Now that you're eating for two, you're probably thinking twice about the foods you consume. One food group that many pregnant women have questions about is seafood, specifically fish. Is it safe to eat during pregnancy? This question arises during pregnancy because of the possible exposure to bacteria in fish which may cause food poisoning, and to chemicals that have contaminated the oceans and lakes. Certain tropical fish have natural toxins that can hurt your or your baby. Below are some answers that will help you make informed choices about the seafood in your diet.

Normally, when you cook fish or any animal product, cooking the food to the correct temperature reduces or kills the bacteria. That's why it is very important to know the correct degree to cook the interior of your beef, fish, chicken and eggs. Keep foods out of the danger zone: 40 degrees Fahrenheit up to 140 degrees F. Keep cold foods below 40 degrees F and hot foods above 140 F. Always thoroughly wash your hands after touching raw fish or seafood, and carefully clean and disinfect all surfaces the food has touched.

Uncleaned, raw or undercooked fish may carry a risk of parasitic infection (worms), though shellfish is the culprit behind the majority of seafood-borne illness. The FDA says the greatest risk is from raw or undercooked molluscan shellfish, particularly clams, oysters and mussels from contaminated waters. Bacteria such as Salmonella, Vibrio parahemolyticus, Vibrio vulnificus and Staphylococcus aureus have all been found in raw seafood. Still, the risk of getting sick from raw shellfish is about one in 250,000, compared with the one in a million chance of illness from any other type of seafood. (You may think that a one in 250,000 chance is too close for comfort, but keep in mind that chicken causes food poisoning in about one in 25,000 people.)

When choosing fish and shellfish at the grocery store, look for the Grade A label and for the U.S. Department of Interior shield. The shield means that the fish were packed under continuous inspection by the Department of the Interior. The characteristics to look for in fish are shiny, unfaded skin, red gills and clear eyes. A mild odor is OK. Frozen fish should be encased in airtight packaging and frozen solidly.

Content on this site is not a substitute for professional medical or healthcare advice, diagnosis or treatment, and may not be used for such purposes. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical question or condition. Reliance on information presented on this site is at your own risk. This site contains the opinions and views of other users. Given the interactive nature of this site, we cannot endorse, guarantee, or be responsible for the accuracy, efficacy, or veracity of any content generated by our users.