Nutrition during pregnancy Latvia eng

 

8.  

Safe  nutrition  

The  immune  system  is  partially  suppressed  during  pregnancy,  increasing  the  risk  for  foodborne  

infections.   All   hygiene   requirements   should   thus   be   respected   while   cooking,   with   adequate  

heat  treatment  of  eggs,  meat  and  fish.  The  protozoan  Toxoplasma  gondii  is  found  in  uncooked  

products   of   animal   origin,   and   vegetables   and   berries   may   also   be   infected   with   toxoplasma  

cysts   if   they   have   been   in   contact   with   infected   soil.   Therefore,   all   vegetables   and   fruit   that  

might  have  been  in  contact  with  soil  should  be  carefully  washed,  and  consumption  of  meat  that  

has   not   been   heat   processed   or   has   undergone   only   light   heat   treatment   should   be   avoided  

during  pregnancy,  as  cysts  persist  in  frozen  and  smoked  meat.  To  avoid  infection  with  T.  gondii:    

•   hands  should  be  washed  with  soap,  

•   meat  should  be  cooked  adequately,  and  

•   all  kitchen  equipment  and  utensils  should  be  carefully  washed  after  use.  

Listeriosis  is  caused  by  the  bacterium  Listeria  monocytogenes  found  in  food  products  that  have  

not  been  properly  stored.  Proliferation  is  very  slow  in  a  refrigerator.  The  bacteria  may  cross  the  

placental  barrier  and  infect  the  fetus.  To  avoid  infection,  routine  hygiene  requirements  should  

be  followed:    

•   raw,  unpasteurized  milk  and  its  products  should  not  be  consumed;    

•   food   with   an   inappropriate   shelf-­‐life   date   should   not   be   consumed,   and   food   should   be  

stored  appropriately;  and  

•   soft  cheese  (e.g.  Brie,  Camembert)  produced  from  unpasteurized  milk  (usually  indicated  on  

the  package)  should  be  avoided.    

Uncooked   products   of   animal   origin   also   increase   the   risks   for   other   infections,   such   as  

salmonellosis.  

General  recommendations:  

-­‐   Uncooked   products   of   animal   origin   should   not   be   eaten.   These   include   raw   meat,  

undercooked  meat  products  such  as  sausages  and  hams,  uncooked  fish  and  seafood  (e.g.  in  

sushi),  smoked  fish,  unpasteurized  milk  and  raw  eggs.  

-­‐   Uncooked  and  sprouted  seeds,  grain  and  beans  should  be  avoided.  

-­‐   Frozen   meat   should   not   be   left   to   thaw   or   marinate   at   room   temperature   but   in   the  

refrigerator.  

-­‐   Soft  cheese  such  as  Brie,  feta  and  blue  cheese  should  be  avoided  unless  the  label  clearly  

states  that  the  product  was  prepared  from  pasteurized  milk.    

-­‐   Uncooked  vegetables,  salad  leaves  and  fruit  should  be  carefully  washed  before  use.  

-­‐   Products   grown   in   the   soil   or   close   to   the   soil   should   be   stored   separately   from   other  

products.  

-­‐   Food  should  be  consumed  immediately  after  cooking.  

-­‐   Hygiene  requirements  should  be  closely  observed:  hands  should  be  washed,  food  should  be  

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adequately  stored,  and  separate  kitchen  utensils  should  be  used  for  cooked  and  uncooked  

products.