Food safety in pregnancy - Pregnant women have lower levels of immunity than usual and may be more at risk of getting diseases carried by food.
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Food safety
in pregnancy
Pregnant women have lower levels of
immunity than usual and may be more at
risk of getting diseases carried by food.
This booklet provides advice and
guidance on what you can do to
avoid dangerous food bugs.
Higher risk foods
to avoid when pregnant
• Chilled ready-to-eat foods such as those bought
from a supermarket deli or restaurant buffet unless
they are heated until piping hot.
• Prepared ready-to-eat foods such as store-bought
sandwiches where you can’t be certain of product
age, storage conditions, or the preparer’s food
handling practices.
• Soft and semi-soft pasteurised cheese e.g. brie,
camembert, feta, blue, mozzarella, ricotta.
• Raw milk (unpasturised), raw milk cheeses and raw
milk yoghurts.
• Cold cooked or smoked chicken.
• Processed meats such as ham, pâté, salami or
luncheon.
• Prepared salads including rice or pasta salad,
coleslaw, roasted vegetable and green salads.
• Raw or smoked seafood including sushi, smoked
salmon, marinated mussels, or oysters.
• Raw eggs e.g. in smoothies, mayonnaise or desserts
like mousse.
• Soft serve ice cream.
• Cream or custard especially in pre-made cakes
or pastries (unless newly opened or home-made
and fresh).
• Hummus and other dips containing tahini
(which has been linked to both Salmonella and
Listeria infection).
ACKNOWLEDGEMENT:
We are grateful to Dr Cathy Pikholz and Dr Greg Simmons for
the original development of this resource in association with
antenatal educators and pregnant women in Auckland.
Why safe food is important in pregnancy
Although New Zealand In extreme cases, bugs found in food can cause miscarriage,
still or premature birth, and serious illness or even death to
has one of the safest newborn babies. But even less severe cases of foodborne
food supplies in the illness can sideline you from the task at hand – developing a
healthy baby.
world, expectant
mothers need to take The good news is that by taking some basic food safety steps
you can prevent most foodborne illness. If others in your
extra precautions house help with the cooking and shopping, ask them to follow
around food – to protect these tips too.
their own health and Information on the nutritional needs and healthy eating for
pregnant women is in the Ministry of Health’s booklet Eating
the health of their
for Healthy Pregnant Women (www.healthed.govt.nz).
developing baby.
During pregnancy,
Food safety in a nutshell
your immunity is
• Wash and dry your hands thoroughly.
lower so you and • Be FoodSmart: clean, cook, chill.
your unborn baby are • Avoid high risk foods (see our pullout guide).
more susceptible than
usual to the kinds of
foodborne illnesses
that affect everyone.
1
Foodborne illnesses to avoid
Washing and drying Listeria and Toxoplasma are two infections you can get
through food which are rare but particularly dangerous when
your hands properly you are pregnant.
is one of the most Listeria is a bacterium found in the environment, including
in animal faeces, on plants, in soil and in water. As a result,
effective things you
Listeria can occur on raw food or contaminate prepared food.
can do to prevent Unlike most bacteria, Listeria can grow on food in the fridge.
The disease caused by Listeria – listeriosis – may cause
foodborne illness. miscarriage or early labour or the baby may be born with the
infection and need treatment with antibiotics.
To avoid listeriosis:
• avoid eating higher risk foods (see box on inside
front page or pull-out guide)
• wash or cook food thoroughly
• keep to ‘use by’ and ‘best buy’ dates and store food
at the recommended temperatures
• eat packaged perishable foods within a couple of
days of opening.
2
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Toxoplasma infection can occur through cross-contamination
after gardening where cats have deposited their faeces, or Symptoms of
through direct contact with cats. It can also come from eating foodborne illness
unwashed vegetables, undercooked meat, or drinking raw
or unpasteurised milk and ready-to-eat cured meats such Most types of foodborne illness
have fairly similar symptoms.
as salami and ham. The disease caused by toxoplasma –
toxoplasmosis – may cause eye or brain damage in your See your doctor as soon as
unborn baby. possible if you have any of the
following:
• nausea
To avoid toxoplasmosis: • vomiting
• wash your hands after handling raw • diarrhoea
meat and vegetables and after gardening
• stomach pain
• ask someone else to empty your cat’s litter tray, or
• headache
wear gloves to do it
• swollen glands
• wash and dry hands well after touching or cleaning
up after animals. • flu-like symptoms including
fever and muscle aches.
Some other common foodborne
illnesses to watch out for:
Campylobacter is a bacterium commonly found in animals
and the environment. Campylobacteriosis is New Zealand’s
most commonly reported foodborne illness. In pregnancy it
may cause miscarriage and premature labour.
Salmonella is a bacterium quite commonly found in raw
meats, poultry, raw (unpasteurised) milk and raw milk
cheeses and yoghurts, seafood, fresh produce (including
sprouts), and foods such as kebabs and sandwiches handled
by infected foodhandlers. Salmonellosis is New Zealand’s
second most commonly reported foodborne illness. In
pregnancy it can cause stillbirth on rare occasions.
3
Be FoodSmart during your pregnancy
Follow these basic Clean
FoodSmart steps to • Wash and dry your hands thoroughly before and after
preparing food and especially after handling raw meat and
help reduce the risk poultry, using the toilet or helping a child to go to the toilet,
covering a sneeze or a cough, changing nappies, touching
of bacteria pets, and gardening.
multiplying on food, • Use clean tea towels and hand towels.
or spreading from • Use different coloured cloths for the dishes, the bench
and the floor or use paper towels and disinfectant to wipe
one type of food up raw meat juices or floor spills.
• Use separate chopping boards and utensils for raw meats
to another. and cooked or ready-to-eat foods (e.g. salad) – or wash
the chopping board well between uses.
• Put cooked food onto a clean plate, not the one you used
when the food was raw.
• Change your dish cloths or sponges regularly and clean
them by: washing in hot water, soaking in bleach solution
for at least one hour, wetting then microwaving for 2 to
4 minutes on high, or putting through a full cycle in
the dishwasher.
• Cover food to protect it from flies or cross-contamination
from raw meat juices.
Microwaving
• Stir food to avoid uneven cooking which leaves cold
spots where bugs can survive.
• Cover food as this allows it to cook or thaw
more evenly.
• Leave food for the recommended standing time so
it finishes cooking.
4
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Cook
• Defrost food in the fridge overnight or on the defrost
setting in the microwave and make sure it’s defrosted right
through before cooking.
• Preheat the oven so that food cooks as quickly as possible.
• Keep raw and cooked foods separate.
• Cook or reheat food thoroughly. Cook chicken, mince and
sausages right through – the only way to be really sure is
to use a meat thermometer to check they are cooked to
Clean
the safe internal temperature of 75°C.
• Marinate food in the fridge and cook the marinade before
pouring it over cooked food.
• Eat cooked food while it is still hot – don’t leave it to stand
at room temperature for more than two hours.
• Reheat leftovers until piping hot (over 70ºC) and do not
reheat more than once.
Chill
• Fridges should be between 2ºC and 4ºC. If you
overload the fridge or open it often, it will have difficulty
Cook
staying cold.
• Freezers should be between –15ºC and –18ºC ie, cold
enough that the food is frozen solid.
• Cover food before putting in the fridge or leaving out
for serving – food can be covered and left at room
temperature for up to two hours before it should be
eaten, reheated right through, put back in the fridge, or
thrown out.
• Cover and store raw meat on the bottom shelf of the fridge
so juices don’t drip on other food. Chill
5
Be FoodSmart during your pregnancy
Eating well during Wash your hands
your pregnancy is Washing and drying your hands properly is one of the most
effective things you can do to prevent foodborne illness.
essential, but it’s
Drying is just as important as washing.
also important to • Wash + dry = clean.
eat safely. • Wash your hands thoroughly, using plenty of soap.
• Rinse them well.
• Dry hands well on a clean, dry hand towel or paper towel.
• Keep hand towels for hands only, or use paper towels –
don’t use the tea towel.
• Use a fresh hand towel daily
(and change it more often if it is dirty).
Buy safe food
Food that has passed its “use by” date is not safe to eat and it
is illegal to sell it.
Food may be sold and eaten after its “best by” date but we
don’t recommend this for pregnant women.
Don’t buy:
• food in damaged packets or tins or in loose vacuum
packs – vacuum packaging should be tight around
the food, with no air pocket
• chilled products that are not cold to the touch
• frozen products that are not frozen solid
• hot foods that are not piping hot
(e.g. cooked chicken).
6
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Store food safely
• Keep food in covered containers and store as Take food home safely
recommended by the manufacturer.
• At the supermarket, make sure
• Eat food before the “use by” and “best by” dates and
raw meat and chicken are
within two days of opening the package or container.
packed separately from the
• Throw away food that has passed its “use by” date. rest of your groceries to stop
• Use food within two days of opening the package cross-contamination from raw
or container. meat juices.
• Keep your fridge between 2°C and 4°C. • Take food straight home or
• Leftover hot food should be covered and put in the fridge transport it in a chilly bin then
as soon as it has stopped steaming; hot food will cool more put it into the fridge or freezer
quickly if put into a shallow covered dish in the bottom of right away – never leave food
the fridge where it is colder. in a hot car or sitting around
waiting to be put away.
• Throw out leftovers after two days and never freeze food
more than once.
• Only drink treated water.
Canned foods
Other foods that are usually safe to eat are those that are shelf-
stable (i.e. able to be stored in the pantry rather than the fridge)
or canned. Shelf-stable foods can be kept unopened at room
temperature for a long time and are not usually a risk for Listeria,
provided they are stored and used as per the manufacturer’s
instructions. Canned foods such as canned tuna and chicken
receive heat treatment which removes bacteria, and the
packaging will prevent others from growing. However, once the
food has been opened, it is important to consume it immediately.
7
When eating raw foods or eating out
The principles of Foods that are eaten raw
food safety are the • Fruits and vegetables may harbour dirt, insects or residues
from sprays. Thoroughly wash produce in safe (treated)
same for raw foods water.
and takeaways as • Raw shellfish. Don’t eat raw shellfish and foods made with
raw fish, such as sushi. These can sometimes contain
they are for foods harmful bacteria and viruses.
prepared at home. • Milk and milk products (e.g. milk, cheese, and yoghurt)
are important sources of protein and calcium during
pregnancy. Most milk products sold in New Zealand are
pasteurised, which greatly reduces the risk of bugs that
can make you sick. Ideally, they should be consumed
within two days of opening, or can be used as an
ingredient in cooked foods if older than two days. Don’t
eat raw (unpasteurised) milk and raw milk cheeses or
yoghurts.
• Soft, pasteurised cheeses (e.g. brie, camembert, blue,
ricotta, mozzarella and feta) should generally not be eaten
uncooked while you are pregnant. However, if you’ve
bought them in the manufacturer’s original packaging,
they can be eaten in small quantities immediately after
opening. Do not reseal and eat them later, and do not
eat if they have been cut and repackaged in a deli or
supermarket as they may have become contaminated.
8TOP TIP
Restaurants, cafes and takeaways
Overseas travel
The principles of food safety are the same for takeaway foods
as they are for foods prepared at home. Some countries have extremely
high rates of foodborne illness, and
• Piping hot food, well-done meats and foods that have water supplies may not be safe.
been well-cooked immediately before eating can be
• Take special care that food
considered safe, e.g. cooked-to-order meals, deep fried
(especially meats, pre-prepared
and baked foods, or hot freshly-made pizza. Hot soup is a or ready-to-eat foods, and
healthy alternative that is generally safe to eat. uncooked, peeled fruit and
• Don’t eat high-risk foods such as sushi, salads salads) and water (including
and sandwiches (see Higher risk foods to avoid when ice) is safe to eat and drink.
pregnant on inside cover). • Pregnant women should seek
advice from their doctor, a
• Avoid buffets or smorgasbords where food may have been
local public health unit or
sitting uncovered, allowed to cool, or contaminated by
travel health clinic before
other people.
travelling overseas.
9In pregnancy you need more…
Folate is found Folic acid
naturally in • Before you get pregnant and during the first trimester of
pregnancy you need an increased amount of folic acid, a
food – especially B vitamin which helps form your baby’s blood cells and
nerve tissue. If you don’t get enough folic acid your baby
green vegetables has a higher risk of developing neural tube defects such
and grains. as spina bifida and anencephaly.
• Folate is found naturally in food – especially green
vegetables and grains. Folic acid, which is the synthetic
form of folate, is voluntarily added to some foods,
e.g. some breakfast cereals and some bread. However, it
is hard to get enough folate or folic acid from your diet, so
the Ministry of Health recommends you take
a folic acid tablet.
• For at least four weeks before you conceive and for the
first 12 weeks of pregnancy you should take a registered
800 microgram folic acid tablet daily. Women with a
family history of neural tube defects may be advised to
take a higher dose of folic acid. Check with your doctor or
midwife to find out what is best for you.
• Folic acid tablets are available from pharmacies or on
prescription from your midwife or doctor. If you find out
that you are pregnant and have not been taking folic acid
tablets, you should start taking one immediately.
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Iodine
• During pregnancy and while breastfeeding you need an A subsidised iodine-
increased amount of iodine, which is essential for the growth
only tablet (containing
and development of your baby. Iodine occurs naturally
in most foods although usually in small amounts, so it is 150 micrograms)
important to take an iodine-only tablet and choose foods that
are rich in iodine but also safe for you and your baby. specifically made
• Choose foods that are good sources of iodine e.g. lowfat milk for pregnant and
products, eggs, cooked fish and some shellfish, home made
sushi and most bread. Refer to the pull-out guide in this breastfeeding women
booklet for additional information on the types and amounts
of fish and shellfish that can be safely consumed during
is available from
pregnancy. pharmacies or on
• Iodised salt will provide some iodine in your diet if used
instead of non-iodised salt in cooking or at the table. Most
prescription from your
commercially prepared bread has iodine added to it through doctor or midwife.
the use of iodised salt.
• A subsidised iodine-only tablet (containing 150 micrograms)
specifically made for pregnant and breastfeeding women is
available from pharmacies or on prescription from your doctor
or midwife. Other iodine supplements (including seaweed
and kelp supplements) are not recommended as the iodine
content in some of these products is extremely variable and
there are risks from having too much iodine.
• Care must be taken when choosing foods containing brown
seaweed, such as kelp, kombu, wakame, quandi-cai,
hiziki/hijiki, arame or Sargassum fusiforme which contains
naturally high and varying levels of iodine. If brown seaweed
is consumed regularly, the levels of iodine can be too high for
pregnant and breastfeeding women. It is recommended that
pregnant and breastfeeding women eat no more than one
serve a week of brown seaweed.
• If you have any concerns about iodine intake, talk to your
midwife or doctor about what is best for you and your
baby. 11In pregnancy watch out for…
Mercury Caffeine
Cooked fish is a healthy food for you and There is evidence that caffeine consumption
your growing baby. Fish is low in saturated may affect your baby’s growth during
fat and an excellent source of protein, pregnancy. Caffeine is naturally occurring
essential omega-3 fatty acids, iodine and in tea, coffee and chocolate, and is present
some vitamins. Omega-3 is important for the in many cola‑type soft drinks. Limit your
development of the central nervous system. consumption of caffeinated drinks while
pregnant. Energy drinks and shots, which
Mercury occurs naturally in the environment
may contain high levels of caffeine, are not
and accumulates in the aquatic food chain
recommended for pregnant or breastfeeding
as methyl-mercury, so all fish contain some
women. Be cautious about drinking herbal
methyl-mercury. If you are pregnant or
teas. Discuss this with your doctor or midwife.
considering pregnancy, keep your exposure
within safe limits by eating fish species
that have lower levels of mercury, and eat
Brown Seaweed
a variety of fish where possible. Most of the Be careful when choosing foods containing
commonly eaten fish species in New Zealand brown seaweed. Brown seaweeds are
can be eaten freely. See the pull-out guide typically sold dry and are used in soups
for recommended servings for various and stewed dishes, kelp salt and seaweed
fish species. salads. Brown seaweeds, such as kelp,
kombu, wakame, contain naturally high and
Cadmium varying levels of iodine. If brown seaweed
is consumed regularly the high levels of
Bluff oysters and queen scallops have high
iodine can be too high for pregnant and
cadmium concentrations. We recommend
breastfeeding women. It is recommended
you minimise your intake (regardless of how
that you eat no more than one serving of
they are prepared) during pregnancy.
brown seaweed a week. See the pullout guide
for a larger list of brown seaweeds.
Nori is a green seaweed which is also sold
dried and used in many seaweed-containing
products. Unlike brown seaweed, it contains
safe levels of iodine, so is not restricted to
one serving a week.
12Alcohol It is safest to avoid alcohol during pregnancy or if you are trying to get pregnant. Alcohol crosses the placenta so the foetus is affected by whatever the mother consumes. Excessive alcohol consumption is linked to foetal alcohol syndrome, which may damage your baby’s brain. Even if the mother drinks only small amounts, her baby may show behavioural and learning difficulties linked to alcohol. More information… Visit: www.foodsmart.govt.nz
www.foodsmart.govt.nz Ministry for Primary Industries PO Box 2835 Wellington 6140 NEW ZEALAND 0800 00 83 33 ISBN: 978-0-478-40521-7 (Print) ISBN: 978-0-478-40520-0 (Online) Revised January 2013 DISCLAIMER Every effort has been made to ensure the information in this guide is accurate. MPI does not accept any responsibility or liability whatsoever for any error of fact, omission, interpretation or opinion that may be present, however it may have occurred.
Pull-out guide to
food safety in pregnancy
FOOD TYPE WHAT TO DO
Breads and cereals
Breads all types OK to eat
Cakes, slices, muffins etc • plain OK to eat
• with added cream or custard Don’t eat (unless cream is newly opened and custard is home-made and fresh)
Cereals breakfast cereals, rice, pasta etc OK to eat – refer to milk and milk products below
Milk and milk products
• soft unpasteurised (raw milk) cheese
Cheese Don’t eat
(e.g. Roquefort)
Generally should not be eaten uncooked while pregnant. However, OK to eat
• soft pasteurised cheese in small quantities if purchased in the manufacturer’s original packaging and
• (e.g. brie, camembert, blue, ricotta, mozzarella, eaten immediately after opening. Do not reseal to eat later, and do not eat if
feta) they have been repackaged in a deli or supermarket as they may have become
contaminated
• hard cheese (e.g. cheddar, parmesan) OK to eat, store in fridge
• cottage cheese, cream cheese etc Buy in sealed packs; eat cold or cooked within two days of opening pack
Butter all types Ok to eat, store in fridge
fresh, unwhipped or whipped,
Cream Buy in sealed packs; eat within two days of opening pack
sour cream etc
Custard • ready-made chilled (packaged) Eat within two days of opening
Eat hot immediately after cooking; reheat leftovers until piping hot (over 70ºC)
• home-made
and eat within two days
Milk • pasteurised Ideally drink or use within two days of opening
• unpasteurised (raw) Don’t drink or use
Ice cream • packaged OK to eat
• soft serve Don’t eat
Yoghurt • pasteurised Ideally eat within two days of opening
• Unpasteurised (raw) Don’t eat
Eggs
in egg flips, eggnog, smoothies, home-made
Raw eggs mayonnaise and dressings, home-made ice Don’t eat
cream, mousse and tiramisu etc
Cooked eggs fried, scrambled, baked, poached, etc Cook well (firm yolks, firm scrambled eggs)
Meat and poultry
Cook until piping hot throughout, and until juices run clear (use a meat
thermometer to check temperatures); eat while hot; never eat rare or
Cooked meats beef, pork, chicken, mince, sausages etc
undercooked meats; store leftovers covered in fridge and eat within two days;
reheat leftovers until piping hot (over 70ºC)
ham, salami, luncheon, pâté, pastrami, biltong, or
Processed meats Don’t eat unless heated until piping hot
jerky (dried meat) etc
Cold cooked poultry any cold pre-cooked poultry (e.g. chicken, turkey) Don’t eat unless heated until piping hot
any raw meat, raw chicken or other poultry, Don’t eat or taste; don’t touch face, mouth or eyes while preparing; wash and dry
Raw meat
beef, pork etc hands well after touching raw meat
Seafood
Raw fish any raw fish (including marinated raw fish) Don’t eat
any raw shellfish (including marinated raw
Raw shellfish Don’t eat
mussels)
Smoked fish, chilled, pre-cooked fish, mussels, oysters*,
Don’t eat unless heated until piping hot
shellfish and crustacea scallops*, salmon, crayfish, prawns etc
FOOD TYPE WHAT TO DO
Vegetables, salads and fruits
Fruit all fresh fruits Wash and dry well just before eating
Vegetables • all fresh vegetables Wash and dry well just before eating raw, or wash before cooking
• frozen vegetables Cook; don’t eat uncooked frozen vegetables
• ready-made salads and coleslaws from delis,
Salads Don’t eat
salad bars etc
• home-made Wash salad ingredients well before using
Herbs fresh home-grown and store-bought Wash well before using
Miscellaneous
Store leftovers covered in fridge and eat within two days; reheat leftovers until
Leftovers cooked foods
piping hot (over 70ºC); never eat cold leftovers
canned fruit, vegetables, fish, seafood, meat, Eat immediately after opening tin (hot or cold); store uneaten leftovers covered in
Canned foods
sauces etc fridge and eat within two days; remove from can for storage
salad dressings (oil and vinegar), bought
Sauces, dressings
mayonnaise, tomato sauce, margarine-type Store in fridge once opened; check maximum storage time
and spreads
spreads etc
• store-bought (all types – even without raw
Sushi Don’t eat
seafood)
Use freshly cooked rice, and don’t use raw or cold cooked meat or seafood; eat
• home-made
immediately; don’t eat leftovers
Don’t eat unless stuffing is cooked separately (in a dish); eat hot; store leftovers
Stuffing stuffing from chicken or turkey
in fridge and eat within two days; reheat leftovers until piping hot (over 70ºC)
Hummus and tahini store-bought or home-made Don’t eat
• Brown seaweed** (i.e. kelp, kombu, wakame, Limit to 1 serve per week
arame, quandai-cai, hiziki/hijiki, or Sargassum
Seaweed fusiforme)
• Red or green seaweed (including nori and Ok to eat, see advice on sushi
karengo) used in sushi and dulse
* Bluff and Pacific oysters and queen scallops have high cadmium concentrations. We recommend you minimise your intake (regardless of how they are prepared) during pregnancy.
**Brown seaweeds contain naturally very high iodine concentrations. Brown seaweeds are typically sold dry and are used in soups, stewed dishes, kelp salt and seaweed salads.
Recommended servings for fish species to minimise mercury intakes
No restriction necessary
Anchovy • Arrow squid • Barracouta • Blue cod • Brill/Turbot • Brown trout (except from Lake Ellesmere) • Cockles • Eel, long or short finned • Elephant fish • Flounders • Gurnard • Hoki
• John Dory • Monkfish or stargazer • Mussels (green and blue) • Orange perch • Oysters (except Bluff and Pacific) • Parore • Scallops (except Queen) • Rainbow trout (only from non-
geothermal regions) • Skipjack tuna (No data for yellowfin tuna) • Sole (except Lemon sole) • Southern blue whiting • Surf clams (e.g. tuatua) • Tarakihi • Toothfish, Antarctic • Warehou
(common, silver and white) • Whitebait (Inanga)
3 – 4 servings per week acceptable
Albacore tuna • Alfonsino • Bass • Bluenose • Gemfish • Ghost sharks • Hake • Hapuka (Groper) • Javelin Fish • Kahawai • Kingfish • Lake Taupo trout • Leatherjacket • Lemon sole •
Ling • Mackerel (blue and jack) • Orange Roughy • Oreo dories • Red cod • Ribaldo • Rig (Lemonfish, Spotted dogfish) • Rock Lobster • Salmon (farmed) • Sea perch • Silverside • Skate
• Smooth oreo • Snapper • Sprats • Trevally
1 serving per 1 – 2 weeks acceptable
Cardinal fish • Dogfish (excluding rig) • Lake Rotomahana trout • Lake trout from geothermal regions • School shark (Greyboy, Tope) • Marlin (striped) • Southern bluefin tuna • SwordfishRestaurants and takeaways
When you eat out or buy unwashed vegetables soft cheeses Do not eat:
pre-prepared salads (unless cooked)
takeaways, you should avoid • raw eggs or foods
the same high-risk foods containing raw eggs
you would avoid at home. (such as mayonnaise,
Steaming hot food is your hollandaise sauce, Caesar
best choice. However, you dressing, some desserts)
have little control over the unwashed fruits
foods containing raw eggs,
undercooked seafood • unwashed fruits and
way food is prepared in
vegetables, raw sprouts,
restaurants and takeaways.
raw herbs
• pre-prepared cold
When eating in a foods such as salads,
restaurant or eating pre-prepared cold foods such unrefrigerated sandwiches
undercooked or raw meat
takeaway food: as salads, sandwiches
or sushi
• your food should be well • undercooked or raw meat,
cooked and prepared just poultry or seafood
before it is served to you • cold meats, pâté or cold,
• eat food that is smoked fish
cold meats, pâté
steaming hot or cold, smoked fish
undercooked poultry
• soft cheeses (unless
• avoid eating from buffets, cooked)
• smorgasbords, salad bars or • soft-serve ice cream.
from street vendors, as the
risks are harder to manage.
interpretation or opinion that may be present, however it may have occurred.
does not accept any responsibility or liability whatsoever for any error of fact, omission,
Every effort has been made to ensure the information in this guide is accurate. MPI
DISCLAIMER
Revised January 2013
ISBN: 978-0-478-40520-0 (Online)
ISBN: 978-0-478-40521-7 (Print)
0800 00 83 33
NEW ZEALAND
Wellington
PO Box 2526
Ministry for Primary Industries
Pull-out guide to
Food safety
in pregnancyYou can also read
