Causes:

  • Food Processing causing bacteria to be on the food before you get it
  • Food Growing again causing bacteria to be on the food before you get it
  • Food Handling causing contamination from a person or a surface used to prepare the food
  • From the Environment by contamination from dirt, dust and contaminated water

Prevention:

  • CLEAN: Hot soapy water to clean hands, surfaces and tools
  • SEPARATE: Keep uncooked meats from having contact with raw vegetables
  • COOK: Rule of thumb for meat is center temp greater than 160 degrees F
  • CHILL: Promptly put in cooler or fridge within 1-2 hours of preparation
  • WHEN IN DOUBT, THROW IT OUT

Treatment:

  • Fluids and rest, Pedialyte or make your own rehydration drink
  • Avoid foods high in fat and sugar
  • Avoid spicy foods, alcohol, coffee for at least two days after symptoms resolve
  • Anti-diarrheal meds except when have fever or bloody stool