runny eggs - Lion Code eggs are considered very low risk for salmonella, and safe for pregnant women to eat raw or partially cooked. So you can eat raw hen eggs or food containing lightly cooked hen eggs (such as soft boiled eggs, mousses, soufflés and fresh mayonnaise) provided that the eggs are produced under the Lion Code.
Rare steak - Do noteat raw or undercookedmeat, including meat joints and steaks cooked rare,because of the potential risk of toxoplasmosis.
Cook all meat and poultry thoroughly so it's steaming hot and there's no trace of pink or blood–especially with poultry, pork, sausages and minced meat, including burgers.
soft cheeses, blue cheeses - Don't eat mould-ripened soft cheese (cheeses with a white rind) such as brie and camembert. This includes mould-ripened soft goats' cheese, such as chèvre. These cheeses are only safe to eat in pregnancy if they've been cooked.
You should also avoid soft blue-veined cheeses such as danish blue, gorgonzola androquefort. Soft blue cheeses are only safe to eat in pregnancy if they've been cooked.
You can eat hard cheeses, such as cheddar, parmesan and stilton, even if they're made with unpasteurised milk. Hard cheeses don't contain as much water as soft cheeses, so bacteria are less likely to grow in them. It's possible for hard cheese to contain listeria, but the risk is considered to be low.
cured meats - For ready-to-eat meats, you can reduce any risk from parasites by freezing cured or fermented meats for 4 days at home before you eat them. Freezing kills most parasites and makes the meat safer to eat.
If you're planning to cook the meat – for instance, pepperoni on pizza– you don't need to freeze it first.