A pregnancy can be considered as a risky situation for both the mother and the baby. That is why pregnant women should try to be more careful since various factors may have an effect on the baby’s development during the pregnancy period. One such factor may be the mother’s diet.
There are several known risks that can be attributed to a mother’s diet that may have a serious effect on the baby. These risks are usually food-borne illnesses that may affect both the mother and her child. Here are some of them:
Listeria is a bacteria that may cause listeriosis, an infection that may lead to miscarriage. Although considered as a rare infection, pregnant women are known to be 20 times more likely to be infected with listeria than non-pregnant women. Listeria can be acquired from foods such as deli meats, smoked seafood, soft cheeses and unpasteurized dairy products.
Toxoplasmosis is a type of parasitic infection that can affect most warm-blooded animals, especially cats. The infection can usually occur in pregnant women without any observable symptoms but may cause considerable harm to the fetus. The parasite Toxoplasma can be contracted from some foods which include uncooked or undercooked seafood, meat and poultry. Unwashed commercial fruits and vegetables may also carry the parasite as well as dried meats and meats coming from wild game.
Salmonella is a type of bacterium that can cause illness with symptoms such as fever, vomiting, nausea, meningitis and may also cause typhoid fever. It can be contracted from foods that are uncooked or undercooked such as seafood, poultry and other meat products.
E. Coli can also cause a bacterial infection that may pose a serious risk for pregnant women. It can also be contracted from uncooked or undercooked seafood, meat and poultry.
In order to avoid such food-related infections that may pose a serious risk for pregnant women, cooking and washing foods carefully and thoroughly can be a good means of avoiding them. Pregnant women should try to avoid eating a diet composed of rare or undercooked meals since they may have a higher risk of containing several of the harmful food-borne organisms mentioned above.