Food Safety and Storage Tips

Food safety is particularly important for pancreatic cancer patients and their loved ones right now, says Katrina Claghorn, registered dietitian nutritionist with 25 years of experience in oncology nutrition, specializing in pancreatic cancer and gastrointestinal cancers. "This is important practice at any time," Claghorn said. "We often don't pay as much attention to it when healthy, but it is essential when your health is compromised by treatment and when trying to stay healthy at a time like this." Claghorn provided some tips when it comes to food storage, preparation and consumption: Be careful when stocking up on food in large quantities. They will need to be consumed when still fresh and safe. Look at – and stick to – expiration dates. When bringing in fresh produce, consider cleaning and packing it right away. Use just cold water and a vegetable scrub brush to wash produce (don't use soaps, washes or detergents). Use foods that will go bad sooner. If you have a large quantity of something, use the oldest first (but make sure it has not expired). Eat leftovers within a couple of days. Wipe down cans before opening them. Change dishcloths and towels daily. Disinfect sponges regularly by running them through the dishwasher. Run the dishwasher daily. Disinfect counters and wash your hands before and after food preparation. Wash your hands before and after eating, as well. Contact PanCAN's Patient Central for comprehensive disease information – including topics like diet and nutrition, COVID-19 and ways for patients to stay as healthy as possible. Patient Central can also provide resources to find local dietitians who can help patients address nutritional challenges.