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38 Renal & Urology News MARCH 2009 www.renalandurologynews.com RENAL NUTRITION UPDATE Food Safety Issues for CKD Patients Like immunocompromised individuals, CKD patients are especially vulnerable to foodborne illnesses BY DEBRA BLAIR, MPH, RD, CSR tory, and many other points from the FOODBORNE ILLNESS affects farm to the table.” Pasteurization 76 million people annually in the and wider use of food irradiation are United States, resulting in approxi- highlighted as important technologic mately 5,000 deaths, according to methods to this end. Although good estimates by the Department of manufacturing practices and regula- Health and Human Services and tory oversight are essential, con- the CDC. CKD patients are espe- sumers can also take steps to cially vulnerable, along with older improve food safety. Recommenda- adults and individuals with compro- tions to reduce the risk of foodborne mised immune function. Although diseases outlined by the National recent media attention has focused Institute of Diabetes and Digestive on an outbreak of salmonellosis and Kidney Diseases (NIDDK) and caused by contaminated peanut but- the CDC include: ter, there are more than 250 identi- • Wash hands with soap and warm fied types of foodborne illness. water before/after food preparation. Educating patients regarding po- • Cook meat, poultry, and eggs tential sources of foodborne illness thoroughly to kill harmful bacteria— as well as food safety strategies is to at least 160ºF for ground beef (no important to improving outcomes. pink in the middle) and until egg However, as circumstances of the yolks are firm. latest Salmonella outbreaks reveal, • Separate foods to avoid cross- PUNCHSTOCK there is no substitute for good man- contamination. Wash preparation ufacturing practices and oversight surfaces, utensils, and cutting boards to ensure a safe food supply. after contact with raw foods and CKD patients must be counseled to minimize the risk of foodborne illnesses by
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