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

If you have a low CD4 cell count, you may be more vulnerable to food poisoning. Taking HIV treatment will help strengthen your immune system and reduce the risk of infections.

Following general advice about the preparation, cooking and storage of food can also help reduce the risk of food poisoning.

The following tips might be useful:

• Avoid raw meat, raw fish, raw eggs, and undercooked chicken, poultry or pork.
• Avoid unpasteurised and blue cheeses (such as Brie or Stilton), and unpasteurised milk and yoghurt.
• Avoid live yoghurt and probiotic drinks and supplements.
• Cooked stews should be kept in the fridge and eaten within two days. Portions should be frozen if you wish to keep them for longer than two days.
• Make sure that food is thoroughly reheated if it has already been cooked.
• Avoid food that is mouldy or has passed its sell-by date, and eggs that have cracked.
• Wash fruit and vegetables thoroughly.
• Keep cutting and preparation surfaces clean.
• Make sure that uncooked food is kept separate from cooked food.