Document 0701
 DOCN  M9460701
 TI    Foodborne bacterial infections in individuals with the human
       immunodeficiency virus.
 DT    9404
 AU    Altekruse S; Hyman F; Klontz K; Timbo B; Tollefson L; Food and Drug
       Administration, Center for Food Safety and Applied; Nutrition,
       Washington, DC 20204.
 SO    South Med J. 1994 Feb;87(2):169-73. Unique Identifier : AIDSLINE
       MED/94160144
 AB    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.
 DE    AIDS-Related Opportunistic Infections/*COMPLICATIONS/PREVENTION &
       CONTROL  Bacterial Infections/*COMPLICATIONS/*ETIOLOGY/PREVENTION &
       CONTROL  Campylobacter jejuni/PATHOGENICITY  Food Handling  *Food
       Microbiology  Human  Listeria monocytogenes/PATHOGENICITY  Risk Factors
       Salmonella/PATHOGENICITY  Vibrio/PATHOGENICITY  JOURNAL ARTICLE  REVIEW
       REVIEW, ACADEMIC

       SOURCE: National Library of Medicine.  NOTICE: This material may be
       protected by Copyright Law (Title 17, U.S.Code).