Many news articles and press releases concerning food poisoning, or the latest food recall identifying contamination with a specific pathogen, contain language that foodborne illness or infections can be especially harmful to “those with compromised or weakened immune systems.”
Why is this, and more importantly, what foods can those in higher risk categories safely consume?
Based on advice from the Centers for Disease Control and Prevention (CDC) to individuals with compromised immune systems, the following guide highlights specific food choices that can help prevent potentially dangerous foodborne illnesses.
Who is at risk and why
Individuals with weakened immune systems, including those with diabetes, liver or kidney disease, HIV, autoimmune disorders, or those undergoing chemotherapy, face greater challenges in fighting off harmful germs and bacteria in food. Simply put, an immune system that is under attack and busy fighting off other infections may not have the strength to also battle against foodborne illness.
What foods are safe to eat
Meat and Poultry
Avoid any meat or poultry that is raw or undercooked. Experts strongly recommend thorough cooking as the primary defense against foodborne illness. For poultry, including chicken and turkey, the safe internal temperature is 165°F. Beef, veal, lamb, and pork (all “meat”) should be cooked to 145°F, with a three-minute resting period before consumption. Ground meats require cooking to 160°F.
Processed meats require special attention. Deli meats, cold cuts, and hot dogs should be heated to 165°F or until steaming hot. Refrigerated pâtés pose additional risks and should be avoided unless in sealed, shelf-stable containers.
Produce and Vegetables
Fresh produce presents unique challenges for those with compromised immune systems. Unwashed fruits and vegetables are considered high-risk. Thoroughly washing and then cooking produce and vegetables is recommended as the safest preparation method.
Special care is needed with sprouts, which are particularly prone to bacterial contamination. Raw sprouts should be completely avoided, with cooked sprouts instead as a safer alternative. Cut melon requires careful handling, with strict time and temperature guidelines to prevent bacterial growth. According to the CDC, “cut melon left out for more than 2 hours (1 hour if it’s exposed to temperatures hotter than 90°F, such as a picnic or hot car)” should be avoided altogether. Instead, a better choice is “freshly cut melon or cut melon (that is) kept refrigerated for 7 or fewer days.”
Dairy and Eggs
Unpasteurized milk and dairy products are significant risks for those with compromised immune systems. Only pasteurized milk and dairy products are recommended because the pasteurization process quickly kills any contaminating pathogens. Cheese selection requires careful consideration, with soft cheeses from unpasteurized milk being particularly dangerous. Hard cheeses like cheddar and swiss are considered safer options.
Eggs demand careful preparation and runny or undercooked eggs are strictly discouraged. Egg dishes should be cooked until both yolks and whites are firm, with specific temperature guidelines for dishes containing meat or poultry.
Seafood and Additional Considerations
Raw or undercooked fish and shellfish are unsurprisingly also considered high-risk. Seafood should be cooked to an internal temperature of 145°F, with shellfish requiring complete opening during the cooking process. Refrigerated smoked seafood poses additional risks unless incorporated into cooked dishes.
Flour and Baking Precautions
Raw flour and dough present unexpected dangers because both the flour, and eggs in the raw dough, can contain harmful bacteria like salmonella . Only cooked flour products or those specifically labeled as safe for raw consumption are recommended. This includes avoiding traditional raw cookie dough and other uncooked baked goods.
Prevention Strategies
Health professionals emphasize four critical steps to food safety:
- Clean – Thoroughly wash hands, surfaces, and produce
- Separate – Prevent cross-contamination between raw and cooked foods
- Cook – Ensure foods reach safe internal temperatures
- Chill – Refrigerate perishable foods promptly
Comprehensive Protection
These guidelines serve as a crucial resource for individuals with compromised immune systems, providing detailed information about food choices that minimize the risk of foodborne illnesses. By following these recommendations, vulnerable populations can make informed decisions about food preparation and consumption.
Medical professionals, however, stress the importance of individualized advice. It is generally recommended that people with specific health conditions consult their healthcare providers for personalized instructions tailored to their unique medical circumstances.
Commenting on this the contents of this article, one national food poisoning lawyer stated, in response to questions concerning its content:
“This advice in this guide provides a simple, resource to help protect many of those in our population that are vulnerable to foodborne illnesses with practical, actionable advice for safe food consumption. However, those with compromised immune systems should always consult their doctor for specific guidance and a more targeted approach.”
