Food Safety for People with AIDS - II

Traveling Abroad
Persons with AIDS should take additional precautions when traveling abroad. Drink only bottled, canned or carbonated bottled drinks or use beverages and ice made with boiled water. Avoid uncooked vegetables and salads. All fruit should be peeled. All foods should be cooked thoroughly and eaten while still hot.

These recommendations are from the USDA (United States Department of Agriculture)

Food Handling Recommendations For People With AIDS
Meat, fresh	Cook to 160 °F. After cooking, refrigerate in cool shallow containers within 2 hours; use within 3 to 4 days.
Ground: hamburger, meat loaf, etc.	Cook to 160 °F.
Steak tartare, carpaccio	Do not eat.
Poultry, fresh whole, unstuffed	Cook to 180 to 185 °F.
Stuffed poultry	Not recommended. Cook stuffing separately to 165 °F.
Breasts, roasts	Cook to 170 °F.
Thighs, wings	Cook to 180 °F.
Ground turkey, chicken	Cook to 165 °F.
Deli sliced meats	Avoid or heat before eating until steaming hot.
Hot dogs	Heat until steaming hot.
Eggs, fresh	Never eat raw. Don't buy eggs with cracked or dirty shells. Cook yolk and white until firm.
Egg products, liquid or dried	Use egg products labeled "pasteurized." Avoid products with raw eggs, like Caesar Salad and mousse.
Fish	Never eat raw! Say NO Sushi. Cook to 160 °F or until flakes easily with a fork.
Shellfish	Never eat raw. Use only shellfish that are closed. Bring to a boil; continue boiling 3 to 5 minutes after shells open. When steaming, cook 4 to 9 minutes from the start of steaming. Discard any shellfish that do not open during cooking.
Commercially canned foods	Safe to eat without further cooking. Refrigerate after opening; use leftovers within 3 to 4 days.
Fruits, fresh	Rinse well under cool, running water. Discard any with mold. Don't let cut fruit sit at room temperature; refrigerate it promptly. Wash fruit skin with dish detergent. Remove skin if you want to be extra careful.
Vegetables, fresh	Rinse well under cool, running water. Consume raw or cook. After cooking, refrigerate in shallow containers within 2 hours; use within 3 to 4 days.
Milk, cheese	Use only pasteurized products.
Bakery products	Store in refrigerator; do not eat any with mold.
Dry products: pasta, beans, rice, cereal, etc.	Safe in the pantry unless products get wet and moldy. After cooking, refrigerate in shallow containers within 2 hours; use within 3 to 4 days.
Condiments: mayonnaise, mustard, ketchup, pickles, etc.	Use a clean knife when dipping into jars. Keep jars refrigerated. Don't use homemade mayonnaise made with raw eggs.
Leftover cooked foods	Reheat to 165 °F or until steaming hot.
Baby food	Don't feed baby from jar; remove serving amount to a small dish. Discard any uneaten food. Store opened jars of strained fruits and vegetables in refrigerator 2 to 3 days; meats and eggs, 1 day.
Infant formula, milk	Discard any unused formula or milk left in bottle after feeding; store fresh bottles of formula 2 days in refrigerator; milk, 5 days.

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline in the USA at:
1-888-674-6854
For the hearing-impaired (TTY) 1-800-256-7072
The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.

Centers for Disease Control (CDC) National AIDS Hotline (toll-free, Eastern time):
* English service: 1-800-342-2437 (7 days a week, 24 hours a day)
* Spanish service: 1-800-344-7432 (daily 8 a.m. to 2 a.m.)
* TDD service for the deaf: 1-800-243-7889 (10 a.m. to 10 p.m., M-F) August 2004

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