used to eating food with mixed textures, supervise closely as they figure out how to manage the different textures in one bite.

Deli meat poses an increased risk of foodborne illness from bacteria like Listeria because of both the qualities of the food and how it is processed. Deli meat is high in moisture and is theoretically “ready to eat,” meaning it is often eaten without being cooked first, conditions that can encourage bacterial growth. In addition, deli meat is typically a highly-processed food, which creates lots of opportunities for contamination and spread of germs, such as the machines that slice deli meat, which are difficult to clean properly. Note that heating the meat until steaming can reduce the risk of foodborne illness; just let it cool before serving.