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Safe Eats
Food Safety for Moms-To-Be

Meat, Poultry & Seafood | Dairy & Eggs | Fruits, Veggies & Juices | Ready-to-Eat Foods | Eating Out & Bringing In

 

Meat, Poultry & Seafood
Protein in meat, poultry, and seafood is an important nutrient in your diet, but it can also be an ideal environment for some harmful bacteria. Here's how to keep harmful bacteria at bay and your family safe.

Clean Is Key!
Your first steps in food safety are...

  • Wash hands thoroughly with warm water and soap before and after handling raw meat, poultry, and seafood.
  • Wash cutting boards, dishes, and utensils (including knives), and countertops with soap and hot water after they come in contact with raw meat, poultry or seafood.

Sanitize It!
Kitchen countertops that come in contact with raw meat, poultry, and seafood can be sanitized using a kitchen sanitizer. One teaspoon of liquid chlorine bleach per quart of clean water can also be used to sanitize surfaces. Leave the bleach solution on the surface for about 10 minutes to be effective.

S-E-P-A-R-A-T-E
Improper handling of raw meat, poultry, and seafood can set the stage for cross-contamination - the spread of bacteria from foods, hands, utensils, and food preparation surfaces to another food. Here's how to stop it:

  • Separate raw meat, poultry, and seafood from ready-to-eat foods in your grocery shopping cart, refrigerator, and while preparing and handling foods at home. Also, consider placing these raw foods inside plastic bags in your grocery shopping cart to keep the juices contained.
  • To prevent juices from raw meat, poultry, or seafood from dripping onto other foods in the refrigerator, place these raw foods in sealed containers or sealable plastic bags.
  • If possible, use one cutting board for raw meat, poultry, and seafood and another one for fresh fruits and vegetables. If two cutting boards aren't available, prepare fruits and vegetables first, and put them safely out of the way. Wash the cutting board thoroughly with soap and hot water. Then, prepare the raw meat, poultry, or seafood. Follow by washing the cutting board again.
  • Marinades used on raw meat, poultry, or seafood can contain harmful bacteria. Don't reuse these marinades on cooked foods - unless you boil them before applying.
  • Never taste uncooked marinade or sauce that was used to marinate raw meat, poultry, or seafood.
  • Place cooked food on a clean plate for serving. If cooked food is placed on an unwashed plate that previously held raw meat, poultry, or seafood, bacteria from the raw food could contaminate the cooked food.

CHILL!
To keep all meats, poultry, and food in general safe...

  • Your refrigerator should register at 40° F (4° C) and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may register slightly higher than 40° F (4° C). This is okay.

When storing seafood...

  • Buy only fresh seafood that's refrigerated or properly iced.
  • Refrigerate or freeze seafood immediately if you're not going to cook it right away.

Moms-to-Be: Know the Facts About Methylmercury
Methylmercury is a metal that can be found in some fish. If you're pregnant or trying to become pregnant, don't eat swordfish, tilefish, king mackerel, and shark.

It's okay to eat other cooked fish/seafood as long as a variety of other kinds are selected during pregnancy or while a woman is trying to become pregnant. She can choose shellfish, canned fish, smaller ocean fish, or farm-raised fish. She can safely eat 12 ounces per week of a variety of cooked fish. A typical serving size of fish is from 3 to 6 ounces. Of course, if her serving sizes are smaller, she can eat fish more frequently.

Pre-stuffed Poultry: Fresh Vs. Frozen

  • Avoid purchasing fresh, raw whole poultry that's been pre-stuffed. The raw-meat juices mixing with the stuffing can cause bacterial growth.
  • Frozen, raw whole poultry that's been pre-stuffed is safe and should be cooked in its frozen state; don't defrost it first.

COOK IT RIGHT!
Raw fish (such as sushi or sashimi) or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish, so it's important to cook fish thoroughly. Here's how...

Seafood
Finfish should be cooked to an internal temperature of 145° F (63° C). When a food thermometer is not available or appropriate, follow these tips to determine when seafood is done:

  • Cook fish until it's opaque (milky white) and flakes with a fork.
  • Cook shrimp, lobster, and scallops until they reach their appropriate color. The flesh of shrimp and lobster should be an opaque (milky white) color. Scallops should be opaque (milky white) and firm.
  • Cook clams, mussels, and oysters until their shells open. This means that they are done. Throw away the ones that didn't open.

Eating Raw Seafood Is Risky
A pregnant woman and her unborn baby are at risk if she eats raw or undercooked seafood. Moms-to-be should avoid eating raw or undercooked finfish or shellfish (including oysters, clams, mussels, and scallops).

Cook raw meat and poultry to safe internal temperatures. Always use a clean food thermometer to check the internal temperature of these foods. Make sure it goes straight into meats, but doesn't come out the other side and touch the pan. Cook meat and poultry to these temperatures:

Meat

  • Cook beef, veal, and lamb roasts and steaks to at least 145° F (63° C).
  • Cook pork roasts and chops to at least 160° F (71° C).

Ground Meat

  • Cook ground beef, veal, lamb, and pork to at least 160° F (71° C).
  • Cook ground poultry to 165° F (74° C).

Poultry

  • Cook whole poultry to 180° F (82° C) - insert the food thermometer into the thigh for accurate temperature.
  • Cook chicken breasts to 170° F (77° C).

Pork

  • Cook pork to an internal temperature of 160° F (71° C) for medium or 170° F (77° C) for well done.

Smart Talk for Moms-To-Be
Your Food Safety Questions Answered

"How can I tell if fish is fresh?"
Perfectly fresh fish and shellfish have virtually no odor. It's only when seafood starts to spoil that it takes on a "fishy" aroma. Fresh fish will have these signs:

  • The eyes are clean and bulge a little.
  • Whole fish and fillets have firm and shiny flesh and bright, red gills free from slime.
  • The flesh springs back when pressed.
  • There is no darkening around the edges or brown or yellowish discoloration.
  • The fish smells fresh and mild, not "fishy" or ammonia-like.

Note: Keep in mind that just because fish is fresh doesn't mean it's bacteria-free. You still need to follow the food safety tips above when handling or preparing fresh fish.

"What should I look out for when buying frozen seafood?"
You should follow these guidelines:

  • Don't buy frozen seafood if its package is open, torn, or crushed on the edges.
  • Don't buy packages that are above the frost line in the store's freezer.
  • If you can see through the package, look for signs of frost or ice crystals, which could mean the fish has been stored a long time or defrosted and refrozen. In this case, you shouldn't buy it.
  • There should be no white spots, dark spots, discoloration or fading, or red or pink flesh to indicate drying-out.

"Some of my favorite seafoods are raw clams and oysters. Why aren't they safe to eat?"
They're unsafe because raw seafoods are more likely to contain parasites or bacteria than foods made from cooked seafood. In addition, clams, mussels, and other mollusks get their food by filtering large quantities of water through their shells. In doing so, they can accumulate more bacteria and viruses than finfish. This makes raw mollusks particularly unsafe to eat. Seafood that's been cooked thoroughly is safe to eat.

"Should I stop marinating meat, poultry, and seafood at room temperature while I'm pregnant?"
Actually, you should discontinue this practice whether you're pregnant or not. Marinade that's been used on raw meat, poultry, and seafood contains raw juices, which may contain harmful bacteria. And, bacteria grow rapidly at room temperature. Refrigeration slows bacterial growth, so for your safety, foods should always be refrigerated while marinating.

 

Dairy & Eggs
Dairy and eggs are an important part of a healthy diet. Careful handling of these foods will help prevent foodborne illness. Here's how to do it...

Eggs-tra Care for Eggs...
Some raw eggs can be contaminated with harmful bacteria. Here are some egg safety tips:

  • Cook eggs thoroughly until the yolks and whites are firm.
  • Cook scrambled eggs until they're firm throughout.
  • Avoid eating or tasting foods that may contain raw or lightly-cooked eggs, such as:
    • Raw batter, filling, or cookie dough made with raw eggs
    • Eggnog and other egg-fortified beverages that are not thoroughly cooked
    • Homemade and fresh-made dressings and sauces made with raw eggs -
      • Caesar salad dressing
      • Béarnaise sauce
      • Hollandaise sauce
      • Aioli sauce
      • Mayonnaise
    • Homemade ice cream
    • Mousse
    • Meringue
    • Tiramisu

Note: Commercial mayonnaise, dressing, and sauces contain pasteurized eggs that are safe to eat.

Safe Ways to Make Your Favorite Egg-containing Foods!

  • Use store-bought products of the foods listed above, which are often already cooked or pasteurized.
  • Make recipes that call for raw eggs safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly.
  • Purchase pasteurized eggs. These eggs can be found in some supermarkets and are labeled "pasteurized." Here are several types consumers can buy:
    • Fresh, pasteurized eggs in the shell (found in the refrigerator section)
    • Liquid, pasteurized egg products (found in the refrigerator section)
    • Frozen, pasteurized egg products (found in the frozen food section)
    • Powdered egg whites (found in the baking section)

The Chill Factor
Cold temperatures keep most harmful bacteria from multiplying, so to prevent the growth of bacteria, keep milk and milk products refrigerated at 40° F (4° C) and follow expiration and "use-by" dates on products.

Be Sure Dairy is Pasteurized!
All milk sold in interstate commerce is pasteurized (heat-processed to kill harmful bacteria). However, other dairy products, such as some cheeses, are not necessarily made with pasteurized milk. These products may be produced and sold locally, such as on dairy farms or local cheese stores. Be sure that all the dairy products you consume are made with pasteurized milk. Check the label.

Moms-to-Be: Watch Out for Listeria
Listeria is a bacterium that can be found in unpasteurized milk and cheese made from unpasteurized milk. It can be particularly harmful to you and your unborn baby.

Smart Talk for Moms-To-Be
Your Food Safety Questions Answered

"I haven't heard about pasteurized eggs in the shell until now. What are they and where can I get them?"
Today, some manufacturers are pasteurizing eggs in the shell. Eggs in the shell are heated to a temperature that kills bacteria, but doesn't cook the eggs. Pasteurized eggs in the shell can be found in the refrigerator section of some supermarkets. Read the label to check.

"I've tasted cake batter from a mixing bowl since I was a child. Why is it an issue now?"
The issue is Salmonella Enteritidis, a harmful bacterium that can be found in raw eggs. Tasting raw cookie dough or raw cake batter than contains raw eggs is risky. The U.S. Centers for Disease Control and Prevention estimate that one egg in 20,000 may be contaminated. Although the number of eggs affected is small, there have been cases of foodborne illness caused by contaminated eggs. To be safe, avoid tasting raw batter, filling, or raw cookie dough that contains raw eggs.

"Is store-bought cookie dough ice cream safe to eat?"
Yes, it's made from specially-produced cookie dough that's pasteurized, so eat on!

"I love 'queso fresco,' a Mexican-style cheese, but it's often made with unpasteurized milk. Is there a way to make it safely?"
If you enjoy making your own cheeses at home, be sure to use pasteurized milk.

 

Fruits, Vegetables & Juices
Fresh fruits, veggies, and juices taste good and are good for you. Careful selection and handling of these foods will prevent foodborne illness. Follow these tips to be safe.

Wash those Fruits and Veggies!
Raw fruits and vegetables can become contaminated with harmful bacteria. Here's the proper way to prepare and handle them safely:

  • Thoroughly rinse raw fruits and vegetables under running water before eating or preparing them, especially fruits that require peeling or cutting - like cantaloupe and other melons. Bacteria can be found on the outer rind or peel.
  • Don't use soap, detergents, or bleach solutions to wash produce.
  • As an added precaution, use a small vegetable brush to remove surface dirt.
  • Try to cut away damaged or bruised areas - bacteria can thrive in these places.

Pregnant Women Be Aware!
Toxoplasma, a parasite that can be found on unwashed fruits and vegetables, can be particularly harmful to a mom-to-be and her unborn baby.

The Sprout Issue
Bacteria can get into sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Sprouts grown in the home are also risky if eaten raw. Many outbreaks have been linked to contaminated seed. If pathogenic bacteria are present in or on the seed, they can grow to high levels during sprouting - even under clean conditions. To be safe:

  • Avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean).
  • Cook sprouts thoroughly. This significantly reduces the risk of illness.
  • Check sandwiches and salads purchased at restaurants and delicatessens. They may often contain raw sprouts. Request that raw sprouts not be added to your food.

Juicy TIPS...
When fruits and vegetables are peeled, cut, or fresh-squeezed, harmful bacteria that may be on the outside can spread to the inside of the produce. To prevent foodborne illness, only drink those juices that have been pasteurized or otherwise treated to kill harmful bacteria. Read the label! Also, remember to thoroughly rinse raw fruits and vegetables under running water before eating or preparing them at home.

Pasteurized Juice: Where to Find It

Pasteurized or Shelf-stable Juice
Pasteurized juice can be found in the refrigerated or frozen juice sections of stores. Like milk, pasteurized juice must be refrigerated or frozen.

Shelf-stable juice is able to be stored unrefrigerated on the shelf and is normally found in the non-refrigerated juice section of stores. It's packaged in treated containers, such as boxes, bottles, or cans.

Unpasteurized or Untreated Juice
These are normally found in the refrigerated sections of grocery stores, health-food stores, cider mills, or farm markets. Such juices must have this warning on the label:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. Note: Juices that are fresh-squeezed and sold by the glass, such as at farmer's markets, at roadside stands, or in some juice bars, may not be pasteurized, or otherwise treated to ensure their safety. Warning labels are not required on these products. Pregnant women and young children should avoid these juices.
If you can't tell if a juice has been processed to destroy harmful bacteria, either don't use the product or boil it to kill any harmful bacteria.

Smart Talk for Moms-To-Be
Your Food Safety Questions Answered

"I never read the labels on juice. Isn't all juice pasteurized?"
Ninety-eight percent of the juice sold in the U.S. is pasteurized (heat is applied to the juice to kill harmful bacteria). The remaining 2% of juice is unpasteurized and may contain harmful bacteria. For your safety and that of your baby, always read the labels to make sure juice is pasteurized.

"I love 'smoothies'! Are they safe to drink while I'm pregnant?"
There have been foodborne illness outbreaks associated with drinking "smoothies" (blended fruit drinks) made with unpasteurized juice. "Smoothies" made with pasteurized juice are safe to drink. If you're making "smoothies" at home or ordering one from a restaurant, make sure it's made with pasteurized juice. Also, if you're using fresh fruits, be sure to wash them thoroughly under running water.

"I thought the acid in juice would kill any bacteria that might be present. Is this not true?"
No, acid doesn't always kill bacteria, often it only slows or stops bacterial growth. Plus, there are some bacteria that are very resistant to acid. For example, E. coli O157:H7 can survive in acidic juices, like orange or apple, for a long time

 

Ready-to-Eat Foods
Protecting you and your unborn baby from Listeria just takes following these careful food selection and preparation tips.

Tips for Moms-to-Be
What Is It? Listeria is a bacterium that can be found in ready-to-eat, perishable foods such as dairy, meat, poultry, and seafood. It's unusual because it can grow at refrigerator temperatures where most other foodborne bacteria do not. It can also be particularly harmful to you and your unborn baby.

Check Time and Temperatures

  • Your refrigerator should register at 40° F (4° C) or below and the freezer at 0° F (-18° C). Place a refrigerator thermometer in the refrigerator, and check the temperature periodically. During the automatic defrost cycle, the temperature may register slightly higher than 40° F. This is okay.
  • Refrigerate or freeze perishables, prepared food, and leftovers within two hours of eating or preparation. Follow the 2-Hour Rule: Discard food that's left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.
  • Use ready-to-eat, perishable foods, such as dairy, meat, poultry, seafood, and produce, as soon as possible.

Clean the Fridge

  • Clean your refrigerator regularly.
  • Wipe up spills immediately.
  • Clean the inside walls and shelves with hot water and a mild liquid dishwashing detergent; then rinse.
  • Once a week, check expiration and "use by" dates, and throw out foods if the date has passed. Follow the recommended storage times for foods.

To Eat or Not to Eat?

Don't eat:

  • Hot dogs and luncheon meats - unless they're reheated until steaming hot.
  • Soft cheeses like Feta, Brie, and Camembert, "blue-veined cheeses," or "queso blanco," "queso fresco," or Panela - unless they're made with pasteurized milk. Make sure the label says, "made with pasteurized milk."
  • Refrigerated pâtés or meat spreads.
  • Refrigerated smoked seafood - unless it's in a cooked dish, such as a casserole. (Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." These types of fish are found in the refrigerator section or sold at deli counters of grocery stores and delicatessens.)
  • Raw (unpasteurized) milk or foods that contain unpasteurized milk.

It's okay to eat:

  • Canned or shelf-stable (able to be stored unrefrigerated on the shelf) pbtés and meat spreads.
  • Canned or shelf-stable smoked seafood.
  • Pasteurized milk or foods that contain pasteurized milk.

Smart Talk for Moms-To-Be
Your Food Safety Questions Answered

I've heard about Listeria in relation to pregnancy. What is it that makes this bacterium more harmful to me and my baby than other foodborne bacteria?
All foodborne bacteria can pose a risk to pregnant women and people in general, so it's important for everyone to always follow good food safety practices. But, because a pregnant woman's immune system is constantly changing during these nine months, certain foodborne pathogens, such as Listeria and Toxoplasma (a parasite that can be found in raw or undercooked pork, lamb, or venison; contaminated water; and cat litter) and methylmercury (a metal found in some fish and shellfish), are more effective in crossing the placenta into the fetus than other foodborne pathogens.

These risks often don't make the mother feel very sick, but can have a severe effect on her unborn baby. The good news is... they're easy to prevent!

"Does the temperature of my refrigerator really matter in helping reduce the growth of Listeria?"
Yes, making sure that the inside temperature of your refrigerator registers at 40° F (4° C) is really important! Listeria can grow at refrigerator temperatures, but at 40° F (4° C) or below, it grows more slowly. Remember, the more bacteria there are, the greater the chances for foodborne illness. Plus, using ready-to-eat, perishable foods as soon as possible means that Listeria has less time to grow. And, be sure to follow the guidelines above for cleaning your refrigerator. This will also help keep Listeria at bay!

"I've read about food recalls in the news involving Listeria. What should I do if I have food that's recalled because of Listeria?"
Don't eat any food that's recalled and removed from grocery store shelves. Always return recalled food to the place where you bought it.

 

Eating Out & Bringing In
Eating at a restaurant, cafeteria, or a fast food place can be an enjoyable experience. But, because you're pregnant, you need to take special care that the food served to you is safe. During pregnancy, your immune system is weakened, which makes it harder for your body to fight off harmful foodborne microorganisms that cause foodborne illness. Here's how to stay safe...

Make a Clean Start
When you eat out, look at your surroundings before you even sit down. If it's not clean, you should consider eating somewhere else. Also, make sure you wash your hands with soap and warm water before eating. If soap and water aren't available, use alcohol-based wipes or gel formulas to clean your hands.

What's On the Menu
When dining out, remember that harmful bacteria can be hidden in some foods on the menu, so pay close attention to the type of food it is and how it's prepared.

Cook Thoroughly, Please
Always request that your food be cooked thoroughly, especially meat, poultry, fish, and eggs. When a hot meal is served, make sure it's piping hot and thoroughly cooked. If it's lukewarm, send it back.

Eating It Raw is Risky
Raw fish (such as sushi or sashimi) or foods made with raw fish are more likely to contain parasites or bacteria than foods made from cooked fish. Don't eat raw or undercooked finfish or shellfish (including oysters, clams, and mussels).

Moms-to-Be: Don't Order These
Swordfish, tilefish, king mackerel, and shark. These fish can contain high levels of methylmercury, a metal that can be harmful to your unborn baby.

It's okay to eat other cooked fish/seafood as long as a variety of other kinds are selected during pregnancy or while a woman is trying to become pregnant. You can choose shellfish, canned fish, smaller ocean fish, or farm-raised fish. You can safely eat 12 ounces per week of a variety of cooked fish. A typical serving size of fish is from 3 to 6 ounces. Of course, if your serving sizes are smaller, you can eat fish more frequently.

Raw sprouts of any kind (including alfalfa, clover, and radish). Bacteria can get into the sprout seeds through cracks in the shell before the sprouts are grown. Once this occurs, these bacteria are nearly impossible to wash out. Check sandwiches and salads. They may often contain raw sprouts. Request that raw sprouts not be added to your food.

Juice by the glass. Juices that are fresh squeezed and sold by the glass, at some juice bars, for example, may not be pasteurized or otherwise treated to ensure their safety. Warning labels are not required on these products. Pregnant women and young children should avoid all unpasteurized juices.

Harmful bacteria can be found in raw or undercooked eggs. Some restaurants may use uncooked eggs in foods like Caesar salad dressing, custards, and some sauces. Avoid foods that might contain raw or undercooked eggs.

If you're unsure about the ingredients in a particular dish, ask your server before ordering it.

Bringing In
With meal portions getting bigger, more and more people are packing the doggie bag with leftovers to enjoy later. Take care to handle leftovers, take-out, and delivered foods safely.

Leaving A Restaurant With A Doggie Bag?...
Handle the leftovers with care. If you won't be arriving home within two hours of being served, don't take the leftovers home with you. And, remember that the inside of a car can get very warm, and bacteria can grow rapidly in foods if they're left in these conditions. To be safe, it's best to go directly home after eating out and put your leftovers in the refrigerator as soon as you arrive.

A Note About Take-Out Foods...
When hot, cooked food is purchased, get the food home quickly and eat it right away. Don't let it sit out at room temperature. Cold foods should be eaten within two hours of preparation. Otherwise, store it in the refrigerator or freeze it for eating at another time.

Special Delivery...
For delivered foods, eat the food within two hours after it arrives to prevent harmful bacteria from multiplying. If the food is not going to be eaten within two hours, you can keep it hot in the oven with the temperature set at or above 200° F (93° C). Side dishes, like stuffing, must also be kept hot in the oven. Covering food will help keep it moist while you keep it warm. Check with a food thermometer to make sure that the food is held at an internal temperature of 140° F (60° C).

The Danger Zone
The "danger zone" is the range of temperatures at which bacteria can grow - usually between 40° and 140° F (4° and 60° C). For food safety, it's important to keep food below or above the "danger zone." Remember the 2-Hour Rule: Discard any perishables (foods that can spoil or become contaminated by bacteria if unrefrigerated) left out at room temperature for longer than two hours. When temperatures are above 90° F (32° C), discard food after one hour.

Reprinted from the Food Safety for Moms-To-Be guidelines provided by the U.S. Food & Drug Administration's Center for Food Safety & Applied Nutrition. www.cfsan.fda.gov/~pregnant/pregnant.html