Food Safety in AIDS Patients

Anyone who is HIV-positive, or a person who prepares food for an AIDS patient, must pay special attention to food safety. Wash hands before handling food, during its preparation and after. Keep hot foods hot and cold food cold. Avoid contact between raw and cooked foods. Eggs should be boiled for at least 7 minutes; meat and fish should be well cooked, with an internal temperature of 165 degree Fahrenheit to 212 degree Fahrenheit. Raw shellfish, sushi, steak tartare, rare hamburgers, as well as homemade mayonnaise and ice cream made with raw eggs must be avoided. Commercial mayonnaise and hard ice cream are safe.

Wash fruits and vegetables well. They are not as likely to cause problems as animal products, but they should be washed thoroughly. Many doctors advise following the same precautions as when traveling abroad; eat only cooked vegetables, and eat fruits that are peeled, stewed, or canned. Some feel salads and raw fruits and vegetables are safe but may be difficult to digest.