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Risk associated foods and safer alternatives

Some food products naturally contain higher levels of bacteria, and due to how they are made or stored the risk of food poisoning is greater. Therefore, during chemotherapy it is advisable to avoid risk associated foods and select safer alternatives. Processes such as pasteurizing, sterilising and cooking reduce bacterial numbers to a safer level for consumption. 

© 2015 Ellen Evans Cardiff Met. FSRG

 

This website was designed and developed by the food safety research group at Cardiff Metropolitan University with individuals that have received chemotherapy treatment and family caregivers. Funding was received by an innovation grant by Tenovus Cancer Care.

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