Concerns about the consumption of contaminated food during pregnancy

Abstract

Pregnancy is characterized by physiological adaptations of the maternal  system, especially immune system that support fetal growth and development while increasing susceptibility to foodborne infections. Although most of food borne infections are often mild or present with nonspecific symptoms, they may result in serious adverse pregnancy outcomes. This review aims to summarize the major foodborne pathogens and food contaminants of clinical importance during pregnancy through a literature review and an illustrative case report. We present the case of a pregnant woman at 26 weeks and 4 days of gestation with an unremarkable antenatal course who developed Listeria monocytogenes infection after consuming uncooked pre-produced pork sausage. The infection resulted in spontaneous preterm delivery, and the neonate subsequently developed respiratory distress syndrome, intraventricular hemorrhage, and retinopathy of prematurity. In addition, this review discusses other important foodborne infections affecting pregnant women, including Salmonella and Toxoplasma gondii, together with food contaminants associated with seafood consumption, particularly pathogenic microorganisms and heavy metals such as methylmercury. Comprehensive food safety counseling should be incorporated into routine antenatal care. A vigorous hygiene practice and the consumption of well-cooked fresh foods should be strictly followed. Also, the utensils used for cooking food and preparing raw material should be kept separate from the food to prevent possible contamination, and the food area should be kept clean and be separate from animal defection areas.