Indeed, these can be the symptoms of food poisoning - illness caused by eating food on which harmful bacteria have grown. The bacteria that cause food poisoning are difficult to detect by a food's appearance, taste or smell. But they can cause illnesses ranging from mild to very severe and even life-threatening

Since most food-borne illnesses result from improper handling of food, persons with AIDS or HIV infection can help protect themselves by following basic food safety guidelines. While many kinds of bacteria can cause food poisoning, three are the most prevalent threat to persons with AIDS and HIV infection. These are Campylobacter, Listeria and Salmonella.

The symptoms of Campylobacter infection (campylobacteriosis) include acute abdominal pain, diarrhea (which can be watery or contain blood), nausea, headache, muscle pain, and fever. Symptoms can begin 2 to 5 days after eating contaminated food and generally last 7 to 10 days. Campylobacter bacteria are most commonly found in raw or undercooked poultry, unpasteurized milk, and non-chlorinated water.

Listeriosis, the disease caused by Listeria, is characterized by flu-like symptoms of chills, fever and headache, sometimes accompanied by nausea and vomiting. These early symptoms can appear 2 to 30 days after exposure and can be followed by bacteremia (a bloodstream infection), meningitis (an inflammation of the membranes covering the spinal cord and brain), or encephalitis (an inflammation of the brain itself). Foods found to contain Listeria are unpasteurized milk and cheeses, raw or undercooked meat, poultry, and fish.

Salmonellosis is the illness that can develop from eating foods containing Salmonella bacteria. It is characterized by flu-like symptoms, possibly accompanied by nausea, vomiting, abdominal cramps, and diarrhea. Symptoms can develop 6 to 48 hours after exposure and last up to a week. Foods most often associated with salmonellosis include raw or undercooked meat, poultry, fish, and eggs.

Shopping for Food

For persons with AIDS, it is especially important to read food labels to select foods that pose the least risk of food poisoning. For example, all milk and cheese products should have the word "pasteurized" on the label. Products that contain any raw or undercooked meat or dairy products should be avoided, as well as products with a "sell by" or "best used by" date that has passed.

It is a good idea to put packaged meat, poultry or fish into a plastic bag before placing it in the shopping cart. This prevents drippings from coming in contact with other foods and thus reduces the risk of cross – contamination. After shopping, get chilled and frozen foods into the refrigerator or freezer as soon as possible.

At Home

Most cases of food poisoning are caused by improper food handing or preparation in the home. Keeping shelves, counter tops, refrigerators, freezers, utensils, sponges, and towels clean is one of the best ways to prevent bacterial contamination of food at home. It is especially important to wash all utensils and your hands with soap and hot water after handling one food and before handling another. For the same reason, wooden cutting boards should not be used for cutting raw meat, poultry or fish. Plastic boards arc easier to clean and sanitize.

Fresh fruits and vegetables should be thoroughly washed with water, refrigerated to reduce spoilage and stored in covered containers.

Properly cooking food is another important guard against food poisoning. Heat kills bacteria. Cook red meat until it is well done and poultry until the juices run clear. Thoroughly reheat leftovers (165 F).

Never eat raw eggs or foods that contain them. Pasteurized eggs should be used in place of shell eggs when making homemade ice cream, eggnog and mayonnaise. When cooking eggs, make sure that the yolk and white are firm, not runny.

Microwave cooking requires special precautions. Most microwave recipes include a "standing time" after the cooking period to ensure that a proper temperature is reached throughout the food. It is particularly important to heat Precooked foods or leftovers thoroughly, whether in a microwave or conventional oven.

Eating Out

Restaurants, like grocery stores, are required to follow sanitation guidelines to ensure cleanliness and good hygiene. Persons with AIDS need to avoid the same foods in restaurants that they would avoid at home. Always order food well-done; if it is served medium or rare, send it back. A good way to determine doneness is to cut into the center of a steak, hamburger, or other piece of meat. If it is the least bit pink or bloody, it needs more cooking. Fish should be flaky, not rubbery, when cut.

Raw seafood poses a serious risk of food poisoning for persons with AIDS. Raw shellfish, like raw meat and poultry, should be assumed to harbor harmful bacteria. Oysters on the half shell, raw clams, sushi and sashimi should not be eaten. Lightly steamed seafood, such as mussels and snails, should also be avoided.