Recommended avoidance measures | - Always wash hands before preparing and consuming food.
- Wash hands, cutting boards, counters and utensils thoroughly after contact with uncooked foods.
- Do not allow raw meat or eggs to come into contact with other foods.
- Wash produce thoroughly.
- Cook meat and poultry to an internal temperature of 165-170°F. It is safest to confirm temperature with a thermometer. Meat that is no longer pink inside likely has reached a temperature of 165°F.
- Avoid raw or unpasteurized milk, including goat milk, and foods that contain unpasteurized milk or milk products.
- Avoid foods that might contain raw egg (e.g., Hollandaise sauce, Caesar salad dressing, some mayonnaises, uncooked cake and cookie batter, eggnog, homemade ice cream). Pasteurized eggs can be used safely in recipes that call for raw egg.
- Avoid eating raw or lightly steamed shellfish.
- Avoid eating raw seed sprouts, as these may be contaminated with enteric pathogens.
- Avoid foods from street vendors, especially in developing countries.
- Be aware that unpasteurized juices may be contaminated with Cryptosporidium.
- Rates of infection with Listeria are low, but HIV-infected people who are severely immunocompromised are at increased risk.
- HIV-infected persons who wish to decrease their risk of listeriosis should take the following precautions:
- Avoid soft cheeses including feta, brie, camembert, blue-veined, and Mexican-style cheeses such as queso fresco unless they are clearly labeled as pasteurized. Hard cheeses, processed cheeses, cream cheese, cottage cheese, and yogurt generally are safe.
- Before eating leftover foods or ready-to-eat foods, such as hot dogs, cook them until they are steaming hot.
- Avoid foods from deli counters, such as prepared meats, salads, and cheeses, or heat these foods until steaming hot before eating them.
- Avoid refrigerated pâté, or heat until steaming hot. Canned or shelf-stable pâté generally is safe.
- Avoid refrigerated smoked seafood, unless it is part of a cooked dish. Canned or shelf-stable smoked seafood generally is safe.
- Also see information on travel-related infections, below.
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