S. Altekruse et al., FOODBORNE BACTERIAL-INFECTIONS IN INDIVIDUALS WITH THE HUMAN-IMMUNODEFICIENCY-VIRUS, Southern medical journal, 87(2), 1994, pp. 169-173
The literature contains reports documenting a foodborne etiology for b
acterial infections caused by Salmonella spp, Listeria monocytogenes,
Campylobacter jejuni, and Vibrio spp in individuals with the human imm
unodeficiency virus (HIV). The incidence of these infections and the l
ife-threatening complications that result are elevated in people with
HIV infection. We present practical recommendations to prevent foodbor
ne illnesses and the resulting complications, including gastroenteriti
s, bacteremia, meningitis, and death. We suggest that patients with HI
V infection be counseled to avoid foods at high risk for harboring bac
terial pathogens and to use careful sanitary practices in food prepara
tion.