Muka · Pregnancy guide
Salmonella During Pregnancy
Updated June 2026 · based on NHS and official food-safety guidance
Salmonella is a bacteria that causes food poisoning, mostly from undercooked eggs and poultry, raw meat, raw sprouts, and unwashed produce. It is unlikely to harm your baby directly, but a bad infection can leave you very ill and dehydrated, and in rare cases severe illness has been linked to complications such as miscarriage or the infection spreading to your baby. Cooking food fully and washing fruit and vegetables removes almost all of the risk.
If a food can carry salmonella, you want to know before it ends up on your plate. The good news is that salmonella is one of the most preventable pregnancy risks: heat kills it, so a thoroughly cooked egg or chicken breast is safe, while a runny yolk or pink poultry is not. This page walks through the foods that carry it, what is safe versus best avoided, and the small differences between UK (NHS) and US (CDC, FDA, ACOG) advice, so you can scan, cook, and eat with confidence. For a specific product, the Muka app gives you a verdict in 3 seconds by barcode scan or photo.
Foods and situations that carry salmonella
| Food or situation | Verdict | Why |
|---|---|---|
| Thoroughly cooked eggs (firm yolk and white) | Safe | Cooking until both yolk and white are firm kills salmonella. In the UK, British Lion or Laid in Britain eggs (with the lion stamp) can even be eaten runny or raw, as the hens are vaccinated. |
| Runny or soft-boiled eggs (non-Lion / US eggs) | Avoid | An undercooked yolk can still harbor salmonella. In the US, the FDA advises pregnant people to cook eggs until firm or choose pasteurized eggs; the NHS says the same for any egg without the lion mark. |
| Foods with raw egg (homemade mayo, mousse, aioli, raw cookie dough) | Avoid | Raw egg can carry salmonella unless made with UK lion-stamped eggs or pasteurized egg. Shop-bought versions usually use pasteurized egg and are fine, so check the label. |
| Undercooked chicken, turkey, or pink poultry | Avoid | Poultry is a leading source of salmonella. Cook all poultry until juices run clear with no pink, to 165F (74C) in the US. |
| Raw or rare ground meat and undercooked meat | Avoid | Salmonella and other bugs survive in undercooked meat. Cook ground meat to 160F (71C), whole cuts to 145F (63C), and other meat until no pink remains and it is steaming hot. |
| Raw sprouts (alfalfa, mung bean, clover) | Avoid | Sprouts are grown in warm, moist conditions that let salmonella multiply, and washing does not remove it. The FDA advises pregnant people avoid raw sprouts and cook them thoroughly. |
| Unwashed fruit, vegetables, and salad | Avoid | Soil and surfaces can carry salmonella, so rinse all produce well before eating. Once washed it is safe; pre-washed bagged salad can be eaten as-is, just keep it chilled and eat it fresh. |
| Unpasteurized (raw) milk and juice | Avoid | Raw milk and unpasteurized juice can carry salmonella and other bacteria. Choose pasteurized versions, where heat treatment makes them safe. |
Not sure about a specific product?
Scan its barcode or snap a photo: Muka tells you in 3 seconds whether it's safe to eat while pregnant, explains why, and suggests a safe alternative. Free and unlimited.
Download Muka on the App StoreFrequently asked questions
Can salmonella harm my baby during pregnancy?
Salmonella is unlikely to harm your baby directly, and there is no evidence it causes birth defects. The main risk is to you, as pregnancy weakens your defenses against infection. Rarely, a severe infection can spread to the blood or be passed to the baby, which is why prevention matters.
I ate a runny egg while pregnant, should I worry?
Try not to panic. Most people who eat one runny egg never get sick, especially with UK lion-stamped eggs, which are very low risk. Watch for diarrhea, fever, or stomach cramps over the next few days, and call your doctor or midwife if symptoms appear or you feel dehydrated.
What are the symptoms of salmonella in pregnancy?
Symptoms usually start 12 to 72 hours after eating contaminated food and include diarrhea, fever, stomach cramps, and sometimes vomiting. Illness typically lasts four to seven days. Pregnancy does not change the symptoms, but staying hydrated is extra important, so contact your provider if you cannot keep fluids down.
How do I prevent salmonella while pregnant?
Cook eggs until firm, poultry to 165F (74C), and ground meat to 160F (71C). Wash fruit, vegetables, and your hands after handling raw meat or eggs. Avoid raw sprouts, unpasteurized milk and juice, and raw-egg dishes unless made with pasteurized or UK lion-stamped eggs.
What should I do if I get salmonella while pregnant?
Drink plenty of fluids to stay hydrated and rest, as most cases clear on their own in about a week. Contact your doctor or midwife promptly, especially if you have a high fever, bloody diarrhea, or cannot keep fluids down. They may recommend rehydration or, in severe cases, antibiotics.
Sources
- NHS — Foods to avoid in pregnancy: nhs.uk
See also: how Muka works, the pregnancy food scanner that answers “can I eat this while pregnant?”.