Food Safety During Pregnancy

Introduction

Pregnant women undergo immune system adjustments that raise the likelihood of them, their unborn children, and newborns being more susceptible to foodborne illnesses. These infections can be more severe during pregnancy and might result in miscarriage or premature delivery. Certain foodborne illnesses, like Listeria and Toxoplasma gondii, can affect the fetus even when the mother shows no symptoms. Consequently, healthcare professionals offer pregnant women specific advice on dietary choices to minimize these risks. Read this article to explore the importance of food safety during pregnancy and guidelines to help expectant mothers make informed choices for a healthy and thriving pregnancy.

What Safety Guidelines Are Recommended for the Dietary Choices of Pregnant Women?

• Guidance on Seafood Selection for Pregnant Women and Parents of Young Children: For individuals who are pregnant, may become pregnant, breastfeeding mothers, and parents of young children, making informed decisions about seafood consumption is crucial. Fish is a valuable source of high-quality protein, minerals, and vitamins, contributing to overall health. However, the emphasis should be on choosing safe and beneficial fish options. Adhering to the recommendations provided by the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) can help in making wise seafood choices. The accompanying chart and frequently asked questions and answers serve as practical tools to guide the selection of healthy and safe seafood options.

• Ensure Thorough Cooking of Seafood: To minimize the risk of foodborne illnesses, ensure all seafood dishes are cooked thoroughly to reach an internal temperature of 145°F. (63°C). Raw seafood may harbor parasites or bacteria, including Listeria, potentially harming pregnant women and their babies. Therefore, it is advised to abstain from consuming raw seafood items such as sushi, sashimi, oysters, clams, scallops, and ceviche. Additionally, caution should be exercised with refrigerated smoked seafood, like salmon or trout, as it can pose a Listeria threat. Consumption is deemed safe if these are part of a cooked dish reaching an internal temperature of 165°F (74°C).

• Avoid Unpasteurized Juice or Cider: Unpasteurized juice, including fresh-squeezed varieties and cider, has been associated with outbreaks caused by harmful germs like E. coli. To prevent infection, choose pasteurized versions or, if opting for unpasteurized options, bring the food to a vigorous boil for at least one minute.

• Steer Clear of Raw Milk and Soft Cheeses: Raw milk, which has not undergone pasteurization to eliminate harmful bacteria, may contain various pathogens, such as Campylobacter, E. coli, Listeria, Salmonella, or tuberculosis-causing bacteria. Consume only pasteurized milk and milk products, avoiding soft cheeses like Brie, Feta, Camembert, Roquefort, Queso Blanco, and Queso fresco unless made with pasteurized milk. Opt for hard cheeses like Cheddar or Swiss, especially when purchasing from farmers' markets.

• Ensure Thorough Cooking of Eggs: Undercooked eggs may harbor Salmonella, so cook them until both the yolks and whites are firm, reaching a temperature of 160°F (71°C). Dishes containing raw or lightly cooked eggs should only be prepared with pasteurized eggs, and certain items like homemade eggnog, raw batter, Caesar salad dressing, tiramisu, Eggs Benedict, homemade ice cream, and freshly made hollandaise sauce should be avoided.

• Caution with Premade Meat or Seafood Salad: Premade ham, chicken, or seafood salads may contain Listeria, and therefore, it is advisable to refrain from their consumption, especially when found in delis.

• Avoid Raw Sprouts: Raw or undercooked sprouts, such as alfalfa, clover, mung bean, and radish, may carry E. coli or Salmonella. Thoroughly cook sprouts to minimize the risk.

• Thoroughly Cook Meat and Poultry: All meat and poultry should be cooked thoroughly, following USDA-recommended safe internal temperatures. Proper cooking is essential to eliminate the risk of E. coli, Salmonella, Campylobacter, or Toxoplasma gondii. To reduce the risk of toxoplasmosis, it is advisable to cook meat thoroughly at USDA-recommended minimum safe internal temperature, freeze meat at sub-zero temperatures before cooking, and practice thorough hygiene in handling raw meat and poultry.

• Reheat Hot Dogs and Luncheon Meats: Hot dogs, luncheon meats, cold cuts, fermented or dry sausages, and other deli-style meats should be reheated to a steaming hot temperature of 165°F (74°C) before consumption, despite any precooking claims on the label. This precaution is crucial to eliminate any potential Listeria contamination.

• Avoid Raw Dough: Unbaked (raw) dough or batter poses a risk of illness, as flour may contain E. coli, and raw eggs can carry Salmonella. Ensure thorough baking or cooking of batter before consumption.

What Are the Safer Food Choices for Pregnant People?

During pregnancy, individuals are more susceptible to certain germs, increasing the risk of falling ill. Pregnant people face a higher likelihood of food poisoning, and to minimize this risk, it is essential to make informed choices when selecting foods.

Some food items are safer than others to mitigate the risk of foodborne illnesses. Certain foods, including undercooked meat and eggs, unwashed fruits and vegetables, and unpasteurized milk, are more commonly associated with causing foodborne illnesses. The following are the safer food options for pregnant women:

• Poultry and Meat

  1. Poultry and meat cooked to a safe internal temperature.

  2. Deli meat, cold cuts, hot dogs, and fermented or dry sausages heated to 165°F or until steaming hot.

• Deli Salads

  1. Homemade deli salads.

• Vegetables and Fruits

  1. Cooked sprouts until steaming hot.

  2. Washed and then cooked vegetables and fruits are the safest.

  3. Freshly cut melon or refrigerated cut melon stored for seven days or less.

• Juice

  1. Pasteurized juice or cider.

• Milk

  1. Pasteurized milk and dairy products crafted from pasteurized milk.

• Cheese

  1. Pasteurized soft cheeses heated to 165°F or until steaming hot.

  2. Deli-sliced cheeses heated to 165°F or until steaming hot.

• Eggs

  1. Eggs cooked until the yolks and whites are firm.

  2. Egg dishes (frittata, quiche, casserole) are cooked to an internal temperature of 165°F if they contain meat or poultry.

• Seafood

  1. Cook fish until it reaches a safe internal temperature of 145°F or until the flesh becomes opaque and easily flakes with a fork.

  2. Cook shellfish until the shells open during cooking or until the flesh turns pearly white and opaque.

• Flour

  1. Food made with flour cooked according to the package directions or recipe.

  2. Avoid dough and batter that are made with heat-treated flour and pasteurized eggs.

  3. Dough and batter labeled as "edible" or "safe to eat raw."

Conclusion

In conclusion, prioritizing food safety during pregnancy is crucial to protect against heightened vulnerabilities to foodborne illnesses. The outlined guidelines, ranging from thorough seafood cooking to avoiding unpasteurized products, underscore the importance of informed dietary choices. These precautions aim to minimize the risk of infections and contribute to a healthy and thriving pregnancy for expectant mothers.