Meticulous hygiene is important when handling foods and particularly whilst you are pregnant. Remember to wash your hands after using the toilet, and before preparing food. Cook poultry and meat well. Wash fruit and vegetables or peel before eating them and wash your hands after preparing raw meat. Use separate chopping boards for vegetables and meat/fish.

Liver is not recommended during pregnancy. It contains a type of vitamin A which if eaten excessively can be linked to birth defects. Products containing liver i.e. liver sausage or pates should also be avoided. Beta carotene (another type of vitamin A) which is found in red yellow and dark green vegetables can be eaten safely.

Raw or lightly cooked eggs may contain Salmonella. Eggs should be well cooked i.e. the white and the yolk should be solid. Foods which contain raw egg should be avoided e.g. home made mayonnaise, and home made puddings such as cheese cake or mousse.

Raw or undercooked meat or poultry may contain Toxoplasmosis. Meat and poultry should be thoroughly cooked so there is no trace of pink flesh or blood.

Unpasteurised or mould ripened cheeses may contain Listeria, a bacterium that can cause miscarriage or illness in newborn babies. Cheeses to avoid include brie, camembert, stilton and Danish blue. Any cheese with a thick white rind or a blue vein should also be avoided.

Shellfish should not be eaten raw because they might be contaminated with bacteria, viruses and parasites. However it is safe to eat shellfish as long as they are cooked thoroughly and served as part of a hot meal.

Peanuts. If any family member has a history of hay fever, asthma, eczema or other allergies, avoiding peanuts or foods containing peanuts may reduce the risk of your baby developing peanut allergy.

Alcohol. At present it is recommended that no alcohol is consumed in pregnancy.