Pregnancy and Toxoplasmosis: Is Raw Green Onion Safe to Eat?

Pregnancy and Toxoplasmosis Issues

Hello Dr.
Tsao: I apologize for bothering you again, but I have another question.
I read online that to avoid Toxoplasma, one should avoid eating raw vegetables.
Does this include green onions? I have been avoiding raw vegetables, but I do add raw green onions to hot soups, noodle soups, and side dishes when dining out.
Should I be concerned about the risk of Toxoplasma in this case?

Fang Fang, 30~39 year old female. Ask Date: 2017/11/29

Dr. Cao Guotao reply Obstetrics and Gynecology

Hello, the trematode is not related to eating raw vegetables.
Wishing you good health.

Reply Date: 2017/11/29

More Info

When it comes to pregnancy and food safety, particularly regarding the risk of Toxoplasmosis, it is essential to be cautious about what you consume. Toxoplasmosis is an infection caused by the parasite Toxoplasma gondii, which can be particularly harmful during pregnancy, potentially leading to serious complications for the fetus.
Raw vegetables, including green onions (also known as scallions), can indeed pose a risk if they are contaminated with Toxoplasma. This parasite is typically found in undercooked or raw meat, unwashed fruits and vegetables, and contaminated water or soil. While the risk of contracting Toxoplasmosis from raw green onions is not as high as from raw or undercooked meats, it is still advisable to take precautions.

In your case, adding raw green onions to hot soups or noodle dishes may reduce the risk of infection, as the heat from the soup can kill the parasite. However, if the green onions are added to the dish after it has been removed from the heat, they could still pose a risk. Therefore, it is best to ensure that any raw vegetables you consume are thoroughly washed and, if possible, cooked before eating.
Here are some additional considerations regarding Toxoplasmosis and food safety during pregnancy:
1. Washing Produce: Always wash fruits and vegetables under running water before consumption. This helps remove any potential contaminants, including Toxoplasma.

2. Cooking Meat Thoroughly: Ensure that all meats are cooked to safe temperatures. For example, ground meats should reach an internal temperature of 160°F (71°C), and whole cuts of meat should be cooked to at least 145°F (63°C) and allowed to rest for three minutes before carving or consuming.

3. Avoiding Certain Foods: Pregnant women are advised to avoid raw or undercooked meats, unpasteurized dairy products, and raw eggs, as these can also harbor harmful pathogens.

4. Hygiene Practices: Practice good hygiene in the kitchen. Wash your hands, utensils, and surfaces after handling raw meat and before preparing other foods.

5. Consulting Healthcare Providers: If you have concerns about Toxoplasmosis or any other food safety issues during pregnancy, it is always a good idea to consult with your healthcare provider. They can provide personalized advice based on your specific situation.

In summary, while raw green onions can carry a risk of Toxoplasmosis, cooking them in hot dishes can mitigate this risk. Always prioritize food safety by washing produce, cooking meats thoroughly, and practicing good hygiene in the kitchen. If you have any doubts or concerns, don't hesitate to reach out to your healthcare provider for guidance.

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