Foods to Avoid
As a rule of thumb, now that you're “eating for two” all meat prepared to order should be well-done, and shellfish, fish, fowl, and eggs should be thoroughly cooked to avoid parasites and pathogens. Some foodborne pathogens are easier to acquire while pregnant, and foodborne illnesses have the potential to cause vomiting, nausea, and dehydration that could put your baby at risk. Some foods should be completely off the menu during pregnancy. These include:
Anything with raw eggs as an ingredient. Some items you may not think of as hazardous are off-limits, such as uncooked cake batter and cookie dough, Hollandaise sauce and Caesar salad dressing (check the labels or ask your waiter about the eggs), eggnog, and even undercooked scrambled eggs (unless prepared with pasteurized eggs, as is commercial cookie dough ice cream).
Deli luncheon meats and hot dogs. Luncheon meats — both those from the deli and those that are prepackaged — can harbor the harmful bacteria
King mackerel, swordfish, shark, and tilefish. All four can contain high levels of mercury that is potentially harmful to a baby's developing brain. The FDA suggests limiting all fish to two servings (or 12 ounces) per week during pregnancy and while breastfeeding.
Paté. Patés that require refrigeration can harbor the bacteria listeria.
Some soft cheeses. Brie, Camembert, feta, Mexican-style, and blue-veined soft cheeses can also carry the bacteria listeria. Cheese that is cooked until bubbling is safe to eat. The FDA does not allow the importation or sale of unpasteurized cheese unless aged for sixty days or more. However, use caution if traveling out of the country.
Sprouts. Steer clear of raw vegetable sprouts (for example, alfalfa, radish), which may carry
Sushi. Again, uncooked fish can be hazardous to your health. Substitute California rolls instead.
Unpasteurized juice or dairy. Any dairy or juice product not clearly marked as pasteurized should be avoided.
Kitchen Safety
Proper storage and handling of food, from the supermarket to your dinner table, is the best way to combat foodborne illness in your kitchen. On shopping day, make sure you check expiration labels before you buy. And because changes in storage temperature can breed bacteria in many foods, shop for refrigerated and frozen foods last and make sure they're the first items to be put away when you get home.
All raw meat, poultry, and seafood should be double-wrapped and stored in a separate area of your refrigerator to prevent any juices from contaminating other foods. These raw foods should also be isolated from other foods during meal preparation. Keep your refrigerator clean and wipe up spills immediately when they occur to discourage bacteria growth.
When preparing raw meat, eggs, poultry, fish, or shellfish, immediately and thoroughly clean all knives, dishes, cutting boards, food prep surfaces, and utensils that come in contact with the food after it is transferred to the stovetop or oven. And, of course, wash your hands — with hot, soapy water. Then get a clean set of utensils and serving dishes for use with the cooked food.
Fruits and veggies should also get a good cleaning. Thoroughly rinse everything you get from the produce stand and your own garden. Even veggies that are precut and packaged (for example, bagged salad greens, baby carrots) should be washed again before eating.
When cooking meat and poultry, make sure it's well-done by using a meat thermometer. Cook ground beef and pork to an internal temperature of 160°F, well-done steaks to 170°F, and whole chicken to 180°F (chicken breasts need only reach 170°F).
Finally, when it's time to put away the leftovers, make sure you seal them up tightly and immediately refrigerate them. Leftovers should only be reheated once, to a temperature of 165°F (use that meat thermometer again).
Dining Out
You can't ensure safe handling and preparation of your meals when you're not in control of the kitchen. But treating yourself to the occasional night out at a restaurant is perhaps even more important now that you're pregnant. When possible, go to restaurants you know and trust. When dining someplace new, stick with safe menu choices that are less likely to harbor foodborne illness, such as pasta. Avoid anything sold off a cart or truck, and steer clear of eateries that look poorly kept and dirty (chances are the kitchen is, too).
When your meal is done, skip the doggie bag. Food should be refrigerated within two hours — counting from the moment the cook sticks it under the heat lamp. Allowing for a leisurely meal, a reasonably efficient wait staff, and travel time home from the restaurant, it's more than likely you won't make the cut off (unless you live above the restaurant or close to it) — giving your leftovers time to incubate bacteria.
