Question about food hygiene

Question

Hello,

I'm a CF mother and I have questions about my diet, specifically I would like to know if foods are discouraged for us because of CF.

I've always had questions about my diet and potential pathogenic germs for me. So, I have deprived me of many things for 10 years. I would therefore like to know a little more about certain foods to better enjoy them.

Can you eat hazelnuts, almonds, walnuts (already shelled or still in the shell)? These products do not exist in pasteurized form, so maybe there might be dangerous mould spores in it? (I do course use common sense and always look at their appearance before consumption, but if they are in good condition, can we consume these products?)

I like cooking, I recently discovered the gomasio. I'm not allergic to sesame. Could I consume this condiment (Japanese condiment made from sesame and salt to sprinkle on cereals or salads. Sesame seeds and salt are lightly grilled over a wood fire and then ground to the grindstone. Each salt particle is coated with oil of sesame seeds. This coating does not mask the flavor or nutritional qualities of sesame, but allows better absorption of salt by vegetating).

Can you use fresh herbs, garlic, shallot: can you eat them raw or must they be fully cooked?

Regarding the salt, sugar, should they be refined (this process purifies foods - meaning fewer germs - or can we consume the whole cane sugar and whole salt?

I'm sorry to ask you these questions but they really take my head and keep me from enjoy. Thank you for your attention to my request.

Answer

Hello,

The many questions that you ask about the diet from an infectious point of view, prevent you, as you say, to enjoy the pleasure of eating and conviviality around shared meals.

The infectious risk of food is low, outside the field of transplantation, where the guidelines around food are more stringent, particularly in the first months after the transplant.

For other CF patients, food hygiene is not very specific: just hand washing, maintenance of the refrigerator, peeled or thoroughly washed fruits, vegetables, herbs, avoid keeping long onions or garlic (or use frozen onions). Walnuts, hazelnuts, almonds will be chosen preferably in bags and not in bulk, even if the risk of aspergillosis seems low. Similarly, the use of gomasio, or unrefined sugar does not appear to pose any particular problem.

I hope that your concerns will subside and your meal will be a source of pleasure.
Best regards
Dr Michèle Gérardin

09.08.2016