Pregnant women must exercise utmost caution when consuming foods that have been cooked several days before. Maintaining stringent food hygiene standards is crucial during this time.
As pregnancy progresses, there may come a point when women need to reduce their activity levels, and they may consider adopting practices like batch cooking or utilizing leftover food. However, if they choose to do so, it is imperative for them to take necessary precautions to safeguard their health and that of their unborn child.
Proper hygiene and food preservation
It is common knowledge that consuming food contaminated with bacteria, viruses, or parasites can lead to illness. The risk of such infections is greater when the food is less fresh, posing a concern for anyone. However, pregnant women face an elevated risk because their immune system is less effective in warding off infections.
As a result, it becomes even more crucial for pregnant women to take heightened precautions in order to minimize the risk of contracting infections like listeria, E. coli, salmonella, or toxoplasmosis.
The basic measurements are:
- Ensure thorough washing of vegetables and other foods of vegetable origin.
- Always practice proper handwashing before and after meals, especially after handling raw food.
- Immediately rinse cutting boards with hot water after use. For preserved cooked food, cover it and promptly store it in the refrigerator or freezer.
- When cooking animal-derived foods, make sure to heat them at a sufficient temperature for an adequate duration.
Can pregnant women eat cold food?
In general, ready meals can be safely stored in the top or middle compartment of the refrigerator for up to three days. However, pregnant women need to take certain precautions when it comes to fresh food consumption:
- Avoid consuming salads or sandwiches that have been left unrefrigerated for a prolonged period.
- Fresh salads prepared on the same day can be enjoyed after thoroughly washing the ingredients, but they should not be saved for the following day.
- Homemade dressings can be enjoyed for varying periods: those made with freshly squeezed juice are best consumed on the same day, while vinegar and oil-based dressings can be kept in the fridge for two or three days.
- Desserts and cakes that are baked and refrigerated can be consumed the day after preparation.
- Filled pies, puddings, and quark cheese plates should either be eaten immediately after preparation or stored in the refrigerator until ready to eat.
What foods should pregnant women avoid?
- In general, they should avoid potato salads with homemade mayonnaise that contain raw eggs, and fried or scrambled eggs that are not quite firm.
- They should avoid cheeses made from raw milk (if so, put it on the label; most cheeses are made from pasteurized milk).
- It is not advisable to eat buds or sprouts.
- Of course, there must be raw or undercooked fish and shellfish.
- It is also recommended to avoid tuna, king mackerel, swordfish, and salmon because these large, fatty fish can contain high doses of mercury, a heavy mental neurotoxicant.
DISADVANTAGES OF EATING LEFTOVERS
In leftover food, the levels of certain nutrients tend to decrease over time. For instance, fruits and vegetables lose their vitamin C content due to the combined effects of time and exposure to heat.
Another essential nutrient, folic acid, or vitamin B9, is crucial for pregnant women as it plays a vital role in preventing severe developmental issues in the child’s nervous system, such as spina bifida. Unfortunately, folic acid is also susceptible to degradation when exposed to heat. The longer the heating process lasts, the more significant the loss of this essential nutrient.
How do you have to reheat food?
- When warming up food, it is crucial to follow proper safety measures to prevent bacterial contamination. Food should be reheated to an internal temperature of at least 75 degrees Celsius to effectively eliminate any potentially harmful bacteria.
- While using a microwave is a common approach, it may not guarantee even heating throughout the food, leading to potential hotspots and unevenly heated portions.
- Furthermore, it is advisable to avoid reheating food multiple times, as doing so can significantly raise the risk of contamination and compromise food safety.
