During pregnancy, the hygiene rules in the kitchen do not change; what changes is which foods are served. Raw or undercooked meat, poultry, fish, and eggs, fresh cheeses with an unknown aging period, raw milk, and sprouts are taken off the menu during this time. Sliced ready-to-eat deli meats are heated thoroughly before eating. The measure is not health itself but how microorganisms behave.
Not every kitchen rule changes during pregnancy; what changes is that some foods are not served during this time. The reason is not the foods themselves but the behavior of two agents they may carry. Listeria monocytogenes can multiply even in cold conditions, so refrigeration does not stop it. Toxoplasma gondii may be present in raw or undercooked meat and in unwashed soil residue. The precautions for these two agents are heating food and leaving it off the menu; there is no other way. This article covers practical kitchen precautions; dietary decisions are left to a doctor.
The foods to leave off the menu are clear. They include raw or undercooked meat, raw fish and seafood, undercooked eggs, and mayonnaise or desserts such as tiramisu made with raw eggs. Raw milk and fresh cheeses made from raw milk with an unknown aging period belong in the same group. Sprouts, unwashed greens, and unpackaged foods of uncertain origin are also included. The same foods, when cooked, are outside this category. Do not try a food you are unsure about during this time; leave it off the menu.
There is also a group of foods that are not excluded but are eaten only after reheating. This includes sliced ready-to-eat deli meats, cold deli foods, and foods that were cooked earlier and kept cold; heat them until steaming and bring their internal temperature to 74°C / 165°F before eating. Do not let them cool and sit for hours after reheating. The same standard applies to takeout meals and buffet-style meals; the time limit there is even stricter. If reheating in a microwave, stir the food in between because cold spots may remain.
Cooking itself does not change, but the thresholds are applied without exception. Poultry must reach an internal temperature of 74°C / 165°F, and ground meat 71°C / 160°F; measure these temperatures with a thermometer. A change in color or clear juices is not a doneness test. Undercooked steak, burgers with red juices, and eggs with runny yolks are not recommended during this time. If eating out, choose places where cooking temperatures can be checked. If you do not have a thermometer, cutting into the thickest part of the meat and looking at it does not count as a measurement.
The remaining precautions are rules that apply in every kitchen; they are simply followed more carefully during this time. Wash fruit and vegetables under running water while rubbing them, and remove all soil residue. Use a separate cutting board for raw meat, and keep it in a closed container on the lowest refrigerator shelf. Wash your hands with soap after touching raw meat. Cool and refrigerate leftovers within two hours, then eat them after reheating once. Measure the refrigerator temperature regularly and keep it below 4°C / 40°F.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.