When talking about food poisoning, the two main culprits are listeria (Listeria monocytogenes) and salmonella. In Australia, one in ten cases of listeriosis is a pregnant woman, and for one in five of those women, the disease tragically results in the death of the fetus. Newborn babies are also particularly susceptible.
Foods that carry a higher risk of listeria or salmonella contamination should, therefore, be avoided while pregnant.
These include:
- Soft and semi-soft cheeses e.g. blue, camembert, brie, etc unless pasteurised
- Sandwich shop meats e.g. salami, devon, ham, chicken and turkey. Can be eaten if heated until they are steaming (>= 75°C)
- Paté and meat spreads
- Soft serve ice cream
- Foods containing raw or semi-cooked eggs e.g. home-made mayonnaise and aioli, chocolate mousse, cake batter, etc
- Salads (including fruit salads) that have been prepared or packaged in bulk e.g. in salad bars or smorgasbords
- Bean sprouts raw. Can be eaten if thoroughly cooked
- Sushi
- Raw and smoked seafood e.g. oysters
- Raw meat
It’s quite a list, but the general rule is – stick to cooked foods and eat them while they’re hot. Heating anything to 75°C will quickly kill listeria and salmonella.

Further Reading
For more reading, see this excellent fact sheet from NSW Health