You can avoid food poisoning during pregnancy by:
- not eating some foods - see Why should I avoid some foods during pregnancy?
- washing your hands before handling food
- thoroughly washing all fruit and vegetables, including ready-prepared salads, before eating
- washing all surfaces and utensils and your hands after preparing raw meat
- thoroughly cooking raw meats so there is no trace of pink or blood
- heating ready meals until they are piping hot all the way through - this is especially important for meals containing poultry
- keeping leftovers covered in the fridge and using them within two days
There are several types of bacteria that can cause food poisoning, such as:
- salmonella
- campylobacter
- listeria
Salmonella
Salmonella is found in:
- raw meat and poultry
- unpasteurised milk
- raw eggs and raw egg products
Although salmonella food poisoning is unlikely to harm your baby, it can cause severe diarrhoea and vomiting.
To reduce your risk of salmonella infection:
- avoid raw or partially cooked eggs or food that may contain them, such as homemade mayonnaise - cook your eggs until the whites and yolks are solid
- avoid raw or partially cooked meat, especially poultry
Campylobacter
Campylobacter is found in:
- raw and undercooked meat, especially poultry
- unpasteurised milk
- untreated water
You can reduce your risk of campylobacter infection by:
- washing your hands thoroughly with soap and warm water before preparing and eating food and after handling raw food
- keeping cooked food away from raw food
- cooking food thoroughly, especially meat and poultry, so that it’s piping hot
- keeping all kitchen surfaces and equipment clean, such as chopping boards and dish cloths
- not drinking untreated water from lakes, rivers or streams
Listeria
Listeria can cause an infection called listeriosis. Even a mild form of listeriosis in a pregnant woman can lead to miscarriage, stillbirth or severe illness in newborn babies.
Listeria can be found in unpasteurised milk and in many chilled foods, including:
- pâté
- mould-ripened soft cheeses and soft blue-veined cheeses
- cooked sliced meats
- smoked salmon
You can reduce your risk of listeriosis by:
- not eating mould-ripened soft cheeses such as brie, camembert, chèvre (a type of goats’ cheese) and others with a similar rind
- not eating soft blue-veined cheeses such as Danish blue, gorgonzola and roquefort
- not eating pâté of any kind, including vegetable pâté
- not drinking unpasteurised milk - only drink pasteurised or UHT milk
- heating ready meals or reheated food until they’re piping hot all the way through
- making sure your fridge is set at 5C or below and working correctly
- not using food after its ‘use by’ date
- eating food taken out of the fridge within four hours - after this time it should be thrown away
Read the answers to more questions about pregnancy.
Further information:
