Food Safety

Food Safety

Untitled Document

• Safer Food Preparation

• Nutrition for women

• Nutritional Problems

• Budgeted Diet

• Digestive System

• RDA

• Food Charts & Tables

• FAQ's

• Nutrition/Diet Quiz

FOOD SAFETY

Guidelines for Safer Food Preparation
Food Safety
Food Irradiation
Preparing Foods
Cooking Methods
Bread Cereals & other Grain products

Guidelines for safer food preparation:

Not many people consider food and food preparation as a prevention against opportunistic infections or as a tool for supporting a healthy immune system, but avoiding certain foods and the careful handling of food may help prevent infections which further tax the immune system. Some guidelines include:

Wash fruits and vegetables thoroughly as this can remove many organisms, such as mycobacterium avium intracellulare (MAI or MAC), which are found in soil. Use a vegetable brush to remove soil and chemical residues.
Avoid eating fresh vegetables and salads at restaurants or anywhere else where you can't be certain that the products are washed adequately to meet your needs
Avoid eating raw eggs and food containing raw eggs. In recent years there have been thousands of cases of salmonella poisoning from Caesar salad made with raw eggs. If you choose to eat salads at restaurants (despite these guidelines), be sure to ask whether raw eggs are used in salad dressings and other foods.
Cook meat thoroughly at at least 140° Fahrenheit. Avoid "pink" meat, including rare steaks and burgers and uncooked meat, including sushi. Diseases such as salmonella, toxoplasmosis and parasites are found in raw and undercooked chicken, beef, pork and fish.
Use different cutting boards for foods, which will be cooked, and those served raw. For example, salads that are prepared on a cutting board that has just been used for preparing meat can become contaminated by organisms in the meat.
Wash hands, kitchen utensils and cutting boards frequently and thoroughly during food preparation, avoiding meat juices from contaminating cheese, vegetables and other foods. When possible, use different cutting boards for raw and cooked food.
Keep kitchen appliances, shelves, countertops, refrigerators, freezers and utensils clean and wash sponges and towels frequently. Wash sponges and towels after each use if possible. Proper food storage and cooking can help reduce risk of food-borne diseases.
Wash all utensils and your hands with soap and water between handling one food and handling another in order to help prevent cross contamination.
Boil drinking water between 1 and 5 minutes to avoid cryptosporidiosis
Thaw meats in the refrigerator rather than open air, keeping the refrigerator temperature at 40° Fahrenheit or lower.
More comprehensive guides to safer food preparation are available in bookstores which carry materials on nutrition and HIV management.

Maintaining Kitchen Hygiene

Keep shelves, counter tops, refrigerator, freezers, utensils, sponges and towels clean at all times. Wash sponges and towels after each use.
Wash all utensil and your hands with soap and water after handling one food and before handling another. This helps prevent cross contamination.
Use different cutting boards for foods intended to be served raw than for foods that will be cooked. While cooking may kill organisms in, for example, raw meat, a salad subsequently cut on the same board may pick up the organisms and be eaten raw.
Wash all fruits and vegetables. Use a vegetable brush to remove residues.
Thaw meats in the refrigerator rather than room air.

Keep refrigerator temperature 40° Fahrenheit or lower. Cook meats to at least 140° Fahrenheit.

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FOOD SAFETY

Food-borne microorganisms cause tens of millions cases of intestinal illness each year. For most healthy people, the distressful vomiting, abdominal cramps, and diarrhoea are short-lived. But in people with weakened immunity, such as those with AIDS, symptoms are often severe, and the infections are so difficult to treat they can be fatal. Salmonella bacteria frequently contaminate unpasteurized milk and raw poultry, meat and eggs. Up to 40 percent of marketed raw chickens carry this bacteria. Cross-contamination from raw poultry to other foods during storage or food preparation is a major pathway for salmonella into the diet. Listeria bacteria are found in unpasteurized milk, cold smoked fish, and certain cheeses, particularly soft-ripened varieties such as Brie and Camembert. Even vegetables can carry Listeria and, once cut, support its growth. A quarter of the estimated 1600 listeriosis cases each year end in death.

Hepatitis A can be transmitted by unsanitary food handling or by eating raw or undercooked shellfish harvested from contaminated waters.

Common-sense precautions in food selection and preparation can significantly lessen the hazard of infection from contaminated food. a cardinal rule is:

"Any raw animal-derived food must be considered to be contaminated with harmful microorganisms. Under no circumstance should a high-risk person consume unpasteurized milk or raw or undercooked eggs, poultry, fish, shellfish or meat."

Look for cleanliness at meat and seafood counters and salad bars. For example, cooked shrimp lying on the same bed of ice as raw fish could be contaminated. Buy only Grade A or better eggs. Avoid eggs that are cracked or leaking. Don't buy any foods whose "sell by" or "best used by" date has passed. Read the label to see if the food contains raw or undercooked animal-derived ingredients. Caesar salad dressing, for instance, traditionally uses raw eggs. Buy only milk and cheeses labeled" pasteurized." Put raw seafood, poultry and meat in plastic bags so drippings can't contaminate other foods in the shopping cart or bag. Take groceries directly home and refrigerate cold foods. Hot foods from the deli should be eaten, kept hotter than 60° Celsius (140° F), or refrigerated right away. Leaving foods unrefrigerated for even a few hours fosters bacterial growth. Store eggs in their original carton in the main section of the refrigerator. Don't put them in the egg section of the door because the temperature there is higher.

Wash hands, utensils, counters, and cutting surfaces with hot soapy (preferably biodegradable) water between preparation of different foods, particularly after handling raw eggs, meat, poultry, or fish. In other words, wash repeatedly during meal preparation to avoid cross-contamination. Use plastic or glass cutting boards rather than wooden ones, which are difficult or impossible to clean adequately. Be sure to disassemble and thoroughly wash the meat grinder and blender after grinding raw meat or poultry or blending eggs or vegetables.

Promptly refrigerate or cook foods, including vegetables, after you cut them up. Bacteria can grow at temperatures above 4°C (40°F) and below 60°C (140°F), so temperature is vital in keeping foods safe. Cook beef and lamb to at least 60°C (140°F), pork to 66°C (150°F), and poultry to 74°C (165°F). Follow the recipe for seafood, but don't undercook it. Avoid lightly steamed mussels and snails. Fish should be flaky, not rubbery, when cut. Never eat oysters on the half shell, raw clams, sushi, or sashimi. Cook eggs thoroughly until both the yolk and the white are firm, not runny.

Refrigerate leftovers in covered containers to avoid cross-contamination. Divide hot foods into small portions for quick cooling, and allow room for circulation around containers to prevent the refrigerator or freezer temperature from rising. If food looks or smells suspicious throw it out or put it in a compost heap to use as fertilizer in the garden.

At home don't eat uncooked animal-derived dishes such as steak tartar, sushi, raw oysters, Hollandaise sauce, and homemade mayonnaise, eggnog,prawns pickle, vindaloos, chicken salad or ice cream,etc.

When dinning out, if you don't know what's in a particular dish, ask. Send back-undercooked food - poultry that's even slightly pink. When ordering eggs, specify that scrambled eggs be "dry" and that fried eggs be well cooked on both sides. The runnier the yolk, the higher the risk.

A consumer or physician who believes an episode of diarrhoea or other stomach disorder is related to a particular food or restaurant should tell the local health department or nearest FDA office. Such reporting can help others avoid the illness.

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FOOD IRRADIATION

On May 2, 1990, FDA issued a rule defining the use of irradiation as a safe and effective means to control a major source of food-borne illness, Salmonella and other food-borne bacteria in raw chicken, turkey, and other poultry.

People often become ill after eating contaminated poultry. Symptoms may range from a simple stomachache to incapacitating stomach and intestinal disorders, occasionally resulting in death.

Irradiating food to prevent illness from food-borne bacteria is not a new concept. Research on the technology began shortly after World War II, when the US Army began a series of experiments irradiating fresh foods for troops in the field. Since 1963, FDA has passed rules permitting irradiation to curb insects in foods and microorganisms in spices, control parasite contamination in pork, and retard spoilage in fruits and vegetables.

But to many people the word irradiation spells danger. It is associated with atomic bomb explosions and nuclear reactor accidents such as those at Chernobyl and Three Mile Island

Irradiation does not make food radioactive and, therefore, does not increase human exposure to radiation. The specified exposure times and energy levels of radiation sources approved for foods are inadequate to induce radioactivity in the products. The process involves exposing food to a source of radiation, such as to the gamma rays from radioactive cobalt or cesium or to x-rays. However, no radioactive material is ever added to the product. Manufacturers use the same technique to sterilize many disposable medical devices like syringes and needles.

The World Health Organization believes irradiation can substantially reduce food poisoning. According to a 35 year WHO studies, there has been a constant increase in the incidence of food-borne diseases, as well as the emergence of "new" disease-causing organisms, such as Listeria.

Food irradiation would be another weapon in the arsenal against food-borne illness. FDA and WHO, however, emphasize that irradiation is not a substitute for careful handling, storage and cooking of food. Irradiated poultry can become recontaminated if placed next to contaminated, nonirradiated poultry, or left unrefrigerated so that the remaining organisms can grow.

The last word on food irradiation still remains to be written. Will the fear of nuclear energy prevent this technology from being used to its fullest potential? Or will education win acceptance for a procedure that can lower the incidence of food-borne illness? Only you, the consumers can supply the answers.

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PREPARING FOODS
By using a few simple techniques in your food preparation routine you can apply these guidelines, get a balanced diet, and follow the Dietary Guidelines for developing and maintaining a healthier diet:-

Decrease calories if you need to lose weight
Avoid too much fat, saturated fat, and cholesterol
Increase starch and dietary fiber
Avoid too much sugar and other sweeteners
Avoid too much salt and other sodium-containing ingredients

Its as simple as that. By keeping these five points high on your agenda/to-do-list you will reduce your chances of becoming obese or developing any of the other adverse conditions . It is not necessary to painstakingly follow an obscure diet that forbids you to eat your favourite foods, always weigh your foods, or meticulously count your calorie intake.

Use the recipes and menus that follow, until you are familiar with this healthy diet plan, and your lifestyle changes have developed to the stage where you are eating for nutrition and health (eating to live not living to eat). Only then be adventurous, plan your own menus, and live healthfully.

Variety and balance are the keys to planning menus. Each day's menus should include foods from the five major food groups -breads, cereals and grain products; vegetables; fruits; meat, poultry, fish, and alternatives; milk, cheese and yogurt. Foods in these groups provide the protein, vitamins, minerals, and dietary fiber that you need. Go easy on foods in the sixth group - fats, sweets, and alcoholic beverages. Also vary your choices of foods within each group because specific foods differ in the kinds and amounts of nutrients they provide. Keep in mind that no system is perfect! No one set of menus can satisfy everyone, nor can you always eat exactly as planned. It's what you do over the long run, day-to-day, week-to-week, that adds up to good nutritional health.

In spite of the trend to increased eating out, surveys show that people get about 70 percent of their calories from foods eaten at home or packed in a bag lunches. Keeping nutritious, easy-to-prepare foods on hand for quick meals and snacks can assure your family a healthful diet.

Meals for one person:

A little planning can go a long way toward making meals for one person nutritious and interesting. Try some of these ideas to make meals for one fun and easy.

Cook once and eat twice. Cook a small portion now and freeze additional portions to mix with vegetables for quick soups, fillings in bread or roti or fresh steamed rice/pulav in the night.

Buy frozen vegetable in 1-pound bags. Cook what you need for single servings, or mix several for an interesting vegetable medley.

Buy several types of pasta and noodles to keep on hand. Many cook quickly. Parathas makes an attractive side dish, or it can be used as a base for vegetable sabzi or fresh curds. Make single servings or cook extra to make salads (mix with vegetables ), or add to soups and casseroles.

Share a meal with a friend. You could each contribute part of the meal, or perhaps trade portions of planned-leftover main dishes.

Explore your grocery store for the makings of a fresh "convenience" meal. Try a variety of fresh vegetables and fruit from the salad bar, a fresh whole-grain roll from the bakery, and a slice or two of lean meat from the deli. When buying prepared foods remember to check the ingredient label for hidden sugars, fats and sodium (salt).

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COOKING METHODS

Microwave

Microwaving cooks food faster than most other methods. You don't need to add fat to meat, poultry, or fish, and use little or no water with vegetables. Microwaving is an excellent way to retain vitamins and colour in vegetables. When foods are boiled in water and the water is subsequently discarded the water-soluble vitamins and minerals are lost.

Steam

Steaming is a good way of cooking vegetables without using fat. Try this method for frozen and fresh vegetables, such as asparagus, broccoli, carrots, spinach, and summer squash. Use a vegetable steamer or colander to hold vegetables, place in pot with a little boiling water and cover. Cook until the vegetables are just tender to preserve colour and vitamins.

Braise

Braising is used mainly for meats that need longer cooking times to become tender. Root vegetables are also good braised. Brown meat first in small amount of oil or in its own fat, then simmer in a covered pan with a little liquid, try using fruit juice, cider, wine, broth, or a combination of these for added flavour.

Barbecue

Roasting foods on a rack or a spit over coals is fun, lower fat way to prepare meat, poultry, fish, and vegetables too. Barbecuing gives a distinctive smoked flavour to foods. Trim fat from meat to prevent flare-up of flames and to reduce calories. If seasoning with sauce, use a homemade one with less salt, sugar, and fat.

Broil

Broiling is a quick way of cooking foods under direct heat without added fat. It's great for poultry, fish, and tender cuts of meat. Use a broiling pan or rack set in a shallow pan to allow fat to drain away. If basting, use lemon juice, fruit juice, or both for flavour. Vegetables like onions, zucchini, and tomatoes can also be broiled.

Stirfry

Quick and easy, stir-frying requires relatively little fat and preserves the crispness and colour of vegetables. Heat wok or heavy skillet, add just enough oil to cover the base of the pan, add food, and stir constantly while cooking. If using meat, start with thin strips or diced portions of meat, poultry, or fish. When meat is almost done, add small pieces of evenly cut vegetables such as onions, broccoli, cauliflower, zucchini, sprouts, carrots, green peppers, and mushrooms. Serve with a low salt "sweat & sour" or soy sauce.

Roast or Bake

Roasting takes somewhat longer than other methods, but requires little work on your part. Poultry and tender cuts of meat may be roasted. Cook in oven, uncovered on a rack in a shallow roasting pan to drain fat and allow heat to circulate around meat. Potatoes, sweet potatoes, winter squashes, and onions can also be baked. Simply wash, prick skins and place vegetables on a baking sheet in oven.

Broil or Stew

Foods are cooked in hot liquids in these low-fat, low-salt methods. The liquid left after cooking can become a tasty broth, base of a sauce or served together with dish. If keeping sauce separate for future use, chill liquid first and remove any fat that rises to the top. Starchy or root vegetables such as potatoes, corn-on-the-cob, lima beans, and turnips can also be broiled.

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BREADS, CEREALS, AND OTHER GRAIN PRODUCTS

Vary the taste and texture by choosing among whole-wheat, bajra, rice rotis,and cornmeal(makka) products. Try some of the flavoured theplas or make roits with carrot,methi, palak stuffing. Brown rice gives added texture, fiber, and flavour to many dishes.

Home baking

Use two egg whites in place of each whole egg in quick breads, cookies, and cakes and use low fat or skim milk. Add a small amount of vanilla, cinnamon, or nutmeg to sweet baked products to enhance flavour when you reduce sugars. Use 3 tablespoons cocoa in place of each ounce of baking chocolate. If fat is needed, to replace the fat in chocolate in baked goods, use 1 tablespoon or less of vegetable oil or margarine (in which the first ingredient on the ingredient label is a liquid as opposed to a hydrogenated solid fat). Some yeast breads, such as english muffins and French bread, can be made without any fat. Salt is a part of most baking products (baking powder and baking soda) so reduce the amount used or use only half the amount of salt called for in baked products.

VEGETABLES

Vegetables are naturally low in calories, fat, and sodium, and are good sources of important vitamins, minerals and dietary fiber. Let the natural flavour of vegetables come through. Use less butter, margarine, salad dressing, honey, and soy sauce to keep down extra calories, fat, sugars, and sodium. Use a minimum amount of water, cook vegetables to the "tender-crisp" stage so they look and taste best and retain more nutrients. Scrub potatoes, cook, and serve unpeeled for more fiber. Try cooking starchy vegetables in unsalted broth for added flavour. Add herbs and spices to enhance flavour. Start with a "pinch" and then let your taste be your guide.

Make your own low-fat, low-sodium, condiments. Try making your own salsa by mixing diced fresh or "no-salt-added" canned tomatoes with diced onions, green peppers, and chilies. Make your own salad dressings. Creamy dressings can be made with plain low-fat yogurt rather than sour cream or mayonnaise. Sprinkle lemon juice and herbs on steamed vegetables.

Starchy vegetables such as potatoes, corn, green peas, and dry beans are not high in calories. But calories climb up high when vegetables are fried and when sweet or fatty sauces and seasonings are added.

Cooked or canned dry beans and peas are good in main dishes as well as soups/salads/sabzi. Here are some simple dishes to try. Combine black beans and rice with chili powder or other peppery seasoning for a rajma pulav.

FRUITS

Low in fats and sodium and high in certain vitamins and minerals they make especially satisfying desserts and snacks. Or, take advantage of their great variety in flavour, colour, and texture to perk up vegetables and salads and to flavour or garnish simply prepared meats, fish or poultry. Have fresh fruits available for snacking. Try different fruits when you prepare muffins, pancakes, or quick breads. Dried apricots, raisins, dates, bananas, blueberries, or apples add extra fiber and variety in flavour. Use lightly sweetened fruit sauce in place of frosting on cake. Squeeze a lime or lemon wedge over a salad or fruit salad in place of salad dressing. For a dessert, alternate layers of fresh fruit with plain low-fat yogurt in a parfait glass, sprinkle top with cinnamon. For extra fiber choose whole fruit in place of juice. Bake or broil fruits for dessert or appetizer. Try baked pears, apples or bananas. Enhance the flavour with a sprinkle of cinnamon or nutmeg.

MILK, CHEESE, AND YOGURT

These products are found in many forms, many of which have less calories, fat, sugars, and sodium. Use skim or low fat milk in soups, puddings, baked products, or sauces for casseroles. Try undiluted evaporated milk as a substitute for cream.

Use plain low fat yogurt or whipped cottage cheese as a substitute for sour cream in dips or salad dressings. Drain plain low fat yogurt in a strainer lined with cheesecloth, season the drained yogurt with herbs, and use as a spread in place of cream cheese. Substitute plain low fat yogurt for some salad dressings or mayonnaise in recipes. Add unsweetened fruit to plain yogurt for a dessert or snack. Try lower fat cheeses, such as ricotta, mozzarella or low fat process cheeses (check label). Use cheeses low in sodium. Natural cheeses vary widely in sodium, but generally contain less than process cheeses, cheese foods, and cheese spreads. "Low sodium" cheese is available. When cooking with cheeses you can usually reduce or omit salt in recipes. Add cheese last so it does not become tough and stringy during cooking.

MEAT, POULTRY, FISH, AND ALTERNATES

Meat, poultry, and fish are traditional favorites. Dry beans, and peas, nuts, and "meat substitutes" made from texturized vegetable protein (TVP) provide many of the same nutrients and can be used in place of meat in some recipes.

A marinade enhances flavour and increases tenderness of meat and poultry. To marinate, let food stand in a seasoned liquid in the refrigerator for a few hours or overnight. Use a marinade that contains little or no oil or sugar, reduce salt if required. Discard marinade after use, do not save to use for another time. Marinades in which uncooked meat has stood can spoil quickly.

Before cooking trim visible fat and remove skin from poultry. Taking the skin off roasted chicken breast can reduce fat by as much as fifty percent. If you salt uncooked meat, add no more than ¼ teaspoon per pound. Prepare meat, poultry, or fish without batter or breading, coatings absorb fat.

When cooking, brown ground meats without added fats, drain off fat before mixing in other ingredients. Place meat on a rack when roasting, broiling, or braising so that fat can drain away from the meat. Cook with little or no added fat, using nonstick pans. Baste with unsalted broth, unsalted tomato juice, or fruit juice rather than with fatty drippings.

If using ham or other cured meat in a recipe, omit salt and avoid using other ingredients high in sodium. Use onion and garlic powder rather than onion or garlic salt. Season meats with herbs and spices or blends such as "italian seasoning". Read the label and avoid using those having salt as a major ingredient. Use less of high-sodium condiments, such as soy sauce, dill pickles, and monosodium glutamate (MSG).

When making sauces chill drippings and broth and remove fat before making gravies, soups, and sauces. To avoid lumps, mix thickener (flour or cornstarch) with cold liquid ingredients (unsalted broth, water, fruit juice) before heating. Be moderate in use of high-fat crumb toppings for casseroles.

Extend meat, poultry, or fish in main dishes and casseroles by combining them with pasta, rice, other grains, vegetables or soya bean meat substitute. Try making dishes made with these alternatives in place of meat, poultry, or fish. In egg dishes use only one egg yolk per. Make larger servings by adding extra egg whites only, as in scrambled eggs.

SPROUTS

Sprouted seeds, legumes and grains are a cheap and easy way of increasing your intake of vitamins and minerals. Germinating seeds and grains increase their nutritional value. The vitamin C content of wheat increases sixty percent during sprouting.

Sprouts are easy to grow in a sprouting tray or jar, at any time of the year. To sprout seeds take as many as you wish to sprout and place in a jar with lukewarm water and leave overnight. The next day drain and rinse them and the jar and then put them back in the jar, covered with cheese cloth and secure with a rubber band. The seeds should be rinsed twice a day. Depending on the type of seed, they take about two to four days before ready to eat. The best seeds to sprout are alfalfa, chickpeas, mung beans, lentils, fenugreek and wheat.

Mung beans are an important constituent of human diets in Central, Southern and Eastern Asia and have been cultivated in this region for centuries. Mung beans provide a major source of protein in cereal-based diets. The dried seeds may be eaten whole or split, cooked or fermented, milled and ground into a flour. Whole or split seeds are used to make dhall, soups, and curries and are added to various spiced dishes.

Germinated mung bean sprouts are extensively used in Chinese cooking and are becoming popular in Western countries where they are used as a garnish in mixed diets or as a valuable source of protein in vegetarian diets.

Mung beans, apart from being a good source of protein in the diets of millions of people also contain useful amounts of fiber, potassium, and B vitamins. They contain low levels of fat, cholesterol and sodium. The total phosphorus content of the seed is relatively high, but much of this is present as phytate. Thephytate ion complexes with zinc, calcium, magnesium and iron making insoluble compounds that are not absorbed from the gastrointestinal tract. Germination, soaking fermentation and cooking all reduce the effect of phytate in legumes.

Mixtures of mung beans and cereals give a more balanced amino acid profile and biological value than the two foods separately. Cooking and processing generally improve the protein quality.

Dried mung bean seeds can be stored for long periods of time and sprouts can easily be obtained by germinating the seeds in the dark for up to 4 days. Sprouting does not require soil or direct sunlight and is not limited to seasonal growth. Large amounts of sprouts can be obtained in a relatively short time. Some vitamins are synthesized in the germinating seeds and sprouts are a very cheap source of vitamins.

Germination of mung beans for 48 hours results in significant reductions in the phytate and tannin contents with a consequent increase in the ionizable iron content.

Blanching has very little effect on amino acid, protein and lipid contents of sprouted seeds. Blanching also has little effect on the total carotenoid content of sprouts, but results in a 50% loss of vitamin C. Canning and bottling sprouts also leads to considerable losses of vitamin C.

An increased consumption of mung bean sprouts, particularly by people consuming Western type diets, could have a significant effect on cardiovascular disease, which is a major problem for these people. An increased consumption of plant seeds would provide a more economical way to feed people than via the animal industry.

Additional Food Safety Tips

You have to be careful with food when you are infected with HIV. It can easily give you infections and make you very sick. There are germs on all the food we bring home from the grocery store. You need to handle the food right, cook it right and store it right to keep those germs from getting to you.
Wash all fresh fruits and vegetables thoroughly. Use a vegetable brush designed for this purpose.
Throw away any fruit or vegetable, which has a rotten or moldy spot on it.
Cook meat thoroughly. You might want to buy a meat thermometer to help you know for sure that it is done. Put the thermometer in the thickest part of the meat and not touching a bone. Cook the meat till it reaches 165 to 212 degrees on your thermometer.
Do not eat raw meats or fish, even in small amounts. No sushi or rare steak.
Thaw frozen meats and other frozen foods In the refrigerator or in a microwave oven set to defrost. Never thaw foods at room temperature. Germs that grow at room temperature can make you very sick.
Don't eat raw eggs. If you wish to add a an egg to a milkshake or make egg nog, use a frozen product called "Eggbeaters" instead.
Don't use cracked eggs. Look for cracks in the shells before you buy them.
Use different cutting boards for raw foods and cooked foods.
Throw away moldy cheese. It is not good enough to just cut off the moldy part.
Don't let hot foods cool down at room temperature. Put them in the refrigerator right away. If it is a large amount of food, put it in 2 or 3 containers so the refrigerator can cool it all quickly.
Keep your refrigerator cold. You might wish to get a refrigerator thermometer. Keep it set no higher than 40 degrees. Your freezer should be at 0 degrees.
Use hot, sudsy water to wash your dishes. Let it out of the sink when it gets dirty and replace it with new. Any food germs left on your plate can make you sick the next time you eat from it.
Keep everything clean. Clean your counters often and clean them well. Wash your hands with soap and water a lot during cooking.
Don't use foods past the recommended date on the label. Even though this never made you sick in the past, it may now.
Don't taste anything that you think might be spoiled. If in doubt, throw it out.
Use pasteurized milk only. This means it has been treated with heat to destroy harmful germs. Look for the word "pasteurized" on the label. Do not drink milk fresh from the cow.
If you have old dishes, cups or plastic containers with a lot of scratches in them, throw t hem out. Germs love to hide in scratches and they are very difficult to clean out of there.
Wear rubber gloves when handling raw meat. This will prevent germs from entering any open cuts or sores on your hands.
Hurry home from the grocery store! If the cold or frozen foods you buy warm in your car, germs can grow that may make you sick later.
Some AIDS experts feel that people with HIV disease should eliminate all fresh fruits and vegetables from their diet. They feel that even with careful washing there is still some risk of soil-based type infection.

Consult your nutrition specialist regarding his/her recommendation on this matter.