Escherichia coli enteritis prevention: Difference between revisions
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{{CMG}} {{AE}} {{YD}}; {{SSK}} | {{CMG}} {{AE}} {{YD}}; {{SSK}} | ||
==Overview== | ==Overview== | ||
According to the Centers for Disease Control and Prevention (CDC), preventive measures against development of ''E. coli'' enteritis include applying proper hand hygiene using soap and water, cooking meat thoroughly (to a temperature of at least 160°F / 70˚C), avoiding consumption of raw and unpasteurized products (e.g. milk, other dairy products, and juices), and avoiding swallowing water when swimming.<ref name=CDC>{{cite web |url=http://www.cdc.gov/features/ecoliinfection/index.html |title= E coli infection |date= May 20 2014 |website=www.cdc.gov |publisher=Centers for Disease Control and Prevention |access-date=December 19 2015}}</ref> | According to the [[Centers for Disease Control and Prevention|Centers for Disease Control and Prevention (CDC)]], preventive measures against the development of [[Escherichia coli enteritis|''E. coli'' enteritis]] include applying proper [[hand]] [[hygiene]] using [[soap]] and [[water]], cooking meat thoroughly (to a temperature of at least 160°F / 70˚C), avoiding consumption of raw and [[Pasteurization|unpasteurized]] products (e.g. [[milk]], other [[Dairy|dairy products]], and [[Juice|juices]]), and avoiding swallowing [[water]] when swimming.<ref name="CDC">{{cite web |url=http://www.cdc.gov/features/ecoliinfection/index.html |title= E coli infection |date= May 20 2014 |website=www.cdc.gov |publisher=Centers for Disease Control and Prevention |access-date=December 19 2015}}</ref> | ||
==Prevention== | ==Prevention== | ||
According to the Centers for Disease Control and Prevention (CDC), preventive measures against development of ''E. coli'' enteritis include the following:<ref name=CDC>{{cite web |url=http://www.cdc.gov/features/ecoliinfection/index.html |title= E coli infection |date= May 20 2014 |website=www.cdc.gov |publisher=Centers for Disease Control and Prevention |access-date=December 19 2015}}</ref> | According to the [[Centers for Disease Control and Prevention|Centers for Disease Control and Prevention (CDC)]], preventive measures against the development of [[Escherichia coli enteritis|''E. coli'' enteritis]] include the following:<ref name="CDC">{{cite web |url=http://www.cdc.gov/features/ecoliinfection/index.html |title= E coli infection |date= May 20 2014 |website=www.cdc.gov |publisher=Centers for Disease Control and Prevention |access-date=December 19 2015}}</ref> | ||
===Proper hand hygiene using soap and water=== | ===Proper hand hygiene using soap and water=== | ||
*Hand hygiene is recommended following using the | *[[Hand]] [[hygiene]] is recommended following using the restroom, changing [[Diaper|diapers]], exposure to animals, or prior to preparing/eating [[food]]. | ||
*If soap and water are unavailable, hand washing using alcohol-based sanitizer may be alternatively used, but should not be considered as a substitute to hand washing using soap and water. | *If [[soap]] and [[water]] are unavailable, [[hand washing]] using [[alcohol]]-based sanitizer may be alternatively used, but should not be considered as a substitute to [[hand washing]] using [[soap]] and [[water]]. | ||
===Cook meat thoroughly=== | ===Cook meat thoroughly=== | ||
*Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F (70˚C). | *Ground [[beef]] and meat that has been [[needle]]-tenderized should be cooked to a temperature of at least 160°F (70˚C). | ||
*Use a thermometer to verify the temperature, as color is not a very reliable indicator of how thoroughly meat has been cooked. | *Use a [[Medical thermometer|thermometer]] to verify the temperature, as color is not a very reliable indicator of how thoroughly the meat has been cooked. | ||
*Prevent cross-contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat. | *Prevent cross-contamination in [[food]] preparation areas by thoroughly washing [[Hand|hands]], counters, cutting boards, and utensils after they touch raw meat. | ||
===Avoid consumption of raw products=== | ===Avoid consumption of raw products=== | ||
*Raw products include raw milk, unpasteurized dairy products, and unpasteurized juices (.e.g fresh apple cider). | *Raw products include [[raw milk]], [[Pasteurization|unpasteurized]] [[Dairy|dairy products]], and [[Pasteurization|unpasteurized]] [[Juice|juices]] (.e.g fresh apple cider). | ||
===Avoid swallowing water when swimming=== | ===Avoid swallowing water when swimming=== | ||
==References== | ==References== | ||
{{Reflist|2}} | {{Reflist|2}} | ||
[[Category:Disease]] | [[Category:Disease]] | ||
Latest revision as of 00:36, 18 December 2018
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Escherichia coli enteritis Microchapters |
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Differentiating Escherichia coli enteritis from other Diseases |
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Diagnosis |
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Treatment |
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Escherichia coli enteritis prevention On the Web |
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American Roentgen Ray Society Images of Escherichia coli enteritis prevention |
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Risk calculators and risk factors for Escherichia coli enteritis prevention |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1] Associate Editor(s)-in-Chief: Yazan Daaboul, M.D.; Serge Korjian M.D.
Overview
According to the Centers for Disease Control and Prevention (CDC), preventive measures against the development of E. coli enteritis include applying proper hand hygiene using soap and water, cooking meat thoroughly (to a temperature of at least 160°F / 70˚C), avoiding consumption of raw and unpasteurized products (e.g. milk, other dairy products, and juices), and avoiding swallowing water when swimming.[1]
Prevention
According to the Centers for Disease Control and Prevention (CDC), preventive measures against the development of E. coli enteritis include the following:[1]
Proper hand hygiene using soap and water
- Hand hygiene is recommended following using the restroom, changing diapers, exposure to animals, or prior to preparing/eating food.
- If soap and water are unavailable, hand washing using alcohol-based sanitizer may be alternatively used, but should not be considered as a substitute to hand washing using soap and water.
Cook meat thoroughly
- Ground beef and meat that has been needle-tenderized should be cooked to a temperature of at least 160°F (70˚C).
- Use a thermometer to verify the temperature, as color is not a very reliable indicator of how thoroughly the meat has been cooked.
- Prevent cross-contamination in food preparation areas by thoroughly washing hands, counters, cutting boards, and utensils after they touch raw meat.
Avoid consumption of raw products
- Raw products include raw milk, unpasteurized dairy products, and unpasteurized juices (.e.g fresh apple cider).
Avoid swallowing water when swimming
References
- ↑ 1.0 1.1 "E coli infection". www.cdc.gov. Centers for Disease Control and Prevention. May 20 2014. Retrieved December 19 2015. Check date values in:
|access-date=, |date=(help)