Pregnant women are at increased risk for developing certain types of foodborne illness
due to hormonal changes necessary during pregnancy to promote the survival of the
fetus. Pathogens of special concern to pregnant women and their fetuses include Listeria monocytogenes, Toxoplasma gondii, Salmonella species, and Campylobacter jejuni.
1
,
2
Nutrition education curricula for pregnant women typically focus on basic food safety
concepts, which may not address the pathogen-specific information pregnant women need
to understand why they are at higher risk for certain foodborne illnesses, potential
health risks to their fetus, and what foods and/or food preparation styles they should
avoid to protect themselves and their unborn child.
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Article info
Publication history
Published online: July 03, 2014
Identification
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© 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.
