Food safety advice where neutrophil counts < 2.0 x 109/litre

The following advice is taken from British Dietetic Association 2016

Avoid Alternatives
All unpasteurised dairy products e.g. milk sold on local farms Any pasteurised milk, soya milk, Jersey milk or UHT milk
Soft cheeses made with unpasteurised milk e.g. feta, parmesan

Homemade/deli paneer and labnah

Mould-ripened cheeses e.g. Camembert, Brie, goat’s cheese

Blue veined cheeses e.g. Stilton

Cheeses made with pasteurised milk, processed cheese

Pasteurised parmesan, pasteurised mozzarella. Paneer made with pasteurised milk

Vacuum-packed pasteurised and hard cheeses e.g. cheddar and Edam

Raw or lightly cooked shellfish Well-cooked shellfish
Raw/undercooked meat, poultry or fish e.g. meat which is still pink, sushi, caviar and oysters

Smoked meats e.g. salami

Avoid smoked salmon unless eaten directly from a freshly opened packet

Well cooked meat, poultry and fish; tinned meat and fish

Vacuum-packed cold meats such as

turkey and ham stored below 3°C and eaten following the manufacturer’s instructions Vacuum packed fish eaten straight from a new packet. This includes smoked salmon.

Raw eggs or undercooked eggs

e.g. homemade mayonnaise,

homemade ice cream, mousse,

egg-nog, meringue,

Hollandaise sauce and béarnaise.

Any dressing containing raw eggs e.g. home/restaurant-made Caesar salad dressing

Hard boiled eggs; shop-bought mayonnaise and other

products made with pasteurised egg

Pre and probiotic or “bio” foods, drinks or supplements

Yogurt which is described on the label as bio or probiotic

Any yoghurt that does not describe itself as bio or probiotic including live, plain, Greek and fruit yogurts
Meat paté, vegetable paté Pasteurised paté and paste in tins or jars that do not need to

be refrigerated