Smoked fish (trout, mackerel, herring)

Rare, but serious if it happens

What makes it safe

Only cooked, until piping hot

Why

Chilled smoked fish, whether cold- or hot-smoked, carries a listeria risk. Eat it only cooked in a hot dish until piping hot, for example in a sauce or a quiche. Tinned smoked fish that keeps outside the fridge is fine too.

It changes after the birth

You can eat this again while breastfeeding: the pregnancy-specific risks (listeria, toxoplasmosis, salmonella) no longer apply after birth. Keep normal food hygiene.

Instead

• Fresh trout baked in the oven
• Smoked fish cooked in a sauce, piping hot
• Tinned mackerel