Food Safety/Tips for Pregnant Women

Each year millions of Americans become ill from a form of a foodborne disease (Centers for Disease Control and Prevention, 2014). In addition to those who become ill, more than 100,000 Americans are hospitalized due to food poisoning every year (U.S. Department of Health and Human Services, 2014). This number continues to increase every year, but by advocating for food safety and reducing the risk of contracting a foodborne illness, millions of Americans could be kept from getting sick and millions of dollars of medical bills could be avoided (Centers for Disease Control and Prevention, 2014). As of 2014, over 250 different foodborne diseases have been identified, each resulting from exposure to various bacteria, viruses, or parasites found in food (Centers for Disease Control and Prevention, 2014). Most foodborne illnesses result from raw meat, raw eggs, unpasteurized milk, bad seafood, or unwashed produce; however, any food product that is not prepared properly can be a cause of a foodborne illness (Centers for Disease Control and Prevention, 2014). Some of the most common foodborne infections include campylobacter, clostridium perfringens, norovirus, salmonella, and shigella all of which are preventable provided proper knowledge regarding cooking, cleaning, preparing, and storing food (Centers for Disease Control and Prevention, 2014). Although foodborne illnesses can have series effects on the average person, pregnant women should be especially cautious regarding this type of illness. During pregnancy, a woman’s body goes through not only physical changes but hormonal changes. These changes take a toll on the immune system, which is weakened while the unborn baby is developing (Academy of Nutrition and Dietetics, 2014). In addition to the mother’s immune system being weakened, the unborn baby’s immune system has not fully developed, making it much harder for the unborn child to fight off harmful pathogens (Academy of Nutrition and Dietetics, 2014). Pregnant women are at a higher risk for some foodborne illnesses including listeria, methyl mercury poisoning, and toxoplasma (Academy of Nutrition and Dietetics, 2014). Listeria, found in foods such as deli meats and dairy products, can cause listeriosis which pregnant women are “20 times more likely than other healthy adults to get” (Academy of Nutrition and Dietetics, 2014). Methyl mercury poisoning, from certain types of fish, can be very harmful to the unborn baby, and can cause permanent damage to the baby’s nervous system (Academy of Nutrition and Dietetics, 2014). Last, toxoplasma (found in meat, fruits, and vegetables) can result in harmful pathogens that can cause serious or life-threatening health problems for both the mother and baby (Academy of Nutrition and Dietetics, 2014). While these are just a few examples of common foodborne illnesses that are especially harmful to pregnant women, many other foodborne illnesses can cause serious side effects and could even result in a miscarriage, premature delivery, or complications for the baby after birth (U.S. Department of Agriculture, 2014). As previously stated, the risk of contracting a foodborne illness is a serious problem for all individuals, but especially for pregnant women and their unborn baby. In order to avoid potential harm to themselves or their unborn child, pregnant women should pay particular attention to the foods that they consume (and what foods to avoid), and how they prepare their food. When preparing meals, by focusing on the proper methods of cleaning, separating, cooking, and chilling food the risks of contracting a foodborne illness can be greatly reduced or even eliminated. First, although all foods should be properly cleaned, pregnant women should pay special attention to the way they clean fruits and vegetables. Unwashed fruits and vegetables can carry dirt, pesticides, and various bacteria which could result in multiple forms of foodborne illnesses. For this reason, all fruits and vegetables should be carefully cleaned, especially those which will be eaten raw. While storing foods, before preparing meals and during the cooking process, foods should always be kept separately and away from foods that can cause cross-contamination. For example, raw poultry should never come in contact with other types of food, and all surfaces which touch the raw meat should be washed thoroughly before being re-used. Raw meats are the most likely causes of foodborne illnesses, and should be handled carefully in order to avoid cross contamination. Third, the cooking process should always be monitored, and all foods should be heated to the proper temperature. Foods such as cold deli meats and hot dogs can be especially harmful to pregnant women due to the various pathogens that can live in the food. Using a meat thermometer, and cutting into meat and seafood before ingesting it can reduce the risk of contracting a foodborne illness. Last, properly storing and chilling foods after they have been cooked is a step which is commonly skipped. Leaving foods out, and not immediately refrigerating leftovers can result in additional bacteria invading the food, this could cause significant harm to a pregnant woman. Ensuring that foods are packaged, dated, and kept at a proper temperature are all easy ways to avoid unnecessary illnesses and possible harm to both mother and child.

References: Academy of Nutrition and Dietetics. (2014). Home food safety. Retrieved on August 30, 2014, from http://www.homefoodsafety.org

Centers for Disease Control and Prevention. (2014, July 29). Food safety. Retrieved on August 30, 2014, from http://www.cdc.gov/foodsafety/

U.S. Department of Agriculture. (2014). Health and nutrition information for pregnant and breastfeeding women. Retrieved on August 30, 2014, from http://www.choosemyplate.gov/pregnancy-breastfeeding/food-safety.html

U.S. Department of Health and Human Services. (2014, September 3). Food safety. Retrieved August 30, 2014, from http://www.foodsafety.gov/

U.S. Department of Health and Human Services. (2014, September 3). Food safety for pregnant women. Retrieved on August 30, 2014, from http://www.foodsafety.gov/poisoning/risk/pregnant/