Abstract

ABSTRACT: The literature contains reports documenting a foodborne etiology for bacterial infections caused by Salmonella spp, Listeria monocytogenes, Campylobacter jejuni, and Vibrio spp in individuals with the human immunodeficiency virus (HIV). The incidence of these infections and the life-threatening complications that result are elevated in people with HIV infection. We present practical recommendations to prevent foodborne illnesses and the resulting complications, including gastroenteritis, bacteremia, meningitis, and death. We suggest that patients with HIV infection be counseled to avoid foods at high risk for harboring bacterial pathogens and to use careful sanitary practices in food preparation.