| Women
have highly increased susceptibility to foodborne illness
during a pregnancy, and fetuses share the risk. Foodborne
illness in pregnant women can cause serious harm or even death
to an unborn baby, and complications include premature birth,
meningitis, mental retardation, sepsis, stillbirth, and spontaneous
miscarriage (abortion). Serious foodborne germ threats to
pregnant women and their babies include Listeria, Toxoplasma
gondii, E. coli 0157:H7, and Salmonella. Fortunately, although
there is no "zero-risk" approach you can take to
avoid foodborne illnesses, your medical risks can be greatly
lessened by following certain guidelines when preparing and
consuming food during your pregnancy.
Avoid Certain Foods and Handle Others with Extra Care
The foods on this list have caused outbreaks of diseases known
to be dangerous to your pregnancy.
Avoid:
-
Raw or unpasteurized milk or cheeses, or lightlycooked foods
made from them. Soft cheeses, such as feta, Brie, Camembert,
Roquefort, blue-veined, ricotta and Mexican-style cheese,
are commonly unpasteurized and thus are best avoided unless
thoroughly cooked.
-
Raw fish or shellfish, including oysters, sushi, clams,
mussels, and scallops. Ready-to-eat, refrigerated seafood
products (smoked salmon/ lox, jerky, etc.)
-
Foods containing raw or lightly cooked eggs, including certain
salad dressings, cookie and cake batters, sauces, unpasteurized
eggnog and meringues.
-
Pates
- Raw
meat or undercooked ground, chopped or shaped meats
-
Raw or undercooked poultry
-
Ready-made or prepackaged salads
-
Raw sprouts of any kind
-
Unpasteurized fruit or vegetable juices, including ciders
-
Presliced cantaloupe
-
Food from salad bars and smorgasbords.
-
Reheat Until Steaming, or Do Not Eat at All:
Leftovers, hot dogs, cold ready to eat meats, including:
ham, bologna, and other lunchmeats (cold cuts), fermented
and dry sausage, and other deli style meat and poultry products.
Take
Special Care When Cooking and Eating
Wash hands often, for at least 15 seconds. Use hot, soapy
water before and after handling food and after using the bathroom,
changing diapers, and handling pets. Limit use of antacids.
Ingestion of antacids increases the risk of foodborne illness
because it reduces the stomach acids which normally control
bacteria. Be particularly cautious about the food safety track
records of dining establishments you frequent. Avoid places
that appear unsanitary. Follow regular safe food handling
tips especially carefully. For more specific information and
steps you can take to minimize your risks from foodborne disease.
Be On The Alert for Symptoms of Foodborne Illness
During Pregnancy.
Symptoms of foodborne illness may be less severe
and more difficult to detect in pregnant women because they
may be confused with normal symptoms of pregnancy, such as
morning sickness, or even a mild flu. Symptoms of foodborne
illness can appear right away or up to several weeks after
eating a contaminated food. Because the consequences can be
dire, if you have even fleeting symptoms resembling those
listed, contact your doctor immediately and ask whether testing
for Listeriosis, Salmonellosis or Toxoplasmosis would be advised.
Symptoms to Watch For:
-
Fever
-
Muscle aches
-
Neck ache
-
Headache
-
Nausea or vomiting
-
Diarrhea
-
Abdominal cramps
-
Lymph node enlargement
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