(NC)—People with weakened immune systems such as those living with HIV/AIDS, diabetes, alcoholism or who are undergoing chemotherapy or organ transplantation, are more likely to become ill and suffer from serious health effects if they eat contaminated food. Their bodies are more vulnerable to attack by harmful bacteria, viruses or parasites.

The following foodborne illnesses are particularly dangerous for people with weakened immune systems:

Listeria infection – caused by bacteria that may be found in a wide variety of refrigerated, ready-to-eat foods such as dairy products, cold cuts and hot dogs.

E. coli O157:H7 infection – caused by bacteria that may be found in foods such as raw and undercooked ground beef, unpasteurized fruit juice or cider, sprouts, and unpasteurized dairy products.

Vibrio infection – caused by bacteria that may be found in raw and undercooked shellfish, such as oysters, clams, and mussels.

Salmonella infection – caused by bacteria that may be found in a wide variety of foods but especially in raw and undercooked chicken, raw eggs and raw milk.

To be on the safe side, always separate raw food from ready-to-eat food; clean your hands before and after handling raw meat, poultry, fish or shellfish; chill food and leftovers promptly at 4°C or below; and always cook food to the safe internal temperatures by using a digital food thermometer

Also, avoid certain foods such as uncooked hot dogs, non-dried deli meats such as bologna, roast beef or turkey breast, raw or lightly cooked egg or egg products including salad dressings, cookie dough or cake batter sauces.

You can find a more comprehensive list of foods to avoid, and safer alternatives, on the Health Canada website at www.healthycanadians.gc.ca. Just search for “Safe Food Handling for People with Weakened Immune Systems”. You can also order the brochure by calling 1-800-O-CANADA.

www.newscanada.com

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Tags: chemotherapy food safety, food safety for sick people, food safety tips, Food safety tips for people with weakened immune systems, nutrition for the ill

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