Food Safety for HIV/AIDS Patients
Thanks to better treatments, people with HIV/AIDS are now living longer—and with a better quality of life—than ever before. If you or someone you care for is living with HIV/AIDS, it is important to make choices that keep you healthy.
Some conditions related to HIV/AIDS and its treatment (including, wasting, diarrhea, and lipid abnormalities) mean that you are susceptible to many types of infections. Individuals living with HIV or AIDS may be subject to lengthier illnesses and hospitalization. Safe food handling is crucial to prevent infections brought on by disease-causing bacteria and other pathogens in food and water.
People living with HIV/AIDS are especially susceptible to the following foodborne pathogens: Listeria monoctyogenes, Salmonella, Campylobacter, Cryptosporidium parvum, and Mycobacterium avium-complex. By being especially vigilant when handling, preparing, and consuming foods you can reduce your risk of contracting these illnesses. In addition to maintaining a healthy lifestyle and medical regimen, proper food handling can help you to reduce your risk of foodborne illness.
What You Can Do
Learn about safety tips for those at increased risk of foodborne illness. Those living with HIV/AIDS should always follow the four steps:
Clean: Wash hands and surfaces often
Separate: Separate raw meat and poultry from ready-to-eat foods
Cook: Cook food to the right temperatures
Chill: Chill raw meat and poultry as well as cooked leftovers promptly (within 2 hours)
If you or someone you care for receives prepared meals, visit our home delivered meals page or information on how to keep these safe.
Download our FoodKeeper application to make sure you are storing food and beverages properly, and using them within recommended storage guidelines.
Food Safety for People with HIV/AIDS (FDA)
A need-to-know guide for people who have been diagnosed with HIV/AIDS.
Nutrition and Food Safety (AIDS.gov)
Proper nutrition and food handling information from your source on HIV/AIDS.