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.

When in doubt, throw it out. If you’re not sure if a food is safe, don’t eat it.

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 developing a foodborne illness, such as Listeriosis, E. coli infection, Salmonellosis, Campylobacteriosis, and Toxoplasmosis, which can have severe consequences for you and your baby. Learning about safe food handling before and during pregnancy can help you understand how to reduce your risk of developing a foodborne illness.

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.

Some foods are best to avoid once you’re pregnant. For more information, see Healthy Parents, Healthy Children’s Safe Food Alternatives.

For more information about safe food handling during pregnancy, see Health Canada’s Safe Food Handling for Pregnant Women.