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Author: Terry Nicholls
Article source: http://1stholistic.com/. Used with author's permission.
Persons with Acquired Immunodeficiency Syndrome (AIDS) are
especially susceptible to illness from food-borne pathogens.
Because they're at higher risk for severe illness or death,
affected persons must be vigilant when handling and cooking
foods. Here are some recommendations to help prevent
bacterial food-borne illness.
1. When shopping for raw and cooked perishable foods, be
sure the food is being stored at a safe temperature in the
store. Don't select perishable food from a non-refrigerated
aisle display. Never choose packages which are torn or
leaking.
2. When ordering food from the deli department, be sure the
clerk washes his hands between handling raw and cooked items
or puts on new plastic gloves. Don't buy cooked ready-to-eat
items which are touching raw items or are displayed in the
same case.
3. Don't buy cans that are dented, leaking, or bulging; food
in cracked glass jars; or food in torn packaging. Tamper-
resistant safety seals should be intact. Safety buttons on
metal lids should be down and should not move or make a
clicking noise when pushed. Do not use any product beyond
its expiration date!
4. Immediately refrigerate or freeze perishable foods after
transporting them home. Make sure thawing juices from meat
and poultry do not drip on other foods. Leave eggs in their
carton for storage and don't place them in the door of the
refrigerator. Keep the refrigerator clean.
5. Food stored constantly at 0° F will always be safe. Only
the quality suffers with lengthy storage. It's of no concern
if a product date expires while the product is frozen.
Freezing keeps food safe by preventing the growth of micro-
organisms that cause both food spoilage and food-borne
illness. Once thawed, however, these microbes can again
become active so handle thawed items as any perishable food.
6. Store canned foods and other shelf stable products in a
cool, dry place. Never put them above the stove, under the
sink, in a damp garage or basement, or any place exposed to
high or low temperature extremes.
7. Wash hands, utensils, can openers, cutting boards, and
countertops in hot, soapy water before and after coming in
contact with raw meat, poultry, or fish.
8. Many cases of food-borne illness are caused by take-out,
restaurant, and deli-prepared foods. Avoid the same foods
when eating out as you would at home. Meat, poultry, and
fish should be ordered well done; if the food arrives
undercooked, it should be sent back.
9. Wash cutting boards with hot, soapy water after each use;
then rinse and air dry or pat dry with fresh paper towels.
Non-porous acrylic, plastic, or glass boards and solid wood
boards can be washed in an automatic dishwasher (laminated
boards may crack and split).
10. Do not eat raw or undercooked meat, poultry, fish, or
eggs. For people with AIDS, the most important thing is to
use a meat thermometer to be sure meat, fish, eggs, and
casseroles reach at least 160 °F. Roast whole poultry to
180 °F; poultry breasts to 170 °F. When reheating foods in
the microwave, cover and rotate or stir foods once or twice
during cooking and check the food in several spots with a
thermometer.
Terry Nicholls
My Home-Based Business Advisor
www.my-home-based-business-advisor.com
Copyright © by Terry Nicholls. All Rights Reserved. About The Author
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.
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