Skip to main content
          Skip to FDA Search
          Skip to in this section menu
          Skip to footer links


U.S. flagAn official website of the United States government

					Here’s how you know
          			Dot gov**The .gov means it’s official.**Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you're on a federal government site.
							      SSL**The site is secure.** The **https://** ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. 
			U.S. Food and Drug Administration
				
        Search
            Menu
							
						Search FDA
									
									Submit search 
		Featured
							Contact FDA
	                FDA Guidance Documents
	                Recalls, Market Withdrawals and Safety Alerts
	                Press Announcements
	                Warning Letters
	                Advisory Committees
	                En Español

					Products
            Food
							Drugs
							Medical Devices
							Radiation-Emitting Products
							Vaccines, Blood, and Biologics
							Animal and Veterinary
							Cosmetics
							Tobacco ProductsTopics
            About FDA
							Combination Products
							Regulatory Information
							Safety
							Emergency Preparedness
							International Programs
							News and Events
							Training and Continuing Education
							Inspections and Compliance
							Science and ResearchInformation For
            Consumers
	            Patients
	            Industry
	            Health Professionals
	            Federal, State and Local Officials 
 In this section:

                People at Risk of Foodborne Illness

People at Risk of Foodborne Illness

                        Food Safety for  Pregnant Women and Their Unborn Babies
          Food Safety for Infants & Toddlers
          Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
          Foodborne Illness Videos Home
          Food
          Resources for You (Food)
          Consumers
          People at Risk of Foodborne Illness
          Food Safety Booklet for Pregnant Women, Their Unborn Babies, and Children Under FivePeople at Risk of Foodborne Illness Food Safety Booklet for Pregnant Women, Their Unborn Babies, and Children Under Five
  
  	
    Share
    Post
    Linkedin

    Email
    PrintFood Safety Booklet for Pregnant Women, Their Unborn Babies, and Children Under Five
What's New

In October 2021, FDA and EPA issued updated advice about eating fish that incorporates the recommendations of the *Dietary Guidelines for Americans, 2020-202*5. Visit **Advice about Eating Fish: For those who might become or are pregnant or breastfeeding and children ages 1 - 11 years**to learn more**.**


Download the Booklet in English

en español (Spanish)

Food safety is vital for everyone – but especially for pregnant women, their unborn babies, and children younger than five. This booklet explains why and provides real-world advice on how to lower the risk of foodborne illness for pregnant women and their unborn babies, and how parents can protect their young children from foodborne infections.

In addition to the information in this booklet, talk with your health care provider about any foods or other products to avoid because of any special health needs for you or your child.

**Food Safety: Why It’s Critically Important for Pregnant Women, Their Unborn Babies, and Children Under Five**

When disease-causing bacteria, viruses, or parasites (germs) contaminate food, they can trigger foodborne illness, often called food poisoning. While the food supply in the United States is among the safest in the world, it can still be a source of infection.

According to the Centers for Disease Control and Prevention (CDC), 48 million persons — or 1 of every 6 people — get foodborne infections each year. Of those, 128,000 are hospitalized, and 3,000 die from their foodborne illness.
	Pregnant women are at high risk of developing food poisoning because pregnancy affects their immune system’s ability to fight foodborne infections. The **immune system** is made up of a network of cells, tissues, and organs that work together to protect the body against infectious organisms and other invaders.
	Unborn babies are just beginning to develop immune systems and have little power to resist foodborne disease.
	Because of the immune system changes in women during pregnancy and the developing immune systems of unborn children, they are both especially at risk for illnesses caused by *Listeria monocytogenes* and *Toxoplasma gondii*. The infection caused by these two organisms can pass to an unborn child even if the mother doesn’t show signs of infection.
	*Listeria monocytogenes (Lm)* is a harmful germ found in many foods, including ready-to-eat refrigerated foods like deli meats, unpasteurized (raw) milk, and such foods as soft cheeses made with unpasteurized milk. *Lm* can lead to a disease called listeriosis. Every year, 2,500 Americans become ill with listeriosis — 1 out of 5 cases result in death. About one-third of listeriosis cases happen during pregnancy. Listeriosis can cause miscarriage, premature delivery, stillbirth, and serious sickness or death for a newborn baby.
		*Toxoplasma gondii* is a parasite found in many food sources, as well as cat litter boxes and other areas where cats may leave their waste. It can cause hearing loss, blindness, and brain damage in babies.
		Other organisms that can cause food poisoning, including *Salmonella*, *Campylobacter*, and *E. Coli*, also may lead to health complications for pregnant women, unborn babies, and newborns.
	Children younger than 5 years have a high risk of foodborne illness and related health problems because their immune systems are still developing, and they cannot fight off infections as well as older children and adults. Also, young children make less stomach acid that kills harmful bacteria, making it easier for them to get sick.
	Because young children’s bodies are small, the vomiting and/or diarrhea often resulting from foodborne illness can lead to serious dehydration.
	In children under 5 years, some foodborne infections with the bacterium *Escherichia coli (E. coli)* can lead to hemolytic uremic syndrome, a severe complication that can cause chronic kidney disease, kidney failure, and death. E. coli infections are likely to come from undercooked ground meat, unpasteurized (“raw”) milk, unpasteurized fruit juice, lettuce, spinach, sprouts, and even frozen cookie dough, if eaten before it is cooked.Download the Booklet in English

en español (Spanish)

                                                                                  Content current as of:
      05/03/2022
              
              
Regulated Product(s)
		 Food & BeveragesPeople at Risk of Foodborne Illness

          
                        Food Safety for  Pregnant Women and Their Unborn Babies
          Food Safety for Infants & Toddlers
          Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
          Foodborne Illness Videos
 
 Footer Links
    FDA Archive
          About FDA
          Accessibility
      Visitor Information
          Website Policies / Privacy
          No FEAR Act
          Vulnerability Disclosure Policy
      FOIA
          HHS.gov
          USA.gov
    Contact FDA
      Follow FDA on Facebook
      Follow FDA on X
      Follow FDA on Instagram
      Follow FDA on LinkedIn
      View FDA videos on YouTube
      Subscribe to FDA RSS feeds
    FDA Homepage
    Contact Number
      1-888-INFO-FDA (1-888-463-6332) Back toTop