🥩 Meat & Eggs - Pregnancy Safety

Runny yolk may contain Salmonella; avoid unless using pasteurized eggs. Cook until yolk is firm.

Uncooked yolk and partially raw white increase Salmonella risk; avoid during pregnancy.

High vitamin A (retinol) content like other liver products; excess retinol is linked to birth defects. Also Listeria risk if not fully cooked.

Contains liver which is very high in vitamin A (retinol); excessive retinol intake linked to birth defects.

Extremely high in preformed vitamin A (retinol); a single serving can greatly exceed safe pregnancy limits. Excess vitamin A is teratogenic and can cause birth defects.

Raw/cold center does not reach safe internal temperature; risk of Toxoplasma, E. coli, and other bacteria.

Cured meats carry Listeria risk unless heated to 165°F; soft cheeses may be unpasteurized. Ask about ingredients.

Pre-cooked ham carries Listeria risk when served cold; reheat to 165°F/74°C (steaming hot) before eating.

Undercooked eggs may carry Salmonella which can cause severe illness during pregnancy; yolks should be firm.

Typically have runny yolk which may contain Salmonella; use pasteurized eggs or poach until yolk is firm.

May not reach safe internal temperature throughout; a slightly pink center increases risk of Toxoplasma and E. coli.

When cooked inside a turkey, may not reach safe internal temperature. Cook stuffing separately for safety.

Must be thoroughly cooked to kill Toxoplasma parasites; wild game may also contain higher levels of lead from ammunition.

Lean red meat safe when cooked to 145°F with a 3-minute rest; lower in fat than beef.

Safe when cooked to an internal temperature of 165°F (74°C); an excellent lean protein source during pregnancy.

Safe when cooked to 165°F internal temperature; rich in iron and B vitamins.

Fully cooked eggs (firm whites and yolks) are safe and nutritious during pregnancy; an excellent source of choline essential for fetal brain development.

Safe when cooked to an internal temperature of 160°F (71°C); an important source of iron and protein during pregnancy.

Safe when cooked to 165°F internal temperature; lean protein source for pregnancy.

Fully cooked with no Salmonella risk; excellent source of protein and choline for fetal brain development.

Safe when cooked to proper temperatures; whole cuts to 145°F (63°C) and ground lamb to 160°F (71°C).

Safe when fully cooked through; excellent vehicle for pregnancy-friendly fillings like vegetables and cheese.

Safe when cooked to an internal temperature of 145°F (63°C) with a 3-minute rest; ground pork should reach 160°F (71°C).

Fully cooked to safe temperature; good protein source. Eat while hot or refrigerate within 2 hours.

Safe when cooked until fully set (no runny portions); good source of protein and choline for pregnancy.

Reaches safe internal temperature of 145°F+ (160°F for ground beef); safe during pregnancy.

Safe when cooked to 165°F internal temperature. Great source of lean protein for pregnancy.