At-risk groups include people with the following conditions: liver disease, diabetes; cancer; immune disorders, including HIV infection and AIDS. These groups are at higher risk of illness from foodborne illness pathogens, including salmonella, campylobacter, listeriosis and vibrio vulnificus.

Persons in these groups should be particularly careful in handling food and should follow the four Fight Bac! Steps to prevent foodborne illness.

Salmonella bacteria are commonly found on raw or undercooked meats (especially poultry) and can be found in eggs even before they are cracked open. Salmonellosiscan affect anyone, but occurs almost 100 times more frequently in persons with AIDS than in otherwise healthy persons. Furthermore, Salmonella infections, which occur in persons with AIDS, can be particularly difficult to treat and are more likely to lead to serious complications. To decrease risk of salmonellosis, cook poultry to 170 degrees for breast meat and 180 degrees for dark meat. Eggs should be thoroughly cooked so the yolk is hard and not runny. Egg dishes should be cooked to 160 degrees F.

Illness from Campylobacter jejuni is also caused by a bacteria that can sometimes be found on food, especially raw poultry. This illness occurs about 35 times more frequently in persons with AIDS than in otherwise healthy persons. Many persons contract this form of food poisoning by improperly handling or cooking poultry. Raw milk and contaminated drinking water can also be sources of Campylobacter infections.

Listeriosis is caused by Listeria monocytogenes which can be found on many different types of food. Listeria infections are much more common in persons with AIDS than healthy people. Listeria infections in AIDS patients are usually severe and are often fatal. Listeria monocytogenes can be acquired from a variety of foods including soft cheeses that are unpasteurized and some ready-to-eat foods such as hot dogs or deli meats. Hot dogs, hams and deli meats should be cooked to 160 degrees F. or until hot and steaming.

Vibrio vulnificus is a bacterium that normally lives in warm seawater. V. vulnificus can cause disease in those who eat raw seafood, particularly oysters, or have an open wound that is exposed to seawater. Among healthy people, ingestion of V. vulnificus can cause vomiting, diarrhea, and abdominal pain. In at-risk groups, V. vulnificus can infect the bloodstream, causing a severe and life-threatening illness characterized by fever and chills, decreased blood pressure (septic shock), and blistering skin lesions. V. vulnificus bloodstream infections are fatal about 50% of the time. A recent study showed that people with these pre-existing medical conditions were 80 times more likely to develop V. vulnificus bloodstream infections than were healthy people. The bacterium is frequently isolated from oysters and other shellfish in warm coastal waters during the summer months.

To decrease risk of v. vulnificus:

• Do not eat raw oysters or other raw shellfish.
• Cook shellfish (oysters, clams, mussels) thoroughly.
• For shellfish in the shell, either a) boil until the shells open and continue boiling for 5 more minutes, or b) steam until the shells open and then continue cooking for 9 more minutes. Do not eat those shellfish that do not open during cooking. Boil shucked oysters at least 3 minutes, or fry them in oil at least 10 minutes at 375ºF.
• Avoid cross-contamination of cooked seafood and other foods with raw seafood and juices from raw seafood.
• Eat shellfish promptly after cooking and refrigerate leftovers.
• Avoid exposure of open wounds or broken skin to warm salt or brackish water, or to raw shellfish harvested from such waters.
• Wear protective clothing (e.g., gloves) when handling raw shellfish.
  

<< Back to The Food Safety Homepage