Journal Article

Food and Water Safety for Persons Infected with Human Immunodeficiency Virus

Celia Hayes, Elisa Elliot, Edwin Krales and Goulda Downer

in Clinical Infectious Diseases

Published on behalf of Infectious Diseases Society of America

Volume 36, issue Supplement_2, pages S106-S109
Published in print April 2003 | ISSN: 1058-4838
Published online April 2003 | e-ISSN: 1537-6591 | DOI: http://dx.doi.org/10.1086/367567
Food and Water Safety for Persons Infected with Human Immunodeficiency Virus

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Public health and food safety experts estimate that millions of episodes of illnesses annually can be traced to contaminated food and water. Food and water safety is extremely important to persons infected with the human immunodeficiency virus (HIV) or with acquired immunodeficiency syndrome (AIDS). A compromised immune system causes people with HIV or AIDS to be more susceptible to foodborne illness from eating foods that are unsafely handled and poorly prepared and from using water from unsafe sources. Food- and waterborne illnesses can cause diarrhea, nausea, and vomiting that can lead to weight loss. These illnesses can be minimized or prevented if proper precautions are taken.

Journal Article.  2415 words. 

Subjects: Infectious Diseases ; Immunology ; Public Health and Epidemiology ; Microbiology

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