The World Health Organization (WHO) states that there are more than 200 diseases that can be transmitted through food, ranging from mild to severe outcomes. The risk of foodborne illnesses increases in pregnant women due to changes in the immune system during pregnancy, which makes both the mother and the baby vulnerable to foodborne diseases. If a pregnant mother is exposed to foodborne diseases, the impact can be more severe compared to before pregnancy. It could even lead to miscarriage or premature birth.
Disease Risks
There are several foodborne diseases that require special attention during pregnancy, as they can affect the development of the fetus:
- Toxoplasma gondii, a parasite found in raw meat, unwashed vegetables, and cat feces.
- Listeria monocytogenes, a bacterium present in ready-to-eat foods and unpasteurized dairy products.
- Mercury, a heavy metal found in certain types of fish.
Food Safety Tips for Pregnant Women
To reduce the risk of contracting foodborne diseases, pregnant women can take certain precautions when selecting and preparing food. Here are some tips to keep in mind to ensure the health of both the mother and the baby:
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Be selective in choosing fish for consumption. Most fish intended for consumption contain a low level of mercury within safe limits. However, certain fish types like swordfish, shark, and mackerel have high mercury content. Excessive mercury can affect the baby's nervous system development.
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Cook seafood thoroughly. All seafood should be cooked to a temperature above 62°C (144°F). Raw seafood may contain bacteria or parasites, including listeria, which can be harmful to both the mother and the baby. Therefore, during pregnancy, you should avoid dishes like sushi, sashimi, and other raw seafood.
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Avoid foods and drinks containing alcohol. Pregnant or breastfeeding women should refrain from alcohol consumption due to its negative effects on maternal health and the fetus. This can include risks of birth defects and miscarriage.
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Cook eggs thoroughly. While runny eggs might be tempting, undercooked eggs can carry a risk of Salmonella contamination. Pregnant women handling eggs should also wash their hands thoroughly with soap and water, as Salmonella can be present on eggshells.
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Limit caffeine intake. Pregnant women are advised not to consume more than 200 milligrams of caffeine per day. Excessive caffeine consumption can increase heart rate and blood pressure for both the mother and the baby.
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Avoid undercooked and raw meat dishes. This refers to all meat from livestock animals, including lamb, beef, and chicken. Undercooked or raw meat may contain bacteria like E. coli, Salmonella, Campylobacter, or Toxoplasma gondii. Properly storing meat in the freezer and cooking it at recommended temperatures can reduce the infection risk.
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Practice clean cooking and food storage habits. Bacteria that cause food poisoning can be present in various places in the kitchen, including cooking utensils. Additionally, make it a habit to wash hands before, during, and after handling food for at least 20 seconds with soap and water. Also, remember to wash food ingredients thoroughly under running water to remove external bacteria.
Pregnant women need sufficient nutrition to meet their own and their baby's needs. However, careful consideration is necessary when selecting, preparing, and storing food to avoid the risk of contracting foodborne diseases. If experiencing health issues after consuming specific foods, it's advisable to contact a healthcare professional.
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Source:
U.S. Department of Health & Human Services. (2020). People at Risk: Pregnant Women. FoodSafety.gov. [online]. https://www.foodsafety.gov/people-at-risk/pregnant-women
Healthline Editorial Team & Dishman, A. (2016). Food Safety During Pregnancy. Healthline. [online]. https://www.healthline.com/health/food-safety-pregnancy