Are there any food safety issues related to pregnancy?

Pregnant women are especially susceptible to foodborne and waterborne hazards due to the physiological changes in pregnancy that may increase the exposure of the mother and fetus to hazardous substances.

To reduce the risk for foodborne illnesses, pregnant women need to follow general food safety guidelines: wash hands and surfaces often, don’t cross-contaminate, refrigerate perishable foods promptly, and cook food to proper temperatures.

Foodborne illness can be very harmful. For example, listeriosis can cause miscarriage, stillbirth, or acute illness, and toxoplasmosis and E. coli can cause severe fetal infection. Pregnant women should avoid raw fish and seafood, and any fish that may be contaminated with methyl mercury and PCBs. The FDA recommends that pregnant women avoid swordfish, shark, king mackerel and tilefish. Nutrition counseling during pregnancy should address these food safety issues.

Source : Healthy Eating During Pregnancy. International Food Information Council Foundation. 2003