Poor food safety habits may cause foodborne illness in one in every six Americans each year. In some people, this may even result in hospitalization or death. In an American Kidney Fund (AKF) webinar, Chrystal Okonta, MSPH, CHES discussed the importance of food safety with kidney disease patients and steps to take to ensure food safety.* 

Why is Food Safety Important?

Many with kidney disease are taught the importance of nutrition, but food safety also plays a key role in that. This is because each year, foodborne illness:

• Causes 128,000 Hospitalizations
• Causes 3,000 Deaths 
• Costs the U.S. Economy $15.6 Billion

Moreover, kidney disease puts patients at higher risk for a more severe case of foodborne illness for the following reasons:

• Decreased kidney function may lead to increased growth of bacteria.
• Weakened immune system from kidney disease can lead to symptoms being more severe and lasting longer. 

How Do I Know If I Have a Foodborne Illness?

Some of the symptoms of foodborne illness may mirror other conditions, so bloodwork and other tests are needed to confirm. Common symptoms of foodborne illness are:

• Fever
• Nausea/Vomiting
• Dehydration
• Cramps
• Diarrhea

When symptoms like dehydration and fever become severe, they can be dangerous and deadly. Drinking plenty of non-caffeinated fluids is key when you start experiencing symptoms. 

What Foods Should You Avoid?

Due to the risk of these foods containing foodborne pathogens, you should avoid: 

• Raw or Undercooked Meat, Poultry, and Seafood
• Unpasteurized or Raw Milk
• Raw or Undercooked Eggs
• Unwashed Fresh Produce
• Soft Cheeses Made from Unpasteurized (Raw) Milk
• Cold Hot Dogs and Deli Meats
• Raw Sprouts (Alfalfa, Bean, Etc.)

What Are the Four Steps to Food Safety? 

Four key steps to ensure your meal is safe from foodborne pathogens are:

• Clean. Wash hands and surfaces often when preparing a meal.
• Separate. Keep raw meats, seafood, and poultry away from other foods at all times.
• Cook. Use a food thermometer to guarantee your animal products are reaching the USDA’s-recommended safe minimum internal temperature.
• Chill. Put all leftover food in the refrigerator within two hours after cooking.

What is the “Danger Zone”? 

The “danger zone” refers to perishable foods that are left between 40 – 140 degrees Fahrenheit, where foodborne pathogens can prosper. If these foods are left out for longer than two hours, they should be thrown away.

How Long Can Food Be Stored?

Most food can be safe to eat from the refrigerator for three to four days, while frozen leftovers remain the best quality for two to six months. 

The USDA created a smartphone application called the Foodkeeper, where you can learn more information on specific food and beverage storage. 

*Food Safety and Kidney Disease. (2019, November 5). American Kidney Fund (AKF). https://www.kidneyfund.org/training/webinars/food-safety-and-kidney-disease.html