Salmonella
in pregnancy
There are many germs that can cause food poisoning. The salmonella bacterium
is probably one of the most common. Salmonella food poisoning during pregnancy
can be very nasty, with severe vomiting, diarrhoea, a high temperature
and dehydration. Many sufferers need admission to hospital for treatment.
Although your baby will not be directly harmed, you may be very unwell.
Reducing your risk
The germs that cause food poisoning may be found in many raw foods. Our Is it safe? chart lists the main sources of infection. Follow
the guidelines for clean food preparation in the section headed toxoplasmosis
to further reduce your risk of illness.
- It has been estimated that about one raw egg in every 450 may be contaminated with
salmonella bacteria. Thorough cooking kills the bacteria. Cook eggs until both the white
and yolk are solid
- Boil medium-sized eggs (size 2) for at least seven minutes
- Poach eggs until the white of the egg is completely solid and the yolk is set firm
- Fry eggs on both sides
- Use pasteurised egg products (from large grocers or supermarkets) for recipes in which
eggs are eaten raw or lightly-cooked: royal icing, mayonnaise, meringue
Reading about these problems may alarm you. But do remember that the chances of either
you or your baby being affected by these germs is very small.
Reviewed by the babyworld midwife
|