Food safety is important for everyone to know about, especially for individuals with CKD. A weakened immune system can make it harder to fight-off food-related diseases and infections, significantly increasing the risk of foodborne illness. This post will look at food safety and CKD, especially with the holidays here soon to help keep you safe.
One of the most common food-related diseases is E. Coli (Escherichia Coli) which is a bacterium found in the intestinal tract of humans and animals. Symptoms can range from mild (diarrhea and vomiting) to life-threatening, resulting in urinary tract infections and kidney failure. However, by following proper food handling practices, you can greatly reduce this risk.
Risk of foodborne illness
While there is really only one food those with CKD need to avoid, Starfruit, the rest depends on your lab values. For those with CKD, food borne illness can be particularly severe. Common pathogens like E Coli, Salmonella, and Listeria can result in serious complications. Here’s how to minimize risk:
- Wash Hands and Surfaces: Wash your hands before handling food. Clean kitchen counters, utensils, and cutting boards with hot, soapy water to avoid contamination.
- Avoid High-Risk Foods: Avoid raw or undercooked meats, unpasteurized dairy products, and raw sprouts. Instead, go for thoroughly cooked and pasteurized options.
- Check Expiration Dates: Do not consume expired foods, and discard items with unusual odours, textures, or appearances.
- Separate Raw Foods: Use a separate cutting board for raw meat and produce to prevent cross-contamination for food safety and CKD.
Food Safety and CKD
Leftovers are a lifesaver for quick and efficient meals, but improper storage can lead to bacterial growth and illness. Follow the tips below for food safety and ckd and to keep your leftovers safe:
- Cool Quickly: Refrigerate leftovers within two hours of cooking and use shallow containers to cool food evenly and rapidly.
- Label and Date: Clearly label containers with the date that they were stored. Leftovers should be eaten within 3-4 days.
- Store Properly: Set your refrigerator temperature to 4 degrees celsius or 40 degrees fahrenheit or below. Use airtight containers to prevent contamination.
- Reheat Correctly: When reheating leftovers, be sure that the internal temperature reaches at least 74 degrees celsius or 165 fahrenheit in order to kill harmful bacteria.
For more tips and tricks check out this resouce.
This article was written by Neha Dewan, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
