FDA Highlights The Importance Of Food Safety For Minimizing The Risk Of HIV/AIDS On World Aids Day

It is necessary to get protection against foodborne diseases by safely handling food. That’s why the US Food and Drug Administration is willing to remind about FDA guide resources to those who are living with Human Immunodeficiency (AIDS) or Acquired Immunodeficiency Virus (HIV). The report was published in SILVER SPRING on Dec 1, 2019.

Click here to read the complete report.

Practicing food safety is harmful to ‘those individuals who are suffering from AIDS/HIV because it not only destroys their immune system but also makes them susceptible to food poisoning or foodborne illness. If’ a person is suffering from HIV/ AIDS and the signs of foodborne illness found at the same time then his illness and hospitalization span will be longer or even ye may die.

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 The people who suffer from HIV or AIDS can’t take food as they ‘’take in their daily life routine because they may contain a large number of Bacteria or Viruses which may prove risky for their lives.

Normally we divide these foods into two categories such as

  1. Fresh fruits or uncooked vegetables
  2. Some products from animals which include raw milk, cheeses which we made with raw milk, eggs which are not fully cooked, raw, meat, deli type salads which haven’t any preservative, raw shellfish also their juices, luncheon meats, raw poultry, and raw fish.

Anyone preparing food should also follow these steps to lower their risk for foodborne illness:

Following steps should strictly follow while preparing food to lower the chances of foodborne illness;

  1. Before preparing food to wash hands and the surfaces properly to protect the body, utensils, and food from bacterial contamination which can easily spread throughout the kitchen.
  2. The food which is ready to eat should place separately from raw meat poultry, seafood and also from their juices.
  3. Food should be cooked at the right temperature. If necessary, use a thermometer to check whether the foods like seafood, poultry, egg, and meat are cooked to a safe level to destroy any bacteria which may harmful for humans.
  4. Food should be chilled promptly because cold can reduce the growth of harmful bacteria. Use a thermometer to check the refrigerator temperature whether it is working at 40 degrees Fahrenheit or below and also check whether the freezer temperature is 0 degrees or not.

When a person eats food which is contaminated with harmful foodborne bacteria then no one can save him from the illness within 3 days of its eating. There may also chances of his illness within 20 minutes or he may get suffer from it up to 5 or 6 weeks later. Symptoms of foodborne illness are abdominal pain, vomiting, flu-like symptoms which may fever, headache & body ache and diarrhea.

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If any person suspects having a foodborne illness, it is advised to contact the nearest healthcare provider as soon as possible. Also, report it to the US Food and Drug Administration whenever seem possible.

Click here to contact the Consumer Complaint Coordinator.

It is not necessary to convey about having HIV/AIDS while reporting a foodborne illness.


Areeba Hussain

The author is a fulltime medical and healthcare writer. She graduated in Medical Microbiology and Immunology with distinction. Her areas of prime interest are medicine, medical technology, disease awareness, and research analysis. Twitter @Areeba94789300

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