Although the food supply in the
Unites States is one of the safest in the world, the way we store,
prepare, and/or handle food after it leaves the grocery store can put
us at risk for foodborne illness or food poisoning. Some foods can
carry harmful bacteria and parasites that can make both you and your
baby sick. Pregnant women are in the higher-risk category when it comes
to contracting foodborne bacteria, such as salmonella, staphylococcus
aureus, E. coli, clostridium perfringens, toxoplasma gondii, or
listeria monocyotogenes. Some foodborne bacteria can be more harmful to
the mother and baby than others.
Symptoms of Foodborne Illness
Symptoms of foodborne illnesses
can develop as soon as thirty minutes or as much as three weeks after a
contaminated food is eaten. Since symptoms can mimic those of the flu,
it is important to know the differences. If you have flu-like symptoms
but they don’t go away within twenty-four to forty-eight hours, that
could be a sign of something more serious, such as foodborne illness.
If you vomit; have diarrhea more than two times per day; have bloody
diarrhea; have a stiff neck with a severe headache and fever; or if
your symptoms last for more than three days, you should call your
doctor immediately. Foodborne illnesses can be serious, so don’t take
any chances. If you have any symptoms, see your doctor immediately so
he can determine what is causing your discomfort. If your doctor
suspects a foodborne illness, he can perform a blood antibody test for
certain bacteria or parasites.
Toxoplasma gondii, or T. gondii,
is a parasitic infection that can contaminate food. This parasite can
result in toxoplasmosis, which usually causes mild to no symptoms for
pregnant women but there is a 40 percent chance that it can be passed
to the developing fetus. T. gondii can cause miscarriage, disability,
and retardation. Toxoplasmosis is sometimes treated with antibiotics to
reduce the severity of its effects. Most often, it is contracted from
eating undercooked meat and poultry or unwashed fruits and vegetables,
from contamination of cleaning a cat’s litter box, or from handling
contaminated soil.
Listeria Monocyotogenes
Listeria monocytogenes is a
bacteria on some foods that can cause a serious infection, called
listeriosis, in humans. Most people who eat listeria-contaminated foods
do not get ill. However, pregnant women are twenty times more likely
than other healthy adults to get listeriosis and become seriously ill.
Listeriosis results in an estimated 2,500 serious illnesses and 500
deaths each year.
Pregnant women, older adults, and
people with weakened immune systems are at higher risk for contracting
listeriosis. This foodborne illness is one that can cause the most
serious harm to a fetus, resulting in miscarriages, fetal death, severe
illness, and even the death of a newborn. If a person has three
telltale symptoms—stiff neck, severe headache, and fever—she may have
listeria.
Foods to Avoid
Listeria monocytogenes can grow at
refrigerator temperatures and can be found in ready-to-eat foods.
Listeria can also contaminate other foods, and contaminated foods may
not look, smell, or even taste any different than uncontaminated foods.
Eat perishable foods that are precooked or ready-to-eat as soon as
possible. Clean your refrigerator on a regular basis, and keep a
thermometer in your refrigerator to make sure it stays at 40°F or
below. These steps can help reduce your risk for listeriosis as well as
other foodborne illnesses. Thorough cooking at the correct temperatures
can kill the listeria bacteria.
Some foods have a greater
likelihood of containing listeria monocytogenes and can put you are
greater risk for other foodborne illnesses. Pregnant women should completely avoid the following foods:
• Hot dogs and luncheon meats, unless they are reheated until steaming hot (at least 165°F)
• Soft cheeses such as feta (goat
cheese), Brie, Camembert, blue-veined cheeses such as Roquefort, and
Mexican-style soft cheeses such as queso blanco fresco. It is
acceptable to eat hard cheese such as Cheddar; semi-soft cheese such as
mozzarella; pasteurized processed cheese such as slices and spreads;
cream cheeses; and cottage cheese
• Pâtés and/or meat spreads. It is acceptable to eat canned or shelf-stable pâtés and meat spreads
• Refrigerated smoked seafood, unless contained in a cooked dish such as a casserole
• Raw (unpasteurized) milk or foods that contain unpasteurized milk. Foods and beverages state “pasteurized” on the label
• Unpasteurized juices and ciders
• Raw sprouts
• Dishes including raw or
undercooked eggs including eggnog, cake batter, raw cookie dough, some
Caesar salad dressings, and hollandaise sauce. Check for ingredients on
food labels
• Raw or undercooked shellfish or seafood, including sushi
• Undercooked meats, poultry, and eggs
Steps to Keep Food Safe
Since you cannot always tell
whether a food is contaminated, it is vital to take important steps to
keep all of your food safe from harmful bacteria. To decrease your risk
of contracting a foodborne illness, always wash your hands with hot,
soapy water before and after handling foods. In addition, wash cutting
boards, other work surfaces, and utensils with soap and hot water after
contact with raw meat, poultry, or fish. In fact, it is best to use
separate cutting boards, plates, storage containers, and utensils for
raw meat and other foods. Thoroughly cooking all meat, poultry, and
seafood can greatly help decrease the risk of contracting a foodborne
illness. To help prevent listeria, reheat all meats purchased at the
deli counter, including cured meats like salami, before eating them.
Keep your raw foods separate from cooked or ready-to-eat foods so they
don’t contaminate them. Change sponges, dishcloths, and dishrags
frequently. Always wash fruits and vegetables thoroughly with warm
water before eating, and remove surface dirt with a scrub brush.
Refrigerate all of your leftovers promptly, and stay away from cooked
food that has been out of the refrigerator for more than two hours. Use
a thermometer to make sure that the temperature in your refrigerator is
40°F or below and that the freezer is 0°F or below to slow the growth
of bacteria. The danger zone for foods is between 40 and 140°F. Thawing
meats and seafood can be a breeding ground for bacteria if they are not
defrosted properly. The safest way to thaw frozen meats or seafood is
in the refrigerator. Pay attention to labels on products that must be
refrigerated or that have a “use by” date. Avoid dented or swollen
cans, cracked jars, and loose lids that can contain bacteria. The best
rule of thumb is “When in doubt, throw it out!”
When cooking meats, use a meat
thermometer to ensure meats are cooked thoroughly. Make sure ground
meat products are cooked to at least 160°F. Roasts and steaks should be
cooked to at least 145°F for medium rare and 170°F for well done. Pork
should be cooked to at least 160°F. Poultry should be cooked to at
least 180°F for whole chickens, turkeys, and dark meat and to 170°F for
white-meat breasts and roasts.