Posts Tagged ‘food-borne infections’
Pregnant women are particularly susceptible to some food-borne infections owing to their altered immunity, and because infections that may prove harmless to the mother can seriously affect the baby’s development.
Keep your kitchen clean and dry and, as part of normal hygiene practice, wash your hands thoroughly before preparing foods. It is also a good idea to keep pets out of the kitchen at all times.
Store raw meat at the bottom of the fridge, covered, and separate from cooked foods. To reduce the risk of infection, the temperature of your fridge should be below 5 °C and that of your freezer below minus 18 °C.
Frozen produce must be defrosted thoroughly before cooking and all foods should be cooked or reheated thoroughly. Throw away all foods past their ‘best by’ date.
Avoid foods that can increase the risk of infection with Salmonella, Listeria or Toxoplasma such as: