Higher-Risk Foods

Some foods are riskier for people with weakened immune systems (such as people living with AIDS or undergoing HIV treatment) to eat because of how they are made and the conditions in which they are stored.  Some foods have been linked to foodborne illness in Canada. Some are only safe to eat when they are fully cooked, while others should be avoided if you face a higher risk of getting sick:

CPHA-ACSP

Food Safety For Higher Risk Canadians is brought to you by the Canadian Public Health Association (CPHA) supported through an unrestricted educational grant from Maple Leaf Foods Inc.