Food safety during cancer treatment.

Cancer and it's treatment can weaken the body's immune system by affection the blood cells that protect against germs.

Following SAFE FOOD practices can reduce the risk of food-borne illness.

1. Some FOOD should be AVOIDED by anyone going through cancer treatment, because these food can contain high levels of bacteria (picture):

❌ undercooked meat of poultry (chicken, duck, turkey), especially ground meats,

❌ raw or runny eggs, smoothies or drinks made with raw eggs,

❌ non-pasteurized vegetable and fruits juices,

❌ uncooked vegetable sprouts (alfalfa, radish, broccoli etc.)

2. CLEANING PROPERLY:

- wash your hands with warm water and liquid soap before eating, before and after cooking, after bathroom and after touching pets,

- clean counters and cutting boards with hot water and liquid soap,

- use paper towels to clean kitchen. If can't ▶️ cloth towels should be replaced daily and laundered in hot water,

- wash fruits and vegetables well under running water BEFORE peeling or cutting,

- packaged salads should be rinsed AGAIN under running water,

- wash the top of canned food with liquid soap and water before opening.

3. HEATING and STORING FOOD:

-          keep your refrigerator set at or below 400F (4-50C), use special thermometer to control the temperature,

-          refrigerate meat, poultry (chicken, duck, turkey), seafood, eggs within 2 hrs of buying or preparing them

-          throw away fruits and vegetables that are slimy or moldy,

-          throw away eggs with cracked shells,

-          throw away food that look or smell strange (never taste them!!!),

-          discard food that has not been eaten an in appropriate timeframe (picture).

4. AVOIDING CROSS-CONTAMINATION:

- keep raw meat, poultry (chicken, duck, turkey) or seafood SEPARATED from other foods (during shopping in separate plastic bags, and in the refrigerator),

- if you do defrosting (thawing) raw meat / poultry / fish in the refrigerator, place them in a CONTAINER to catch liquid on the lower shelf,

- keep food separated on the countertops. Use SEPARATE and CLEAN cutting boards and knives for raw meats and other food (ex., bread),

- when grilling, always use a CLEAN plate for the cooked meat,

- marinades used on raw food should NOT be used as a sauce. Reserve a portion BEFORE putting raw meat or poultry in it.

5. COOKING FOOD WELL:

- ensure all meats / poultry / fish are cooked thoroughly (“well done”),

- when cooking in the microwave, rotate the dish,

- cook eggs until both whites and yolks are firm (not runny),

- when reheating soups, sauces, gravies, be sure to bring to boil.

6. CHOOSING FOOD CAREFULLY:

- always check packaging date, “sell-by” and “use-by” dates,

- do NOT use damaged, swollen, rusted, deeply dented cans. All packaged and boxed food have to be properly sealed!,

- choose only perfect fruits and vegetables,

- do not buy produce that has been cut at the grocery store; at the bakery avoid refrigerated cream desserts,

- do not eat foods from self-serve or bulk containers,

- do not eat food samples,

- only purchase refrigerated eggs and check to be sure there are no cracked eggs,

- never leave food in a hot car. If you live far from the grocery store or when weather is very hot, take in your car a cooler or thermal bag for foods.

7. EAT OUT SAFELY

- try to dine early to avoid crowds,

- in café and restaurants (including fast-food) ask that food be prepared fresh,

- ask for single-serving condiment packages,

- avoid salad bars, delicatessens, buffets, smorgasbords, potlucks, sidewalk vendors, food tracks,

- avoid “fresh-squeezed” juices or sliced lemons / limes in restaurants,

- be sure that utensils are put on napkin or clean tablecloth or placemat,

- if you want to keep your leftover, ask for container and put the food in it YOURSELF,

- refrigerate leftovers as soon as possible (better within 2 hrs; but if temperature outside is > 90 F or > 32 C, refrigerate them within 1 hr).

Do not forget to STAY HYDRATED: keep a glass or bottle of water or another healthy fluid with you all times/ It can be also chicken broth, pasteurized fruit and vegetable juices and nectars, fruit punch, caffeine-free hot or iced tea, coconut water, pasteurized milk / almond milk / soy milk.

Please, stay safe and healthy.

Sincerely yours,

Dr. Tatiana

P.S. To prepare this post about food safety I used recommendations of dietologists of ASCO

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