As summer travel, family gatherings and temperatures ramp up in South Carolina, so does an increased risk for food borne illnesses. While anyone can get food poisoning, pregnant individuals are more likely to get sick and have a more serious illness. Unfortunately, listeria found in uncooked foods and soft, unpasteurized cheeses can also pass to the child.
The good news is there are some relatively simple ways to protect yourself against food poisoning:
- Wash your hands with soap and warm water after going to the bathroom, handling uncooked meat and fish or unwashed fruits and vegetables.
- Wash knives and cutting boards in hot, soapy water after using them to avoid cross contamination.
- Store raw meat/fish in sealable containers at the bottom of the refrigerator or cooler.
- Make sure meats and fish are cooked thoroughly (meat juices are clear, not pink, or bloody) and are steaming hot in the middle.
- Reheat food only once and make sure it is hot.
- Prevent bacterial growth by checking storage instructions on food labels to ensure they’re stored at the correct temperature.
If you get food poisoning while pregnant, rest and drink plenty of clear fluids like water, coconut water or watered-down sports drinks. You should also eat bland food like toast, crackers, bananas and rice when you feel up to it. Chronic conditions or symptoms like severe vomiting, high fever, rapid heartbeat or decreased urination, are all reasons to immediately contact your certified nurse-midwife, OB/GYN or primary care provider for further guidance.
Have you dealt with food poisoning while pregnant? What helped you?
Rhonda Johnson is an assistant nursing professor at the University of South Carolina. A certified nurse midwife, she has assisted more than 1,500 women in childbirth. Her expertise is in midwifery, women’s health, health policy, midwifery workforce development and community birth options.
