Food Safety Issues for CKD Patients by ProQuest


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									38 Renal & Urology News             MARCH 2009                                                                               

                                                        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-

   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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