My ADA

World AIDS Day

December 1, 2006

People living with HIV/AIDS suffer from suppressed immune systems, making them especially vulnerable to foodborne illnesses. Even a mild case of food poisoning can have serious effects in these cases. People with immune-compromised systems or chronic illnesses can help reduce their risk of foodborne illness:

Proper hand washing may eliminate some cases of foodborne illness and reduce the spread of the common cold and flu. Wash hands in warm, soapy water for at least 20 seconds before, during and after meal preparation.

Prevent cross-contamination by keeping raw foods separate from ready-to-eat foods. Use two cuttings boards: one strictly for raw meat, poultry and seafood; the other for ready-to-eat foods like breads and vegetables.

Cook foods to proper temperatures to destroy harmful bacteria. Always use a meat thermometer to check the doneness of meat, poultry and seafood. Reheat leftovers to at least 165 degrees Fahrenheit.

Refrigerate foods quickly and at the proper temperature to slow bacteria growth and prevent foodborne illness. Use a refrigerator thermometer and check it regularly to ensure it's set below 40 degrees Fahrenheit. Refrigerate all leftover foods from a meal within two hours.

If you think you might have contracted a foodborne illness, contact your doctor. The consequences can be serious for people who are especially vulnerable to foodborne bacteria.

Produced by ADA’s Public Relations Team

To view previous Daily Tips, click here.

Print Version