Foods banned during pregnancy
Sushi, beef tartare, raw milk cheese … To avoid any risk of contamination of listeriosis and toxoplasmosis, certain foods are strongly discouraged during pregnancy. Little reminder.
Dietary restrictions during pregnancy are mainly aimed at avoiding listeriosis. This disease, caused by the bacterium Listeria monocytogenes, is transmitted to the fetus by the mother and can have serious consequences: risk of miscarriage or premature delivery. Some foods can also transmit toxoplasmosis, a patient who can cause miscarriage or malformations of the future mother is not immune. To avoid this, here are the primary foods “at risk” to be removed from your plate for a few months …
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Preparations made from raw fish are to be avoided as shellfish, crustaceans, smoked salmon, tarama, and surimi. Without cooking, all these products are likely to transmit listeriosis.
Meat carpaccio and tartar
As with fish, raw meat is not recommended. Not only can it transmit listeriosis, but also toxoplasmosis, if you are not immune. This infection is caused by a parasite, Toxoplasma gondii, which can be present in the soil, raw food and meat. A single slogan therefore for your steaks: to the point or well cooked!
Raw milk cheeses
Camembert, brie … no thanks! For a few months, you will have to give up raw milk cheese, especially soft cheese. Prefer pressed cheeses (emmental, gouda …) and pasteurized cheeses. Remember to remove the crust.
Always because of the listeriosis, avoid rillettes, pâté, foie gras, jelly products, smoked ham … Bacon is allowed, as long as it is well cooked, as all the goods of animal origin. You consume.
Whose fault is it? To raw eggs! They may be carriers of the bacteria of listeriosis, but also of salmonella. Prepare industrial mayonnaise made from pasteurized eggs. This recommendation applies to all dishes made from uncooked eggs: chocolate mousse in particular.
The rules of hygiene to be respected to avoid the proliferation of bacteria
- To avoid contamination, clean your refrigerator frequently with bleach. Make sure the temperature is low enough: 4 ° C.
- If you cook leftovers, consume them within 24 hours and reheat them. The germ of listeriosis does not resist above 100 ° C.
- Wash your hands before and after cooking and cleaning your utensils after use.
- Wash fruits and vegetables thoroughly before preparation, including salad, including in a bag.
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