Can You Eat Clam Chowder When Pregnant

What You Need To Know About Clams

Generally speaking, eating clams is safe as long as they are thoroughly cooked. This includes a variety of clam dishes, including the increasingly popular clam chowder.

Generally speaking, well-cooked clams are safe to eat.

Can Pregnant Women Eat Clam Chowder?

Pregnant women can safely consume clams by making clam chowder. It’s never a good idea to consume raw clams, especially if you’re pregnant and wondering if clam chowder is safe.

  • Vibrio vulnificus, an ocean-dwelling bacterium that may cause food poisoning in humans and other animals, is a bacteria present in raw clams.
  • As far as appearance, taste, and smell go, bacterially infected clams (and oysters) are no different from their uninfected counterparts.
  • Pregnant women should avoid eating any raw shellfish because of the risk of food poisoning.
  • Heating destroys the bulk of germs, which is in their favor. As previously said, cooked clams are far safer than raw ones. Depending on the method used, it changes what it means to be ‘cooked.’
  • Precautions to Take While Eating Clam Chowder During Pregnancy

    The best options are grilled flounder filets or clam soup. Take the following precautions:

    Raw or undercooked fish and shellfish are more prone to parasites and microbial contamination. They may spread listeriosis, toxoplasmosis, and salmonella when consumed. Pregnancy weakens the immune system, making it less able to protect against infections caused by food. Your infant’s immune system is not fully developed. Raw or undercooked fish may cause birth defects or miscarriages.

    Most fish contain levels of mercury that are high enough to harm your baby’s developing neurological system. The FDA advises against eating these items.

  • Tilefish, king mackerel, shark, and marlin
  • Consume mercury-free fish, such as tilapia and catfish (like shrimp)
  • In comparison to albacore (white) tuna, the FDA offers canned light tuna for less mercury. However, you should only consume six ounces of canned tuna per week. Because mercury accumulates in the blood over time, pregnant women should exercise caution. Women who are pregnant and believe they may have been exposed to mercury should consult a doctor right away.

    Most shellfish contain the naturally occurring element mercury. On the other hand, eating a variety of fish and shellfish may help to reduce your intake of mercury. It is considered safe for pregnant women to eat up to 12 ounces of fish every week. Keep in mind that 3-6 ounces of fish constitute a typical serving size.

    When prepared correctly, seafood is safe to eat during pregnancy. As a result, use caution in making your selections. Uncooked or raw fish might be hazardous to your health. Cooking destroys the majority of parasites and bacteria. Thus, maintain a hot supper. To guarantee correct cooking, use a food thermometer. Return lukewarm restaurant meals. Whether you are cooking at home, eating out, or having food delivered, stay away from raw fish and meat when preparing your meal. This reduces the likelihood that parasites or pathogens will be present in your food.

    Food handling, preparation, and storage have an equal impact on food safety. The following tips can help increase the longevity and safety of your seafood:

  • Wash all cutting boards, knives, and food prep surfaces thoroughly with hot soapy water after handling raw fish.
  • Knives and chopping boards designed for raw fish are required.
  • Store leftovers and perishables in airtight containers at 40°F (4°C) or 0°F (-17°C).
  • Food that has been left out at room temperature for more than two hours should be discarded.
  • Discard perishable, precooked, or leftover food after four days.
  • Before and after handling food, you must clean your hands thoroughly.
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