Avoid raw, undercooked or contaminated seafood
The kind of food to avoid during pregnancy is to avoid ingesting harmful bacteria or viruses. There are : [ad#ad-2]
- Avoid raw fish and shellfish. It’s especially important to avoid oysters and clams.
- Avoid refrigerated smoked seafood, such as lox. It’s OK to eat smoked seafood if it’s an ingredient in a casserole or other cooked dish. Canned and shelf-stable versions also are safe.
- Understand local fish advisories. If you eat fish from local waters, pay attention to local fish advisories — especially if water pollution is a concern. Larger game fish contaminated with chemical pollutants may potentially harm a developing baby. If advice isn’t available, limit the amount of fish from local waters you eat to 6 ounces (170 grams) a week and don’t eat other fish that week.
- Cook seafood properly. Cook most fish to an internal temperature of 145 F (63 C). The fish is done when it separates into flakes and appears opaque throughout. Cook shrimp, lobster and scallops until they’re milky white. Cook clams, mussels and oysters until their shells open. Discard any that don’t open.
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