[pronut-hiv] HIV Nutrition & Health - Food and Water Safety

["ProNut-HIV" <pronut-hiv@healthnet.org>]

HIV Nutrition & Health - Food and Water Safety
http://www.tufts.edu/med/nutrition-infection/hiv/health_food_water_safety.html

Food safety guidelines are important to follow when your immune system is challenged. Bacteria or viruses can be passed to you from food that is undercooked or handled improperly. A food-borne illness can make you very sick. Symptoms of food poisoning can include fever, nausea, vomiting, cramping and diarrhea. The following guidelines can help you protect yourself from getting food poisoning when you are preparing and storing food. This is all about feeling good and healthy, and guarding yourself against illness and weight loss!

Wash hands repeatedly with warm, soapy water before and after preparing and eating food! When away from home, carry an instant hand sanitizer.

Cook all meats, fish, and especially poultry to the WELL-DONE stage.

Do not eat raw, soft-boiled, or "over easy" eggs, or Caesar salads with raw egg in the dressing; hard-cooked eggs are safe and nourishing.

Do not eat sushi, raw seafood, or raw meats, or unpasteurized milk or dairy products.

Rinse all fresh fruits and vegetables with safe, clean water.

Clean all cutting boards and knives that touch chicken and meat with soap and HOT water before any other food touches them.

Check expiration dates on food packaging.

Refrigerate leftovers at temperatures below 400 F.

Do not eat leftovers that have been sitting in the refrigerator for more than three days.

Keep hot items heated to over 1400 F, and completely reheat leftovers before eating.

Ask for "no ice" in drinks.