Pregnancy and food infections: Listeriosis and toxoplasmosis

Listeriosis and toxoplasmosis are types of food poisoning that rarely occur in healthy adults. However, because pregnancy alters the immune system, pregnant women are at greater risk of contracting foodborne illnesses. If a pregnant woman becomes infected, the consequences can be serious for her, and even more so for her baby.

Risks related to listeriosis and toxoplasmosis

A pregnant woman who contracts listeriosis may miscarry, give birth to a stillborn baby, or deliver prematurely. The bacterium involved (Listeria monocytogenes) can be transmitted to the fetus and cause a serious brain or blood infection, such as encephalitis, meningitis, or septicemia.

Toxoplasmosis can, in rare cases, be dangerous for the unborn baby. The most severe cases of toxoplasmosis can lead to miscarriage, stillbirth, or serious health problems in surviving babies (e.g., seizures, enlarged liver or spleen, serious eye infections).

Pregnant women can transmit the toxoplasmosis microbe to the fetus through the placenta. The probability of transmitting the microbe is greater in the third trimester, but the consequences for the child are more serious if the infection occurs in early pregnancy.

Prevention

Certain foods are more likely to transmit listeriosis, toxoplasmosis, and other foodborne infections like salmonella and E. coli. Because of this, it’s best not to eat these foods during pregnancy.

Foods to avoid during pregnancy

• Raw or undercooked eggs, and any foods containing those ingredients (e.g., homemade Caesar dressing)
• Unpasteurized dairy products (e.g., raw milk, cheese made from raw milk)
• Soft cheeses (e.g., Brie, Camembert, bocconcini) and semi-soft cheeses (e.g., Saint-Paulin, Havarti), as well as blue cheese, feta, and creamy goat’s cheeses, even if made from pasteurized milk, as they can also transmit listeriosis
• Fresh fruits and vegetables that haven’t been washed
• Uncooked frozen vegetables
• Raw meat (e.g., tartare)
• Raw fish and seafood, including shellfish and molluscs (oysters, clams) Sushi, sashimi, tartare, gravlax, and ceviche made from raw fish should also be avoided. The same goes for smoked fish that hasn’t been cooked or reheated (e.g., smoked salmon)
• Undercooked meat, poultry, fish, and seafood, including hot dogs and smoked sausages if not reheated
• Non-dried charcuterie, sliced deli meats (e.g., ham for sandwiches), pâtés, and chilled meat spreads
• Raw sprouts, such as alfalfa and bean sprouts
• Foods that are prepared at the grocery store and displayed in the ready-to-eat section (e.g., pasta salads, cooked chicken)
• Unpasteurized fruit and vegetable juices (e.g., apple cider), unless freshly squeezed by hand or with an extractor and consumed immediately.
• Kombucha
• Sauerkraut, kimchi, and other lacto-fermented vegetables: their safety during pregnancy is difficult to assess. If you want to eat these foods, choose pasteurized products sold in grocery stores, which are safer than those prepared at home.

For tips on how to eat well during pregnancy, consult our Healthy Eating During Pregnancy fact sheet.

Precautions

Whether you’re pregnant or cooking for a pregnant woman, make sure you take the following precautions to prevent foodborne illnesses.

• Wash fruits and vegetables under running water before chopping, cooking, and eating them. Wash peeled produce too, as the knife could transfer bacteria from the surface of the peel to the flesh. Also wash green leafy vegetables not sold in sealed packaging.
• Use a vegetable brush to thoroughly clean fruits and vegetables that are eaten with the peel on, such as apples, cucumbers, and carrots.
• Remove any damaged parts, as they may contain harmful bacteria. Eat, refrigerate, or freeze cut fruit and vegetables immediately.
• Wash herbs such as basil, rosemary, and thyme before adding them to dishes.
• Use a clean cloth or paper towel to dry washed food.
• Prevent raw meat from coming into contact with other foods.
• Thoroughly cook meat, fish, seafood, eggs, and sprouts before eating them.
• Cook frozen vegetables according to package instructions, even if you plan to eat them cold. If necessary, run them under cool water before use.
• Serve food either very hot or very cold.
• Thaw frozen food in the refrigerator, not at room temperature. Marinate your food in the refrigerator until ready to cook.
• Use different cutting boards, plates, and utensils to prepare and handle raw and cooked foods.
• Wash your hands and work surfaces with hot soapy water before cooking and after handling raw meat.
• Immediately clean up any leaks from meat products in the refrigerator.
• Change your kitchen towels often during the week.
• Regularly wash your reusable grocery bags and lunch boxes.

Additional precautions to prevent toxoplasmosis

Cats can be carriers of toxoplasmosis and pass it on to you through their feces. For this reason, pregnant women shouldn’t clean out litter boxes. If no one else can do it for you, always wear gloves and wash your hands thoroughly afterwards.

Since animal feces can also be buried in your garden, it is recommended that you wear gloves when gardening or when you have to touch soil or sand. Similarly, it’s important to wash fruits and vegetables that have been in contact with soil.

What are the signs of food poisoning?

In pregnant women, listeriosis can cause flu-like symptoms (e.g., fever, chills, fatigue, headache, muscle or joint pain) and sometimes nausea, vomiting, cramps, diarrhea, or constipation. Symptoms usually appear 3 to 30 days after eating contaminated food, but in some cases, they can appear up to 70 days later.

Most people infected with toxoplasmosis have no symptoms, but when they do, symptoms resemble those of the flu or mononucleosis: aches and pains, swollen glands, fatigue, headaches, fever and, occasionally, a sore throat.

What should I do if I get food poisoning?

Here’s what to do if you think you have food poisoning:

• Stay at home, stay well hydrated, and eat as you’re able to until your symptoms resolve. Foods such as rice, pasta, low-sugar cereals, lean meats, low-fat dairy products, eggs, and fruit and vegetables are better choices than fruit juices, sugary drinks, fried foods, and foods that are very spicy or very sweet.
• Call Info-Santé 811 if you have symptoms that worry you.
• Consult a doctor if you develop a fever, are vomiting, or have persistent diarrhea (more than 3 to 5 days), especially after a trip.
• Go to the emergency room if you have blood in your stool or vomit, severe pain, signs of severe dehydration, or confusion.
• Keep the food you suspect was the cause and report the situation to the Ministère de l’Agriculture, des Pêcheries et de l’Alimentation (MAPAQ), especially if there is a hygiene violation in a business.

Things to keep in mind

• Foodborne illnesses can have serious consequences, including the death of the fetus, so it’s important to take every possible precaution.
• When you’re pregnant, it’s essential to thoroughly wash fruits and vegetables and to fully cook meat, fish, and eggs before eating them.
• Whenever possible, pregnant women should avoid cleaning cat litter boxes.

Scientific review: Stéphanie Côté, M.Sc., nutritionist Research and copywriting:The Naître et grandir team Updated: May 2025

Photo : GettyImages/zoranm