Food Safety for

Mom and Baby

CHOOSE THESE NOT THESE

Choose hard cheeses such as Avoid soft cheeses made with unpasteurized milk
cheddar or swiss. such as: brie, feta, camembert, queso blanco and
queso fresco.

Choose fish lower in mercury like: Avoid raw and smoked seafood including: sushi,
salmon, shrimp, tilapia, canned light sashimi, raw oysters, raw clams,
tuna, squid, and sole. raw scallops, and ceviche. Make sure fish is cooked
thoroughly to 145°F.

Avoid cold luncheon (deli) meats, cold cuts,

Hot dogs reheated to 165°F or until fermented or dry sausage, and any other deli-style
steaming hot. meat and poultry. These foods are unsafe unless
reheated to 165°F.

Pasteurized milk and milk products. Avoid raw unpasteurized milk .

Avoid raw or under-cooked eggs, as well as foods

Eggs cooked until the yolks and white made with raw eggs like: raw batter, homemade
are firm. Caesar salad dressing, eggs Benedict, and freshly
made hollandaise sauce.

Avoid raw or under-cooked sprouts,

such as alfalfa, clover, mung bean,
Thoroughly cooked sprouts. and radish. These may contain E. coli
or Salmonella.
 Food Safety Made Easy!

What are the symptoms of foodborne illness?

Nausea Abdominal pain
Vomiting Fever
Diarrhea Joint pain

RAW COOKED How do I know if my eggs are

cooked?
Make sure both the white and yolk of the egg
are firm. If you are making a casserole or
other dish containing eggs, make sure the
dish is cooked to 160°F.

What's wrong with raw Why do I need a

milk? food thermometer?
Unpasteurized, or You can not tell if a food is cooked all the
raw milk, has not way just by looking at it. Using a food
been treated for thermometer is the only reliable way to
safe drinking and determine the "doneness" of meat,
may contain poultry, and egg products. Food
harmful bacteria thermometers are a cheap and easy way
that could make you to keep you and your family safe from
and your baby sick. foodborne illness!