Manual of Clinical Nutrition

HIV Infection and AIDS

Manual of Clinical Nutrition Management III- 59 Copyright © 2013 Compass Group, Inc.

Cooking
 Cook ground beef to a minimum internal temperature of 160°F. Cook poultry to a minimum internal
temperature of 165°F, and cook fish to a minimum internal temperature of 145°F. Steaks and roasts
should be cooked to a minimum internal temperature of 145°F. Meeting these temperature
requirements does not necessarily mean that the food is well done.
 Use an instant-read thermometer for all types of meat, including pork and fish, to accurately determine
the internal temperature. An instant-read thermometer is different from a meat thermometer in that it
does not stay in the meat while cooking. It has a small, round temperature display and.
 Avoid cooking meats at a very low oven temperature (less than 300°F) or overnight, as this may
encourage bacterial growth before cooking is complete.
 Cook all ground meats until they are brown all the way through. This is especially important in a
restaurant where you may not be able to check the internal temperature.
 Cook stuffing separately from meat.
 To marinate foods, keep them in the refrigerator in covered containers.
 Cook eggs until well done. Eggs that are cooked over easy or undercooked increase the risk of
salmonella infection. Egg dishes should be cooked to a minimum temperature of 160°F.
 Cook raw seafood within 24 hours of purchase.

Microwave Oven Cooking
 Do not cook meat that contains bones in the microwave. Bones can shield the surrounding meat from the
microwaves and therefore leave some meat undercooked.
 Because microwaves do not always cook foods evenly, try using a turntable to help increase the consistency.
 Check meat in several places to ensure that is cooked to the proper temperature throughout.

Water Safety
 Bacteria that may contaminate a water supply include Giardia, Cryptosporidium, Microsporidia, and
Mycobacterium avium-intracellulare.
 For drinking water, boil tap water for 1 to 5 minutes.
 Only bottled water that has been purified by distillation, reverse osmosis, or absolute 1-m filtration can
be considered safe.
 Home water filters should use reverse osmosis or absolute 1-m filtration. Safe water filters will be
labeled “NSF Standard 53for Cyst Removal” on the box.
 Ice is safe only if it is made from water that has been boiled or properly distilled or filtered.

Eating Away From Home
 Make sure meat, fish, and poultry are cooked thoroughly. Check to see that burgers are no longer pink in
the middle and the juices run clear. Send back undercooked meats for further cooking.
 When eating from a buffet, make sure cold foods are cold (at or below 41°F) and hot foods are hot (at or
above 140°F). Avoid buffets when possible.
 Order fried eggs cooked on both sides. Send back scrambled eggs that look runny.
 Look for cleanliness at salad bars and at meat and deli counters. Immune-compromised individuals are
at risk when they eat from salad bars. Often fruits and vegetables are not washed thoroughly, and
prepared foods are not kept at proper temperatures to prevent bacteria from thriving.
 Confirm that soap and towels are available in the restroom. If not, it may mean that the wait staff and
cooks cannot wash their hands properly after using the restroom.
 Consumption of foods purchased from street vendors is risky and should be discouraged.

Foreign Travel
 Do not purchase foods from street vendors.
 Choose cooked foods over salads, fruits, and raw vegetables.
 Bring drinking water with you, or drink only boiled water that has been cooled. Beverages made with
boiled water, such as coffee or tea, are safer to drink, as are canned or bottled carbonated beverages,
beer, and wine. Do not drink beverages containing ice cubes.
 Note that the United States has one of the safest food supplies in the world. Be aware that not all
countries have the same high standards for sanitation and food safety.