Food Safe and Pregnant: Tips for the Holidays and Beyond
The holiday season is filled with parties, family gatherings, and lots of food. While everyone wants to keep food safe, it is especially important for pregnant women to do so.
Pregnant women are at increased risk of food poisoning. In fact, pregnant women are about ten times more likely than the general population to get sick from listeriosis, a rare but deadly foodborne infection caused by the bacteria Listeria. And, one in six Listeria infections occurs during pregnancy.
Here are some quick tips to help you make smarter food—and beverage—decisions [3.35 MB].
- Wash your hands often with soap and water, especially when:
- Touching raw meat, raw eggs or unwashed vegetables,
- Preparing food, and
- Before eating or drinking.
Refrigerate all leftovers within 2 hours of serving. See more holiday food safety tips [772 KB].
- Don't share forks, cups, or food with young children. Wash your hands often when around children. Their saliva and urine might contain a virus that could be harmful for you and your unborn baby.
- Cook your meat and poultry until it's well-done: Well-cooked is well eaten. Meat and poultry can carry harmful germs like E. coli and Toxoplasma. Always cook hamburger, chicken, and other meat items until they are well-done to ensure bacteria and parasites are killed in the cooking process. And, heat cold cuts until they are steaming to avoid possible contamination.
- Avoid raw or unpasteurized dairy: Raw or unpasteurized dairy can contain harmful bacteria. Avoid soft cheeses such as queso fresco, Brie, Camembert, feta, goat cheese, or Roquefort if they are raw or unpasteurized. Just say no to other unpasteurized or raw products, like milk or juice as well.
- Be aware of holiday beverages. To reduce the possibility of fetal alcohol syndrome, watch out for alcohol-containing holiday punches and eggnogs. Avoid eggnog entirely unless you know it was made with pasteurized eggs and contains no alcohol.
- Make sure eggs are thoroughly cooked before eating: Salmonella can live on both the outside and inside of normal-looking eggs. Many homemade and fresh-made foods are made with raw or undercooked eggs: Caesar dressing, ice cream, cookie dough, mayonnaise, and eggnog, to name a few. To avoid contamination and possible food poisoning, always use pasteurized eggs and avoid runny yolks by cooking thoroughly.
- To learn more about food safety and/or infections during pregnancy contact CDC-INFO at firstname.lastname@example.org or 1-800-CDC-INFO. Or, you may visit CDC's Pregnancy Information gateway, the FoodSafety.gov portal for pregnant women.
- Page last reviewed: December 16, 2015
- Page last updated: December 16, 2015
- Content source:
- National Center for Emerging and Zoonotic Infectious Diseases
- Page maintained by: Office of the Associate Director for Communication, Digital Media Branch, Division of Public Affairs