| Food Safety
GMHC'S Nutrition & Wellness Program
Food-borne illness, or food poisoning can be devastating
to persons with HIV. Protecting yourself is the best defense. The
following food-handling tips will help lower the risk of potential
food contamination.
HAND WASHING - Safe food handling begins with
frequent and careful hand washing.
Wash hands frequently with warm soapy water
- After using the restroom or handling garbage.
- Before handling food.
- Between handling raw and cooked foods.
PERISHABLES
- Refrigerate or freeze all perishables as soon as you return
from the grocery store.
- All cold foods should be refrigerated at 35-40°F or frozen.
- Always check expiration dates on perishables and don't use if
out of date.
- Eat or drink only pasteurized milk and dairy products; avoid
all moldy cheeses such as blue cheese.
EGGS - Reduce Your Risk of Salmonella
Poisoning
- Cook eggs thoroughly, ensure the yolk and white are firm.
- Avoid foods that contain raw eggs such as cookie dough and Caesar
salad dressing.
- Try pasteurized eggs, found in the same area of the supermarket.
- Inspect eggs before purchasing to ensure they are not cracked
or dirty.
- Store eggs in the carton on a shelf in the refrigerator where
the temperature is coldest.
CROSS CONTAMINATION - Prevent Spreading
Bacteria
- Keep raw protein foods away from cooked foods or any food to
be eaten raw.
- Keep two cutting boards: one strictly for raw meats, poultry,
and seafood; the other for ready-to-eat foods: breads, vegetables,
fruit. Don't confuse the two.
- Always wash cutting boards, knives, and other utensils with
hot, soapy water after using them.
THAWING PRACTICES
- To limit the growth of bacteria, thaw meats and other foods
in the refrigerator, not on the counter.
- Place raw or thawing meats/fish/poultry on the bottom shelf
to avoid drips that may contaminate foods.
- Meats/poultry and other foods can also be thawed using the defrost
setting on the microwave.
- All food thawed in the microwave must be cooked immediately.
- After foods have been thawed in the refrigerator, use them within
1 to 2 days.
COOKING
- Cook meats, especially ground beef and chicken, to 180°F - the
temperature necessary to kill most harmful bacteria.
- A meat thermometer is best to ensure meats are cooked properly;
meat should not be eaten rare (pink or bloody appearance).
- Cook chicken until the juices run clear; stuff turkey immediately
before cooking.
- Cooked fish should appear flaky and opaque, not rubbery; raw
fish and raw shell fish should be avoided.
FRUITS/VEGETABLES
- Wash all produce thoroughly (including melons, oranges, lemons)
with large amounts of cold or warm tap water and scrub with a
brush. If your Tcell count is 200 or less, you can wash the produce
with tap water then use some filtered/boiled water as a final
rinse.
- Throw away the outer leaves of leafy vegetables such as lettuce
and cabbage.
- Select only those fruits and vegetables with skin that is unbroken.
LEFTOVERS
- Leftovers should not be left out at room temperature for more
than 2 hours; refrigerate or freeze them.
- Divide large amounts of leftovers into small, shallow, covered
containers for quick cooling.
- All leftovers should be reheated until they are steamy hot (165°F).
- Refrigerated leftovers should be eaten within three days and
frozen leftovers within 30 days.
CANNED GOODS
- All swollen, badly dented, or damaged canned goods should always
be discarded.
Updated 3/03
© 2003 Gay Men's Health Crisis |
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