Risk of Food Poisoning

Risk of Food Poisoning During Pregnancy: Why Caution Is Paramount

During pregnancy your immune system undergoes natural changes—it is somewhat suppressed so as not to reject the fetus, which is half "foreign" to it. This wise natural mechanism, unfortunately, has a downside: you become more vulnerable to various infections, including foodborne illnesses.

Major threats: Listeria, Salmonella, Toxoplasma

Some food poisoning pathogens that may cause only mild stomach upset in a non‑pregnant person can pose serious danger to a pregnant woman and her fetus.

• Listeriosis: This bacterium (Listeria monocytogenes) can be present in unpasteurized dairy products, soft cheeses (brie, feta), pâtés, hot dogs and meat delicacies. Listeriosis can cross the placenta and lead to miscarriage, preterm labor, or severe illness in the newborn.
• Salmonellosis: Salmonella can be found in raw or undercooked eggs, raw meat and poultry. While it usually does not harm the baby directly, severe vomiting, diarrhea and high fever in the mother can negatively affect the pregnancy.
• Toxoplasmosis: This parasite can be present in raw or poorly cooked meat, as well as in cat feces. Infection during pregnancy can result in serious developmental defects in the child.

That’s why it’s so important to follow safe‑eating guidelines. Review our detailed list of foods to avoid. Thorough hand washing, washing vegetables and fruits, and adequate cooking are your best protection.