ABSTRACT
Food safety is a concern for all people but it is even more important for pregnant women, as they appear to be more susceptible to some food-related infections and these infections may cause harm to the fetus or newborn. It is interesting to note some authors have suggested that the nausea and vomiting of early pregnancy is benefi - cial in protecting the fetus from food-borne pathogens, as the mother becomes more sensitive in what she chooses to eat (Sherman & Flaxman 2002). However, illness aff ecting the mother with vertical transmission to the fetus or newborn remains a concern, in particular for cases of listeria, salmonella and toxoplasmosis. A number of food safety recommendations, including lists of foods to avoid in pregnancy, add to an information-saturated environment that the pregnant woman is required to navigate. It is important to note that the transmission of toxoplasmosis goes beyond food safety and includes transmission via cats. In addition, working with farm animals, particularly during lambing, is another source of contact with these infections. Midwives will need to recognise ill health and ensure prompt referral for women with food-borne illness and will have a signifi cant role in providing health education advice to women that aims to prevent these illnesses.
