What Types of Foodborne Bacteria are of Particular Concern to Persons with AIDS?
Certain types of foodborne illness are caused by bacteria which can grow on food. The bacteria can infect humans when the food is improperly handled or inadequately cooked. As with many other types of infections, persons with AIDS are at higher risk for developing severe illness or dying from these illnesses. Three types of bacteria are of particular concern for persons with AIDS: Salmonella, Campylobacter jejuni, and Listeria monocytogenes. 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
