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Can I eat raw salmon while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

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FDA and ACOG guidelines recommend avoiding raw salmon due to risks of foodborne illness and parasitic infections during pregnancy.

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According to the FDA and ACOG, pregnant individuals are advised to avoid raw or undercooked fish, including raw salmon. Pregnancy increases the risk of foodborne illnesses such as Listeriosis, caused by the bacterium Listeria monocytogenes. Raw salmon may also harbor parasites like tapeworms or flukes, and bacteria such as Salmonella. While commercial flash-freezing can kill many parasites, it does not eliminate all bacterial pathogens. Listeria is particularly dangerous because it can cross the placenta, potentially leading to miscarriage, stillbirth, or preterm labor, even if the mother experiences only mild symptoms. To ensure safety, guidelines state that salmon must be cooked to an internal temperature of 145°F (63°C). This temperature effectively destroys harmful pathogens, making cooked salmon a safe and highly nutritious source of DHA and protein during pregnancy.

Avoid

Raw or Undercooked Salmon

Caution

Cook salmon to an internal temperature of 145°F (63°C).

Safe Options

Fully Cooked Salmon

Expert Pick

Canned Salmon

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Updated: Sources: Can I eat sushi while I’m pregnant? | ACOG +6

Safer Choices

Fully Cooked Salmon

  • Cook salmon to an internal temperature of 145°F (63°C) to ensure safety.
  • Heating salmon to an internal temperature of 145°F ensures the destruction of parasites and bacteria.
  • The flesh should be opaque and separate easily with a fork.

Canned Salmon

  • Commercially canned salmon is cooked during processing, making it a safe option.

Baked or Grilled Salmon

  • Prepare salmon by baking or grilling until it reaches the recommended internal temperature.

Salmon in Casseroles

  • Incorporate cooked salmon into casseroles that are heated thoroughly.

Salmon Patties

  • Use cooked salmon to make patties that are then pan-fried or baked.

Canned or pouch salmon

  • These products are commercially processed and fully cooked during the canning process.
  • They are considered safe and provide a low-mercury source of Omega-3 fatty acids.

Baked or grilled preparations

  • Using a food thermometer to verify the 145°F threshold makes these methods reliable for safety.
  • Salmon is listed as a 'Best Choice' by the FDA, allowing for 2-3 servings per week when cooked.

Risks & Limits

Raw or Undercooked Salmon

  • Avoid consuming raw or undercooked salmon, including in sushi or sashimi, due to infection risks.

Cold-Smoked Salmon

  • Avoid refrigerated smoked salmon, such as lox, unless it is cooked in a dish.

Salmon from Unverified Sources

  • Avoid salmon from sources where safety and handling practices are unknown.

Raw sushi and sashimi

  • Raw preparations carry a high risk of bacterial contamination and parasitic infection.
  • Freezing alone is not a substitute for cooking to eliminate all pathogens.

Refrigerated smoked salmon

  • Products labeled as lox, nova-style, or kippered are often cold-smoked and not fully cooked.
  • These items pose a specific risk for Listeria unless they are cooked in a dish like a casserole.

Ceviche

  • The acid-curing process used in ceviche does not reliably kill all parasites or bacteria present in raw fish.

Key Points from Health Guidelines

Based on ACOG, Mayo Clinic, FoodSafety.gov, FDA published guidance

  • 1
    Cook salmon to an internal temperature of 145°F (63°C).
  • 2
    Avoid raw or undercooked salmon dishes.
  • 3
    Choose canned or fully cooked salmon options.
  • 4
    Avoid refrigerated smoked salmon unless cooked in a dish.
  • 5
    Ensure proper storage and handling of salmon to prevent contamination.
  • 6
    Consume a variety of low-mercury fish, limiting intake to 8-12 ounces per week.
  • 7
    Consult healthcare providers for personalized dietary advice during pregnancy.

Common Questions About raw salmon in Pregnant

Can I eat raw salmon while pregnant?
FDA and ACOG guidelines recommend avoiding raw salmon due to risks of foodborne illness and parasitic infections during pregnancy.
Is it safe to eat raw salmon during the first trimester?
No, consuming raw salmon during any stage of pregnancy, including the first trimester, is not recommended due to the risk of bacterial and parasitic infections that can harm both mother and fetus.
How much cooked salmon is safe to eat during pregnancy?
The FDA recommends that pregnant women consume 8-12 ounces (224-340 grams) of a variety of low-mercury fish, including cooked salmon, per week.
What are the main risks of eating raw salmon while pregnant?
Eating raw salmon can expose pregnant women to harmful bacteria and parasites, such as *Listeria monocytogenes*, which can lead to severe complications like miscarriage, stillbirth, or preterm labor.
Are there safe alternatives to raw salmon during pregnancy?
Yes, fully cooked salmon, canned salmon, and other low-mercury fish that are thoroughly cooked are safe alternatives during pregnancy.
How should salmon be prepared to ensure safety during pregnancy?
Salmon should be cooked to an internal temperature of 145°F (63°C) to effectively eliminate harmful bacteria and parasites.

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References & Guidelines

Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.