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Food Safety for Persons with AIDS
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Persons with Acquired
Immunodeficiency Syndrome (AIDS) are susceptible to many types
of infection including illness from foodborne pathogens. They
are at higher risk than are otherwise healthy individuals for
severe illness or death. Affected persons must be especially
vigilant when handling and cooking foods. The recommendations
provided here are designed to help prevent bacterial foodborne
illness.
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.
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.
Shelf-Stable
Foods
Don't 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.
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 need to be maintained and monitored for cleanliness.
They 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 tablespoon of unscented, liquid chlorine bleach in 1 gallon 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 foods have reached a safe minimum
internal temperature.
Cook foods to the following safe minimum internal temperatures
as measured with a food thermometer:
- Beef, veal, and lamb steaks, roasts, and chops may be
cooked to 145 °F.
- All cuts of pork to 160 °F.
- Ground beef, veal and lamb to 160 °F.
- Egg dishes, casseroles to 160 °F.
- Leftovers to 165 °F.
- Stuffed poultry is not recommended. Cook stuffing separately
to 165 °F.
- All poultry should reach a safe minimum internal temperature
of 165 °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.
Safe Reheating of Leftovers
Even though foods may have been safely cooked, bacteria from
the air or people's hands can contaminate the leftovers. Always
reheat leftovers thoroughly in a conventional or microwave oven
or on the stove top. When reheating foods in the microwave,
cover and rotate or stir foods once or twice during cooking.
Always test reheated leftovers in several places with a food
thermometer to be sure they reach 165 °F throughout. The
food should be steaming hot.
Traveling Abroad
Persons with AIDS should take additional precautions when traveling
abroad. Boil all water. Drink only 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.
For additional food safety information about meat, poultry,
or egg products, call the toll-free USDA Meat and Poultry Hotline
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.
The media may contact the USDA Meat and Poultry Hotline at (301)
504-6258.
Information is also available from the FSIS Web site: https://webarchive.library.unt.edu/eot2008/20090305024820/http://www.fsis.usda.gov
EMail: mphotline.fsis@usda.gov
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)
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Last Modified:
August 18, 2006 |
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