Food safety for HIV positive.

Anyone who is HIV-positive or a person who prepares food for an aids patient, must first pay special attention to the food safety. Wash hands before handling food, during its preparation and after. Keep hot foods hot and cold food cold. Avoid contact between raw and cooked foods. Eggs should be boiled for at least 7 minutes; meat and fish should be well cooked, with an internal temperature of 165 - 212 degree Fahrenheit (74 – 100 degree Celsius). Raw shellfish, sushi, streak tar tare, rare hamburgers. As well as homemade mayonnaise and ice cream made with raw eggs must be avoided. Commercial mayonnaise and hard ice cream are safe. Wash fruit and vegetables well. They are not as likely to cause problems as animal products, but they should be washed thoroughly. Many doctor advise following the same precautions as when travelling abroad; eat only cooked vegetables and eat fruits that are peeled, stewed or canned. Some feel salads and raw fruits and vegetables are safe bit ,ay be difficult to digest. Alcohol consumption must be stopped, because alcohol can worsen diarrhea and interact with medication. These food habits might help those people affected by aids to sustain in this world.