Food Safety & Pregnancy - Part 1   

     by Marcia R. Sivek, Nutritionist

 

Expecting mothers need to pay close attention to what they are eating and how safe or unsafe food is for them and their unborn child.  Food safety is particularly important because the ability to fight infection is lower in pregnant women and the unborn baby's immune system is not fully developed. It is important to learn some food safety basics to prevent exposure to food borne illnesses. [1]

 

The USDA recommends that all people, especially pregnant women, follow these guidelines [1]:

 

• CLEAN: Wash hands and food serving/prepping surfaces often. Rinse raw fruits and vegetables thoroughly before serving.

• SEPARATE: Don't cross contaminate cutting boards. For example, keep a separate board for vegetables only and another for meat products.

• COOK: Know the proper temperature your food should be at to be thoroughly cooked. For example, chicken should reach a temperature of 170°F.

• CHILL: Refrigerate leftovers promptly.

 

It is further recommended that pregnant women specifically, follow the guidelines below:

 

• Do not eat shark, swordfish, king mackerel, tuna steaks or tilefish because they contain high levels of mercury and possibly other chemical contaminants such as PCBs.

• It is okay to eat up to 12 ounces a week of shellfish and other fish that are lower in mercury 

• Make sure your diet is adequate in folic acid

• Avoid drinking out of bottles made of polybrominated diphenyl ether (PBDE). The plastic has been shown to leach into the contents. Studies have found that newborn baby's umbilical cords contain phthalates and other carcinogenic chemicals. [2]

• Avoid alcohol all together during pregnancy.

• Know that some soft cheeses and unpasteurized milks have been shown to cause listeriosis (a form of food poisoning) due to a bacteria that can thrive in these products. [3] 

 

[1] MyPyramid for Pregnancy & Breastfeeding:  http://www.mypyramid.gov/mypyramidmoms/food_safety.html
[2] Rogers, SA MD. Using organic acids to diagnose and manage recalcintrant patients. Alternative Therapies, July/Aug 2006. Vol. 12 No. 4. pp 44-47.
[3] March of Dimes:http://www.marchofdimes.com/professionals/14332_1152.asp