PT  - JOURNAL ARTICLE
AU  - Tam, Carolyn
AU  - Erebara, Aida
AU  - Einarson, Adrienne
TI  - Food-borne illnesses during pregnancy
DP  - 2010 Apr 01
TA  - Canadian Family Physician
PG  - 341--343
VI  - 56
IP  - 4
4099  - http://www.cfp.ca/content/56/4/341.short
4100  - http://www.cfp.ca/content/56/4/341.full
SO  - Can Fam Physician2010 Apr 01; 56
AB  - QUESTION After hearing about outbreaks of illness resulting from Listeria and Salmonella, many of my patients are wondering about the risks of food-borne illnesses during pregnancy and what they can do to reduce their chances of contracting them. ANSWER Although heating or cooking food is the best way to inactivate food-borne pathogens, improved standards and surveillance have reduced the prevalence of contaminated foods at grocery stores. Therefore, it is no longer necessary for pregnant women to avoid foods like deli meats and soft cheeses (associated with Listeria); soft-cooked eggs (associated with Salmonella); or sushi and sashimi. Regardless of whether seafood is raw or cooked, pregnant women should choose low mercury seafood (eg, salmon and shrimp) over higher mercury varieties (eg, fresh tuna). Pregnant women should ensure that their food is obtained from reputable establishments; stored, handled, and cooked properly; and consumed within a couple of days of purchasing.