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This strategic dietary approach helps those at increased risk of infections achieve better health outcomes.

A low-microbial diet involves more than just making selective food choices; it includes lifestyle adjustments crucial for enhancing safety and health for those at increased risk of infections. By adhering to these guidelines, patients can significantly reduce their infection risk, contributing to improved overall health.

The concept of a low-microbial diet might not be as familiar as low-fat or diabetic diets, but its importance cannot be understated. “The main goal of a low-microbial diet is to reduce the risk of foodborne illnesses and infections by avoiding foods that are more likely to harbour harmful microorganisms,” explains Ms Chloe Ong, Principal Dietitian, Allied Health, Parkway Cancer Centre. This diet is particularly crucial for individuals with compromised immune systems, such as those undergoing chemotherapy, radiation or immunosuppressive therapy for transplants, as well as patients with conditions like HIV.

Dietary Do’s and Don’t’s

Ms Ong emphasises some key strategies when adopting a low-microbial diet:

• All meat, poultry, seafood, eggs and tofu should be thoroughly cooked.
• Avoid pre-cut vegetables, fruits and salads. Only consume fruits with thick skins, such as bananas and oranges. For other thick-skinned fruits like watermelon, ensure they are thoroughly washed, cut and consumed immediately after cutting.
• Juices should be in single-serving packages.
• Consume only pasteurised dairy products. Suitable cheeses include cheddar and parmesan; avoid soft cheeses not made from pasteurised milk.
• Do not eat raw nuts.
• Add all seasonings during cooking. Avoid raw garnishes like parsley, coriander and spring onions.

Safe Food Storage and Handling

Individuals following a low-microbial diet need to maintain proper food temperatures to avoid bacterial growth. Ms Ong advises that cooked meals should not be left at room temperature. Leftovers should be promptly refrigerated to prevent bacteria from thriving. “Reheating food that has been left out for a few hours might not eliminate all bacteria,” she explains.

The conditions fostering bacterial growth include food, acidity, time, temperature, oxygen and moisture. To prevent this growth, hot foods must be maintained above 60℃, while cold foods should be stored below 5℃, where bacterial growth is minimised. Bacterial proliferation is most rapid between 5℃ and 60℃.

Dining Out Safely

For patients on treatments where food safety is a concern, Ms Ong recommends the following:

• Pick less crowded venues and eat at establishments with at least an A or B hygiene rating.
• Opt for freshly prepared meals like fried rice, fish soup, or yong tau foo.
• Avoid dishes that have been sitting out, such as economic rice or chicken rice from hawker centres.
• Choose individually packaged condiments instead of communal dipping sauces.
• For beverages, go for bottled or canned drinks without ice to reduce contamination risks.
• Avoid fresh fruit juices.
• Bringing your own utensils can enhance safety.
• Maintain good personal hygiene by washing your hands before eating to prevent infections.

Remember: A low-microbial diet or food-safety guidelines is more than just food choices; it’s about lifestyle adjustments to enhance safety and health for individuals vulnerable to infections.

A low-microbial diet helps safeguard against infections by controlling exposure to potentially harmful bacteria found in certain foods and environments.