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
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