Can I eat avocado while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
FDA and ACOG guidelines categorize washed avocados as safe, nutrient-dense foods that provide essential folate and healthy fats.
Read more details
According to the FDA and ACOG, avocados are a highly recommended food during pregnancy due to their high concentrations of folate, potassium, and monounsaturated fats. Folate is critical for preventing neural tube defects, and one-half of an avocado provides approximately 60 to 80 micrograms. The primary safety concern identified by the FDA involves the external skin, which can harbor pathogens like Listeria monocytogenes and Salmonella. A 2018 FDA study found Listeria on approximately 17% of avocado skins tested. Guidelines emphasize that while the interior flesh is generally sterile, bacteria can be transferred from the peel to the fruit during slicing. Therefore, thorough washing of the exterior under running water is the standard recommendation to mitigate foodborne illness risks. When prepared with proper hygiene, avocados support the increased nutritional requirements of pregnancy safely.
Pre-packaged guacamole
Wash avocados thoroughly under running water before cutting.
Whole, unprocessed avocados
Homemade guacamole
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Safer Choices
Whole, unprocessed avocados
- Selecting fresh avocados
- Washing them thoroughly under running water before consumption
Homemade guacamole
- Preparing guacamole at home
- Ensuring control over hygiene and ingredient quality
Avocado in cooked dishes
- Incorporating avocados into cooked meals
- Reducing potential microbial risks
Thoroughly washed whole avocados
- Scrubbing the outer skin with a produce brush under running tap water removes surface bacteria before slicing.
Pasteurized commercial guacamole
- Store-bought products treated with High-Pressure Processing (HPP) or pasteurization are effective at eliminating Listeria and Salmonella.
Home-prepared avocado dishes
- Preparing avocado at home using clean utensils and consuming it immediately minimizes the window for bacterial growth.
Frozen avocado chunks
- Commercially frozen avocado is typically washed and blanched or treated before packaging, reducing pathogen risks.
Risks & Limits
Pre-packaged guacamole
- Associated with foodborne illness outbreaks
- Opt for freshly prepared versions
Avocados from recent recalls
- Avoid consuming avocados subject to recalls
- Due to contamination risks
Unwashed avocado skins
- Slicing through an unwashed peel can carry surface bacteria into the edible flesh via the knife blade.
Unrefrigerated pre-cut displays
- Open salad bars or deli displays may pose a higher risk of cross-contamination or temperature-related bacterial proliferation.
Extended room temperature storage
- Prepared guacamole or sliced avocado left at room temperature for more than two hours increases the risk of rapid bacterial multiplication.
Key Points from Health Guidelines
Based on FDA, ACOG, Mayo Clinic published guidance
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1Wash avocados thoroughly under running water before cutting.
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2Use clean utensils and cutting boards to prevent cross-contamination.
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3Store avocados at appropriate temperatures to maintain freshness.
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4Consume avocados as part of a balanced diet rich in various nutrients.
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5Stay informed about food recalls and safety alerts related to avocados.
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6Wash hands with soap for 20 seconds before and after handling produce
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7Scrub the avocado exterior with a clean brush under running water