Salmonella is a common cause of food poisoning and is particularly associated with chicken and raw eggs. Although salmonellosis is not a disease which can pass through to the baby, it is of course advisable to avoid a severe infection during pregnancy.

To reduce the risk of infections:

• Always thoroughly defrost and cook poultry
• Cook eggs well and avoid mayonnaise, mousse etc. made with raw eggs

All shop bought mayonnaise and salad creams contain pasteurised egg and are therefore safe for you to eat.