[pronut-hiv] Re: HIV Nutrition & Health - Food and Water Safety (2)

["Ted Greiner" <tedgreiner@yahoo.com>]

This is a useful message about food safety. It would
be nice to have additional ones adapted to low income
settings. But I think few people except Americans use
and understand F temperatures. In additions, the
degree symbol became a zero in this message. I think
the first refrigerator temperature should be below
about 4 degrees Celcius and the hot items above about
110 degrees Celcius. But I suppose this means using
methods other than boiling, as boiling water and the
food inside it cannot achieve temperatures above 100. 

Ted Greiner 

---"ProNut-HIV"-wrote:

HIV Nutrition & Health - Food and Water Safety

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.



Ted Greiner, PhD
Senior Nutritionist
PATH 
Suite 800
1800 K St NW
Washington DC 20006 USA
tel +1 202 822-0033
www.path.org

Personal website: http://www.geocities.com/tedgreiner