Low-Bacteria Diet Neutropenic Diet

All cooked fresh, canned, and frozen vegetablesWell washed raw vegetables and herbsCanned vegetable juicesUnwashed raw vegetables or herbsRaw sprouts (eg, alfalfa and mung bean)Commercial fresh refrigerated salsasBuffet or deli saladsPotato salad with raw vegetables or eggsUnpasteurized vegetable juicesFruitsCanned and frozen fruits and juicesPasteurized juices and cidersWell-washed fresh fruitsDried fruitsUnwashed fresh fruitsUnpasteurized fruit juicesMilkPasteurized milk and dairy products (eg, sour cream, yogurt, and whipping cream)Commercial eggnogCommercially packaged cheese made from pasteurized milk (eg, American, Swiss, Parmesan, Mozzarella, and mild and medium Cheddar)Pasteurized cottage cheeseProcessed cheeseUnpasteurized milk or yogurtSoft-serve frozen yogurt or ice cream from a machineEggnog made with raw eggsUnpasteurized and raw milk cheeseMoldy cheeses (eg, Bleu, Gorgonzola, Roquefort, and Stilton)Other cheeses: sharp Cheddar, Brie, Camembert, and FetaDeli cheesesCheeses with uncooked herbs or vegetablesMexican-style cheeses (eg, queso fresco and queso blanco)Meat and BeansWell-cooked meat, fish, poultry, or meat substitutes (eg, tofu)Single-serving cooked, canned, or frozen productsCanned chicken or fishCooked beans, lentils, and other legumesPasteurized or cooked tofuWell-done eggsPasteurized egg substitutesCanned and homemade soup (thoroughly heated)Commercially packaged peanut butterCanned or bottled roasted nutsRare or medium-rare cooked meat, fish, or poultryUndercooked tofu (should be cut into a minimum of 1-inch cubes and boiled for at least 5 minutes in water or broth)Deli cold-cutsPickled fishCold smoked fish, loxRaw or undercooked eggs or egg substitutesCold soups and gazpachoTempeh productsMiso soup and other miso productsRoasted nuts in the shellUnroasted (raw) nutsOils

Vegetable oilMargarineMayonnaiseCommercial, shelf-stable salad dressingSalad dressings with raw eggs or aged cheeseAvocado dressingFats and SweetsButter, lard, shorteningCream cheeseSnack chips (eg, potato, tortilla)Cakes, pies, cookies, donutsBaked custard, pudding, and gelatinCommercial ice cream, sherbet, fruit ice, and popsiclesCandyChocolateJamPasteurized honeySoft-serve frozen yogurt or ice cream from a machineHomemade ice cream or sherbetCream-filled pastries and desserts (unless refrigerated)Raw cookie doughRaw honeyBeveragesInstant and brewed coffee and teaBrewed herbal teasIndividual cans or bottles of carbonated beveragesBottled waterCanned, bottled, and powdered beverages and sports drinksInstant breakfast drinksWell waterCold-brewed teaUnpasteurized fruit and vegetable juicesOtherNon-dairy creamersChewing gumSalt, pepper, sugar, and sugar substitutesKetchup, mustard, BBQ sauce, steak sauce, soy sauce, and other condimentsWell-washed dried herbs and spicesGravy and cream sauceCommercial picklesHerbs and spices added to food after cookingHollandaise sauceHome-canned picklesUncooked brewers yeastSome nutritional supplements (Ask your doctor or registered dietitian.) Suggestions Here are some general suggestions and guidelines for eating a low-bacteria diet. Consider meeting with a registered dietitian to learn more about this diet and how to make it fit with your lifestyle and eating habits.

When preparing food: Wash hands before and after preparing food.Thoroughly cook foods and then keep hot until eaten.Do not make bread that has yeast as an ingredient. When food shopping: Avoid salad bars, bulk food bins, and food samples. When storing and handling food: Keep refrigerated foods cold (below 40?F).Promptly refrigerate or freeze leftovers.Refrigerate foods after opening (eg, salad dressing, apple sauce, and soy sauce). When dining out: Avoid salad bars, delis, and buffets.Use single-serve condiments (eg, ketchup, mustard, mayonnaise, soy sauce, steak sauce, salt, pepper, and sugar). RESOURCES: American Cancer Societyhttp://www.cancer.org/docroot/home/index.asp American Dietetic Associationhttp://www.eatright.org CANADIAN RESOURCES: Canadian Cancer Societyhttp://www.cancer.ca Dietitians of Canadahttp://www.dietitians.ca References: Diet guidelines for immunosuppressed patients. Fred Hutchinson Cancer Research Center website. Available at: http://www.fhcrc.org/science/clinical/ltfu/patient/diet_guidelines.html. Accessed April 23, 2007. French MR, Levy-Milne R, Zibrik D. A survey of the use of low microbial diets in pediatric bone marrow transplant programs. J Am Diet Assoc. 2001;101:1194-1198.

Low bacterial diet. The Ohio State University website. Available at: http://medicalcenter.osu.edu/patientcare/healthinformation/education. Accessed April 23, 2007. Last reviewed May 2008 by Dianne Scheinberg, MS, RD, LDNPlease be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.