From: Nutrition in Cancer Care (PDQ®)
PDQ Cancer Information Summaries [Internet].
Bethesda (MD): National Cancer Institute (US); 2002-.
NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.
Table 7. Dietary Considerations to Prevent Foodborne Infectiona
| Food Group | May Eat | Do Not Eat |
|---|---|---|
| Dairy | All pasteurized grade “A” milk, milk products | Unpasteurized or raw milk |
| Dry, refrigerated, or frozen pasteurized whipped topping | Foods made from unpasteurized or raw milk | |
| Commercially packaged hard and semisoft cheeses such as cheddar, mozzarella, Parmesan, Swiss, Monterey Jack | Cheeses from delicatessens | |
| Cooked soft cheese such as brie, Camembert, feta, farmer’sb | Cheese containing chili peppers or other uncooked vegetables | |
| Commercially sterile ready-to-feed and liquid-concentrate infant formulas | Cheeses with molds, such as blue, Stilton | |
| Mexican-style soft cheeses such as queso fresco, queso blanco | ||
| Powdered infant formulas, if a ready-to-feed or liquid-concentrate alternative is available | ||
| Meat and meat substitutes | All meats, poultry, fish cooked to well-done (poultry >180°F; other meats >160°F) | Raw or undercooked meat, poultry, fish, game, tofu |
| Canned meats | Raw or undercooked (over easy, soft boiled, poached) eggs and unpasteurized egg substitutes | |
| Eggs cooked until both white and yolk are firm | Meats & cold cuts from delicatessens | |
| Pasteurized eggs and egg substitutes and powdered egg white (can be used undercooked) | Hard-cured salami in natural wrap | |
| Commercially packaged salami, bologna, hot dogs, ham, other lunch meats (heated until steaming) | Refrigerated pâtés or meat spreads | |
| Canned and shelf-stable smoked fish (refrigerate after opening) | Uncooked, refrigerated smoked seafood such as salmon or trout labeled nova-style, lox, kippered, smoked, or jerky | |
| Pasteurized or cooked tofu | Pickled fish | |
| Refrigerated smoked seafood such as salmon or trout if cooked to 160°F or contained in a cooked dish or casserole | Tempe (tempeh) products | |
| Fruits and nuts | Well-washedc, raw, and frozen fruit, except berries | Unwashed raw fruits |
| Cooked, canned, and frozen fruit | Fresh or frozen berries | |
| Pasteurized juices and frozen juice concentrates | Unpasteurized fruit and vegetable juices | |
| Dried fruits | Fresh fruit salsa and unpasteurized raw-fruit–containing items found in grocery refrigerated case | |
| Canned or bottled roasted nuts | Raw nuts | |
| Shelled, roasted nuts and nuts in baked products | Roasted nuts in the shell | |
| Commercially packaged nut butters (peanut, almond, soy nut) | ||
| Entrees and soups | All cooked entrees and soups | All miso products |
| Vegetables | Well-washedc raw and frozen vegetables | Unwashed raw vegetables or herbs |
| All cooked fresh, frozen, or canned vegetables, including potatoes | Fresh, unpasteurized vegetable salsa and unpasteurized raw-vegetable–containing items found in grocery refrigerated case | |
| Shelf-stabled bottled salsa (refrigerate after opening) | All raw vegetable sprouts (alfalfa, clover, mung bean) | |
| Cooked vegetable sprouts such as mung bean sprouts | Salads from delicatessens | |
| Fresh, well-washedc herbs, dried herbs, and spices (added to raw or cooked foods) | ||
| Breads, grains, and cereal products | All breads, bagels, rolls, English muffins, muffins, pancakes, sweet rolls, waffles, French toast | Raw (not baked or cooked) grain products, such as raw oats |
| Potato chips, corn chips, tortilla chips, pretzels, popcorn | ||
| Cooked grains and grain products, including pasta and rice | ||
| All cereals, cooked and ready-to-eat | ||
| Beverages | Boiled well watere | Unboiled well water |
| Tap water and ice made from tap waterf | Cold-brewed tea made with warm or cold water | |
| Commercially bottled distilled, spring, and natural watersg | Mate tea | |
| All canned, bottled, and powdered beverages | Wine, unpasteurized beer (Note: all alcoholic beverages can be consumed if approved by physician.) | |
| Instant and brewed coffee and tea; cold-brewed tea made with boiling water | Unpasteurized fruit and vegetable juices | |
| Herbal teas brewed from commercially packaged tea bags | Powdered infant formulas, if a ready-to-feed or liquid-concentrate alternative is available | |
| Commercial nutrition supplements, both liquid and powdered | ||
| Commercially sterile ready-to-feed and liquid-concentrate infant formulas | ||
| Desserts | Refrigerated commercial and homemade cakes, pies, pastries, and puddings | Unrefrigerated cream-filled pasty products (not shelf-stabled) |
| Refrigerated cream-filled pastries | ||
| Cookies, both homemade and commercially prepared | ||
| Shelf-stabled cream-filled cupcakes and fruit pies | ||
| Canned and refrigerated puddings | ||
| Ices, ice pops, and similar products | ||
| Candy, gum | ||
| Fats | Vegetable oils and shortening | Fresh salad dressings (stored in grocery refrigerated case) containing raw eggs or cheeses listed as “Do Not Eat” under “Dairy” |
| Refrigerated lard, margarine, and butter | ||
| Commercial, shelf-stabled mayonnaise and salad dressings, including blue cheese and other cheese-based salad dressings (refrigerate after opening) | ||
| Cooked gravies and sauces | ||
| Other | Commercial pasteurized grade “A” honey | Raw honey, honey in the comb |
| Salt, granulated sugar, brown sugar | Herb and nutrient supplement preparations | |
| Jams, jellies, syrups (refrigerate after opening) | Brewer’s yeast, if uncooked | |
| Catsup, mustard, barbecue sauce, soy sauce, other condiments (refrigerate after opening) | ||
| Pickles, pickle relish, olives (refrigerate after opening) | ||
| Vinegar |
bAlthough eating cooked soft cheese is not completely risk free, the risk of foodborne illness is low.
cRinse under clean running water before use, including produce that is to be cooked or peeled, such as bananas, oranges, and melons.
dShelf stable refers to unopened canned, bottled, or packaged food products that can be stored at room temperature before being opened; container may require refrigeration after being opened.
eBring tap water to a rolling boil and boil for 15–20 minutes. Store boiled water in the refrigerator; discard unused water after 48 hours. Hematopoietic cell transplantation patients are advised not to use well water from private wells or from public wells in communities with limited populations because tests for bacterial contamination are performed too infrequently.
fTap water from a city water service in a highly populated area that is tested >2 times/day for bacterial contamination. Listen for media alerts for a “boil water advisory,” which means all tap water should be boiled >1 minute before being consumed. In addition, use a home water filter capable of removing particles >1 µm in diameter or filter by reverse osmosis to reduce risk of exposure to Cryptosporidium.
gBottled water can be used if it conforms to U.S. Food and Drug Administration standards and has been processed to remove Cryptosporidium by reverse osmosis, distillation, or 1-μm-particulate absolute filtration. Contact the bottler directly to confirm which process is used. Contact information for water bottlers is available on the International Bottled Water Association website.