|Don’t Eat These Foods
||What to Do
|Soft cheeses made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco
||May contain E. colior Listeria.
||Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk.
|Raw cookie dough or cake batter
||May contain Salmonella.
||Bake the cookies and cake. Don’t lick the spoon!
|King mackerel, marlin, orange roughy, shark, swordfish, tilefish (Gulf of Mexico), and tuna (big eye)
||Contain high levels of mercury, but there are many other choices of fish that have lower levels of mercury.
||See this fish advice chart that has 36 “best choices” and 19 “good choices” of fish to eat while pregnant.
|Raw or undercooked fish (sushi)
||May contain parasites or bacteria.
||Cook fish to 145° F.
|Unpasteurized juice or cider (including fresh squeezed)
||May contain E. coli.
||Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking.
||May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella.
||Drink pasteurized milk.
|Salads made in a store, such as ham salad, chicken salad, and seafood salad.
||May contain Listeria.
||Make salads at home, following the food safety basics: clean, separate, cook, and chill.
|Raw shellfish, such as oysters and clams
||May contain Vibriobacteria.
||Cook shellfish to 145° F.
|Raw or undercooked sprouts, such as alfalfa, clover, mung bean, and radish
||May contain E. colior Salmonella.
||Cook sprouts thoroughly.