Salmonellosis in pregnancy symptoms, causes and risks
What is salmonellosis and why does it occur?
Salmonellosis is a foodborne illness that is transmitted through the ingestion of contaminated food or drink. The main vehicles of transmission are foods that are not washed properly, which is why pregnant women are advised to eat these cooked rather than raw foods.
The foods most at risk are:
- raw or undercooked eggs
- undercooked meat (which can also cause risk of toxoplasmosis )
- raw milk
- sauces and condiments of dubious origin and hygiene
- unwashed fruits and vegetables
Salmonellosis in pregnancy risks for the fetus
Salmonellosis in pregnancy can cause symptoms such as diarrhea, vomiting, abdominal pain and even high fever. These symptoms, if not correctly identified in a food poisoning and adequately treated, could compromise the development of the fetus.
The metabolic alterations of the pregnant woman affect the development of her child and, in particular, salmonellosis could lead to premature birth or even intrauterine death.
How to prevent salmonellosis
- no to raw or undercooked eggs,
- avoid mayonnaise and eggnog
- avoid raw or undercooked meat,
- no to non-sterilized milk
- avoid raw or undercooked seafood
- do not contaminate cooked foods with raw ones, better to keep them separate
- properly store leftover foods in the refrigerator or freezer
- beware of Japanese foods , some dishes are best avoided
Kathryn Barlow is an OB/GYN doctor, which is the medical specialty that deals with the care of women's reproductive health, including pregnancy and childbirth.
Obstetricians provide care to women during pregnancy, labor, and delivery, while gynecologists focus on the health of the female reproductive system, including the ovaries, uterus, vagina, and breasts. OB/GYN doctors are trained to provide medical and surgical care for a wide range of conditions related to women's reproductive health.