Preventing food poisoning after transplantation

I am a big fan of meat and fish. I will soon be waiting for a transplant, and while doing some research, I learned that transplant patients should avoid certain foods including sushi, charcuterie and even some cheeses. Why is this so?

When the immune system is weakened, as will be the case after a transplant with the use of immunosuppressive drugs, the body defends itself less well against infections. The risk of developing food poisoning is then higher. Also called food poisoning or foodborne illness, food poisoning is an infection of the digestive system. It occurs when you eat foods that are contaminated by bacteria, viruses, parasites or the toxic products they secrete. It is a dangerous infection that can lead to long-term medical complications and sometimes death. Symptoms may include nausea, vomiting, abdominal pain and cramps, diarrhea, fever, or chills.

The best way to avoid this type of infection is prevention.

In addition to hygiene and safety measures in the handling and storage of food, some foods may pose a higher risk for immunosuppressed individuals because of the way they are produced and stored. The risk of food poisoning can be reduced by avoiding certain types of foods.

So, when raw or undercooked, some foods, including meat, poultry, fish, seafood, and eggs, can be risky. The measures to take are to cook these foods well to a safe temperature, the heat generated by cooking will thus ensure the destruction of microorganisms. Sushi lovers can opt for sushi prepared with cooked fish or seafood or vegetarian sushi while ensuring that they have been prepared in order to prevent any risk of cross-contamination with raw fish.

As for processed meats, including charcuteries, pies and refrigerated spreads, including cretons, although cooked during the preparation process, their handling and their nature (humidity, acidity) increase the risk of contamination and proliferation of microorganisms. If you still want to consume cold meats, it will be advisable to reheat them to a high temperature, until they become steaming. For their part, pasties and spreads sold canned or refrigerated only after opening are considered safer.

In the same chapter, raw milk cheeses (made with unpasteurized milk) or soft, semi-firm or blue cheeses are also considered to be risky foods for immunosuppressed people. The risk will be lower if these cheeses are included in recipes where sufficient heat is used (gratin, cheese fondue, raclette, baked brie). Otherwise, it is recommended to opt for cheeses made with pasteurized and firm milk.

Valerie Jomphe,

dTP, MSc, CNSC Nutritionist from the CHUM lung transplant program

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