During pregnancy, every meal becomes more than just a moment of nourishment: it becomes an act of care, a bridge that brings energy and precious substances to the growing baby. It is no coincidence that as soon as a woman discovers she is pregnant, she begins to receive a flood of advice on what she can or cannot eat: no sushi, no raw cured meats, be careful with cheeses…
Some seem exaggerated, others contradictory. The truth is that most of these guidelines stem from a simple principle: to protect the mother and the baby from foodborne infections that, under normal circumstances, would be of little concern, but during pregnancy can become risky.
The most feared are toxoplasmosis and listeriosis, but they are not the only ones. Learning about these infections is not about living in fear, but about understanding that with a few practical rules, one can eat safely without unnecessary sacrifices.
Toxoplasmosis: the “ghost” of pregnancies
It is probably the most famous, the one that is talked about during the first check-up. Toxoplasmosis is caused by a parasite, Toxoplasma gondii, found in raw or undercooked meat, but also on fruits and vegetables contaminated by soil.
For a healthy person, the infection often goes unnoticed. During pregnancy, however, it can be transmitted to the fetus and cause complications. For this reason, in the first blood tests, it is checked whether the woman has already developed antibodies: in that case, she is immune and can be more at ease. If she is not immune, more precautions are needed.
The rules are not complicated: always cook meat thoroughly, wash fruits and vegetables carefully (preferably with baking soda), avoid raw cured meats like prosciutto, salami, and bresaola. There is no need to become obsessive: just turn these precautions into daily habits.
Listeriosis: silent but insidious
Less famous, but equally important, is listeriosis, caused by the bacterium Listeria monocytogenes. It is present in some contaminated foods, especially soft cheeses made from raw milk, unpasteurized products, cured meats, or ready-to-eat foods left too long in the fridge.
The problem is that listeria can survive even at low temperatures and does not always show obvious symptoms in the mother: it may just be a bit of fever or gastrointestinal disturbances. But for the fetus, the consequences can be serious.
Prevention, here too, lies in the choice and storage of food: always prefer pasteurized products, cook meat and fish well, avoid ready-to-eat foods that have been left out of the fridge for too long, and wash hands and utensils thoroughly.
Salmonella, E. coli, and other infections
In addition to toxoplasma and listeria, there are other microbes that deserve attention. Salmonella, for example, is found in raw or undercooked eggs and can cause diarrhea and fever. E. coli can contaminate undercooked meats or unwashed vegetables.
In most cases, these are unpleasant but not dangerous infections. However, during pregnancy, even a simple gastroenteritis can become more challenging, as dehydration and fever weigh more heavily on a body already under strain.
Simple rules for peace of mind
In the end, food safety during pregnancy boils down to a few common-sense habits:
- always wash fruits and vegetables well, even those that are pre-packaged;
- cook meat, fish, and eggs until fully cooked;
- prefer pasteurized dairy products and avoid soft cheeses with bloomy rinds or blue cheeses made from raw milk;
- store food in the refrigerator and do not leave it at room temperature for too long;
- wash hands and surfaces after handling raw foods.
It is not about living in anxiety or clearing out half the fridge. These are small daily gestures that become routine and allow you to experience pregnancy with more serenity.
Eating with confidence
The most important message is this: pregnancy is not about prohibitions, but about attentiveness. There are plenty of foods that remain safe and healthy: well-washed fresh fruits, seasonal vegetables, well-cooked meat and fish, legumes, grains, and pasteurized dairy products. Such a varied and mindful diet is not only safe: it is also nutritious and enjoyable.
Learning to understand the risks does not mean being scared, but choosing with more awareness. Every meal can remain a moment of pleasure and conviviality, without the anxiety of “getting it wrong.”
Conclusion
During pregnancy, food safety is not a limitation, but a form of protection. With a few simple rules, one can eat well, with taste and peace of mind, knowing that every choice is an act of care for oneself and for the baby.
The water you drink, the food you choose, the care you put into preparation: everything becomes part of a larger project, that of supporting your baby’s growth in the best possible way.
Note: The contents of this page are for informational purposes only and do not replace professional advice. In case of symptoms, doubts, or medical needs, always consult a qualified doctor.
