To prevent food poisoning in early pregnancy, the following key practices can be followed:
Safe Food Handling and Preparation
- Wash hands thoroughly with soap and water before and after handling food, especially raw meat, fish, and eggs.
- Keep raw meat, poultry, seafood, and their juices separate from other foods to avoid cross-contamination.
- Clean fruits and vegetables well under running water before eating or cooking.
- Cook foods thoroughly to safe internal temperatures to kill harmful bacteria. Use a food thermometer if needed.
- Refrigerate perishable foods promptly and store leftovers properly. Avoid eating food that has been left out or is expired.
- Avoid unpasteurized milk, cheeses, juices, and raw or undercooked eggs, meat, seafood, and deli meats unless reheated to 165°F (74°C).
- Avoid foods known to carry a risk of Listeria or Toxoplasma, such as soft cheeses made with unpasteurized milk, refrigerated pâtés, and raw sprouts.
Choosing and Consuming Safe Foods
- Select reputable vendors and establishments for food purchases, especially for ready-to-eat foods.
- Avoid raw or undercooked fish and shellfish, and opt for low-mercury fish such as salmon and shrimp when eating seafood.
- Be mindful of food recalls and advisories affecting pregnant women.
Additional Tips for Preventing Foodborne Illness in Pregnancy
- Wash reusable grocery bags regularly to prevent contamination.
- Defrost frozen food safely in the refrigerator rather than at room temperature.
- Avoid contact with animal feces or contaminated soil, as these can carry harmful parasites.
When to Seek Medical Help
- If symptoms of food poisoning develop, such as severe vomiting, diarrhea, fever, or dehydration, contact a healthcare provider promptly.
In summary, strict hygiene, careful food selection, cooking, and storage, along with avoiding high-risk foods, are essential steps to prevent food poisoning in early pregnancy and protect both mother and baby.
