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Choosing Safe Foods: Guidelines for persons with HIV or other illnesses that weaken the immune system

Higher Risk Foods Lower Risk Foods
Undercooked meat and poultry

Thoroughly cooked meat, use a food thermometer

Raw or undercooked seafood

Fully cooked seafood

Raw or undercooked eggs

Eggs that are cooked until the white and the yolk are firm

Raw milk

Pasteurized milk

Foods that contain raw eggs such as some desserts and salad dressings made at home or in restaurants

At home, use pasteurized eggs or egg products for uncooked foods (most foods from grocery stores are made with pasteurized eggs)

Raw sprouts (like alfalfa, bean or any other raw sprout)

Well-washed fresh vegetables or cooked sprouts

Refrigerated smoked fish and precooked seafood such as shrimp and crab

Smoked fish and seafood heated to 160F or canned fish

Cold hot dogs, deli meats and luncheon meats

Hot dogs, luncheon meats and deli meats reheated to steaming hot or 160F

Unpasteurized chilled juice

Refrigerated juice labeled as pasteurized, canned juice or frozen juice concentrate

A Guide for the Person Living with HIV/AIDS

Safe Cooking Temperatures

Tips for Safe Food Handling

Foodborne Pathogens

 

Food Safety for Persons Living with HIV/AIDS

  
General Guide
Tips for Safe Food Handling
Safe Cooking Temperatures
Foodborne Pathogens
Listeria
Toxoplasma
Cryptosporidium
Salmonella and Campylobacter
E. coli O157
Choosing Safe Foods
     
                         
                         
                         
 

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646376 Department of FSHN, Washington State University, Pullman, WA 99164-6376 USA