Foods to avoid during pregnancy

Why: Mercury can harm your baby's developing nervous system.

• Shark, swordfish and marlin
• King mackerel and tilefish (Gulf of Mexico)
• Bigeye tuna and orange roughy
• Limit tuna steaks; canned light tuna is a lower-mercury choice

Why: Can carry listeria, parasites and bacteria.

• Sushi or sashimi with raw fish
• Raw oysters, clams and mussels
• Refrigerated smoked salmon unless cooked until steaming hot

Why: Risk of listeria, which can cause miscarriage or serious infection in newborns.

• Raw (unpasteurised) milk and its products
• Mould-ripened cheeses like brie and camembert unless cooked
• Soft blue cheeses like gorgonzola or roquefort unless cooked
• Queso fresco unless clearly labelled pasteurised

Why: Risk of listeria, toxoplasmosis and salmonella.

• Cold cuts and hot dogs unless heated until steaming
• All types of pâté, including vegetarian
• Rare or pink meat and poultry — cook until no pink remains
• Liver and liver products (too much vitamin A)
• Cured meats like salami or prosciutto unless cooked

Why: Possible salmonella.

• Homemade mayonnaise, mousse or raw cookie dough
• Runny eggs, unless they are certified pasteurised (e.g. British Lion stamp in the UK)

Why: Soil can carry toxoplasma; sprouts can carry E. coli and salmonella.

• Wash all fruit, vegetables and salads well
• Avoid raw alfalfa, bean and clover sprouts

Why: No amount of alcohol is known to be safe in pregnancy. It can cause fetal alcohol spectrum disorders.

• Wine, beer, spirits and cocktails
• Desserts or sauces with uncooked alcohol

Why: High intake is linked to low birth weight and miscarriage.

• Keep caffeine below 200 mg a day — about one 12 oz (350 ml) coffee
• Remember tea, cola, energy drinks and chocolate also contain caffeine
• Avoid energy drinks entirely

Why: Many herbs haven't been tested for safety in pregnancy.

• Ask your provider before using herbal supplements or high-dose vitamin A
• Ginger and peppermint tea in normal amounts are generally considered fine

• Wash hands before and after handling raw meat
• Cook leftovers until steaming hot and eat within 24 hours
• Keep your fridge at 4°C (40°F) or colder
• Wear gloves when gardening or changing cat litter (toxoplasmosis)