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