Food safety during pregnancy

The issue of food safety during pregnancy takes on particular connotations in consideration of the fact that some pathogenic microorganisms taken by the mother through food can cross the placental barrier and cause potential serious damage to the embryo or fetus. We are talking about microorganisms such as: Toxoplasma Gondii, which is a protozoan eliminated in cystic form not only by the cat improperly considered the only culprit, but also by other animals in the environment and, therefore, capable of contaminating vegetables, which, if not properly washed, can become a vehicle. Another very fearsome organism in pregnancy is Listeria Monocytogenes, much less frequent, but which can cause serious damage to the embryo and fetus, such as systemic infections, meningitis and risk of miscarriage, premature birth and prenatal mortality.

The key words to prevent these risks are 4: 1. WASH your hands when preparing food and moving on to cooking it and surfaces; 2. COOK, especially meat and fish; 3. SEPARATE AND COVER raw food from cooked food to avoid cross-contamination; 4. COOL the food after cooking, if it is to be stored, then place it in the fridge and not at room temperature.

What foods to avoid during pregnancy, regardless of personal antibody coverage? Raw fish, raw or undercooked meats, sufficiently unseasoned cured meats, fresh cheeses made with unpasteurized or pasteurized milk at low temperature (e.g. gorgonzola and brie) and ready-made salads. Therefore, fresh and possibly well-cooked foods are to be preferred.