Why is safe food handling important when I’m trying to become pregnant?

Foodborne illnesses can impact you and your developing baby during pregnancy. Your ability to fight off infections is decreased when you’re pregnant, making you more vulnerable to foodborne illness.

Practicing safe food handling, such as thoroughly and regularly washing hands, sanitizing surfaces, and using clean utensils and cooking equipment, can reduce your risk of encountering harmful germs like Listeria, E. coli, Salmonella, Campylobacter, and Toxoplasma gondii, which can have severe consequences for you and your baby. Learning about these germs before pregnancy can help you know how to reduce your risk of getting a foodborne illness.

Some foods are best to avoid once you’re pregnant. Learn more about safe food alternatives and safe food handling during pregnancy.

Refrigerate leftover cooked foods as quickly as possible – there is no need to let the food cool to room temperature. Reheat leftovers to 74°C (165°F). Leftovers should not be reheated more than once.

For more information about food safety during pregnancy, see Healthy Parents Healthy Children.