A Guide for the Person Living with HIV/AIDS

Did you know that you are more susceptible to getting a foodborne illness when your immune system is not working well?

WHY?
People infected with HIV are more likely to contract a foodborne illness than other people. It is important to know about the different "Bugs" and how to decrease your risk for foodborne illness. This guide helps you become aware of harmful pathogens and how you can lower your risk of getting sick.

What can I do to prevent foodborne illness?

1. Avoid risky foods
2. Practice personal cleanliness
3. Cook foods adequately
4. Avoid cross contamination
5. Keep foods at safe temperatures

Why are some foods riskier than others?

Where the food comes from, how it's processed and how it's stored and prepared - all affect the risk that foods will contain pathogens.

Raw or undercooked animal products are the foods that are most likely to contain pathogens. These foods should be avoided by everyone and should never be consumed by immune compromised persons.

Tips for Safe Food Handling

Safe Cooking Temperatures

Foodborne Pathogens

Choosing Safe Foods

To download/order a brochure and a booklet with more information about food safety tips for persons living with HIV/AIDS, visit http://cru84.cahe.wsu.edu/cgi-bin/pubs/ and use a keyword "HIV" or type in the material number "MISC0529" or "MISC0530."