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Food Safety 101 for Cancer Patients
Many people undergoing cancer treatment have weakened immune systems, so food safety is more important than ever.
Cancer and its treatment can weaken the immune system. So, when cooking for yourself or someone else with cancer, it’s critical to practice good food-safety habits. Here’s a quick review of the basics.
Keep it clean.
Before cooking, wash your hands and prep surfaces with warm or hot soapy water. If produce will be eaten raw, wash it thoroughly first—even prewashed salad greens—with plenty of cold running water. Use a vegetable brush to scrub produce that won’t be peeled.
Keep them separate.
To avoid cross-contamination with disease-causing bacteria, keep cutting boards and prep areas for raw meats, poultry, fish and eggs separate from the ones you use to prepare cooked foods or vegetables, salads and other dishes meant to be eaten raw.
Hold it safely.
If you’re not serving food right away, keep it at a safe temperature, but for no more than 2 hours. Hot food should be at or above 140°F; cold food below 40°F. If you have a hot dish you’re planning to deliver later, chill it first. Divide it into smaller, shallow containers or place it on ice or in a cold-water bath to cool quickly. Put it in the fridge when it reaches 140°F.
Send it safely.
Bringing a meal to someone? Pack it in an insulated container and make sure someone’s there to receive it and refrigerate it right away; if that’s not possible, use a cooler with at least two ice packs. Again, do not leave anything at room temperature for more than 2 hours.
Watch the temps.
Use a food thermometer to ensure foods are fully cooked (especially important when heating or reheating in the microwave, which can have hot and cold spots). Measure temperature in the center or in the thickest part.
Safe Cooking Temperatures
The USDA recommends cooking these foods to the following minimum internal temperatures. While the guidelines apply to everyone, they’re especially important for people with cancer, as some treatments can weaken the body’s ability to fight off infection. Use an instant-read thermometer to confirm.
- Ground meats: 160°F
- All poultry (parts, whole, ground): 165°F
- Fish and shellfish: 145°F, or until flesh is opaque or shells open.
- Steaks, roasts and chops: 145°F
- Casseroles and leftovers: 165°F
- Eggs and egg dishes: Cook until firm or to 160°F.
