World AIDS Day also a time to focus on food safety

December 1, 2013 is World AIDS Day and whilst the connection between HIV/AIDS (Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome) and food safety may not seem obvious, it's actually crucial.

The U.S. Food and Drug Administration (FDA) reminds consumers that the Human Immunodeficiency Virus that causes AIDS damages or destroys the body's immune system, making those living with this disease highly susceptible to many types of infection, including those can be brought on by bacteria and other pathogens that cause foodborne illness (often called "food poisoning"). If a person with HIV/AIDS contracts a foodborne illness, he or she is also more likely to have a lengthier illness, undergo hospitalisation, or even die. This increased risk underscores the critical role safe food handling plays in managing HIV/AIDS.

Making wise food choices
Some foods are more risky for people with HIV/AIDS than others. In general, the foods that are most likely to contain harmful bacteria or viruses fall into two categories:

Uncooked fresh fruits and vegetables.

Some animal products, such as unpasteurised (raw) milk; soft cheeses made with raw milk; and raw or undercooked eggs, raw meat, raw poultry, raw fish, raw shellfish and their juices; luncheon meats and deli-type salads (without added preservatives) prepared on site in a deli-type establishment.

The risk these foods may actually pose depends on the origin or source of the food and how the food is processed, stored, and prepared.

For practical guidance for safe selection and preparation of foods for people with HIV/AIDS, the FDA and the U.S. Department of Agriculture have prepared a free downloadable booklet called Food Safety for People with HIV/AIDS. It is also available for free by calling  1-888-MPHOTLINE  ( 1-888-674-6854 ) or emailing mphotline.fsis@usda.gov.

Four basic steps to food safety
Anyone who has HIV/AIDS or who prepares food for people with the condition should also carefully follAir Force 1