HIV Infection and AIDS
Manual of Clinical Nutrition Management III- 58 Copyright © 2013 Compass Group, Inc.
Dietetics Evidence Analysis Library (Grade I) (1,21). Foodborne illnesses often cause symptoms similar to those of
influenza (diarrhea, nausea, vomiting, fever, and cramping). The severity of symptoms ranges from mild to life-
threatening. One study demonstrated a decrease in the number of symptoms and eating difficulties in people
with HIV infection when foodborne illness education was a component of an HIV health management program
(Grade I) (1,21). In addition, two studies showed that when education was part of a home-delivered meal program,
there was strong adherence to food safety guidelines (Grade I) (1,21). Food and water safety education is of special
importance to patients experiencing immune dysfunction, especially for patients with low CD4 counts (9,21).
Patients should be provided with information that fits their individual lifestyles in terms of shopping, cooking,
storing food, and dining out (9). Practical food safety guidelines for patients are as follows (53):
Shopping for Groceries
Pay attention to “sell by” and “use by” dates on perishable products. Do not purchase or use outdated
foods.
Put raw meat, fish, and poultry in separate plastic bags before placing them in your grocery cart with
other foods.
Avoid cans that have dents, bulges, or leaks.
Avoid luncheon meats and cheeses from the deli case, as they may have been contaminated from
improper food handling. Instead, use prepackaged processed meats and cheeses.
Select food items that require refrigeration immediately before checking out. If food will be in the car for
longer than 30 minutes, use a cooler to keep it cold.
Buy only pasteurized dairy products.
Storing and Saving Food at Home
Check refrigerator and freezer temperatures. Refrigerators should be kept at or below 40°F, and
freezers should be kept at or below 0°F.
Keep the interior of the refrigerator and freezer clean.
After returning home from grocery shopping, immediately place perishable foods in the refrigerator or
freezer.
Place uncooked meat, fish, and poultry products in separate plastic bags, and then set them on a plate on
the lowest shelf of the refrigerator to prevent raw juices from dripping onto other foods.
Use ground beef, ground poultry, and fresh fish within 1 to 2 days. Use beef steaks, roasts, and poultry
within 3 or 4 days.
Label all leftovers with the date. Wrap leftovers or store in a closed container.
Refrigerate leftovers as soon as possible. Foods left at room temperature for longer than 2 hours are
susceptible to bacterial growth.
Store leftovers in shallow containers rather than narrow, deep bowls. Shallow containers will help the
leftovers cool more quickly to the proper temperature.
Leftovers should be wrapped securely before refrigeration and should be eaten within 3 or 4 days.
Freezing and Defrosting Foods
Thaw all frozen foods in the refrigerator. Place the frozen foods in a plastic bag or on a plate to prevent
juices from dripping onto other foods. Frozen food can be defrosted in the microwave oven, according to
the manufacturer’s directions, and then cooked immediately.
Thawing food on the kitchen counter or in warm water is dangerous. Many harmful bacteria grow
rapidly between 70°F and 120°F.
If in doubt about the safety of a food, throw it out.
Preparing Food
Wash hands with antibacterial soap and warm water before and after handling food, and especially after
handling raw meat, poultry, and fish. Wash hands after sneezing or coughing.
Use separate cutting boards, platters, trays, and utensils for cooked and uncooked meat, poultry, and fish.
Always wash contact surfaces and utensils with a dilute bleach solution immediately after preparing these
products.
Scrub all fresh fruits and vegetables in hot, soapy water before eating.
Avoid sushi, sashimi, seviche, raw oysters and clams, Caesar salads, homemade salad dressings and
mayonnaise, homemade ice cream, homemade eggnog, homemade cheeses, and cookie dough or cake batter.
These foods contain raw seafood, meat, poultry, or eggs and therefore may contain harmful pathogens
(bacteria).