Anyone can get an infection or other type of illness caused by germs or chemicals in foods. Pregnant women are more likely to get a food-borne illness.

It is important for you to learn about food-borne illness before and during pregnancy. Some illnesses caused by food can harm the pregnancy. There are ways to reduce these risks by learning about foods to avoid and how to prepare and handle food carefully.

For both mother and baby, foodborne illness can cause serious health problems – or even death.

What is a food-borne illness?

Some people call this "food poisoning." It is a sickness that occurs when you eat food or drink water that contains harmful substances such as:

• Bacteria
• Parasites
• Viruses
• Certain chemicals

What are the signs of illness from food?

You may get sick very soon after eating contaminated food or symptoms may not occur for days or weeks. This depends on what type of harmful substance is in the food. A food-borne illness can still harm a pregnancy even if the mother does not feel sick. Foodborne illness may cause:

• Fever
• Headache
• Body aches
• Upset stomach
• Diarrhea
• Vomiting
• Abdominal cramps
• Dehydration
• Death

Why are pregnant women at high risk?

• Your immune system is weaker during pregnancy. This makes it harder for your body to fight off harmful germs.
• Your baby's immune system is not fully ready to fight off harmful germs.
• For both mother and baby, food-borne illness can cause serious health problems – or even death.

What foods to eat during pregnancy and what foods to avoid

Certain foods can put pregnant women at a higher risk for food-borne disease. Pregnant women should avoid uncooked meat, poultry and seafood, and unpasteurized dairy products and juices. The table below lists foods to be avoided and ones that are safe to eat.

If you're unsure about the ingredients in a particular dish, ask your server before ordering it. Refer to the table below to find foods safe to eat during pregnancy.

* Mercury is a harmful metal found in high levels in some fish. Bigger and older fish usually have high levels of mercury. Unborn and newborn babies are more sensitive to mercury than adults. Pregnant and breastfeeding women should avoid fish with high levels of mercury. Pregnant women should eat a variety of fish with low levels of mercury, up to 12 oz. a week.

What Is Foodborne Illness?

You might have heard about foodborne illness outbreaks in the news, for example, caused by E. coli O157:H7 or Listeria monocytogenes. Often referred to as "food poisoning," it's a sickness that occurs when people eat or drink harmful microorganisms (bacteria, parasites, viruses) or chemical contaminants found in some foods or drinking water.

"Why should pregnant women be concerned about foodborne illness?"
You are at particularly high risk for foodborne illness because your immune system is altered during pregnancy. This is a natural condition, which helps you and your baby get along with each other. However, such an alteration may make it harder for your body to fight off certain harmful foodborne microorganisms. Your unborn baby is also at high risk because the baby's immune system is not developed enough to fight off harmful foodborne microorganisms.

"What are the symptoms of foodborne illness?"
Symptoms vary, but may include stomach pain, vomiting, and/or diarrhea. Sometimes foodborne illness is confused with the flu because the symptoms can be flu like with a fever, headache, and body aches.

"How soon can foodborne illness symptoms appear?"
Eating a contaminated food will usually cause illness in 1 to 3 days, but sickness can also occur as soon as 20 minutes after ingestion... or as long as 6 weeks later. Exposure to some elements, such as methylmercury, may take months before any effects are seen because the methylmercury levels in the body may take time to build up.

"What should I do if I experience symptoms of foodborne illness?"
Check with your doctor or healthcare provider immediately. And, if you become ill after eating out, also call your local health department, so the department can investigate to see if there's a serious foodborne illness outbreak in the area.

"How serious can foodborne illness be for me?"
Foodborne illness during pregnancy can cause serious health problems, miscarriage, premature delivery, stillbirth or even death of the mother. Different microorganisms or chemical contaminants can affect the mother and fetus or newborn in a variety of ways. For example, sometimes foodborne illness can make the mother sick, leaving her exhausted and dehydrated. Other times the symptoms are absent or so mild that the mother doesn't even know that she's been infected, but she's still passing the infection to her unborn child - who may then experience serious effects from the illness.

"How can foodborne illness affect my baby?"
Harmful foodborne microorganisms or some elements in food can cross the placenta and cause harm to the developing fetus. As a result, the infected fetus or newborn can experience a wide range of health problems - or even death. But, read on... this Web site shows you how to protect your baby.

"What's the general treatment for foodborne illness?"
A doctor may perform a blood test or request a stool sample for testing. Maintaining hydration is an important part of the treatment, especially if the mother is vomiting and/or has diarrhea. Antibiotics that are safe to use during pregnancy may be prescribed by a doctor to get rid of the mother's infection. The antibiotics may also prevent infection of the fetus or newborn. Antibiotics may also be given to babies who are born with foodborne illness.

"How can I prevent foodborne illness?"
Preventing foodborne illness is really quite easy. In fact, you and your whole family should continue good food safety practices even after the baby is born! Start with these 4 Simple Steps:

Step 1
CLEAN
Wash hands and surfaces often.

Step 2
SEPARATE
Separate, don't cross- contaminate.

Step 3
COOK
Cook to proper temperatures.

Step 4
CHILL
Refrigerate promptly.

Listeria: Frequently Asked Questions

"What is Listeria monocytogenes?"

It's a harmful bacterium that can be found in refrigerated, ready-to-eat foods (meat, poultry, seafood, and dairy - unpasteurized milk and milk products or foods made with unpasteurized milk), and produce harvested from soil contaminated with L. monocytogenes. Many animals can carry this bacterium without appearing ill, and thus, it can be found in foods made from animals. L. monocytogenes is unusual because it can grow at refrigerator temperatures where most other foodborne bacteria do not. When eaten, it may cause listeriosis, an illness to which pregnant women and their unborn children are very susceptible.

"How could I get listeriosis?"

By eating ready-to-eat meats, poultry, seafood, and dairy products that are contaminated with L. monocytogenes. You can also get listeriosis by eating contaminated foods processed or packaged in unsanitary conditions or by eating fruits and vegetables that are contaminated from the soil or from manure used as fertilizer.

"How could listeriosis affect me?"

The symptoms can take a few days or even weeks to appear and may include fever, chills, muscle aches, diarrhea or upset stomach, headache, stiff neck, confusion, and loss of balance. In more serious cases, listeriosis could also lead to the mother's death.

Most of the time, pregnant women who are infected with listeriosis don't feel sick. However, they can pass the infection to their unborn babies without even knowing it. That's why prevention of listeriosis is very important. In any case, if you experience any of the above symptoms, see your doctor or healthcare provider immediately.

Facts

• Pregnant women are about 10 times more likely to get listeriosis than other healthy adults.
• An estimated 1/6 of all Listeria cases occur in pregnant women.

(Centers for Disease Control and Prevention)

"How could listeriosis affect my baby?"

During the first trimester of pregnancy, listeriosis may cause miscarriage. As the pregnancy progresses to third trimester, the mother is more at risk. Listeriosis can also lead to premature labor, the delivery of a low-birth-weight infant, or infant death. Fetuses who have a late infection may develop a wide range of health problems, including intellectual disability, paralysis, seizures, blindness, or impairments of the brain, heart, or kidney. In newborns, L. monocytogenes can cause blood infections and meningitis.

Listeriosis & Pregnant Hispanic Women

Studies show that pregnant Hispanic women may have a higher incidence of listeriosis than pregnant non-Hispanic women. This is most likely because they might make and eat homemade soft cheese and other traditional foods made from unpasteurized milk. "Queso fresco"- a traditional homemade cheese, prepared from unpasteurized milk and widely consumed by Hispanics - has led to miscarriages, death of newborns, and premature delivery caused by L. monocytogenes.

To prevent the risk of listeriosis, Hispanic pregnant women should not eat homemade soft cheeses and other traditional foods made from unpasteurized milk. Like all other pregnant women, they should follow the food safety precautions outlined below.

"How can I prevent listeriosis?"

The good news is that listeriosis can be prevented! Here's how...

Time to Chill

• Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may temporarily register slightly higher than 40° F. This is okay.
• Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation. Follow the 2-Hour Rule: Discard food that's left out at room temperature for longer than 2 hours. When temperatures are above 90° F (32° C), discard food after 1 hour.
• Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.

Fridge TIPS

• Clean your refrigerator regularly.
• Wipe up spills immediately.
• Clean the inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse.
• Once a week, check expiration and "use by" dates, and throw out foods if the date has passed. Follow the recommended storage times for foods.

To Eat or Not to Eat?

Don't eat:

• Hot dogs, deli meats, and luncheon meats - unless they're reheated until steaming hot.
• Soft cheeses like Feta, Brie, and Camembert, "blue-veined cheeses," or "queso blanco," "queso fresco," or Panela - unless they're made with pasteurized milk. Make sure the label says, "made with pasteurized milk."
• Refrigerated pâtés or meat spreads.
• Refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.)
• Raw (unpasteurized) milk or foods that contain unpasteurized milk.

It's okay to eat:

• Canned or shelf-stable (able to be stored unrefrigerated on the shelf) pâtés and meat spreads.
• Canned or shelf-stable smoked seafood.
• Pasteurized milk or foods that contain pasteurized milk.

Note: See your doctor or healthcare provider if you have questions about listeriosis.

"What is Toxoplasma gondii?"

It's a parasite found in raw and undercooked meat; unwashed fruits and vegetables; contaminated water; dust; soil; dirty cat-litter boxes; and outdoor places where cat feces can be found. It can cause an illness called toxoplasmosis that can be particularly harmful to you and your unborn baby.

"How could I get toxoplasmosis?"

You could get this illness by...

• Eating raw or undercooked meat, especially pork, lamb, or venison, or by touching your hands to your mouth after handling undercooked meat. See the Apply the Heat (PDF | 20.3KB) chart for the recommended cooking temperatures for meats.
• Using contaminated knives, utensils, cutting boards, and other foods that have had contact with raw meat.
• Drinking water contaminated with T. gondii.
• Accidentally ingesting contaminated cat feces, which can occur if you touch your hands to your mouth after gardening, cleaning a litter box, or touching anything that comes in contact with cat feces.

"How could toxoplasmosis affect me?"

Symptoms typically include: swollen glands, fever, headache, muscle pain, or a stiff neck. Toxoplasmosis can be difficult to detect. Some women infected with the parasite may not have noticeable symptoms - so a pregnant woman can easily expose her fetus to toxoplasmosis without even being aware that she's ill. That's why prevention of toxoplasmosis is very important. If you do experience any of the above symptoms, see your doctor or healthcare provider immediately.

"How can toxoplasmosis affect my baby?"

In babies, T. gondii can cause hearing loss, intellectual disability, and blindness. Some children can develop brain or eye problems years after birth. Children born infected with T. gondii can also require years of special care, including special education and ophthalmology care. Early identification and treatment of children infected with T. gondii is essential in order to minimize the parasite's effects.

"How can I prevent toxoplasmosis?"

It's easy - you and your family should:

CLEAN

• Wash your hands with soap and warm water after touching soil, sand, raw meat, cat litter, or unwashed vegetables.
• Wash all cutting boards and knives thoroughly with soap and hot water after each use.
• Thoroughly wash and/or peel all fruits and vegetables before eating them.

SEPARATE

• Separate raw meat from other foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home.

COOK

• Cook meat thoroughly. The internal temperature of the meat should reach 160° F (71° C). Use a food thermometer to check.
• Don't sample meat until it's cooked.

Don't Drink the Water!
Avoid drinking untreated water, particularly when traveling in less-developed countries.

For Cat Lovers

Don't give "Fluffy" away, but be aware that T. gondii infects essentially all cats that spend any time outdoors. Cats get this parasite by eating small animals or raw meat that's been infected. The parasite is then passed on through the cat's feces. It doesn't make the cat sick, so a pregnant woman may not know if her cat has it.

Follow these tips:

• If possible, have someone else change the litter box. If you have to clean it, wear disposable gloves and wash your hands thoroughly with soap and warm water afterwards.
• Change the litter box daily. The parasite doesn't become infectious until one to five days after it's shed in the feces.
• Wear gloves when gardening in a garden or handling sand from a sandbox because cats may have excreted feces in them. Be sure to wash your hands with soap and warm water afterwards.
• Cover outdoor sandboxes to prevent cats from using them as litter boxes.
• Feed your cat commercial dry or canned food. Never feed your cat raw meat because it can be a source of the T. gondii parasite.
• Keep indoor cats indoors. Be especially cautious if you bring outdoor cats indoors.
• Avoid stray cats, especially kittens.
• Don't get a new cat while you're pregnant.

Note: If you have a cat and are concerned about exposure to Toxoplasma, talk to your doctor or healthcare provider.

What is foodborne illness?

• It's a sickness that occurs when people eat or drink harmful microorganisms (bacteria, parasites, viruses) or chemical contaminants found in some foods or drinking water.
• Symptoms vary, but may include: stomach pain, vomiting, diarrhea, fever, headache, or body aches. Sometimes you may not feel sick, but whether you feel sick or not, you can still pass the illness to your unborn child without even knowing it.

Why are pregnant women at high risk?

• You and your growing fetus are at high risk from some foodborne illnesses because during pregnancy your immune system is altered, which makes it harder for your body to fight off certain harmful foodborne microorganisms.
• Your unborn baby's immune system is not developed enough to fight off harmful foodborne microorganisms.
• For both mother and baby, foodborne illness can cause serious health problems - or even death.

4 Simple Steps to Keep You and Your Baby Healthy

There are many bacteria that can cause foodborne illness, such as E. coli O157:H7 and Salmonella. Here are 4 Simple Steps you should follow to keep yourself and your baby healthy during pregnancy and beyond!

1. Clean

• Wash hands thoroughly with warm water and soap.
• Wash hands before and after handling food, and after using the bathroom, changing diapers, or handling pets.
• Wash cutting boards, dishes, utensils, and countertops with hot water and soap.
• Rinse raw fruits and vegetables thoroughly under running water.

2. Separate

• Separate raw meat, poultry, and seafood from ready-to-eat foods.
• If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.
• Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.

3. Cook

• Cook foods thoroughly. Use a food thermometer to check the temperature. See the Apply the Heat (PDF | 20.3KB ) chart for the recommended cooking times for foods.
• Keep foods out of the Danger Zone: The range of temperatures at which bacteria can grow - usually between 40° F and 140° F (4° C and 60° C).
• 2-Hour Rule: Discard foods left out at room temperature for more than 2 hours. When temperatures are above 90° F (32° C), discard food after 1 hour.

4. Chill

• Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place an appliance thermometer in the refrigerator, and check the temperature periodically.
• Refrigerate or freeze perishables (foods that can spoil or become contaminated by bacteria if left unrefrigerated).
• Use ready-to-eat, perishable foods (dairy, meat, poultry, seafood, produce) as soon as possible.

2 Foodborne Risks for Pregnant Women

As a mom-to-be, there are 2 specific foodborne risks that you need to be aware of. These risks can cause serious illness or death to you or your unborn child. Follow these steps to help ensure a healthy pregnancy.

1. Listeria monocytogenes

What it is: A harmful bacterium that can grow at refrigerator temperatures where most other foodborne bacteria do not. It causes an illness called listeriosis.

Where it's found: Refrigerated, ready-to-eat foods and unpasteurized milk and milk products.

How to prevent illness:

• Follow the 4 Simple Steps above.
• Do not eat hot dogs and luncheon meats - unless they're reheated until steaming hot.
• Do not eat soft cheese, such as Feta, Brie, Camembert, "blue-veined cheeses," "queso blanco," "queso fresco," and Panela - unless it's labeled as made with pasteurized milk. Check the label.
• Do not eat refrigerated pâtés or meat spreads.
• Do not eat refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.)
• Do not drink raw (unpasteurized) milk or eat foods that contain unpasteurized milk.

2. Toxoplasma gondii

What it is: A harmful parasite. It causes an illness called toxoplasmosis that can be difficult to detect.

Where it's found: Raw and undercooked meat; unwashed fruits and vegetables; contaminated water, soil; dirty cat-litter boxes; and outdoor places where cat feces can be found.

How to prevent illness:

• Follow the 4 Simple Steps above.
• If possible, have someone else change the litter box. If you have to clean it, wash your hands with soap and warm water afterwards.
• Wear gloves when gardening or handling sand from a sandbox.
• Don't get a new cat while pregnant.
• Cook meat thoroughly.

CLEAN

Wash hands and surfaces often

Did you know that foodborne pathogens, such as bacteria, parasites, and viruses are invisible without a microscope and can spread throughout the kitchen and get on cutting boards, utensils, sponges, countertops, and food? If eaten, harmful foodborne pathogens can cause foodborne illness. Keep your family safe by keeping your hands, surfaces, and utensils clean. And, make sure fruits and veggies are washed thoroughly, too!

Clean Hands Are Key!

How to Wash Hands:

• Wet hands thoroughly with warm water and add soap.
• Thoroughly scrub your hands, wrists, fingernails, and in between fingers - for at least 20 seconds.
• Rinse, then dry hands with a clean cloth towel or use a paper towel so you can throw the germs away!

When to Wash Hands:

• Before and after handling food.
• After using the bathroom, changing diapers, or handling pets.

Did You Know?
20% of consumers don't wash hands and kitchen surfaces before preparing food.

Keep These Handy...

• Make sure there is handwashing soap and paper towels or a clean cloth towel at every sink in your home.
• If soap and water aren't available, alcohol-based wipes or gel formulas are effective for sanitizing hands.

Surface Safety

Wash cutting boards, dishes, utensils (including knives), and countertops with hot, soapy water after preparing each food item and before going on to the next food.

Sanitize It!

Periodically sanitize kitchen countertops using a kitchen sanitizer. One teaspoon of liquid chlorine bleach per quart of clean water can also be used to sanitize surfaces. Leave the bleach solution on the surface for about 10 minutes to be effective.

• Replace excessively worn cutting boards (including plastic, non-porous acrylic, and wooden boards). Bacteria can grow in the hard-to-clean grooves and cracks.
• Consider using paper towels to clean up kitchen surfaces. Then, throw the germs away with the towels! If you use cloth towels, launder them often, using hot water. Note: Don't dry your hands with a towel that was previously used to clean up raw meat, poultry, or seafood juices. These raw juices may contain harmful bacteria that can spread to your hands and throughout the kitchen.

Keep pets off kitchen counters and away from food.

Fridge TIPS

• Clean your refrigerator regularly.
• Wipe up spills immediately.
• Clean inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse.
• Once a week, check expiration and "use by" dates, and throw out foods if the date has passed.

Fruits & Veggies

• Rinse raw fruits and vegetables thoroughly under running water to help remove germs and soils. (Don't use soap, detergents, or bleach solutions.)
• For thick or rough-skinned vegetables and fruits (potatoes, carrots, cantaloupe, etc.), use a small vegetable brush to remove surface dirt. Try to cut away damaged or bruised areas on produce - bacteria can thrive in these places.

SEPARATE

Separate, Don't Cross-Contaminate

Raw animal foods such as meat, poultry, seafood, eggs, and unpasteurized milk products can contain harmful pathogens. Here's how to properly handle these foods to prevent cross-contamination - the spread of pathogens from foods, hands, utensils, or food preparation surfaces to another food.

Protect yourself, your baby, and other family members by keeping harmful bacteria from s-p-r-e-a-d-i-n-g!

Safely Separate

Separate raw meat, poultry, and seafood from ready-to-eat foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home. Consider placing these raw foods inside plastic bags in your grocery shopping cart to keep the juices contained.

Seal It

• To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or sealable plastic bags.

Lather Up

• Thoroughly wash cutting boards, dishes, and utensils (including knives) with soap and hot water after they come in contact with raw meat, poultry, seafood, eggs, and unwashed fresh produce.

Cutting Boards: Take Two

• If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables.
• If two cutting boards aren't available, prepare fruits and vegetables first, and put them safely out of the way. Wash cutting boards thoroughly with soap and hot water. Then, prepare the raw meat, poultry, or seafood. Follow by washing the cutting board again.

Clean Your Plate

• Place cooked food on a clean plate. If cooked food is placed on an unwashed plate that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.

Marinating Mandate

• Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don't re-use these marinades on cooked foods, unless you boil them first.
• Never taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.

COOK

Cook to Proper Temperatures

Heating foods to the right temperature for the proper amount of time will kill harmful bacteria that cause foodborne illness. Use a food thermometer to check the internal temperature. Keep food and your family safe by practicing these TIPS.

The Danger Zone...

This refers to the range of temperatures at which bacteria can grow - usually between 40° and 140° F (4° and 60° C). For food safety, keep food below or above the "danger zone." Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.

See the Apply the Heat (PDF | 20.3KB) chart for the "danger zone."

Meat and Poultry

• Cook ground beef, veal, lamb, and pork to at least 160° F (71° C).
• Cook all poultry to a minimum of 165° F (74° C).
• Cook beef, pork, veal, and lamb roasts and chops to at least 145° F (63° C), with a 3 minute rest time.

Take Special Care with Ground Meat and Poultry
When meat and poultry are ground up, bacteria that might have been on the surface of the meat or poultry can end up inside. Make sure the meat is cooked all the way through, so harmful bacteria are killed. Always use a food thermometer to check.

Eggs

• Cook eggs until the yolks and whites are firm.
• Cook fried eggs for 2 to 3 minutes on each side, 4 minutes in a covered pan.
• Cook scrambled eggs until they're firm throughout.
• Boil eggs for 7 minutes.
• Don't use recipes in which eggs remain raw or only partially cooked.

Make these recipes safer by...

• Adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
• Purchasing pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:
• Fresh, pasteurized eggs in the shell (found in the refrigerator section).
  • Liquid, pasteurized egg products (found in the refrigerator section).
  • Frozen, pasteurized egg products (found in the frozen food section).
  • Powdered egg whites (found in the baking section).

Seafood

Finfish should be cooked to an internal temperature of 145° F (63° C). When a food thermometer is not available or appropriate, follow these tips to determine when seafood is done:

• Cook fish until it's opaque (milky white) and flakes with a fork.
• Cook shrimp, lobster, and scallops until they reach their appropriate color. The flesh of shrimp and lobster should be an opaque (milky white) color. Scallops should be opaque (milky white) and firm.
• Cook clams, mussels, and oysters to the point at which their shells open. This means that they are done. Throw away the ones that didn't open.
• Shucked clams and shucked oysters are fully cooked when they are opaque (milky white) and firm.

Leftovers

• Reheat leftovers to 165° F (74° C).
• Bring leftover sauces, soups, and gravies to a boil.
• Don't leave food out at room temperature for more than two hours. On a hot day (90° F or higher), reduce this time to one hour.

Microwave Musts!
Microwaves often cook foods unevenly. This uneven cooking creates hot and cold spots in the food; and bacteria can survive in the cold spots. Microwaves also heat fats, sugars, and liquids more quickly than carbohydrates and proteins. For example, the gravy for your roast may be bubbling hot, but the meat may still be cold!

Tips to even out the Cooking

• Add a little liquid to the food and cover it with plastic wrap (vented in a corner) or a glass cover. This creates steam, which kills harmful bacteria.
• For even heating, turn the dish several times during cooking, and stir soups and stews periodically during reheating.
• When done cooking, make sure the food is hot and steaming. Using a food thermometer, test the food in two or three different areas to check that it has reached a safe internal temperature.
• Follow the recommended "let stand" times on food packages or in recipes. Food finishes cooking during the stand time.
• After defrosting food in the microwave, cook the food immediately. Keep in mind that some areas of the food may become warm and begin to cook while you're defrosting. However, the internal temperature of the food probably hasn't reached the temperature needed to kill harmful bacteria. It may have reached the "danger zone," the temperatures at which bacteria grow. That's why you should be sure to cook the food as soon as you're finished defrosting.

Chill

Refrigerate Promptly
At room temperature, harmful bacteria can grow rapidly in food. The more bacteria there are, the greater your chances of becoming sick. Cold temperatures keep most harmful bacteria from multiplying, so keep perishable foods (foods that can spoil or become contaminated by bacteria) in the refrigerator.

Prompt refrigeration of foods will help keep you and your family safe!

Cool Rules

• Your refrigerator should register at 40° F (4° C) or below and the freezer unit at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically.
• Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation.
• Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.
• Hot food won't harm your refrigerator, so it's okay to place hot food inside. Be sure to divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
• Marinate foods in the refrigerator - not at room temperature.

Don't Pack Your Refrigerator...

• Don't pack the refrigerator too full with food. Cold air must circulate to keep food safe.

...But Be Sure to Pack Your Cooler

• At outdoor events, use a cooler to keep perishable foods cold. And, fill the cooler with food and ice or cold packs. A full cooler will maintain its cold temperatures longer than one that's partially filled.

Did You Know? 23% of consumers' refrigerators are not cold enough!

3 Ways to Defrost Frozen Foods

1. In the refrigerator. Cold temperatures keep most harmful bacteria from multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.

Note: Don't defrost foods at room temperature. Bacteria can grow in the "danger zone," the range of temperatures usually between 40° and 140° F (4° and 60° C).

So you're thinking about becoming pregnant! This is one of the most important and wonderful decisions you could make. But before you begin to knit those booties, keep in mind there are steps you can take before you become pregnant to help give your baby a healthy start.

Toxoplasma is a foodborne risk that can have an effect on your baby even before conception! This section tells you how this can happen and outlines the steps you need to take to protect your unborn baby if you become pregnant.

Another way to give your little one a good start is to follow this Dietary Advice for Moms-to-Be.

It's Positive! Once you conceive, be sure to check out While You're Pregnant. You'll learn about specific food safety issues you should be aware of throughout your pregnancy!

Nutritionists recommend that everyone consume a balanced diet, including:

• A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starchy, and other
• Fruits, especially whole fruits
• Grains, at least half of which are whole
• Fat-free or low-fat dairy, including milk, yogurt, cheese, and or fortified soy beverages
• A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas) and nuts, seeds, and soy products
• Oils

In addition to this general dietary advice, there are three key dietary tips for Moms-to-Be to follow for their developing baby’s health. These three tips matter even before you become pregnant, since some nutrients or unwanted elements may accumulate before you are pregnant or realize you are pregnant.

Dietary Tip #1: Folic Acid

Folic acid is a B vitamin and essential nutrient that helps prevent birth defects, such as neural tube defects, when taken before and during pregnancy. The neural tube begins developing into an unborn baby’s spinal cord and brain during the first month of pregnancy, when a woman might not even know she is pregnant. Moms-to-Be can get adequate folic acid by eating the following foods:

• Leafy, dark green vegetables
• Legumes (dried beans and peas)
• Citrus fruits and juices
• Most berries
• Whole grains
• Breakfast cereals
• Fortified corn masa

Women who are or who may become pregnant should consume 400 to 800 micrograms of folic acid daily.

Dietary Tip #2: Advice About Eating Fish

Fish and other protein-rich foods have nutrients that can help a child’s growth and development. Due to the evidence of benefits from eating fish, women who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces per week of a variety of fish, from choices that are lower in methylmercury. In January 2017, FDA and EPA issued final advice regarding fish consumption based on levels of methylmercury in fish. This advice is specifically for women who are pregnant, might become pregnant, or are breastfeeding…and for young children.

Mercury is an element that occurs naturally in the environment and is also released to the environment through many types of human activity. It can collect in streams, lakes, and oceans and is turned into methylmercury in the water or sediment. It is this type of mercury that is present in fish. Methylmercury can be harmful to the developing brain and nervous system. The highest methylmercury levels are found in large, long-lived fish, such as king mackerel, marlin, orange roughy, shark, swordfish, tilefish (from the Gulf of Mexico), and bigeye tuna. So, Moms-to-Be should avoid these seven fish.

Goal: Moms-to-Be should eat 2 to 3 servings of a variety of fish each week from the “Best Choices” list below or 1 serving a week from the “Good Choices” list below. If you eat fish caught by family or friends, check for fish advisories. If there is no advisory, eat only 1 serving and no other fish that week.

Dietary Tip #3: Grains

Moms-to-Be should consume a variety of foods, including varied grains (including wheat, oats, and barley), for good nutrition. Rice, which is a major global food source, is also a leading dietary source of a naturally-occurring form of arsenic that may have developmental effects on infants and lead to adverse pregnancy outcomes. By varying their grains, Moms-to-Be can promote better health for their babies.

Congratulations - you're pregnant! This is an exciting time for you and your family. During these nine months, you'll probably experience lots of changes, particularly in your eating habits. As you crave different foods, be aware of the risks of harmful foodborne bacteria. It can cause foodborne illness and can harm you and your baby.

Food Safety Matters! Food safety is not only important while you're pregnant, but it's key to keeping you and your family healthy for a lifetime.

Welcome to Safe Eats, your food-by-food guide to selecting, preparing, and handling foods safely throughout your pregnancy and beyond!

Protein in meat, poultry, and seafood is an important nutrient in your diet, but it can also be an ideal environment for some harmful bacteria. Here's how to keep harmful bacteria at bay and your family safe.

Clean Is Key!

Your first steps in food safety are...

• Wash hands thoroughly with warm water and soap before and after handling raw meat, poultry, and seafood.
• Wash cutting boards, dishes, and utensils (including knives), and countertops with soap and hot water after they come in contact with raw meat, poultry or seafood.

Sanitize It!

Kitchen countertops that come in contact with raw meat, poultry, and seafood can be sanitized using a kitchen sanitizer. One teaspoon of liquid chlorine bleach per quart of clean water can also be used to sanitize surfaces. Leave the bleach solution on the surface for about 10 minutes to be effective.

S-E-P-A-R-A-T-E

Improper handling of raw meat, poultry, and seafood can set the stage for cross-contamination - the spread of bacteria from foods, hands, utensils, and food preparation surfaces to another food. Here's how to stop it:

• Separate raw meat, poultry, and seafood from ready-to-eat foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home. Also, consider placing these raw foods inside plastic bags in your grocery shopping cart to keep the juices contained.
• To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or sealable plastic bags.
• If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. If two cutting boards aren't available, prepare fruits and vegetables first, and put them safely out of the way. Wash the cutting board thoroughly with soap and hot water. Then, prepare the raw meat, poultry, or seafood. Follow by washing the cutting board again.
• Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don't reuse these marinades on cooked foods - unless you boil them before applying.
• Never taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.
• Place cooked food on a clean plate for serving. If cooked food is placed on an unwashed plate that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.

CHILL!

To keep all meats, poultry, and food in general safe...

• Your refrigerator should register at 40° F (4° C) and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may temporarily register slightly higher than 40° F (4° C). This is okay.

When storing seafood...

• Buy only fresh seafood that's refrigerated or properly iced.
• Refrigerate or freeze seafood immediately if you're not going to cook it right away.

Moms-to-Be: Advice About Eating Fish

Due to the evidence of benefits from eating fish, women who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces per week of a variety of fish, from choices that are lower in methylmercury.

Choices to Avoid
Highest Mercury Levels

• King mackerel
• Marlin
• Orange roughy
• Shark
• Swordfish
• Tliefish (Gulf of Mexico)
• Tuna, bigeye

Pre-stuffed Poultry: Fresh Vs. Frozen

• Avoid purchasing fresh, raw whole poultry that's been pre-stuffed. The raw-meat juices mixing with the stuffing can cause bacterial growth.
• Frozen, raw whole poultry that's been pre-stuffed is safe and should be cooked in its frozen state; don't defrost it first.

COOK IT RIGHT!

Raw fish (such as sushi or sashimi) or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish, so it's important to cook fish thoroughly. Here's how...

Seafood

Finfish should be cooked to an internal temperature of 145° F (63° C). When a food thermometer is not available or appropriate, follow these tips to determine when seafood is done:

• Cook fish until it's opaque (milky white) and flakes with a fork.
• Cook shrimp, lobster, and scallops until they reach their appropriate color. The flesh of shrimp and lobster should be an opaque (milky white) color. Scallops should be opaque (milky white) and firm.
• Cook clams, mussels, and oysters until their shells open. This means that they are done. Throw away the ones that didn't open.
• Shucked clams and shucked oysters are fully cooked when they are opaque (milky white) and firm.

Eating Raw Seafood Is Risky - A pregnant woman and her unborn baby are at risk if she eats raw or undercooked seafood. Moms-to-be should avoid eating raw or undercooked finfish or shellfish (including oysters, clams, mussels, and scallops).

Meat/Poultry

Cook raw meat and poultry to safe internal temperatures. Always use a clean food thermometer to check the internal temperature of these foods. Make sure it goes straight into meats, but doesn't come out the other side and touch the pan. Cook meat and poultry to these temperatures:

Meat

Cook beef, pork, veal, and lamb roasts, steaks, and chops to at least 145° F (63° C), with a 3 minute rest time.

Ground Meat

Cook ground beef, veal, lamb, and pork to at least 160° F (71° C).

Cook ground poultry to 165° F (74° C).

Poultry

Cook all poultry to minimal safe internal temperature of 165° F (74° C).

Consumers may wish to cook poultry to a higher temperature for personal preference.

Questions and Answers

"How can I tell if fish is fresh?"

Perfectly fresh fish and shellfish have virtually no odor. It's only when seafood starts to spoil that it takes on a "fishy" aroma. Fresh fish will have these signs:

• The eyes are clean and bulge a little.
• Whole fish and fillets have firm and shiny flesh and bright, red gills free from slime.
• The flesh springs back when pressed.
• There is no darkening around the edges or brown or yellowish discoloration.
• The fish smells fresh and mild, not "fishy" or ammonia-like.

Note: Keep in mind that just because fish is fresh doesn't mean it's bacteria-free. You still need to follow the food safety tips above when handling or preparing fresh fish.

"What should I look out for when buying frozen seafood?"

You should follow these guidelines:

• Don't buy frozen seafood if its package is open, torn, or crushed on the edges.
• Don't buy packages that are above the frost line in the store's freezer.
• If you can see through the package, look for signs of frost or ice crystals, which could mean the fish has been stored a long time or defrosted and refrozen. In this case, you shouldn't buy it.
• There should be no white spots, dark spots, discoloration or fading, or red or pink flesh to indicate drying-out.

"Some of my favorite seafoods are raw clams and oysters. Why aren't they safe to eat?"

They're unsafe because raw seafoods are more likely to contain parasites or bacteria than foods made from cooked seafood. In addition, clams, mussels, and other mollusks get their food by filtering large quantities of water through their shells. In doing so, they can accumulate more bacteria and viruses than finfish. This makes raw mollusks particularly unsafe to eat. Seafood that's been cooked thoroughly is safe to eat.

"Should I stop marinating meat, poultry, and seafood at room temperature while I'm pregnant?"

Actually, you should discontinue this practice whether you're pregnant or not. Marinade that's been used on raw meat, poultry, and seafood contains raw juices, which may contain harmful bacteria. And, bacteria grow rapidly at room temperature. Refrigeration slows bacterial growth, so for your safety, foods should always be refrigerated while marinating.

Welcome to Safe Eats, your food-by-food guide to selecting, preparing, and handling foods safely throughout your pregnancy and beyond!

Dairy and eggs are an important part of a healthy diet. Careful handling of these foods will help prevent foodborne illness. Here's how to do it...

Eggs-tra Care for Eggs...

Some raw eggs can be contaminated with harmful bacteria. Here are some egg safety tips:

• Cook eggs thoroughly until the yolks and whites are firm.
• Cook scrambled eggs until they're firm throughout.
• Cook fried eggs for 2 to 3 minutes on each side, or cook 4 minutes in a covered pan.
• Avoid eating or tasting foods that may contain raw or lightly-cooked eggs, such as:
  • Raw batter, filling, or cookie dough made with raw eggs
  • Eggnog and other egg-fortified beverages that are not thoroughly cooked
  • Homemade and fresh-made dressings and sauces made with raw eggs -
    • Caesar salad dressing
    • Béarnaise sauce
    • Hollandaise sauce
    • Aioli sauce
    • Homemade mayonnaise
  • Homemade ice cream
  • Mousse
  • Meringue
  • Tiramisu

Note: Commercial mayonnaise, dressing, and sauces contain pasteurized eggs that are safe to eat.

Safe Ways to Make Your Favorite Egg-containing Foods!

• Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
• Make recipes that call for raw eggs safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
• Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:
  • Fresh, pasteurized eggs in the shell (found in the refrigerator section)
  • Liquid, pasteurized egg products (found in the refrigerator section)
  • Frozen, pasteurized egg products (found in the frozen food section)
  • Powdered egg whites (found in the baking section)

The Chill Factor

Cold temperatures keep most harmful bacteria from multiplying, so to prevent the growth of bacteria, keep milk and milk products refrigerated at 40° F (4° C) and follow expiration and "use-by" dates on products.

Be Sure Dairy is Pasteurized!

All milk sold in interstate commerce is pasteurized (heat-processed to kill harmful bacteria). However, other dairy products, such as some cheeses, are not necessarily made with pasteurized milk. These products may be produced and sold locally, such as on dairy farms or local cheese stores. Be sure that all the dairy products you consume are made with pasteurized milk. Check the label.

Moms-to-Be: Watch Out for Listeria monocytogenes
Listeria monocytogenes is a bacterium that can be found in unpasteurized milk and cheese made from unpasteurized milk. It can be particularly harmful to you and your unborn baby.

Smart Talk....

"I haven't heard about pasteurized eggs in the shell until now. What are they and where can I get them?"
Today, some manufacturers are pasteurizing eggs in the shell. Eggs in the shell are heated to a temperature that kills bacteria, but doesn't cook the eggs. Pasteurized eggs in the shell can be found in the refrigerator section of some supermarkets. Read the label to check.

"I've tasted cake batter from a mixing bowl since I was a child. Why is it an issue now?"The issue is Salmonella Enteritidis, a harmful bacterium that can be found in raw eggs. Tasting raw cookie dough or raw cake batter than contains raw eggs is risky. The U.S. Centers for Disease Control and Prevention estimate that one egg in 20,000 may be contaminated. Although the number of eggs affected is small, there have been cases of foodborne illness caused by contaminated eggs. To be safe, avoid tasting raw batter, filling, or raw cookie dough that contains raw eggs.

"Is store-bought cookie dough ice cream safe to eat?"
Yes, it's made from specially-produced cookie dough that's pasteurized, so eat on!

"I love 'queso fresco,' a Mexican-style cheese, but it's often made with unpasteurized milk. Is there a way to make it safely?"
If you enjoy making your own cheeses at home, be sure to use pasteurized milk.

Fresh fruits, veggies, and juices taste good and are good for you. Careful selection and handling of these foods will prevent foodborne illness. Follow these tips to be safe.

Wash those Fruits and Veggies!

Raw fruits and vegetables can become contaminated with harmful bacteria. Here's the proper way to prepare and handle them safely:

• Thoroughly rinse raw fruits and vegetables under running water before eating or preparing them, especially fruits that require peeling or cutting - like cantaloupe and other melons. Bacteria can be found on the outer rind or peel.
• Don't use soap, detergents, or bleach solutions to wash produce.
• As an added precaution, use a small vegetable brush to remove surface dirt.
• Try to cut away damaged or bruised areas - bacteria can thrive in these places.

Pregnant Women Be Aware!

Toxoplasma, a parasite that can be found on unwashed fruits and vegetables, can be particularly harmful to a mom-to-be and her unborn baby.

The Sprout Issue

Bacteria can get into sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Sprouts grown in the home are also risky if eaten raw. Many outbreaks have been linked to contaminated seed. If pathogenic bacteria are present in or on the seed, they can grow to high levels during sprouting - even under clean conditions. To reduce the risk:

• Avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean).
• Cook sprouts thoroughly. This significantly reduces the risk of illness.
• Check sandwiches and salads purchased at restaurants and delicatessens. They may often contain raw sprouts. Request that raw sprouts not be added to your food.

Juicy TIPS...

When fruits and vegetables are peeled, cut, or fresh-squeezed, harmful bacteria that may be on the outside can spread to the inside of the produce. To prevent foodborne illness, only drink those juices that have been pasteurized or otherwise treated to kill harmful bacteria. Read the label! Also, remember to thoroughly rinse raw fruits and vegetables under running water before eating or preparing them at home.

Pasteurized Juice: Where to Find It

Pasteurized or Shelf-stable Juice

Pasteurized juice can be found in the refrigerated or frozen juice sections of stores. Like milk, pasteurized juice must be refrigerated or frozen.

Shelf-stable juice is able to be stored unrefrigerated on the shelf and is normally found in the non-refrigerated juice section of stores. It's packaged in treated containers, such as boxes, bottles, or cans.

Unpasteurized or Untreated Juice

These are normally found in the refrigerated sections of grocery stores, health-food stores, cider mills, or farm markets. Such juices must have this warning on the label:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Note

Juices that are fresh-squeezed and sold by the glass, such as at farmer's markets, at roadside stands, or in some juice bars, may not be pasteurized, or otherwise treated to ensure their safety. Warning labels are not required on these products. Pregnant women and young children should avoid these juices.

If you can't tell if a juice has been processed to destroy harmful bacteria, either don't use the product or boil it to kill any harmful bacteria.

Smart Talk...

"I never read the labels on juice. Isn't all juice pasteurized?" Ninety-eight percent of the juice sold in the U.S. is pasteurized (heat is applied to the juice to kill harmful bacteria). The remaining 2% of juice is unpasteurized and may contain harmful bacteria. For your safety and that of your baby, always read the labels to make sure juice is pasteurized.

"I love 'smoothies'! Are they safe to drink while I'm pregnant?" There have been foodborne illness outbreaks associated with drinking "smoothies" (blended fruit drinks) made with unpasteurized juice. "Smoothies" made with pasteurized juice are safe to drink. If you're making "smoothies" at home or ordering one from a restaurant, make sure it's made with pasteurized juice. Also, if you're using fresh fruits, be sure to wash them thoroughly under running water.

"I thought the acid in juice would kill any bacteria that might be present. Is this not true?" No, acid doesn't always kill bacteria, often it only slows or stops bacterial growth. Plus, there are some bacteria that are very resistant to acid. For example, E. coli O157:H7 can survive in acidic juices, like orange or apple, for a long time.

Protecting you and your unborn baby from Listeria monocytogenes just takes following these careful food selection and preparation tips.

Tips for Moms-to-Be

What Is It?Listeria monocytogenes is a bacterium that can be found in ready-to-eat, perishable foods such as dairy, meat, poultry, and seafood. It's unusual because it can grow at refrigerator temperatures where most other foodborne bacteria do not. It can also be particularly harmful to you and your unborn baby.

Check Time and Temperatures

• Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may register slightly higher than 40° F. This is okay.
• Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation. Follow the 2-Hour Rule: Discard food that's left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.
• Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.

Clean the Fridge

• Clean your refrigerator regularly.
• Wipe up spills immediately.
• Clean the inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse.
• Once a week, check expiration and "use by" dates, and throw out foods if the date has passed. Follow the recommended storage times for foods.

To Eat or Not to Eat?

Don't eat:

• Hot dogs, deli meats, and luncheon meats - unless they're reheated until steaming hot.
• Soft cheeses like Feta, Brie, and Camembert, "blue-veined cheeses," or "queso blanco," "queso fresco," or Panela - unless they're made with pasteurized milk. Make sure the label says, "made with pasteurized milk."
• Refrigerated pâtés or meat spreads.
• Refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.)
• Raw (unpasteurized) milk or foods that contain unpasteurized milk.

It's okay to eat:

• Canned or shelf-stable (able to be stored unrefrigerated on the shelf) pbtés and meat spreads.
• Canned or shelf-stable smoked seafood.
• Pasteurized milk or foods that contain pasteurized milk.

"I've heard about Listeria monocytogenes in relation to pregnancy. What is it that makes this bacterium more harmful to me and my baby than other foodborne bacteria?"
All foodborne bacteria can pose a risk to pregnant women and people in general, so it's important for everyone to always follow good food safety practices. But, because a pregnant woman's immune system is constantly changing during these nine months, certain foodborne pathogens, such as Listeria monocytogenes and Toxoplasma gondii (a parasite that can be found in raw or undercooked pork, lamb, or venison; contaminated water; and cat litter) and methylmercury (a metal found in some fish and shellfish), are more effective in crossing the placenta into the fetus than other foodborne pathogens.
These risks often don't make the mother feel very sick, but can have a severe effect on her unborn baby. The good news is... they're easy to prevent!

"Does the temperature of my refrigerator really matter in helping reduce the growth of Listeria monocytogenes?"
Yes, making sure that the inside temperature of your refrigerator registers at 40: F (4: C) is really important! Listeria monocytogenes can grow at refrigerator temperatures, but at 40: F (4: C) or below, it grows more slowly. Remember, the more bacteria there are, the greater the chances for foodborne illness. Plus, using ready-to-eat, perishable foods as soon as possible means that Listeria monocytogenes has less time to grow. And, be sure to follow the guidelines above for cleaning your refrigerator. This will also help keep Listeria monocytogenes at bay!

"I've read about food recalls in the news involving Listeria monocytogenes. What should I do if I have food that's recalled because of Listeria monocytogenes?"
Don't eat any food that's recalled and removed from grocery store shelves. Always return recalled food to the place where you bought it.

When you eat out, look at your surroundings before you even sit down. If it's not clean, you should consider eating somewhere else. Also, make sure you wash your hands with soap and warm water before eating. If soap and water aren't available, use alcohol-based wipes or gel formulas to clean your hands.

Make a Clean Start

Waiting at a restaurant, cafeteria, or a fast food place can be an enjoyable experience. But, because you're pregnant, you need to take special care that the food served to you is safe. During pregnancy, your immune system is weakened, which makes it harder for your body to fight off harmful foodborne microorganisms that cause foodborne illness. Here's how to stay safe.

What's On the Menu?

When dining out: Remember that harmful bacteria can be hidden in some foods on the menu, so pay close attention to the type of food it is and how it's prepared.

Cook Thoroughly: Please always request that your food be cooked thoroughly, especially meat, poultry, fish, and eggs. When a hot meal is served, make sure it's piping hot and thoroughly cooked. If it's lukewarm, send it back.

Eating It Raw is Risky: Raw fish (such as sushi or sashimi) or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish. Don't eat raw or undercooked finfish or shellfish (including oysters, clams, and mussels).

Moms-to-Be: Don't Order These

King mackerel, marlin, orange roughy, shark, swordfish, tilefish (from the Gulf of Mexico), and bigeye tuna. These fish can contain high levels of methylmercury, an element that can be harmful to your unborn baby. Due to the evidence of benefits from eating fish, women who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces per week of a variety of fish, from choices that are lower in methylmercury.

Raw sprouts of any kind (including alfalfa, clover, and radish). Bacteria can get into the sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Check sandwiches and salads. They may often contain raw sprouts. Request that raw sprouts not be added to your food.

Juice by the glass. Juices that are fresh squeezed and sold by the glass, at some juice bars, for example, may not be pasteurized or otherwise treated to ensure their safety. Warning labels are not required on these products. Pregnant women and young children should avoid all unpasteurized juices.

Harmful bacteria can be found in raw or undercooked eggs. Some restaurants may use uncooked eggs in foods like Caesar salad dressing, custards, and some sauces. Avoid foods that might contain raw or undercooked eggs.

If you're unsure about the ingredients in a particular dish, ask your server before ordering it.

Bringing In

With meal portions getting bigger, more and more people are packing the doggie bag with leftovers to enjoy later. Take care to handle leftovers, take-out, and delivered foods safely.

Leaving A Restaurant With A Doggie Bag?

Handle the leftovers with care. If you won't be arriving home within 2 hours of being served, don't take the leftovers home with you. And, remember that the inside of a car can get very warm, and bacteria can grow rapidly in foods if they're left in these conditions. To be safe, it's best to go directly home after eating out and put your leftovers in the refrigerator as soon as you arrive.

A Note About Take-Out Foods

When hot, cooked food is purchased, get the food home quickly and eat it right away. Don't let it sit out at room temperature. Cold foods should be eaten within 2 hours of preparation. Otherwise, store it in the refrigerator or freeze it for eating at another time.

Special Delivery

For delivered foods, eat the food within 2 hours after it arrives to prevent harmful bacteria from multiplying. If the food is not going to be eaten within two hours, you can keep it hot in the oven with the temperature set at or above 200° F (93° C). Side dishes, like stuffing, must also be kept hot in the oven. Covering food will help keep it moist while you keep it warm. Check with a food thermometer to make sure that the food is held at an internal temperature of 140° F (60° C).

The Danger Zone: The "danger zone" is the range of temperatures at which bacteria can grow - usually between 40° and 140° F (4° and 60° C). For food safety, it's important to keep food below or above the "danger zone."

Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than 2 hours. When temperatures are above 90° F (32° C), discard food after 1 hour.

​​​​​​Send out those baby announcements - your bundle of joy has finally arrived! You've completed your first nine months of the journey. Now, here's how you, grandparents, and caregivers can help keep baby's food safe from here on...

Foodborne illness is a serious health issue, especially for your new baby and any other children in your home. Each year in the U.S., 800,000 illnesses affect children under the age of 10. Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off foodborne bacterial infections. That's why extra care should be taken when handling and preparing their food.

Infants and young children are particularly vulnerable to foodborne illness because their immune systems are not developed enough to fight off foodborne bacterial infections. In fact, 800,000 illnesses affect children under the age of 10 in the U.S. each year.

Handwashing

Your First Step in Keeping Your Children Safe

Your hands can pick up bacteria and spread bacteria to your baby - for example, from:

• Diapers containing feces and urine
• Raw meat, poultry, seafood, and eggs
• Pets, such as dogs, cats, turtles, snakes, birds, and lizards.
• Soil

Washing your hands can remove harmful bacteria, so wash your hands often to help prevent foodborne illness. Also, teach your children how and when to wash their hands.

3 Critical Handwashing Steps

1. Wet your hands thoroughly with warm water and add soap.
2. Thoroughly scrub your hands, wrists, fingernails, and in between fingers - for at least 20 seconds.
3. Rinse, then dry hands with a clean cloth towel or use a paper towel so the germs are thrown away.

"Washing hands is one of the most important actions parents can take to prevent foodborne illness in their children." (FDA)

When to Wash

• Before and after handling food.
• After using the bathroom, changing diapers, or handling pets.

Who's Not Washing?

According to a Penn State University study on mothers with infants less than four months old:

41% didn't wash their hands after petting animals;

32% didn't wash their hands after changing the baby's diaper;

15% didn't wash their hands after using the bathroom;

10% didn't wash their hands after handling raw meat;

5% didn't wash their hands after gardening or working with soil.

Foodborne Illness: When to Call the Doctor

Prevention is key to keeping your baby safe from infections. However, food-handling mistakes can happen. If your baby experiences any of the following symptoms, he or she may have foodborne illness and may need to see a doctor:

• Blood in diarrhea
• Prolonged, high fever
• Not taking fluids
• Not able to keep anything down due to vomiting

In these cases, take your baby to a doctor or healthcare provider immediately. He or she can properly diagnose foodborne illness, have the specific bacteria identified if necessary, and prescribe the best treatment.

Handling Baby's Food Safely...

Protect your baby and young children by following these DOs and DON'Ts for preparing and handling their food safely.

DOs:

• Follow the manufacturer's recommendations for preparing bottles before filling them with formula or milk. Observe "use-by" dates on formula cans.
• Check to see that the safety button on the lid of commercial baby-food jars is down. If the jar lid doesn't "pop" when opened, don't use the product. Discard any jars with chipped glass or rusty lids.
• Use detergent and hot water to wash all blenders, food processors, and utensils (including the can opener) that come in contact with a baby's foods. Rinse well with hot water after washing.
• Transport bottles and food in an insulated cooler when traveling with the baby. Perishable items (milk, formula, or food) left out of the refrigerator or without a cold source for more than two hours should not be used. Cold temperatures keep most harmful bacteria from multiplying.
• Freeze homemade baby food by putting the mixture into an ice cube tray. Note: One cube equals one serving. Cover with heavy-duty plastic wrap and place the tray in the freezer. Once the food cubes are frozen, pop them into a freezer bag or airtight container and date it. Store for up to three months (discard unused food after three months). As an option, small jars can also be used for freezing. Leave about 1/2 inch of space at the top because food expands when frozen.

DON'Ts:

• Don't make more formula than you will need. Formula can become contaminated during preparation. If a large quantity of formula is prepared and not properly refrigerated, bacteria can multiply to very large numbers. The more bacteria there are, the greater the chances for foodborne illness. Preparing formula in smaller quantities on an as-needed basis greatly reduces the possibility of contamination. If using powder, reconstitute immediately before feeding. If using liquid concentrates or ready-to-feed products, follow label instructions provided by the manufacturer.
• Don't put a bottle back in the refrigerator if the baby doesn't finish it. Harmful bacteria from a baby's mouth can be introduced into the bottle during feeding; they can grow and multiply even after refrigeration (some bacteria can grow at refrigerator temperatures) and reheating. The temperature that's needed to kill harmful bacteria is extremely high for consumption by a baby. Also, it's not a good idea to repeatedly reheat formula because lots of nutrients can be lost.
• Don't feed a baby from a jar of baby food and then put it in the refrigerator. Saliva on the spoon may contaminate the remaining food. Instead, put a serving size on a dish. Refrigerate the food remaining in the jar. Throw away the food in the serving dish that's not eaten.
• Don't use honey as a sweetener to entice babies to drink water from a bottle. Honey isn't safe for children less than a year old. It can contain the Clostridium botulinum organism that could cause serious illness or death.
• Don't give raw or unpasteurized milk or unpasteurized fruit or vegetable juice to infants or young children. Unpasteurized milk or juice may contain harmful bacteria. Unpasteurized juices are normally found in the refrigerated sections of grocery stores, health-food stores, cider mills, or farm markets. Such juices must have this warning on the label: WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, older adults, and persons with weakened immune systems.
  NOTE: Juices that are fresh-squeezed and sold by the glass, such as at farmer's markets, at roadside stands, or in some juice bars, may not be pasteurized, or otherwise treated to ensure their safety. Warning labels are not required on these products. Young children should avoid these juices. If you can't tell if a juice has been processed to destroy harmful bacteria, either don't use the product or boil it to kill any harmful bacteria.
• Don't leave formula out at room temperature for more than 2 hours. Harmful bacteria can grow rapidly in food at room temperature. Discard formula that's been left out for more than two hours.
• Don't place dirty diapers in the same bag with bottles or food. Harmful bacteria from a dirty diaper can spread to baby's food.
• Don't give infants "teas" brewed from star anise. Brewed "teas" containing star anise have been associated with illnesses affecting infants. The illnesses ranged from serious neurological effects, such as seizures, to vomiting, jitteriness, and rapid eye movement.

Two Ways to Heat Breast Milk or Formula

(for bottles with disposable inserts or hard plastic and glass bottles)

1. In Hot Tap Water
   Place bottle under hot, running tap water until the desired temperature is reached. This should take one-to-two minutes.
2. On the Stove
   Heat water in a pan. Remove the pan from the heat and set the bottle in it until it's warm.

Special Notes:

When heating baby's milk, always shake the liquid to even out the temperature and test on top of your hand - not the wrist (this is one of the areas least sensitive to heat) - before feeding. Milk that's "baby-ready" should feel lukewarm.

Heating breast milk or infant formula in the microwave is not recommended. Studies have shown that microwaves heat baby's milk and formula unevenly. This results in "hot spots" that can scald a baby's mouth and throat.

Safe Microwaving of Solid Foods

Studies show that the when baby food is microwaved in a jar, it's often heated unevenly. The hottest places are in the center of the foods. The coolest places are next to the glass sides, which could lead you to believe that the food is not too hot. Follow these precautions when microwaving baby's food.

• Don't microwave baby foods in the jar. Instead, transfer the food to a dish before microwaving it. This way the food can be stirred and taste-tested for temperature.
• Microwave 4 ounces of solid food in a dish for about 15 seconds on high power. Always stir, let stand 30 seconds, and taste-test before feeding.
• Don't heat baby-food meats, meat sticks or eggs in the microwave. Use the stovetop instead. These foods have a high fat content, and since microwaves heat fats faster than other substances, these foods can cause splattering and overheating.

Special Note: When heating baby's food, always stir, let stand 30 seconds, and taste-test before feeding. Food that's "baby-ready" should taste or feel lukewarm.

How to Store Mother's Milk

Careful home handling and storage of breast milk is essential in preserving its special qualities. Here's how to properly store breast milk:

• Refrigerate breast milk if it will be used within 3 to 5 days. If the milk will not be used in that time, it should be frozen - but only for a maximum of 3-6 months. Date it when you freeze it.
• Store breast milk in the back of the freezer, not in the freezer door. The door is the warmest spot in the freezer. This avoids the possibility of unintentionally defrosting the milk, which can happen with frequent openings and closings of the door.

Safe Storage of Baby Food

* Before you express breast milk, be sure to wash your hands with soap and water. If soap and water are unavailable, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Make sure the area where you are expressing and your pump parts and bottles are clean. Breasts and nipples do not need to be washed before pumping. For more information on safely preparing and storing expressed breast milk.

Important Tips to Remember for Baby...

• Don't leave baby food solids or liquids out at room temperature for more than two hours.
• Don't put a bottle or baby-food back in the refrigerator if the baby doesn't finish it.
• To reduce the risks of choking, be watchful of babies and young children while they are eating, and teach children to chew their food well.
  (In addition, the American Academy of Pediatrics recommends that children younger than 4 years old not be fed any round, firm food unless it is cut into small pieces no larger than one-half inch.)
  For more on choking, see MedlinePlus: Choking
• Remember the Seven Things Pregnant Women and Parents Need to Know About Arsenic in Rice and Rice Cereal

Preventing foodborne illness is easy as...

1. Clean - Wash hands and surfaces often.

2. Separate - Don't cross-contaminate.

3. Cook - Cook to proper temperatures.

4. Chill - Refrigerate promptly.

Safe Food Handling for Social Events

Make food safety the center of your entertaining activities during your pregnancy and beyond!

4 Steps to Safe Food Shopping

1. Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and your grocery bags. Raw juices from these foods can contain harmful bacteria, which can spread to other foods. Consider placing these raw foods inside plastic bags to keep the juices contained.
2. Don't purchase foods if the "sell by" date has passed.
3. Transport food home right away and refrigerate perishables immediately to prevent any bacteria from rapidly growing in the food.
4. When the weather's hot, place groceries in the air-conditioned passenger compartment of your car rather than the hot trunk. Bacteria can multiply rapidly at high temperatures.

Take Note, Moms-to-Be!

Don't include these foods on your shopping list. They're not safe for you or your unborn baby.

• Sushi or sashimi. Raw fish (including oysters, clams, mussels, and scallops) or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish.
• King mackerel, marlin, orange roughy, shark, swordfish, tilefish (from the Gulf of Mexico), and bigeye tuna. Due to the evidence of benefits from eating fish, women who are pregnant or breastfeeding should consume at least 8 and up to 12 ounces per week of a variety of fish, from choices that are lower in methylmercury. For more information, see Dietary Advice fo Moms-to-Be.
• Raw Sprouts (including alfalfa, clover, radish, and mung bean). Bacteria can get into sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Sprouts grown in the home are also risky if eaten raw. Many outbreaks have been linked to contaminated seed. If pathogenic bacteria are present in or on the seed, they can grow to high levels during sprouting - even under clean conditions.
• Unpasteurized or Untreated Juice. These are normally in the refrigerated sections of grocery stores, health-food stores, cider mills, or farm markets. Such juices must have this warning on the label:
  WARNING: This product has not been pasteurized and therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
  Note: Juices that are fresh-squeezed and sold by the glass, such as at farmer's markets, at roadside stands, or in some juice bars, may not be pasteurized or otherwise treated to ensure their safety. Warning labels are not required on these products. Pregnant women and young children should avoid these juices.
  If you can't tell if a juice has been processed to destroy harmful bacteria, either don't use the product - or boil it before using it to kill any harmful bacteria.
  It's okay to drink pasteurized or shelf-stable juice. Pasteurized juice can be found in the refrigerated or frozen juice sections of stores. Like milk, pasteurized juice must be refrigerated or frozen. Shelf-stable juice is able to be stored unrefrigerated on the shelf and is normally found in the non-refrigerated juice section of stores. It's packaged in shelf-stable containers, such as boxes, bottles, or cans.

A Note About Listeria monocytogenes

This bacterium that can be particularly harmful to you and your unborn baby and can be found in these foods:

• Hot dogs, deli meats, and luncheon meats. They're okay to eat if you reheat them until steaming hot.
• Soft cheeses (including Feta, Brie, Camembert, "blue-veined cheeses," "queso blanco," "queso fresco," and Panela). They're okay to eat if the label says they're made with pasteurized milk. Check the label.
• Refrigerated pbtés or meat spreads.
• Refrigerated smoked seafood. They're okay to eat if in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.)
• Raw (unpasteurized) milk or foods that contain unpasteurized milk. All milk sold in interstate commerce is pasteurized (heat-processed to kill harmful bacteria). However, other dairy products, such as some cheeses, are not necessarily made with pasteurized milk. These products may be produced and sold locally, such as on dairy farms or local cheese stores. Be sure that all the dairy products you consume are made with pasteurized milk. Check the label.

3 Ways to Safely Defrost Frozen Foods

1. In the refrigerator. Cold temperatures keep most harmful bacteria from multiplying.
2. In cold water. Change the water every half-hour to keep the water cold.
3. Using the microwave, but cook the food immediately after it's defrosted.

Note: Don't defrost foods at room temperature. Bacteria can grow in the "danger zone," the range of temperatures usually between 40° and 140°F (4° and 60°C).

Fun Platters

Be creative and tempt your party guests with an array of fun platters, but keep food selections safe. Here's how:

Cook Thoroughly

• Heating foods to the right temperature for the proper amount of time kills harmful bacteria, so cook meat, poultry, fish, and eggs thoroughly. For the recommended cooking temperatures, see Cook.
• Some raw eggs can contain harmful bacteria. Some of your favorite homemade recipes may call for raw or lightly-cooked eggs. These may include recipes for Caesar salad dressing, ice cream, custards, chocolate mousse, and some sauces. Here are safe ways to make your favorite egg-containing foods:
  • Add the eggs to the amount of liquid called for in the recipe, then heat the mixture thoroughly.
  • Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
• Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:
  • Fresh, pasteurized eggs in the shell (found in the refrigerator section).
  • Liquid, pasteurized egg products (found in the refrigerator section).
  • Frozen, pasteurized egg products (found in the frozen food section).
  • Powdered egg whites (found in the baking section).

Keep Cool

Refrigerate all perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) up until serving time. These foods include:

• Finger sandwiches
• Cheese chunks
• Soufflés
• Fruit salad
• Dips
• Foods that contain dairy products

Buffet Bonanza

Plan a bacteria-free buffet with these helpful tips:

Size Matters

If you're planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet portions small. Prepare a number of small platters and dishes ahead of time. Store cold back-up dishes in the refrigerator or keep hot dishes in the oven set at 200° to 250° F (93° C to 121° C) prior to serving. This way, your late-arriving guests can enjoy the same appetizing arrangements as the early arrivals.

Take Temperatures

Hot foods should be kept at an internal temperature of 140° F (60° C) or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, crock pots, and warming trays. Note: Some warmers only hold food at 110° to 120° F (43° C to 49° C), so check the product label to make sure your warmer has the capability to hold foods at 140° F or warmer.

Chill Out

Cold foods should be kept at 40° F (4 ° C) or colder. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than 2 hours, place plates of cold food on ice to retain the chill.

Keep It Fresh

Don't add new food to an already-filled serving dish. Instead, replace nearly-empty serving dishes with freshly-filled ones. Bacteria from people's hands may have contaminated the food. Plus, bacteria may have started to multiply at room temperature.

Watch the Clock

Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90°F, the safe-holding time is reduced to 1 hour.

Leaving with Leftovers?

Be sure to refrigerate leftovers immediately after you arrive home.

First Things First

Always wash your hands thoroughly with soap and warm water before and after handling food.