Eating Safe for Two
Worried about the pesticides your peach picked up in South America? That’s sensible, especially because you’re trying to eat safely for two. But what about the sponge you’re about to wipe that peach down with (the one that’s been hanging around your sink for the last three weeks)? Have you thought about what that might have picked up lately? And the cutting board you were planning to slice your peach on—isn’t that the same one you diced that raw chicken on last night before you tossed it into the stir-fry? Here’s a food safety reality check: A more immediate—and proven—threat than the chemicals in your food are the little organisms, bacteria and parasites, that can contaminate it. It’s not a pretty picture (or one that’s visible without the help of a microscope), but these nasty bugs can cause anything from mild stomach upset to severe illness. To make sure that the worst thing you’ll pick up from your next meal is a little heartburn (the last thing an expectant mom needs is another reason for gastrointestinal upset), shop, prepare, and eat with care:
When in doubt, throw it out. Make this your mantra of safe eating. It applies to any food you even suspect might be spoiled. Read and abide by freshness dates on food packages.
When food shopping, avoid fish, meat, and eggs that are not well refrigerated or kept on ice. Steer clear of jars that are leaky or don’t “pop” when you open them and cans that are rusty or seem swollen or otherwise misshapen. Wash can tops before opening (and wash your can opener frequently in hot soapy water or in the dishwasher).
Wash your hands before handling food and after touching raw meat, fish, or eggs. If you have a cut on your hand, wear rubber or plastic gloves while you prepare food, and remember, unless they’re disposable, the gloves need to be washed as often as your bare hands.
Keep kitchen counters and sinks clean. Same goes for cutting boards (wash with soap and hot water or in the dishwasher). Wash dishcloths frequently and keep sponges clean (replace them often, wash them in the dishwasher each night, or periodically pop dampened ones into the microwave for a couple of minutes); they can harbor bacteria.
Serve hot foods hot, cold foods cold. Leftovers should be refrigerated quickly and heated until steaming before reusing. (Toss perishable foods that have been left out for more than two hours.) Don’t eat frozen foods that have been thawed and then refrozen.
Measure the fridge interior temperature with a refrigerator thermometer and be sure it stays at 41°F or less. Ideally, the freezer should be at 0°F, though many freezers are not designed to meet that requirement; don’t worry if yours isn’t.
Thaw foods in the refrigerator, time permitting. If you’re in a rush, thaw food in a watertight plastic bag submerged in cold water (and change it every 30 minutes). Never thaw foods at room temperature.
Marinate meat, fish, or poultry in the refrigerator, not on the counter. Discard the marinade after use, because it contains potentially hazardous bacteria. If you’d like to use the marinade as a dip or sauce, or to baste with, reserve a portion for that purpose before you add the meat, poultry, or fish. Use a new spoon or brush each time you baste to avoid recontaminating the marinade, or just cook for a few more minutes after the last basting.
Don’t eat raw or undercooked meats, poultry, fish, or shellfish while you’re expecting. Always cook meats and fish to medium (to 160°F) and poultry thoroughly (to 165°F). In general, place the thermometer in the thickest part of the food, away from bone, fat, or gristle. In poultry, place it in the dark meat.
Don’t eat eggs that are runny (prefer well-scrambled to sunny-side up), and if you’re mixing a batter that contains raw eggs, resist the urge to lick the spoon (or your fingers). The exception to this rule: eggs that are pasteurized, since this process effectively eliminates the risk of salmonella poisoning.
Wash raw vegetables thoroughly (especially if they won’t be cooked before eating). Those fresh blueberries from the farmers’ market might have been grown organically—but that doesn’t mean they’re not sporting a layer of bacteria.
