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USA: Food safety

Food-safety rules are the same everywhere, but local dishes and shopping habits add their own features. This chapter applies the rules to life in the USA.

Last updated: ~1 min read
On a dark navy background, a market stall and a softly glowing chilled counter.
Figure 1.Buy where there is refrigeration.

01Short answer

The basis is the WHO five keys: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, use safe water and raw materials. Special care in the USA: deli meats (only if reheated until steaming), raw oysters, unpasteurised apple cider and milk, and raw sprouts. During neutropenia choose freshly cooked hot food, pasteurised dairy and safe water.

02Simple explanation

Clean hands and kitchen.

Raw and cooked apart, meat cooked through.

Chill quickly.

03Scientific explanation

Five keys: the WHO “Five Keys to Safer Food” sets out five core rules against food-borne illness.

In cancer: The US FDA advises people with cancer to avoid raw or undercooked meat, raw eggs, unpasteurised milk and soft cheeses, and raw sprouts.

04What happens in the body?

Shopping

Buy meat and dairy where there is refrigeration; check packaging and use-by dates. Pick up chilled items last and get them home quickly.

In the kitchen

A separate board and knife for raw meat. Cook meat, poultry and eggs thoroughly. Wash fruit and vegetables in safe water.

On a dark navy background, two boards side by side with a strip of light between them.
Figure 2.Raw and cooked are kept apart.

Storage

Keep the fridge at 5 °C or colder. Eat leftovers within one or two days and reheat them well. Store raw meat covered on the bottom shelf.

On a dark navy background, a clean fridge with raw meat covered at the bottom.
Figure 3.Correct storage prevents infection.

Local dishes

The FDA guide for at-risk groups advises reheating deli meats and hot dogs until steaming and avoiding raw oysters, unpasteurised juice and milk, and raw sprouts.

05Safe food in four steps

Based on the WHO five keys.

Wash — Hands and surfaces.1WashHands and surfaces.
Separate — Raw and cooked.2SeparateRaw and cooked.
Cook — Thoroughly, until steaming.3CookThoroughly, until steaming.
Chill — Quickly and covered.4ChillQuickly and covered.
ProtectionLower infection risk.
TreatmentFewer interruptions.
ConfidenceThe family knows the rules.

06Key points at a glance

TopicIn brief
ShoppingBuy meat and dairy where there is refrigeration; check packaging and use-by dates. Pick up chilled items last and get them home quickly.
In the kitchenA separate board and knife for raw meat. Cook meat, poultry and eggs thoroughly. Wash fruit and vegetables in safe water.
StorageKeep the fridge at 5 °C or colder. Eat leftovers within one or two days and reheat them well. Store raw meat covered on the bottom shelf.
Local dishesThe FDA guide for at-risk groups advises reheating deli meats and hot dogs until steaming and avoiding raw oysters, unpasteurised juice and milk, and raw sprouts.

07Key terms

Neutropenia
Low neutrophils.
Pasteurisation
Heating that kills germs.
Cross-contamination
Germs passing from raw to cooked food.
Listeria
A bacterium that can grow even in the fridge.

08Key points

  • Clean hands.
  • Raw and cooked apart.
  • Cook thoroughly.
  • Chill quickly.
  • Take care with risky local dishes.

09Frequently asked questions

Can I eat out?

During neutropenia the risk is higher; if you do, choose freshly cooked hot food and ask your team.

Street food?

It is safer to avoid it during this time.

How long can leftovers keep?

One or two days, covered, in the fridge.

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. Can I eat out?

  2. Street food?

  3. How long can leftovers keep?

My questions

12Sources

  1. World Health Organization (WHO). Five keys to safer food
  2. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  3. FoodSafety.gov (U.S.). Food Safety for People with Cancer
  4. National Cancer Institute (NCI). Infection and Neutropenia during Cancer Treatment
  5. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  6. Türk Hematoloji Derneği (Turkish Society of Hematology). Official website (in Turkish)
  7. Ministry of Health of the Republic of Türkiye. Official website
  8. Social Security Institution of Türkiye (SGK). General health insurance (Genel Sağlık Sigortası, in Turkish)
  9. Ministry of Health of Türkiye. Aile hekimliği (in Turkish)
  10. National Cancer Institute (NCI). Leukemia — Patient Version
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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