While battling cancer for those patients currently undergoing designed therapy, keeping a good status of the immune system is key to success against the illness. Contrary to the fact that the above treatments eliminate the cancer cells, they might inhibit the body from withstanding infections, including those made due to the foodborne diseases. Those measures, adopted by cancer patients, include attention to the food they handle, prepare or eat so that the risk of getting a severe infection like an infection which can prove fatal is reduced.

Foot borne illnesses are determined by intake of spoiled or contaminated foods which have bacteria, viruses, chemical substances and other poisonous substances. Although the patients having mild food poisoning may vomit, have diarrhea, and even nausea, severe infections can be a big problem, with people having immuno-compromised systems facing the most troubles, the example given in this case is the patients that have cancer.

A major worry among cancer patients is the predisposition to diseases of pathogenic infection through contaminated food. The best cancer hospital in Bangalore opines that pathogenic bacteria is of multiple types and can be in the natural foods such as raw or undercooked meat, poultry, eggs, unpasteurized dairy products, and fresh produce. Consuming contaminated food can have a serious aftermath, such as salmonellosis, listeriosis and hemorrhagic colitis most of the time accompanied with marked swelling, diarrhea, and abdominal pain that can be more severe to cancer patients.

Not only the patients suffering from cancer but the person with cancer are susceptible to foodborne related viral diseases such as hepatitis A or norovirus which are caused by drinking contaminated water or consuming foodstuff. In severe cases, this food related viral disease may cause some serious symptoms like abdominal pain, vomiting and diarrhea. And, in some cases, they may lead to certain serious health conditions.

To minimize the risk of foodborne illnesses, cancer patients and their caregivers should follow these essential food safety guidelines: 

Practice proper hand hygiene: The best ayurvedic cancer hospital in India suggests that to prepare food during the process, always wash your hands with soap and water at hand(before and after the food handling), when the process of defecation at any time as well as when you are not sure about the condition of raw meat, fish, or eggs.

Separate raw and cooked foods: Always clean all cooking utensils for cooked foods with another who is to be used for raw food, as to prevent contamination.

Cook foods to safe internal temperatures: There is a need for food thermometer use to become a regular practice; this is to ensure that every food, especially meat, poultry, and eggs, has words of caution for the students on the wrong practice of peer pressure

Avoid raw or undercooked foods: To them, a cancer patient inhales as much meat and poultry raw or undercooked during the meals, and besides that it is also possible to eat unpasteurized dairy products and eggs, still must keep in mind that such are most likely to contain unwanted viruses or bacteria.

Wash fruits and vegetables: In the context of fresh product, washing it diligently under the operating tap to remove all the dirt, bacteria and residues is the best practice.

Refrigerate and freeze foods promptly: It is important to remember that such foodstuff as meat, poultry, and seafood require to be kept at the temperatures below 4 °C or 40°F in order to avert the growth of pathogenic microbes.

Avoid high-risk foods: The safety precautions for cancer patients should include avoiding certain high-risk foods, such as raw or  sprouts, newly-pressed (unpasteurized) juice, and soft cheese made from unpasteurized milk, as these items can be contaminated with harmful bacteria.

Practice food safety when dining out: Eating at restaurants cancer patients should be very vigilant of dishes made with raw or undercooked foods, they should also avoid some of the buffets or self-serve ones where there's high probability of food contamination.

Simultaneously to the above food safety tips, as this is to the care team they have to consult based on the patient’s special treatments plan and nutritional status. Some specific cancer treatment regimens may demand further restricting of the diet or procuring measures to minimize the potential for food poisoning.

It is also necessary for cancer patients to be able to identify the symptoms and signs of foodborne illnesses, and these can vary, including nausea, vomiting, diarrhea, fever and abdominal cramps. When these symptoms appear, the victims should need to go to the hospital immediately because foodborne contamination can become deadly for them as they have low immunity.