There
are certain microscopic bacteria that can pose special health risks to
pregnant women and to their babies. Although most people can safely eat
food containing a type of bacteria called Listeria, pregnant
women are ten times more likely to get sick if they eat those same
foods. And if they do get sick, the infection can be devastating for the
baby. The tricky thing about Listeria is that, unlike many
bacteria, they can thrive at refrigerator temperatures. To be sure,
ensure your partner avoids the following:
Soft cheeses such as Brie, Camembert, feta, and Mexican queso
fresco, or any cheeses with blue veins. Most hard cheeses are fine,
as are pasteurized cream cheese, cottage cheese, cheese spreads,
sliced cheese and yogurt.
Foods from deli counters (prepared salads, meats, and cheeses),
unless they are heated to steaming right before eating.
Hot dogs, packaged cold cuts, meat spreads, pate, smoked
seafood, and leftovers, unless they are heated to steaming right
before eating. Canned or shelf-stable products are generally fine.
Raw or unpasteurized milk during pregnancy, including goat’s
milk, and foods that contain unpasteurized milk. Raw and partially
cooked eggs, meat, and poultry can harbor other unwanted visitors.
In addition to Listeria, be cautious about E. coli,
salmonella, and Toxoplasma by doing the following:
Cook ground beef until no pink is visible, and be sure pork and
lamb are well done. For turkey or other poultry, cook thoroughly to
180° F (with a thermometer).
Cook eggs until both the whites and the yolks are firm. Soft
scrambled eggs aren’t a pregnancy treat.
Remember hidden sources of raw or partially cooked eggs, such
as cookie dough, unpasteurized eggnog and Hollandaise sauce.
You’ve heard not to change kitty litter during pregnancy to
avoid Toxoplasma. This is good advice, but pregnant women can also
pick up Toxoplasma from unpasteurized milk and undercooked meats. Be
sure milk is pasteurized and meats are cooked to at least 150
degrees F.
Even if cooked food is safe, microorganisms can still live on
hands or utensils while cooking. Wash before and after handling raw
foods. Always wash cutting boards, kitchen surfaces and utensils
after use.
About
the Author:
Dr Alan Greene, author of
Raising Baby Green, is a graduate of Princeton University and the
University of California San Francisco. He is a Clinical Professor at
Stanford University's Packard Children's Hospital. In addition to
being the founder of
www.DrGreene.com, he is the Chief Medical Officer of A.D.A.M., and
the Pediatric Expert for WebMD. He is the Chairman of the Board of The
Organic Center and on the Advisory Board of Healthy Child Healthy World.
Dr Greene appears frequently on TV, radio, websites, and in print
including appearances on The Today Show, Fox and Friends, The Wall
Street Journal, Parents Magazine, and US Weekly.