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Making safe food choices when your immune system is weakerMMaking safe food choices when your immune system is weakerMaking safe food choices when your immune system is weakerEnglishTransplant;NephrologyTeen (13-18 years)KidneysRenal system/Urinary systemProcedures;Conditions and diseasesTeen (13-18 years)NA2017-11-30T05:00:00Z000Flat ContentHealth A-Z

 

 

 

 

Making safe food choices when your immune system is weaker2734.00000000000Making safe food choices when your immune system is weakerMaking safe food choices when your immune system is weakerMEnglishTransplant;NephrologyTeen (13-18 years)KidneysRenal system/Urinary systemProcedures;Conditions and diseasesTeen (13-18 years)NA2017-11-30T05:00:00Z000Flat ContentHealth A-Z<figure> <img alt="Burger and fries" src="https://assets.aboutkidshealth.ca/AKHAssets/TTC_Trans_S2_5-1_PBR.jpg" /> </figure> <p>Some foods can be a higher risk for people with a weakened immune system because of:</p><ul><li>how the foods are produced</li><li>where the foods are stored</li><li>how long the foods are stored.<br></li></ul><p>Replacing risky foods with safer alternatives will help you minimize your chances of contracting a foodborne illness.</p><table class="akh-table"><thead><tr><th>Types of ​food</th><th>Food to avoid</th><th>Safer alternatives</th></tr></thead><tbody><tr><td>Deli meats</td><td>Non-dried deli meats such as bologna, roast beef and turkey breast</td><td><ul><li>Dried and salted deli meats such as salami* and pepperoni*</li><li>Non-dried deli meats heated throughout to steaming hot</li></ul></td></tr><tr><td>Dairy products</td><td>Raw or unpasteurized dairy products, including soft and semi-soft cheese such as Brie, Camembert and blue-veined cheese</td><td><ul><li>Pasteurized dairy products</li><li>Hard cheeses such as Colby, cheddar, Swiss and parmesan</li></ul></td></tr><tr><td>Hot dogs</td><td>Hot dogs straight from the package without further heating</td><td><ul><li>Hot dogs* thoroughly cooked to a safe internal temperature (the middle of the hot dog should be steaming hot or 74⁰C (165⁰F))</li></ul></td></tr><tr><td>Pâtés and meat spreads</td><td>Refrigerated pates and meat spreads</td><td><ul><li>Pates and meat spreads sold in cans or those that don’t need to be refrigerated until after they’re opened</li></ul></td></tr><tr><td>Eggs and egg products</td><td>Raw or lightly cooked eggs or egg products, including salad dressings, cookie dough or cake batter, sauces and drinks such as homemade eggnog</td><td><ul><li>Egg dishes thoroughly cooked to a safe internal temperature</li></ul> <em>Eggs should be cooked until the yolk is firm. <br>Homemade eggnog must be heated to </em>71⁰C (160⁰F). </td></tr><tr><td>Seafood</td><td>Raw oysters, clams and mussels</td><td><ul><li>Shell fish cooked until the shell has opened</li></ul></td></tr><tr><td></td><td>Raw seafood such as sushi</td><td><ul><li>Seafood cooked to a safe internal temperature of 74⁰C (165⁰F)</li></ul></td></tr><tr><td></td><td>Refrigerated smoked seafood</td><td><ul><li>Canned smoked seafood* that does not need to be refrigerated until after the can is opened</li></ul></td></tr><tr><td>Meat and poultry</td><td>Raw or undercooked meat or poultry such as steak tartare</td><td><ul><li>Meat and poultry cooked to a safe internal temperature</li></ul></td></tr><tr><td>Fruit juice and cider</td><td>Unpasteurized fruit juice and cider</td><td><ul><li>Pasteurized fruit juice (avoid grapefruit juice) and cider</li><li>Unpasteurized fruit juice and cider brought to a rolling boil and cooled</li></ul></td></tr><tr><td>Sprouts</td><td>Raw sprouts such as alfalfa, clover radish and mung beans</td><td><ul><li>Thoroughly cooked sprouts<br></li></ul></td></tr><tr><td>Honey</td><td>Raw or unpasteurized honey</td><td><ul><li>Pasteurized honey</li></ul></td></tr></tbody></table><p>*Many of these foods are high in sodium, fat and calories and are not always a more nutritious choice. Speak to the dietitian on your transplant team about choosing <em>healthy</em> safe alternatives.<br></p><h2>References</h2><p>​Canadian Food Inspection Agency & Health Canada, 2010.<em> </em><a target="_blank" href="http://healthycanadians.gc.ca/eating-nutrition/safety-salubrite/immune-immunitaire-eng.php"><em>Safe Food Handling for People with Weakened Immune Systems</em></a>. Health Canada: Ottawa<br></p>