Food Safety During Cancer Treatment

‍Cancer treatment can weaken your immune system, making it harder for your body to fight infections. To protect yourself:

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Hand Hygiene

Wash your hands before and after preparing food or eating.

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Temperature control:

• Refrigerate foods below 40°F (4°C).
• Keep hot foods above 140°F (60°C) and cold foods below 40°F (4°C).
• Thaw meat in the microwave or refrigerator, not at room temperature.

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Food preparation:

• Wash fruits and vegetables under running water.
• Use different utensils for tasting and stirring while cooking.
• Don't eat raw vegetable sprouts.

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Cross-contamination prevention:

• Use a clean knife for different foods.
• Store raw meat separately from ready-to-eat foods.
• Clean counters and cutting boards with hot, soapy water.

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Cooking guidelines:

• Use a meat thermometer to ensure proper cooking temperatures.
• Cook meats to 160°F (71°C) and poultry to 180°F (82°C).

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Grocery shopping:

• Check product dates.
• Avoid damaged or expired cans.
• Choose unblemished fruits and vegetables.

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Dining out:

• Eat early to avoid crowds.
• Request freshly prepared food in fast-food restaurants.
• Avoid high-risk sources like salad bars and buffets.

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Tips for low white blood cell count: 

Consume only pasteurized:

• Milk, yogurt, cheese.
• Eggs or egg custard.
• Fruit juices, soda, coffee, tea.

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Choose safe options for:

• Breads, cereals, rice, pasta.
• Raw fruits, vegetables, and herbs.
• Desserts and sweets.
• Water and beverages.

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Avoid raw or undercooked:

• Meat, poultry, fish, tofu, and nuts.
• Fish, shellfish, lox, sushi, sashimi.
• Eggs and foods with raw eggs.
• Soft cheeses and Mexican-style cheeses.
• Bulk-bin items.

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For more information email Info@hatcherfoundation.org

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Reference: Food Safety During Cancer Treatment

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