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5 Foods To Avoid Right Now if You’re Immunocompromised, According to Food Safety Experts

By Emily Shiffer,

14 hours ago

Food poisoning, also known as foodborne illness, is a miserable (yet common) experience for millions of Americans each year. According to the Centers for Disease Control and Prevention (CDC), foodborne pathogens (bacteria, viruses and parasites) cause up to 48 million illnesses, 128,000 hospitalizations and 3,000 deaths in the United States each year.

However, for those who are immunocompromised, a bout of food poisoning can be much more serious. And in some cases, it can be deadly.

“Persons who have weaker immune systems (immunocompromised) have a higher risk of foodborne illnesses because a weaker immune system makes it more difficult to fight germs, bacteria, viruses, parasites, and illness in general,” says Dr. Linda Yarrow, Ph.D., advanced instructor of nutrition at Kansas State University and a registered dietitian.

Who Is at a Higher Risk of Food Poisoning?

The United States Department of Agriculture explains that immunocompromised people (and people at a higher risk of foodborne illness) include:

Cancer patients
Children under 5 years of age
Diabetes patients
HIV/AIDS patients
Older adults
People with autoimmune diseases
Pregnant people
Transplant recipients

The Top 5 Foods To Stay Away From if You're Immunocompromised

If you are immunocompromised, you should stay away from these five types of food, according to food safety experts:

1. Soft serve ice cream

This sweet summer treat may put you at an elevated risk of foodborne illness, says Dr. Barbara Kowalcyk, Ph.D., Associate Professor and Director of the Institute for Food Safety and Nutrition Security at George Washington University.

That’s because the machines that make soft serve ice cream can be difficult to properly sanitize, harboring dangerous bacteria, specifically listeria. “Listeria can survive at freezing temperatures,” says Dr. Kowalyck, who adds that soft serve machines are held at temperatures above freezing.

2. Raw or undercooked meat, poultry and seafood

Foods included in this group are beef, pork, veal, lamb, chicken, turkey, fish and shellfish. “These foods can contain pathogens such as E.coli, listeria, salmonella, and campylobacter. Foodborne illness from these pathogens can lead to diarrhea, stomach cramps, vomiting, and fever,” says Dr. Yarrow.

To be sure your meat is properly cooked, refer to FoodSafety.gov’s safe internal temperature guidelines for cooking.

3. Raw milk

Raw milk is milk that has not been pasteurized (heated to at least 161° F for not less than 15 seconds , followed by rapid cooling). Since it has not gone through this process, Dr. Kowalyck says it can carry many different bacteria that can make you sick, including salmonella, E.coli, listeria, campylobacter, and others.

The CDC also reports that bird flu (highly pathogenic avian influenza [HPAI] A[H5N1]) has been detected in raw milk.

4. Raw or undercooked eggs

Raw or undercooked eggs and foods that contain them, such as raw cookie dough, raise the risk for foodborne illness primarily from salmonella.

“The most common symptoms are diarrhea, fever and stomach cramps,” says Dr. Yarrow. “It is recommended that eggs be cooked until both yolks and whites are firm and egg dishes, such as quiche, be cooked to 160- or 165°F, depending on other ingredients included.”

5. Unpasteurized juices

Unpasteurized juices (including fresh pressed/squeezed fruit and vegetable juices and ciders) can contain the pathogens listeria and E. coli. “Some states have their own laws to prevent public sale of items made from unpasteurized juices,” says Dr. Yarrow. “As an example, always check the label of apple cider. If it came from a local farm and was not pasteurized, they must warn you on the label.”

It's been a particularly rough summer for foodborne illnesses, but rest assured that if you're not immunocompromised, your risk of getting very sick (or even dying!) is quite low. With that in mind, people who are immunocompromised should do their best to take proper precautions.

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Sources

Dr. Linda Yarrow, Ph.D., advanced instructor of nutrition at Kansas State University and a registered dietitian
Dr. Barbara Kowalcyk, Ph.D., Associate Professor and Director of the Institute for Food Safety and Nutrition Security at George Washington University