Foodsafetyand HIV/Aids
2006-12-14
WOLRD Aids Day was celebrated on 1 December. People with HIV and Aids are less able to fight off germs and have to be more careful with food, even though sharing food or utensils with an HIV positive person does not spread HIV.
A healthy body is important to fighting germs and infection so all people should follow these food safety guidelines.
* Raw and undercooked chicken, meat, fish and eggs, unpasteurised milk and water from wells and rivers are the main dangers.
* Personal hygiene is very important; hands should always be washed with soap and warm water before touching food. Also wash thoroughly after touching pets, animals, using the bathroom and blowing your nose.
* Water from a river or well should only be used after boiling it or using the bleach method (add 1 teaspoon of bleach to 25 litres of water, mix well and allow it to stand for a few hours before use).
* Shopping should be done in small amounts so it can be eaten before it spoils. Canned food should not be used or bought if it is bulging, leaking or dented. Prepackaged cheese and cold meats are always safer than if they were open. Eggs that are cracked should not be bought or eaten, inspect them first.
* Foods past their “Sell by” date, even if the price is marked down should not be bought or eaten, even if it still looks fine.
* In the kitchen all surfaces and chopping boards should regularly be washed with warm water and soap, clean up immediately after spills and keep rubbish in a closed bin. First sorting clean papers, plastic bottles and glass from dirty rubbish is also helpful.
* Kitchen cloths and sponges should be disinfected with bleach regularly and dried in the sun. Good ventilation will help prevent mould that grows in cracks and even cracks in dishes.
* Food should always be kept covered, vegetables and fruit washed and leftovers put in a fridge as soon as possible, throw away moldy or rotten food, cheese and vegetables.
* Raw meat or eggs should not be eaten, even in small amounts. * Frozen foods can be kept up to thirty days, but keep them frozen until use, especially on the way back from the supermarket
More
News
|
