With the alarming increase in cases of gastroenteritis, loose stools, and jaundice in pregnant women, Fernandez Hospital has issued a guidance note on safe eating habits this World Food Safety Day (June 7). Dr Latha Sashi, Head, Dept of Clinical Nutrition and Dietetics, Fernandez Hospital shared, “As we celebrate World Food Safety Day with this year’s theme, ‘Prepare for the Unexpected’, it is essential to highlight the importance of food safety for pregnant women dining out. Expectant mothers must take extra precautions to avoid health risks such as gastroenteritis, loose stools, and jaundice.”
Here are key safety measures to follow to ensure a healthy dining experience:
Certifications and Inspections
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Choose restaurants with food safety certifications from local health authorities. Look for visible health inspection certificates.
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Select restaurants known for cleanliness and food safety. Check online reviews for reassurance.
Food Selection and Preparation
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Order dishes that are freshly cooked and served hot. Avoid raw or undercooked meats, seafood, and eggs, as they may contain harmful bacteria and parasites.
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Avoid pre-cut raw fruits and vegetables unless you wash and peel them yourself or the restaurant has trustworthy hygiene standards. Opt for cooked vegetables instead.
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Ensure all dairy products, including milk, cheese, and yogurt, are pasteurised to avoid harmful bacteria like Listeria.
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Avoid raw seafood such as sushi and sashimi. Ensure all seafood is well-cooked to prevent bacterial contamination. Be cautious with shellfish due to their susceptibility to toxins and bacteria.
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Avoid pre-packaged salads from stores or buffets, as they may have been sitting out for a long time and are more prone to bacterial contamination.
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Avoid salads with unpasteurised cheese (such as feta, Brie, Camembert, and blue cheese) and dressings made with raw eggs or unpasteurised milk.
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Avoid salads containing processed meats, such as deli meats, hot dogs, and smoked seafood, which can harbour Listeria.
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Prefer salads made at home where you can control the washing and preparation process. Use pasteurised eggs or avoid raw eggs altogether in dressings. Consider using vinegar or lemon juice-based dressings, which are safer options.
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Keep salads cold until they are ready to be eaten. Use ice packs or a cooler if transporting salads.
Water and Beverages
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Drink only bottled water with intact seals or boiled water.
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Avoid ice in drinks, as it may be made from unfiltered water. Opt for beverages served without ice or ensure the ice is made from safe, filtered water.
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Avoid unpasteurised juices and beverages.
Handling Buffets
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Ensure buffet items are freshly prepared and not left out for extended periods. Hot items should be steaming, and cold items should be properly refrigerated.
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Use serving utensils provided and avoid cross-contamination between different dishes.
General Precautions
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Wash hands thoroughly with soap and water before eating. Use a hand sanitiser containing at least 60% alcohol if soap and water are not available.
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Consume food while it is still hot. Avoid food that has been left out at room temperature for more than two hours.
Street Food
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Street food often lacks proper hygiene standards and poses a higher risk of contamination. Avoid all raw foods or drinks (like pani puri water, jal jeera, sugarcane juice, and sprouts) when eating outside. Prefer to have your favourite snacks made at home.
Leftovers at Home
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Avoid eating leftovers, especially if they have not been stored and reheated properly. Maintain the right food temperature during pregnancy to prevent foodborne illnesses.
