Salmonella bacteria are the most common cause of foodborne illness. The bacteria are commonly found on raw or undercooked meats (especially poultry) and can be found in eggs even before they are cracked open. Salmonellosis can 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.

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.

Although product dating is not required by Federal regulations, observe any "use-by" dates found on products. Do not use if beyond expiration date! Follow carefully the handling and preparation instructions on product labels to ensure top quality and safety.

Refrigerator. Make sure thawing juices from meat and poultry do not drip on other foods. Leave eggs in their carton for storage and don't place them in the door of the refrigerator. Keep the refrigerator clean. Store ground meat, poultry, and fish up to 1 or 2 days; other red meats, 3 to 5 days. After cooking, use within 3 to 4 days, or freeze for longer storage.

Freezer. Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy storage. It is of no concern if a product date expires while the product is frozen. Freezing keeps food safe by preventing the growth of microorganisms that cause both food spoilage and foodborne illness. Once thawed, however, these microbes can again become active, so handle thawed items as any perishable food.

Pantry. Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes. Store high acid foods such as tomatoes and other fruit up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years.

Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic, or glass boards and solid wood boards can be washed in an automatic dishwasher (laminated boards may crack and split).

Sanitize both wooden and plastic cutting boards with a solution of one teaspoon liquid chlorine bleach per quart of water. Flood the surface with the bleach solution and allow it to stand for several minutes, then rinse and air dry or pat dry with fresh paper towels. Alternatively, use a commercial sanitizing agent and follow the directions on the product.

Divide leftovers into shallow containers. This encourages rapid, even cooling. Cover with airtight lids or enclose in plastic wraps or aluminum foil. Use leftovers within 3 to 4 days.