Many people with psoriasis try different diets, such as cutting back on red meat and processed foods or following a gluten-free or Mediterranean diet. Another important factor is whether you’re taking a biologic medication for psoriasis. Biologics are medicines made from living cells that change how parts of the immune system work.

Biologics target specific parts of the immune system rather than broadly suppressing the entire immune system, but they can still increase the risk of infection. Because some germs can spread through food, safer food choices may be especially important while you’re taking a biologic.

Because biologics suppress the immune system, they’re often referred to as immunosuppressives. For this reason, they can raise the risk of infections, including food poisoning. If you’re on or starting a biologic to manage your psoriasis symptoms, here are some foods you should consider avoiding to reduce your risk of illness.

Raw or unpasteurized milk poses a significant health risk for anyone, especially for people on biologics. The pasteurization process (heating milk to a specific temperature) is crucial for eliminating harmful bacteria in dairy products from cows, goats, or sheep.

Always check food labels for the word “pasteurized” to ensure the product is safe to consume. Avoid buying milk products, including cheese and ice cream, from farmers’ markets or stands where you cannot guarantee their safety.

Soft cheeses that are ripened are generally safe for most people to consume. However, biologics for psoriasis can increase your risk of infection from cheeses such as:

Hard cheeses made with pasteurized milk are generally a safer choice. If a small moldy spot appears on a hard cheese, the U.S. Department of Agriculture says you can cut off at least 1 inch around and below the mold and eat the rest. Soft cheeses with mold should be thrown away.

Buying smaller amounts can also help ensure you eat all the cheese before any mold develops.

Undercooked meat and seafood can pose serious health risks. People with a compromised immune system from biologics must be cautious to ensure that animal products are cooked to the proper temperature.

Undercooked meat or seafood can harbor dangerous bacteria and parasites, even from high-end restaurants. The risk increases when the food isn’t prepared correctly. When cooking at home, using a food thermometer is the best way to ensure your food is safe to eat.

Cook animal products until they reach these internal temperatures to reduce your risk of foodborne illness:

Clams, oysters, and mussels should be cooked until the shells open from the heat. For other seafood, like shrimp, scallops, crab, or lobster, heat well until the flesh becomes opaque.

Raw eggs may carry Salmonella bacteria, so it is important to cook and handle them carefully. Avoid runny yolks or over-easy eggs. Instead, choose scrambled or fried eggs that are fully cooked, and eat them while they’re hot.

Watch out for other foods that may contain raw eggs as an ingredient, such as certain salad dressings, homemade mayonnaise, or raw cookie dough. If you’re unsure about a menu item at a restaurant, ask your server for details on how it’s prepared.

The safest time to eat rice is soon after it’s cooked. Uncooked rice may contain spores of a bacterium called Bacillus cereus, which can survive cooking. If cooked rice is left at room temperature, the spores can grow and produce toxins that may cause vomiting or diarrhea.

Reheating may not make improperly stored rice safe because the Bacillus cereus toxin can be resistant to heat. Refrigerate cooked rice within two hours, throw it away if it sat at room temperature longer than that, use refrigerated leftovers within four days, and reheat leftovers to 165 F.

To lower the risk of food poisoning from leftover rice, consider cooking rice in small batches or using individually portioned steam-in-the-bag rice.

Sprouts contain beneficial antioxidants and fiber, but unfortunately, they can also harbor harmful bacteria such as E. coli and Salmonella. The shape and texture of sprouts make them difficult to clean, allowing bacteria to grow and hide.

If you’re on biologics, it may be best to avoid raw sprouts, such as alfalfa or bean sprouts. Cook sprouts thoroughly before eating to kill harmful bacteria.

Additional Food Safety Tips

If you take a biologic, basic food safety steps can help lower your risk of infection. Wash your hands and cooking surfaces, keep raw foods separate from ready-to-eat foods, cook foods thoroughly, and refrigerate perishable foods promptly.

Some foods may be safer when they’re pasteurized, fully cooked, washed well, or stored properly. Your needs may vary based on your biologic, other medications, and health conditions. Ask your healthcare provider or a registered dietitian if you need personalized guidance.