When you’re HIV positive, you have to watch not only what you eat, but also how you prepare your food. Some uncooked foods may put you in danger of bacterial or other infections. Avoid undercooked or raw meat or fish (although salt water fish is generally safe if prepared professionally). Meat should be well done (thoroughly cooked). Raw eggs and unpasteurized milk carry a risk of salmonella infection. Avoid salad dressings (such as Caesar salad dressing) and unpasteurized eggnog if they are or contain raw eggs. Use pasteurized eggs (frozen or processed) rather than fresh eggs when making homemade ice cream, eggnog, and mayonnaise.
When cooking eggs, make sure that the yolks and whites are firm, not runny.
Plastic cutting boards are easier to keep clean than wooden ones. Wash your cutting boards with hot soapy water immediately after use. Keep shelves, counter tops, cutting boards, refrigerators, freezers, utensils, and dish towels clean.
When reheating leftovers or heating partially cooked foods, heat to a temperature of at least 70 Celsius (160 Fahrenheit). Do not taste before cooking is finished.