TITLE

Food and Water Safety for Persons Infected with Human Immunodeficiency Virus

AUTHOR(S)
Hayes, Celia; Elliot, Elisa; Krales, Edwin; Downer, Goulda
PUB. DATE
April 2003
SOURCE
Clinical Infectious Diseases;4/2/2003 Supplement 2, Vol. 36, pS106
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
9424592

 

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