Food poisoning

If you have a strong immune system, your risk of getting food poisoning is no greater than it is for an HIV-negative person.

However, food poisoning can be a lot more severe in people with weak immune systems. So it makes sense for everyone who has a low CD4 count to take extra precautions.

Salmonella is an infection that people with HIV need to be aware of. Salmonella is as much a problem in Britain as it is in other parts of the world. Another possible risk is listeria, another infection spread by food, which may cause particular problems for children with HIV. Shigella and  campylobacter can also cause problems. Infections with these organisms can be hard to get rid of, and they can fail to respond to treatments that are effective in HIV-negative people.

Salmonella frequently infects chickens. This means that it is especially important to make sure chicken is cooked through, so that no red blood can be seen at all. Take special care with frozen chicken. Meat should be thawed in the fridge, not at room temperature. Wash your hands after handling uncooked poultry and make sure uncooked meat and poultry are not stored uncovered in the fridge near cold meats or dairy products. Ideally, wash eggs before cracking them, and cook them thoroughly until both the yolk and the white set. Do not use cracked eggs.

It is also advisable to avoid unpasteurised dairy products, including unpasteurised milk, 'live' yoghurt and some soft cheeses, which may also contain salmonella and listeria.

It may also be sensible to avoid farm animals and their droppings, since these can harbour infections such as cryptosporidium. Organically grown vegetables are often grown in a medium that includes raw manure, so it is wise to brush off as much dirt as possible and then clean the vegetables with boiled water.

If reheating or microwaving food, take care to ensure that it is properly cooked all the way through. Wash fruit and vegetables properly, and keep cutting and preparation surfaces clean. When on holiday in warm climates, the risk of food poisoning may well extend to salads and fruit. Food which you know has been immediately and thoroughly cooked is safest. Do not use food after its sell-by date.