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Food news

Don't eat that!

Rhynette Hugo, a registered dietitian, discusses what's safe to eat in pregnancy, which food you should eat with caution and the dangers of certain foods.

Red light foods may contain bacteria and toxins and should be handled with care. Orange light foods are normally fine, but during pregnancy they should only be eaten in moderation otherwise they could affect the health of your unborn baby. Green light foods are nutritious and good for you and your growing baby.

Red light foods

Toxoplasmosis

Dangers Most people who are infected do not show any signs. The unborn baby can become infected with the toxoplasmosis parasite if the mother is infected while pregnant or before she becomes pregnant.

Sources

Raw or undercooked meats; unpasteurised milk; cat faeces (in garden or sandboxes).

Recommendations

• Wash hands, utensils and cutting boards after handling raw meat to prevent contamination of other foods.
• Do not drink unpasteurised milk.
• Avoid cleaning cat litter boxes when pregnant.
• Wear gloves when gardening.

Salmonella

Dangers Most of this bacterium is killed by stomach acid, but some can reach the small intestine and start reproducing. Nausea, fever, abdominal pain, vomiting are caused by a toxin released by the bacteria.

Food sources

Eggs, chicken, certain meats, milk and milk products, fish and shellfish.

Recommendations

• Salmonella is killed by thorough cooking.
• Use only pasteurised dairy products.
• Cooked meat and poultry and leftovers should be tightly covered and immediately refrigerated.

Listeria

Dangers

Even though it usually only causes a mild illness with fever as the only symptom, it can still affect the unborn baby.

Sources

Commonly found in soil, silage and sewage. Also in a variety of foods like raw meat, raw vegetables and some processed foods, soft cheeses (brie and camembert), milk, pre-mixed coleslaw and pate, ready- to-eat seafood such as smoked fish and smoked mussels, unpasteurised dairy, soft serve ice creams

Recommendations

• Unlike other food contaminating bacteria, listeria can grow in the refrigerator. However, it is readily killed during cooking.
• Eat only freshly prepared foods and fresh cheeses.
• Avoid ready-to-eat foods which have been refrigerated for more than a day.

Botulism

Dangers

Botulism is a true food poisoning that is caused by a toxin produced in food by the microorganism Clostridium botulinum that is found in soil all over the world.

Sources

The most common food source is improperly home-canned foods. The toxin does not give a bad odour or taste to food.

Recommendations

• Boil home-canned foods for ten minutes before eating.
• Avoid eating foods from bulging containers or cans with bulging lids.

Orange light foods These are not toxic but can negatively affect your unborn baby if eaten in large amounts.

• Caffeine is a stimulant that crosses the placenta and affects your baby's heart rate and breathing. The research linking caffeine to pregnancy complications is inconclusive. The American Food and Drug administration and the American College of Obstetricians and Gynaecologists recommend no more than two cups of coffee per day. There is also caffeine in Ceylon tea, cola drinks, chocolate and so on.

• Alcohol in large quantities has been associated with foetal alcohol syndrome (growth failure, developmental delay, facial abnormalities, eye changes and so on) in the newborn baby. Because no safe limit has been established through research, it is advisable to abstain from alcohol during pregnancy.

• Vitamin A can be teratogenic if eaten in large quantities. Be careful when taking supplements and do not over-indulge on the following foods: liver, kidney, milk fat, fortified margarine and egg yolk.

• When it comes to artificial sweeteners in pregnancy, remember it is fat that is fattening, not carbohydrates (sugar).

• Sugar in moderation adds to the palatability of your diet. Sometimes, when aversions rule and you are not eating properly, sugar can help to meet the increased energy requirement that you have during pregnancy. However, sugar contains empty kilojoules and is not the best source of energy. Rather choose unrefined carbohydrates such as wholewheat bread, high fibre cereals and fruit and vegetables that are rich in vitamins, minerals and fibre.

• We all know by now that fat is fattening, so your fat intake should be restricted, especially during pregnancy. However, fats contain important fat soluble vitamins and essential fatty acids that you need for your growing baby's development. The key word again is moderation. Choose unsaturated fats and oils such as olive oil, sunflower oil, soft margarine, fish, olives and avocados, rather than saturated fats like red meat and full cream dairy products.

At this stage you must feel there is nothing left to eat. Rest assured, fresh, natural foods are best. Thorough cooking and pasteurisation are also key words. These foods are safe , nutritious and essential for you and your growing baby.

• Milk and milk products, such as milk, yoghurt and cheese. Remember to always use pasteurised dairy products.
• Meat, fish, chicken, eggs, dried legumes. Use only fresh products and cook thoroughly.
• Fresh and dried fruit, vegetables and fresh fruit juice. Eat a variety of fresh fruit and vegetables, but always wash them well before cooking and eating.
• Starches such as bread, potatoes, rice, pasta, breakfast, and cereals. These are excellent sources of energy. Where possible eat unrefined and high fibre varieties such as wholewheat bread and high fibre cereals.

Safety precautions to prevent food poisoning

Food preparation

• Always wash hands before and after preparing foods (especially when handling raw meat).
• Do not handle raw/cooked foods with the same implements (knives and cutting boards).
• Always cook food thoroughly.
• Take note of manufacturer's instructions on microwave oven standing times to ensure the food obtains an even temperature before it is eaten.
• Wash raw fruit and vegetables well before eating.

Thawing

• Frozen food contains bacteria which can multiply during thawing. Thaw food as quickly and completely as possible before cooking.
• Store thawed food in the refrigerator.

Reheating and storing

• Cool food down within one hour of cooking and store immediately at low temperatures.
• Bacteria multiply during storage. Reheat food until the internal temperature reaches 70 degrees (piping hot).
• Keep hot foods hot (above 60 degrees) and cold foods cold (below 4 degrees).
• Do not eat left-over food that has been refrigerated for more than two days.