Eating contaminated foods when you are pregnant can be harmful for both you and your unborn baby. Even foods that are generally safe, may be dangerous for pregnant women because of a suppressed immune system. Knowing how to properly handle food is the best way to prevent food contamination.
Food Poisoning
Contaminated foods are a major cause of food poisoning and food-borne illnesses. Foods can get contaminated when they come into contact with intestinal bacteria, are washed with contaminated water or are improperly handled. Typical microbes that cause food poisoning are Escherichia coli, Staphylococcus, Cambylobacter, Listeria, Cholera and Salmonella, according to MedlinePlus. Symptoms of food poisoning can include abdominal cramps, diarrhea, fever, nausea, vomiting and weakness.
Risks
Eating contaminated foods when you are pregnant can cause a serious health risk for your baby. In worst cases, consuming contaminated foods may result in a miscarriage or stillbirth according to the March of Dimes. The risks involved when eating contaminated foods depend on the microbe, as well as your stage of pregnancy and overall health. Although you and your baby will generally recover without any complications, you should always avoid situations, such as eating at buffets, and foods that may make you sick.
Prevention
Avoid foods prepared in an unsanitary location, food items that are easily contaminated, such as mayonnaise, foods that have not been properly heated and unwashed foods. In addition, do not eat foods that have been left out of the refrigerator for long periods of time. According to the Mayo Clinic, you should generally avoid deli meats, raw seafood, smoked refrigerated seafood, pates and meat spread, unpasteurized dairy and soft cheeses when pregnant.
Meat Cooking Guide
Never eat undercooked meats or eggs when pregnant. Always cook seafood and meats thoroughly so that there are no traces of pink inside the meat and all juices are clear. The Dietary Guidelines for Americans 2010 recommends you cook poultry to 165 degrees F, ground meat to 160 degrees F, steaks and fish to 145 degrees F, pork to 160 degrees F and eggs until yolk and white are firm. Cook shellfish until flesh is opaque and the shells of clams, oysters and mussels have opened. Serve and consume your food when freshly prepared and always reheat leftover food properly.
