Cancer Patients’ Guide to Food Safety

Food safety is important for all people, but especially during and after cancer treatment. Some treatments may weaken the immune system, and this can raise the risk of infection. This makes it harder for your body to protect itself from foodborne illness, also called food poisoning. A food-borne infection happens when harmful bacteria, viruses, or fungi contaminate food and make you sick. 

Symptoms of foodborne illness differ depending on the pathogen that causes the illness. Most often, symptoms are like those of the stomach flu:

• Diarrhoea
• Stomach pain or cramps
• Nausea
• Vomiting
• Fever
• Headache
• Muscle pains

Here are some ways following which can help you prevent foodborne infections:

Shop smart

• Do not buy food stored or displayed in an unclean area.
• Do not buy bruised or damaged fruits or vegetables.
• Do not buy cans that have cracks, dents, or bulges.
• Make sure the food that you purchase is not past its sell-by or expiration date, and follow directions on proper storage.

Prepare and clean up foods carefully

• Rinse all fresh fruits and vegetables under running water, and dry them with a clean towel or paper towel.
• Clean the top of cans before opening them.
• Before and after preparing food, wash your hands for 20 seconds with hot water and soap. Pay special attention to areas between fingers and under nails.
• Clean your utensils and dishes with hot water and soap.
• Disinfect your kitchen and cutting boards using 1 teaspoon of liquid, unscented bleach mixed into 1 quart of water.

Prevent cross-contamination

• Keep raw meat, poultry, and fish or their juices away from other food. Bacteria can spread through contact with the food or its liquid, causing cross-contamination.
• Set aside a specific cutting board for preparing uncooked meat, fish, and chicken. Never use it for uncooked fruits, vegetables, or other ready-to-eat foods.

Dispose of old food

• Eat canned and packaged food before its expiration date. This is the “use by” or “best before” date on the package.
• Consume refrigerated leftovers within a day or 2. After that time, throw it out. Even if the food does not smell or look spoiled, it may be unsafe. Some bacteria, such as Listeria, can grow even on foods stored in the refrigerator if they are kept for too long.

Take precautions when eating out

• At restaurants, avoid buffets and salad bars where food sits out for a long time and comes in contact with many people. Food can become contaminated when someone with a virus, often a norovirus, or another “bug” handle it.
• Choose restaurants that are clean and that are willing to prepare your food as you order it cooked.

Chill food promptly

• Refrigerate or freeze perishable food within 2 hours of cooking or buying it (sooner in warm weather.) Proper cooking destroys bacteria, but they can still grow on cooked food that is left out too long.
• Food stored in the refrigerator should be kept at below 40˚F (4˚C). And, food stored in the freezer should be kept below 32˚F (0˚C).

Thaw food properly

• Thaw frozen food in the refrigerator rather than at room temperature.
• You can also thaw food with frequently changed cold water or in the microwave, but cook it as soon as it thaws.

Avoid certain foods

Your doctor may ask you to avoid the following food during chemotherapy.

• Fresh fruit and vegetables, especially leafy vegetables that can hide dirt and other contaminants
• Raw sprouts, such as alfalfa or bean sprouts
• Raw or undercooked meats and poultry, raw fish, salami, sausages and seafood.
• Some types of fish, both raw and cooked, as they may contain high levels of mercury
• Sushi and sashimi, which often contain raw fish.
• Unpasteurized beverages, such as unpasteurized fruit juices, raw milk, raw yoghurt, or cider
• Soft cheeses made from unpasteurized milk, such as blue-veined (a type of blue cheese), Brie, Camembert, feta and goat cheese
• Undercooked eggs, such as soft boiled, over easy, and poached; raw, unpasteurized eggs; or foods made with raw egg, such as homemade mayonnaise

Think about your water source

• Some water sources, such as well water, may contain potentially harmful bacteria or chemicals.
• Community-supplied tap water is fine for healthy individuals, but it is not tested for safety for people with weakened immune systems.
• Use a water filter to remove spores and cysts, as well as trace organics and heavy metals, for food preparation and drinking.