Leslie Johnes of Best Syndication reports that the bacteria that cause food poisoning are difficult to detect by a food’s appearance, taste or smell. But they can cause illness ranging from mild to very severe and even life-threatening.
The human body ordinarily is well-equipped to deal with these bacteria, but individuals with weakened immune systems–such as those with acquired immune deficiency syndrome (AIDS) and those infected with the human immunodefiency virus (HIV)–can be far greater risk of serious illness. Because of their weakened immune systems, these individuals are more susceptible to contracting a foodborne illness. Once contracted, these infections, with their severe vomiting and diarrhea, can be difficult to treat and they can come back again and again. This can further weaken the immune system and hasten the progression of HIV infection and be fatal for person with AIDS.
Since most foodborne illnesses result from improper handling of food, person with AIDS or HIV infection can help themselves by following basic food safety guidelines. Applying these guidelines when buying, preparing and storing food, along with having a basic knowledge of the most common harmful bacteria and the foods on which they are found or can grow, can allow persons with AIDS to eat defensively while choosing a nutritious diet.Continue Reading Eating Defensively: Food safety advice for persons with AIDS