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Nutrition and daily life

Sauces and ready-made foods — food card: convenience and caution

Narsharab, tomato sauce, yogurt sauce, ready-made plov or packaged soup: on tired days ready-made food is a real help. This card explains which sauces and ready meals are safer during treatment.

Last updated: ~1 min read
Sealed sauces and ready meals help on tired days
Figure 1.Sealed sauces and ready meals help on tired days.

01Short answer

Sauces and ready meals in sealed factory packs within date can usually be used during treatment. During neutropenia, homemade mayonnaise with raw eggs, raw garlic sauces and loose sauces can be risky. Reheat ready meals until steaming in the very centre. Keep opened jars in the fridge and follow the label time. Check salt and sugar.

02Simple explanation

Sealed packs are safer.

Homemade sauces with raw egg or raw garlic can be risky.

Ready meals must be hot to the centre.

Opened jars go in the fridge, for a short time.

03Scientific explanation

The LLS advises people with weak immunity to avoid raw-egg and unpasteurised products.

The FDA/USDA guide advises reheating ready meals until steaming (about 74 °C).

Labels: the UK FSA says food past its use-by date should not be eaten, while best before refers to quality.

04What happens in the body?

Which sauces are safer?

Tomato sauce and ketchup in sealed bottles, narsharab, factory mayonnaise (made with pasteurised egg) and cooked sauces.

An opened jar of tomato sauce on a fridge shelf.
Figure 2.Keep opened jars in the fridge.

Ready meals

Chilled or frozen ready meals must be heated right through. Do not reheat a meal twice.

A steaming rice and vegetable meal in a ceramic dish.
Figure 3.Heat ready meals right through.

Opened jars

Keep in the fridge, use a clean spoon, and follow any "use within … days of opening" note.

Salt and sugar

Ready-made products can be high in salt. During steroids or with high blood pressure, choose lower-salt options.

05Sauces: four steps

Sealed, swap raw homemade, heat through, keep opened jars cold.

Sealed jar — Cap ring intact.1Sealed jarCap ring intact.
Not raw sauce — Cooked sauce instead.2Not raw sauceCooked sauce instead.
Heat through — Until steaming.3Heat throughUntil steaming.
Keep cold — For a short time.4Keep coldFor a short time.
ConvenienceOn tired days.
LabelsLess salt.
SafetySealed and hot.

06Key points at a glance

TopicIn brief
Which sauces are safer?Tomato sauce and ketchup in sealed bottles, narsharab, factory mayonnaise (made with pasteurised egg) and cooked sauces.
Ready mealsChilled or frozen ready meals must be heated right through. Do not reheat a meal twice.
Opened jarsKeep in the fridge, use a clean spoon, and follow any "use within … days of opening" note.
Salt and sugarReady-made products can be high in salt. During steroids or with high blood pressure, choose lower-salt options.

07Key terms

Pasteurisation
Heat treatment that kills germs.
Use-by date
Do not eat the food after this date.
Best before
A quality date.
Neutropenia
Low neutrophils, raising infection risk.
Ready meal
A dish that only needs reheating.

08Key points

  • Choose sealed factory packs.
  • Avoid homemade raw-egg sauces.
  • Heat ready meals right through.
  • Keep opened jars in the fridge.
  • Check salt and sugar.

09Frequently asked questions

Is shop mayonnaise allowed?

Factory mayonnaise is usually made with pasteurised egg and is safer in a sealed jar. Homemade mayonnaise is risky.

Is narsharab allowed?

Yes, in a sealed factory pack.

How should I reheat ready plov?

Until steaming in the centre, and only once.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Is shop mayonnaise allowed?

  2. Is narsharab allowed?

  3. How should I reheat ready plov?

My questions

12Sources

  1. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  2. U.S. FDA / USDA. Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  3. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  4. Food Standards Agency (UK). Best before and use-by dates
  5. World Health Organization (WHO). Salmonella (non-typhoidal) — fact sheet
  6. U.S. Food and Drug Administration (FDA). Selecting and Serving Fresh and Frozen Seafood Safely
  7. NHS. Fish and shellfish
  8. World Health Organization (WHO). Listeriosis — fact sheet
  9. NIH Office of Dietary Supplements. Dietary Supplement Fact Sheets
  10. U.S. Food and Drug Administration (FDA). What You Need to Know About Egg Safety
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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