Foods can carry germs that are harmful to your health. Some foodborne illnesses can result in problems during pregnancy and can have serious health effects on a developing baby. Handling, preparing and storing food properly can reduce your chances of getting sick.
Knowing how to safely handle and cook foods can help you avoid foodborne illnesses that can affect your overall health.
There are also foodborne illnesses that can lead to severe problems during pregnancy. Your ability to fight off infections is decreased when you’re pregnant, so it’s more important than ever to be safe with food during this time.
Learning about these illnesses before pregnancy can help you know how to reduce your risk. Here are some examples of foodborne illnesses that can have serious health effects on you or a developing baby:
Listeriosis is caused by bacteria (Listeria). These bacteria can be found in soil, water and the stool of humans and animals. Listeria bacteria can also be found in food such as soft cheeses, deli meats and cold smoked seafood. Pregnant people are at a higher risk for Listeria infection, which can lead to a severe illness called listeriosis. This infection can lead to miscarriage or stillbirth.
E. coli, Salmonella and Campylobacter infections: These common foodborne bacteria can cause severe gastrointestinal symptoms and can be found in undercooked or contaminated meats, eggs, and unpasteurized dairy products.
Toxoplasmosis is caused by a parasite. This parasite can be found in undercooked or raw meat, unwashed produce, or cat litter. This infection can have serious, lifelong effects on a developing baby. Learn more about toxoplasmosis in pregnancy here.
There are also foods that are best to avoid once you’re pregnant. Learn more about safe food alternatives and safe food handling during pregnancy.
For more information about food safety during pregnancy, see Healthy Parents Healthy Children .
Cross-contamination can happen when germs are transferred from one surface to another. For example, if you’re handling raw meat and then pick up vegetables or touch the fridge door, you could transfer the germs on your hands to the other surfaces you touch.
Foods that carry the highest risk for food poisoning are raw meat and raw eggs.
Here are some ways to prevent cross-contamination:
Germs can’t rapidly grow at temperatures that are too cold or hot. Proper cooking and storage temperatures are important to reduce the risk of foodborne illness.
Use a clean meat thermometer to make sure that foods are cooked to a safe temperature. Safe cooking temperatures can be found here.
The recommended safe internal temperature for reheating leftovers is 74°C (165°F). Leftovers should not be reheated more than once.
Foods between 4°C (39°F) and 60°C (140°F) are in the temperature danger zone.
To help keep foods safe:
Food poisoning or foodborne illness can happen when the food someone eats has germs in it and it makes them sick.
Food poisoning may cause:
While most people recover quickly from food poisoning, some are left with serious health effects.
There are two ways that you can get foodborne illnesses:
Talk with your healthcare provider if you think you may have a foodborne illness or call Health Link at 811
Report suspected foodborne illness to Alberta Health Services, Environmental Public Health through their online portal.
Check the condition of the food before you buy it. This can help you get the freshest and safest food possible.
Fresh Foods
Packaged Foods
Don’t buy items that have damaged packaging. Germs may get into the packaging because of the damage, or germs may grow because of the change in temperature or oxygen.
To reduce your risk:
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