People with Acquired Immunodeficiency Syndrome (AIDS) are
more susceptible to many types of infection including illness
from foodborne pathogens than are other people. They are at
higher risk than are otherwise healthy individuals for severe
illness or death. Affected persons must be especially careful
when handling and cooking foods. The recommendations provided
here are designed to help prevent bacterial foodborne illness.
I have
been living with HIV for about 18 years now. I have had
AIDS for 14 years. People who know I have AIDS ask how I
got it. I guess most people are curious or afraid of contracting
it themselves. Some people with HIV like to say it doesn’t
discriminate, so what’s the difference how you got
it, but I think you should know. I got it from skin-popping
cocaine in the 1980s when that was a popular thing to do
in bars. People did share needles, we didn’t think
there was much risk since there was rarely blood involved.
I live and work in New York City.
Personally,
I don’t eat meat of any kind to avoid any contamination
that may be taking place in the process. I will eat fresh
fish from time to time. I am a vegetarian most of the time.
I have found that drinking bottled water is the safest way
to avoid a bad case of diarrhea. I have water delivered
that is ozonated, distilled and follows the HIV water guidelines.
NEVER drink spring water if you know you are HIV positive.
You risk several bacterial infections; I know I learned
that the hard way, and ended up in the hospital.
Why
Do Bacteria Endanger People with AIDS?
When
the AIDS virus damages or destroys the body's immune system,
the person becomes more vulnerable to infection by foodborne
bacteria and other pathogens. For example, the common pneumonia,
which is caused by a bacterial infection of the lungs, can
occur in any individual but occurs much more frequently
in persons with AIDS. In addition, when pneumonia strikes
a person with AIDS, it causes a more severe illness and
is thus more dangerous. Eat healthy foods. This will help
keep you strong and keep your energy and weight up. This
way you help your body protect itself from other infections.
What
Types of Foodborne Bacteria are of Particular Concern to
Persons with AIDS?
Certain
types of foodborne illness are caused by bacteria which
can grow on food. The bacteria can infect humans when the
food is improperly handled or inadequately cooked. As with
many other types of infections, persons with AIDS are at
higher risk for developing severe illness or dying from
these illnesses. Three types of bacteria are of particular
concern for persons with AIDS: Salmonella, Campylobacter
jejuni, and Listeria monocytogenes.
Salmonella
bacteria are the most common cause of foodborne illness.
The bacteria are commonly found on raw or undercooked meats
(especially poultry) and can be found in eggs even before
they are cracked open. Salmonellosis can affect anyone,
but occurs almost 100 times more frequently in persons with
AIDS than in otherwise healthy persons. Furthermore, Salmonella
infections, which occur in persons with AIDS, can be particularly
difficult to treat and are more likely to lead to serious
complications.
Illness
from Campylobacter jejuni is also caused by a bacteria that
can sometimes be found on food, especially raw poultry.
This illness occurs about 35 times more frequently in persons
with AIDS than in otherwise healthy persons. Many persons
contract this form of food poisoning by improperly handling
or cooking poultry. Raw milk and contaminated drinking water
can also be sources of Campylobacter infections.
Listeriosis
is caused by Listeria monocytogenes which can be found on
many different types of food. Listeria infections are much
more common in persons with AIDS than healthy people. Listeria
infections in AIDS patients are usually severe and are often
fatal. Listeria monocytogenes can be acquired from a variety
of foods including soft cheeses that are unpasteurized and
some ready-to-eat foods such as hot dogs or deli meats.
How
Can Persons with AIDS Prevent Foodborne Illness?
Food must be handled safely at every stage from purchase
through consumption. Critical points are transporting perishable
foods home from the store immediately; prompt, safe storage;
thorough cooking to destroy bacteria and other pathogens;
and prompt refrigeration of leftovers.
How
to Shop Safely for Perishable Food
When
shopping for raw and cooked perishable foods, be sure the
food is being stored at a safe temperature in the store.
Don't select perishable food from a non-refrigerated aisle
display. Never choose packages which are torn or leaking.
To guard against cross-contamination, put raw meat and poultry
into a plastic bag so meat juices won't drip on other foods,
such as lettuce and fruit that will be eaten raw. Put refrigerated
or frozen items in the shopping cart last, and take food
home immediately.
Deli
Foods
When ordering food from the deli department, be sure the
clerk washes his hands between handling raw and cooked items,
or puts on new plastic gloves. Don't buy cooked ready-to-eat
items which are touching raw items or are displayed in the
same case. Although the risk associated with foods from
deli counters is relatively low, persons at risk may choose
to avoid these foods or thoroughly reheat luncheon meats
and hot dogs before eating.
Canned
Foods
Do not purchase cans that are dented, leaking, or bulging;
food in cracked glass jars; or food in torn packaging. Tamper-resistant
safety seals should be intact. Safety buttons on metal lids
should be down and should not move or make a clicking noise
when pushed. Although product dating is not required by
Federal regulations, observe any "use-by" dates
found on products. Do not use if beyond expiration date!
Follow carefully the handling and preparation instructions
on product labels to ensure top quality and safety.
Food
Storage At Home
Immediately
refrigerate or freeze perishable foods after transporting
them home. Use a refrigerator thermometer to be sure the
refrigerator is cooling to 40 °F or below; the freezer
should be at 0 °F.
Refrigerator
Make sure thawing juices from meat and poultry do not drip
on other foods. Leave eggs in their carton for storage and
don't place them in the door of the refrigerator. Keep the
refrigerator clean. Store ground meat, poultry, and fish
up to 1 or 2 days; other red meats, 3 to 5 days. After cooking,
use within 3 to 4 days, or freeze for longer storage.
Freezer
Food stored constantly at 0 °F will always be safe.
Only the quality suffers with lengthy storage. It is of
no concern if a product date expires while the product is
frozen. Freezing keeps food safe by preventing the growth
of microorganisms that cause both food spoilage and foodborne
illness. Once thawed, however, these microbes can again
become active, so handle thawed items as any perishable
food.
Pantry
Store canned foods and other shelf stable products in a
cool, dry place. Never put them above the stove, under the
sink, in a damp garage or basement, or any place exposed
to high or low temperature extremes. Store high acid foods
such as tomatoes and other fruit up to 18 months; low acid
foods such as meat and vegetables, 2 to 5 years.
Food
Handling At Home
Foodborne illness can be caused by improper food handling
or preparation in the home. Wash, utensils, can openers,
cutting boards, and countertops in hot, soapy water before
and after coming in contact with raw meat, poultry, or fish.
Wash kitchen towels and cloths often in hot water in a washing
machine. Wash hands with soap and warm water before and
after handling food, and after using the bathroom, changing
diapers, or handling pets.
Eating
Out
Many cases of foodborne illness are caused by restaurant,
take-out, and deli-prepared foods. People at risk should
avoid the same foods when eating out as they would at home.
Meat, poultry, and fish should be ordered well done; if
the food arrives undercooked, it should be sent back. I
don't eat out that much anymore. When I first got sick I
did, but now I have gotten food poisoning just too many
times and it’s not worth it. I do get take-out from
one vegetarian place that I live near, they are aware of
the HIV food preperation guidelines.
Cutting
Boards
Research shows that nonporous surfaces, such as plastic,
marble, tempered glass, and pyroceramic are easier to clean
than wood. Wood surfaces are considered porous.
Regardless of the type of cutting board you prefer, wood
or a nonporous surface, consider using one for fresh produce
and a separate one for raw meat, poultry, and seafood. This
will prevent bacteria on a cutting board that is used for
raw meat, poultry, or seafood from cross-contaminating a
food that requires no further cooking.
Cutting
boards should be washed with hot, soapy water or placed
in the dishwasher. Solid hardwood cutting boards are dishwasher
safe; however, wood laminates should not be washed in the
dishwasher. After thoroughly washing your cutting board,
you can sanitize it with a solution of 1 teaspoon chlorine
bleach in a quart of water. Once cutting boards of any type
become excessively worn or develop hard-to-clean grooves,
they should be discarded.
Cooking
Food Safely
Do not eat raw or undercooked meat, poultry, fish, or eggs.
For people with AIDS, the most important thing is to use
a food thermometer to be sure meat, fish, eggs, and casseroles
reach at least 160 °F. Roast whole poultry to 180 °F;
poultry breasts to 170 °F. When reheating foods in the
microwave, cover and rotate or stir foods once or twice
during cooking and check the food in several spots with
a food thermometer.
Safe
Handling of Leftovers
Bacteria begin to multiply rapidly in the "danger zone"
between 40 °F (recommended refrigerator temperature)
and 140 °F. Therefore, bacteria on food left out at
room temperature will become unsafe in a matter of hours.
Refrigerate leftovers at 40 °F or below or freeze (0°F)
as soon as possible. Never leave perishable food out of
refrigeration longer than 2 hours, 1 hour in air temperatures
above 90 °F. Divide leftovers into shallow containers.
This encourages rapid, even cooling. Cover with airtight
lids or enclose in plastic wraps or aluminum foil. Use leftovers
within 3 to 4 days.
For info
on Traveling Abroad and the
“Food Handling Recommendations For People With AIDS
Chart”, go to part
2 -- NEXT
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