A nurse is instructing a client about food safety during pregnancy. Which of the following information should the nurse include?

Rationale: A. "Store and eat luncheon deli meats cold while pregnant.": Cold deli meats can harbor Listeria monocytogenes, which can cause listeriosis and increase the risk of miscarriage or fetal infection. Pregnant clients should heat deli meats until steaming before consumption to reduce this risk. B. "Wash all fruits thoroughly before consumption during pregnancy.": Washing fruits removes dirt, bacteria, and potential contaminants such as Listeria or Toxoplasma, reducing the risk of food-borne illness. This is a key preventive measure for maintaining maternal and fetal health. C. "Consumption of raw fish is safe during pregnancy if done in moderation.": Raw fish can contain parasites and bacteria such as Salmonella, or Toxoplasma. Pregnant clients should avoid raw or undercooked fish entirely to prevent serious infections that can harm the fetus. D. "Food-borne illnesses are more difficult to contract while pregnant.": Pregnancy actually increases susceptibility to certain food-borne illnesses due to immunologic changes. Pregnant clients should follow strict food safety measures to protect both maternal and fetal health.