Whether or not custard is safe during pregnancy depends on how it's made.
The primary concern with custard during pregnancy is the potential presence of raw or undercooked eggs, which can harbor Salmonella bacteria. Salmonella infections can cause unpleasant symptoms like fever, diarrhea, and vomiting, and in rare cases, can lead to more serious complications for both the pregnant person and the baby.
Here's a breakdown:
- Homemade custard: Homemade custards, mousses, and even homemade ice cream often contain raw or uncooked eggs, making them not safe to consume during pregnancy.
- Reason: Raw eggs carry the risk of Salmonella contamination.
- Solution: To eliminate the risk of Salmonella, ensure any homemade custard you consume is made with pasteurized eggs and is cooked to a safe internal temperature.
- Commercially produced custard: Many commercially produced custards undergo pasteurization, a process that heats the eggs sufficiently to kill harmful bacteria like Salmonella. These custards are generally considered safe to eat during pregnancy.
- Action: Check the packaging to confirm that the custard has been pasteurized. If unsure, contact the manufacturer.
- Custard Pie: Custard pie is listed as something to avoid until next year because it is made with custard, which can contain raw or uncooked eggs, making it unsafe during pregnancy.
| Custard Type | Safety During Pregnancy | Reasoning |
|---|---|---|
| Homemade (Raw Eggs) | Not Safe | Contains raw eggs, posing a Salmonella risk. |
| Homemade (Pasteurized) | Safe | Pasteurization kills bacteria. Ensure cooked to a safe temperature. |
| Commercial (Pasteurized) | Safe | Pasteurization eliminates Salmonella risk. Always check the label. |
| Custard Pie | Not Safe | Often contains custard made with raw or undercooked eggs, posing a Salmonella risk during pregnancy. |
In summary: Store-bought, pasteurized custard is generally safe. Homemade custard made with raw eggs is not.
