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that later). For each food, you can also see the food safety issue: Pregnancy Off-limits Food List Raw eggs (salmonella) Raw fish (salmonella, campylobacter) Raw shellfish (salmonella, campylobacter, toxoplasmosis) Unwashed vegetables and fruits (toxoplasmosis, E. coli) Raw/rare meat and poultry (salmonella, toxoplasmosis, campylobacter, E. coli) Smoked fish (Listeria) Pâté (Listeria) Unpasteurized (raw) milk (Listeria, campylobacter) Raw milk soft cheese (Listeria) Deli meats (Listeria) Let’s start with an obvious point: some of these foods are not that hard to avoid. Raw poultry, for example, would rarely be served except by accident. Raw eggs may be an occasional salad dressing ingredient, but avoiding them feels like a minor change. Similarly, unwashed vegetables can be easily avoided by washing them, which hopefully you are doing anyway. But other risky foods are more common and more delicious: a rare steak, a turkey sandwich, a nice raw-milk brie. There are five types of infection that are possible from these foods: salmonella, E. coli, campylobacter, Listeria, and toxoplasmosis (actually caused by a parasite, not a bacteria). In fact, three of the five are really no worse during pregnancy than at any other time! Salmonella, E. Coli, and Campylobacter: Proceed with normal caution. Salmonella and E. coli are by far the most common causes of food-borne illnesses. Campylobacter is similar in its effects, although less common. All three bacteria cause basic stomach-flu symptoms: diarrhea, nausea, and vomiting. Unless you are very lucky or have a stomach made of iron, you have probably been sickened by one of these before. It’s unpleasant, sure. But illnesses from these causes are not especially more likely during pregnancy,
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Emily Oster (Expecting Better: Why the Conventional Pregnancy Wisdom Is Wrong-and What You Really Need to Know)