Food Safety

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Why is food safety important?

As a result of chemotherapy and radiation, cancer patients may develop neutropenia – a decrease in white blood cells that fight infection, which leads to a weaker immune system.

This is one reason why food safety is important for cancer patients.

Symptoms of foodborne illness

Some symptoms of a foodborne illness you might experience are diarrhea, abdominal pain/cramping, upset stomach, nausea, vomiting, fever, headache and muscle pains.

When you suspect you have a foodborne illness, call your doctor right away and stay hydrated by drinking plenty of fluids.

If you suspect you have a foodborne illness

Call your doctor right away and stay hydrated by drinking plenty of fluids.

Foods to avoid

• Raw or uncooked meat, poultry, seafood and sushi
• Unpasteurized or raw milk
• Raw nuts or fresh nut butter
• Raw or undercooked eggs
• Soft, mold-ripened cheeses and queso
• Cold hot dogs and deli meats
• Yogurt and ice cream from a soft-serve machine
• Unwashed fresh produce
• Raw sprouts, alfalfa, etc.
• Purchased pre-cut fruits or vegetables
• Raw honey
• Unrefrigerated, cream-filled pastries

Foods to eat

• Meat, poultry and seafood cooked to a safe internal temperature
• Pasteurized milk
• Cooked eggs with a firm yolk
• Washed fresh produce or cooked produce
• Hard cheeses or soft cheeses made from pasteurized milk
• Reheated hot dogs or deli meat (steaming hot or 165 degrees F)
• Cooked sprouts

Food safety tips

• Wash your hands and surfaces often. Wash your hands with warm water and soap for 20 seconds before and after preparing food.
• Keep raw meat and poultry separate from ready-to-eat foods.
• Don’t reuse the same rag. Rags can hold bacteria; instead, wipe the kitchen surface with disinfectant wipes.
• Don’t cross-contaminate. Make sure to store raw meats away from cooked food.
• Refrigerate food right away to reduce bacterial growth. To prevent a foodborne illness, make sure your refrigerator is set at 40 degrees F or below.
• Chill perishable foods within two hours.
• Look at the expiration date. If an item is expired, throw it out.
• Cook foods to a safe internal temperature (See below.).

Safe minimum internal temperatures

Following are the safe minimal internal temperatures for cooking meat and poultry:

• 145 degrees F – Beef, pork, lamb and veal (with a three-minute rest time)
• 160 degrees F – Ground meat
• 165 degrees F – All poultry

Questions to ask your doctor

• Am I at increased risk for foodborne illness? How long will this risk last?
• What steps should I take to prevent foodborne illness?
• Which foods require special preparation to prevent foodborne illness?
• What treatment do you recommend for my foodborne illness?
• How can I prevent dehydration?
• Is there anything else I should be asking?

References

• Cancer.net from ASCO
• Cancer Nutrition Consortium
• Minnesota Oncology
• Stanford Health Care