Meat

Cook all meat and poultry thoroughly so it is steaming hot and there is no trace of rare/pink meat or blood. Take particular care with poultry, pork, sausages and minced meat, including burgers. Ready meals should be piping hot all the way through, especially those containing poultry.

Toxoplasmosis is an infection caused by a parasite found in raw meat (as well as soil, so wash fruit, vegetables and salad thoroughly). If you are pregnant, the infection can damage your baby, although it's very rare. If you feel you may have been at risk, discuss it with your GP, midwife or obstetrician. Treatments are available.

To avoid contamination, wash all surfaces and utensils thoroughly after preparing raw meat, and make sure that raw food is stored separately from ready-to-eat products. It's also important to wash and dry your hands after handling raw meat, and use separate chopping boards to avoid other types of food poisoning such as salmonella and E.coli.

Cold cured meats and smoked fish

Cooked cold meats and pre-packed meats like ham and corned beef are safe to eat during pregnancy. However, some countries advise pregnant women to avoid eating cold cured meats such as salami, Parma ham, chorizo and pepperoni, as there is a small risk of listeria or toxoplasmosis.

The Food Standards Agency is reviewing its advice to vulnerable groups, including pregnant women, in the UK. Currently, pregnant women aren't advised to avoid these products but you might choose to should you be concerned about these risks.

Liver and pate

Don't eat liver, or liver products such as liver sausage, as they may contain a lot of Vitamin A. Too much vitamin A can harm your baby.

You should also avoid all types of pâté, including vegetable pâtés, as they can contain listeria.