Bacteria and Food Nutrition

Continuing last articles about people with AIDS and its nutrition, these article will discuss more specific about bacteria inside food that should be avoided by them.

When the AIDS virus damages or destroys the immune system, people become more susceptible to infection by bacteria and other food pathogens. For example, ordinary pneumonia caused by bacterial infection in the lungs, can occur in any individual, but more often occurs in people with AIDS. In addition, when pneumonia that strikes people with AIDS, it causes more severe illness and even more dangerous.

Some of these bacteria are:
The bacteria Salmonella is a bacterial disease-causing food is the most common. The bacteria are commonly found in raw meat (especially poultry) and can be found in eggs even before they crack open. Salmonellosis can affect anyone, but occurs almost 100 times more frequently in patients with AIDS compared with other diseases. Moreover, Salmonella infection, which occurs in people with AIDS, in fact more difficult to maintain and more likely to lead to serious complications.

Diseases of Campylobacter jejuni is also caused by bacteria that can sometimes be found in foods, especially raw poultry. This disease occurs about 35 times more frequently in AIDS compared with healthy people. Many people suffered food poisoning due to improper cooking poultry. Contamination of drinking water because raw milk can also be a source of Campylobacter infection.

Listeriosis caused by Listeria monocytogenes that can be found in various types of food. Listeria infections are more common in people with AIDS than healthy people. Listeria infections in AIDS patients is usually severe and often fatal. Listeria monocytogenes can be obtained from a variety of foods including unpasteurized cheeses and prepared foods such as hot dogs meat delivery.

Food must be handled safely at every stage from purchase to consumption. An important point is to transport perishable food purchased from stores to immediately secured in a storage area; directly cooked to destroy bacteria and other pathogens.