FOODBORNE BACTERIAL-INFECTIONS IN INDIVIDUALS WITH THE HUMAN-IMMUNODEFICIENCY-VIRUS

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.