Meat safety: cook it through and store it right
Raw and undercooked meat can carry Salmonella, Campylobacter, E. coli and Listeria. During treatment meat is a good source of protein, but buying, storing and cooking it properly matters.
01Short answer
02Simple explanation
Cook it through.
A thermometer is best.
Raw meat apart and low.
Avoid cold cuts and pâté.
03Scientific explanation
FDA: safe internal temperatures are poultry 74 °C (165 °F), mince 71 °C (160 °F), and whole beef and pork 63 °C (145 °F) with a rest.
WHO: foodborne illness is more severe in people with weakened immunity; the five keys are keep clean, separate, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.
04What happens in the body?
Buying
Pick meat up last, carry it home in a cool bag and keep leaking packs separate.
Leftovers
Chill cooked meat within 2 hours, eat within 1–2 days and reheat until steaming.
Neutropenia
When neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.
General rules
This section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.
05Safety: four steps
Check, swap the risky, prepare properly, use in time.
06Key points at a glance
| Topic | In brief |
|---|---|
 Buying | Pick meat up last, carry it home in a cool bag and keep leaking packs separate. |
 Leftovers | Chill cooked meat within 2 hours, eat within 1–2 days and reheat until steaming. |
 Neutropenia | When neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter. |
 General rules | This section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”. |
07Key terms
- Internal temperature
- The heat at the thickest part of the meat.
- Resting
- Leaving cooked meat to stand for a few minutes.
- Foodborne infection
- An infection spread through food or water.
- Neutropenia
- Low neutrophils.
08Key points
- Cook it through.
- Store it apart.
- Avoid ready-to-eat cold meats.
- When in doubt, throw it out.
- Call if you have a fever.
09Frequently asked questions
Can I have a medium steak?
During treatment well-done is usually advised; ask your team.
Should I wash raw meat?
No; washing spreads germs around the kitchen, and cooking kills them.
Are these rules for ever?
No. They are usually relaxed as blood counts recover; your team will say.
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.
Can I have a medium steak?
Should I wash raw meat?
Are these rules for ever?
12Sources
- World Health Organization. Five Keys to Safer Food manual
- World Health Organization. Food safety fact sheet
- U.S. Food and Drug Administration. Safe Food Handling
- National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
- ESPEN. ESPEN practical guideline: Clinical Nutrition in cancer (2021)
- Leukemia & Lymphoma Society. Food and Nutrition
- FoodSafety.gov (U.S. Department of Health and Human Services). Cook to a Safe Minimum Internal Temperature
- U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
- Journal of Clinical Oncology, 2008. Randomized Comparison of Cooked and Noncooked Diets in Patients Undergoing Remission Induction Therapy for Acute Myeloid Leukemia
- Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment